How to Break Down a Duck Like a Pro - Ethan Denny-Broker
This week in the Indigenous Food Lab, we welcome Chef Ethan Denny-Broker, the Chef de Cuisine at our very own Owamni! In this episode, Chef Ethan demonstrates the art of breaking down a whole duck into its essential cuts—breasts, leg quarters, and wings—maximizing its usage. Plus, he shares Owamni’s poultry brining recipe, a simple yet powerful technique to guarantee perfectly seasoned, juicy results every time—whether you’re working with duck or any other bird. *Note: Chef Ethan brined the duck for 24 hours before butchering it, which is why the skin has a purple hue. Recipe: Duck, Whole 1 each ½ cup salt ½ cup maple syrup 6 Smashed garlic cloves ¼ cup juniper berries 1 Red onion sliced 1 pint blueberries 2 bay leaves 1 qt water 1 qt ice Duck Brine- Place every thing except the ice into a pot and bring to a boil. Turn heat down and simmer for 15 minutes. Remove from heat and let it steep for another 15 minutes. pour over the ice and cool completely. Once cool, it is ready for the duck! Click here to SUBSCRIBE: https://shorturl.at/htTv5 Learn more about NATIFS and the Indigenous Food Lab here: https://natifs.org/ Or if you find yourself in Minnesota, stop by and visit us at the Midtown Global Market building: 920 E Lake St, Minneapolis, MN 55407 ▶▶▶Shop for Indigenous products through our online marketplace: https://iflmarket.square.site/ ▶▶▶Find our recipes here: https://shorturl.at/3OEp6 ▶▶▶Are you an indigenous chef or knowledge keeper and want to get featured in the IFL test kitchen? Send us an email to: [email protected] Follow us: @IndigenousFoodLab @NATIFS About NATIFS: North American Traditional Indigenous Food Systems (NĀTIFS), founded by The Sioux Chef Sean Sherman, is dedicated to addressing the economic and health crises affecting Native communities by re-establishing Native foodways. We imagine a new North American food system that generates wealth and improves health in Native communities through food-related enterprises. Video Chapters: 00:01 - Intro 00:20 - Making the brine 06:59 - Breaking down a duck 16:00 - Scoring duck fat 17:50 - Don't be alarmed! Trust the process 24:00 - Duck temperature 25:00 - Tasting This work is funded in part by MHC with money from the Arts and Cultural Heritage Fund that was created with the vote of the people of Minnesota on November 4, 2008