Duck recipes PLEASE!!

[newportfisher]

I love to hunt ducks but cant stand to just eat the breasts. Can anyone out there that has a recipe to get rid of that nasty taste PLEASE post it up here?!?!

[Bait Bucket]

Gumbo!!

[DogZilla15]

Stop over cooking them. They should be pink on the inside like a steak...

[jnicholson]

This is incredibly simple even I can do it.
Cube to quarter size and wrap with bacon and stick with a toothpick. Sprinkle Lawries or some other favorite seasoning on top and bake.

John

[Tulelicious]

http://www.ifish.net/board/showthread.php?t=183217

That is my favorite so far. Do a search there are a bunch on here that sounds good. I have yet to try most of them cause I stick with what I know is good.

[BrotherWolf]

this is the best cook book you could ever own for cooking waterfowl

I cant believe its duck

It's at Buck Gardners web site

http://www.buckgardner.com/images/pr...kbookfront.jpg


http://www.buckgardner.com/cooking.html


this is my families favorite...Idaho ?

[steelheadslayer]

I tried making soup this year and I think it turned out awesome.

I take about 4-6 slices of pepper bacon(thick sliced) and saute it with onions until the onions are translucent. Then I take cubed duck breast and mix it in and cook with the duck being fairly rare at this point. Dump in a little red or white wine to just cover the duck and simmer about 5-10 minutes. Pour in a can or 2 of beef or chicken broth, some cut celery stalks, carrots and I like mushrooms so 1 or 2 cans of mushroom pieces and stems. Some rosemary, thyme and a bay leaf and let simmer for about half an hour. Sometimes it can be a bit runny but I think if you rolled the duck in flour it may thicken the soup up.

I don't measure anything, I just feel for what is needed as far as amounts go. A few drops of tabasco can give it just a hit of spice that can awaken the taste buds on a cold winter day. The good thing is you can make as much or as little as you want. It's actually pretty dang good the next day too.

The recipe posted above by jnicholson is also a winner.

[baltz526]

in a clear pyrex covered oven pan, put 2 plucked widgeon/gadwal/mallards. stuffed with chopped apples, shake chili powder, garlic powder, pepper, salt, on birds, add 1/2 cup water. cover and place in preheated oven at 375deg for 1hr 15min to 1hr 30min. serve with rice and vegtables

[rrust1]

On the BBQ

Pluck whole bird
Clean (you wouldn't believe how important that is)
Two piles of RED HOT briquettes separated by about 6-8"
Soak in SoyVei (any market will have this in the cultural foods section)

Small ducks (Teal, Bufflehead, etc) 18 minutes
Large ducks (Widgeon, Mallards, and so on) 22 minutes

DO NOT OVER COOK

Ducks should be rare. This is a friends family recipe and I LOVE it. Good luck and BBQ daily.

[lentz]

Awhile back there was a similar thread and alot of people said that you are probably over-cooking it if it taste like liver. I decided to try it medium-rare and i was suprised. I just put some salt, pepper, onion powder and garlic salt on it and ate it that way...mostly so i could taste the difference.

[Fishnfire]

Coat the breast with bisqick and season salt, brown quickly in bacon grease then put it in a baking pan lined with onions and cover it with bacon and mushroom soup then bake it for about an hr at 350-375

[duckhunter]

Google duckbreast Louisianna style. Its awesome.

[whtelk]

Soak the breasts in butter milk over night and it will remove the gamey taste.

[pythonwill]

Thats why im not a duck hunter. I have never found a way to make it taste good. Peperoni is the best way I have had it

[sidewinder]

Originally Posted by jnicholson

This is incredibly simple even I can do it.
Cube to quarter size and wrap with bacon and stick with a toothpick. Sprinkle Lawries or some other favorite seasoning on top and bake.

John

This is sooo good. Its my favorite way to eat duck. You can Teriyaki or marinate it. Thats good too. I'll roll out the bacon to cut back a little on fat.

[springer2]

Put the duck breasts in a large freezer bag & cover with milk. It will take about 1 qt. of milk. Seal the bag & put in the refrigerator overnight. In the morning. drain the milk from the duck.

In a large crockpot on high, melt two sticks( 1 cup) of margarine (do not use butter). 1 cup firmly packed brown sugar, 1 cup soy sauce, & 1 cup orange juice. When all ingredients are dissolved, add the duck breasts. Make sure they are well-covered. If not, make more sauce & add to crock pot.

Cook 6 hours on high setting, stirring occasionally. Remove the meat & shred. Cover with sauce & serve ....no wild taste.....also great with wild rice !!

[Threemuch]

Bone the birds, save the meat take it to Otto's sausage kitchen in SE and ask them to make it into Landjager or Salami for you. You can thank me later. Or thank Puffin, he turned me on to it. I like wild duck about any way there is, but my wife does not and she loves this stuff. Everybody likes the duck and goose Landjager and Salami from Ottos.

For any use, you should brine ducks (or any poultry) in saltwater overnight to remove much of the blood and liver-like flavor.

[saltchucker]

this is a good thing to do with duck legs and wings - very traditional french trreatment used typically with domestic ducks and geese which are fat enough to do this withoug pork fat.

confit (preserve)

take plucked legs and wing rub with fresh thyme and kosher salt place in non-corrosive container place a plate with some weight on it and refrigerate for a couple of days, dump out the fluid that will leach out. Wipe them dry.

place in a heavy pan with a enough pork fat to cover, poach gently in fat until legs are fork tender, several hours. If the meat and liquid is totally under fat you can refrigerate this for a long time (weeks). IT the old school way to preserve duck goose and pork (they do the same thing to make scrapple in PA).

Now if you are making rissoto, or wild rice to accompany dinner take a spoon of the fat with cooked duck legs and and brown in a pan, do your onion in the fat with celery etc add the rice and water (preferable stock you made with duck carcasses after removing the breast and legs) cook and you will love it.

Also very very good in cassoulet (a french white bean stew which is very simple and good).

or heat em up browning with onions and deglazing the pan with white wine to make a sauce to serve over egg noodles for a quick lunch.

Will

[Triple Threat]

I discovered this receipe several years ago on ifish. Similar to jnicholson's but definitely worth the trouble. The final result tastes like fine beef and not like wild duck. Try it, I think you'll like it:

Fillet duck breast from duck, ending up with two breast halves.

Buttery-fly each breast half so it opens like a book.

Soak the breasts in milk for 3 days while keeping refrigerated. Change the milk every day. Skim milk works fine or whatever you have on hand.

After 3 days, rinse each breast half and pat dry with paper towel.

Open each half like a book and sprinkle inside with Lowry's or Johnny's seasoning salt.

Take a slice of halepeno pepper and roll it up in the butter-flied breast half. (No seeds and canned peppers work fine)

Wrap each half in a strip of bacon.

Skewer each half with two metal skewer's. 3 halves can be placed on a set of skewers.

Place on BBQ with medium high heat and cook until bacon is done.

Slide off skewers onto a plate and enjoy.

[oregonoutdoors]

Waterfowlin101 posted a recipe a few years ago on here that makes the best duck ever (my wife even likes it). Look it up it involves orange marmalade and whisky.

[Rainman]

My grandma used to stuff it full of sauerkraut.
Ewwwwwwww, but my gramps loved it.
Sometimes she used wild rice instead. That I could handle.

[Moe]

If you're breasting out your mallards and sprig and throwing the legs away you're wasting the most flavorful part of the bird.

I like to bone out the breasts and then cut them into bite size pieces. Take a casserole dish and lays the breast meat in the bottom. I then take a can or two of Campbell's Golden Mushroom soup and instead of mixing water with it per the recipe I use burgundy wine. Hearty burgundy is best IMHO. Pour the mixture over the meat and bake at 400 degrees for about 40 to 45 minutes and serve over good rice. I also like to make a wild rice casserole instead of the white rice and you can find a good recipe for that in the Betty Crocker cookbook or on line.

I save up the duck legs until I get a good batch of them. I will dredge them in flour and slow cook them like a pot roast, braised, until the meat is tender and falling off the bone.

I often hear people complaining that duck tastes like mud or is tasteless but the great majority of people overcook their ducks or guys shoot the worst tasting ducks to begin with. Pintails and mallards are great if you know how to fix them.

At camp we'd cut them up and fry them with bacon and then serve them over pancakes for breakfast. Mallard, sprig or goose breasts on a skewer like kabobs with jalapenos between each piece and cooked rare to medium rare makes duck taste a lot like steak.

[arkansasbasser]

I got this from a hunting show on tv. Get some Jamacian Jerk or Caribbien Jerk marinade. You can get it at any major grocery. Slice breasts into finger strips and marinade for at least 4 hours. Take them straight from the marinade and dredge thru flour. Fry on med heat just until the flour is golden. Don't overcook. People who say they don't like duck will ask for more. I put some more marinade in a bowl and dip it as I eat. The Jamacian is spicier and bolder that the Caribbien. I prefer the Caribbien.

[THEJEFF]

I keep Them whole and skinned, stuff with greenapples, orange,lemon,and onion. Then wrap with bacon and bake till done to your taste(i do well). Its good.