I officially hate DUCK!!!!!

[Dakotablood]

This is the 2nd year in a row I've tried cooking a duck, last year I roasted one whole skinless w/ bacon wrapped around and a apple stuffed inside. It turned out ok but overcooked.

This year I tried to marinade a whole skinned bird un-stuffed, again over cooked, bland and the skin didn't crisp so its chewy....ugh I give up on cooking duck....

I'll just save it from now on and turn it into pepperoni!!!

Oh by the way happy thanksgiving everyone.

[StickFish]

Well don't overcook it

Skin on bacon criss crossed (use only one piece of bacon, cut in 1/2) wrapped wedge of apple, wedge of onion - 450 degrees 20 mintues - eat Tosse the apple and onion by the way and I don't like the skin.

Next learn how to deep fry whole Chinese style - OMG!

Last - bone and take to Otto's and have them make sausage

[Fast Water]

Get an instant read digital thermometer.

The internal temp for the breast pieces should be:

125 to 135.... Rare to medium rare <---- (most desireable)

135 to 145.... Medium

150 .....more than done enough

150+ .....You already know about this I'm guessing.

This is just for the breasts and not for the whole bird.

[bigcheese]

Try soaking breasts in butter milk over night, then marinade in Italian dressing for a day. Also as others have said med rare yummy

[buhbuhfish]

Try cutting the breasts into one inch squares. Roll in flour and fry till golden brown. Lay the duck squares out in one layer in a 9 x 12" cassarole dish. Pour your favorite beer over the squares until the duck is just covered . Put in the oven and bake at 325 until all of the beer has disappeared. Add a little salt and pepper and eat.

I have had several people mistake theses bite size treats for venison . Always makes me laugh when someone tells me they really like them who has told me they dont like duck.

[Duckwheat]

Why are you skinning them.

Put in a weber with very low heat and some sort of hardwood and smoke them a couple of hours. If they are dry you cooked too hot or too long.

The only way I ea them anymore. Leave the skin and fat on them until yo are ready to eat them.'

DW

[FiHuFun]

Try cooking them in a "plastic" oven bag (used for Turkeys, roast, etc.). Skinned, bacon wrapped and with Chinese BBQ mix powder as a rub (in the spice isle - can't remember the brand). The bag keeps them moist...great for Goose as well.

Only way I can eat them.


QUOTE=Dakotablood;3397173]This is the 2nd year in a row I've tried cooking a duck, last year I roasted one whole skinless w/ bacon wrapped around and a apple stuffed inside. It turned out ok but overcooked.

This year I tried to marinade a whole skinned bird un-stuffed, again over cooked, bland and the skin didn't crisp so its chewy....ugh I give up on cooking duck....

I'll just save it from now on and turn it into pepperoni!!!

Oh by the way happy thanksgiving everyone.[/QUOTE]

[Flatfish]

Try the shingle recepie.

[Springer nut]

If all else fails just use the cedar plank recepie

[Moe]

Duck tastes best cooked rare. If you overcook anything it will taste bad. Also, shoot sprig, mallards, cans and the ducks that have a high vegetable matter in their diet. Eat ducks that eat snails and bugs and they'll taste like snails and bugs. I don't know how anybody can eat a shoveler.

[RustyDog]

cut breast into 1inch long pieces marinate in ornge marmolaide jelly overnite scallon onion &portabolla mushroom cut to match rap with pepper bacon put tootpicks to hold barbaque tast just like stake

[merrile]

ha ha I have ate some nasty duck too always rare its a must

[ChrisCurtis]

i suppose there's some way to prepare it that's good. in my limited experience the best way to eat duck is put it in the crab pot & turn it into tasty dungeness!!

[Springer nut]

if want some awsome ways to eat duck you need to talk to hunt n fish he knows how to make some duck he also makes duck fajitas that are out of this world

[Salmon Chaser]

Growing up in Michigan we hunted Ducks and we tried but could not eat them stunk up the house so we quit hunting them as killing anything we could not eat was not the way for us. One year we bought some Duck cooked by a guy from Louisiana who set up a BBQ shack in Northern Michigan right near our cabin. It was great and we started killing a few and bringing them to him when we went deer hunting and ate them at deer camp. Great memories but to this day I have not ate waterfowl since 1969. Wish I knew how he cooked them....

[silkiechicken]

Skinned duck!!! The skin is the BEST part!

To make a crispy skin, you'll need to blanch the duck 24 hours before you cook it and let it dry out in a cool airy place like outside, or the fridge if you must.

Boil 2-3 quarts of water with some rice wine, honey, and soy sauce. Quickly dip for a minute or two or use a ladle to blanch the duck skin so it becomes somewhat tight, then toss in the fridge or hang outside till the skin is dry to the touch. Rub it down with 5-spice and bake in the oven till just done.

[bigcheese]

Just bbqed the trusty bacon wrapped breasts last night they were great! I did find two pieces of steel though, lucky I was chewing carefull.

[sadiesassy]

BBQ is great as long as moist

But Duck Tamales are fantastic

[bigcheese]

Originally Posted by sadiesassy

BBQ is great as long as moist

But Duck Tamales are fantastic

Ya I found if you cook them on the bbq cook them Hot and fast or they will dry out

[MegaByte]

I just had fresh duck tonight for dinner. Unfortunately I did a very bad thing and will be scrutinized for it by my Dad and everyone else on Ifish for sure. Anyway, it was tender and tasted great. I like he wild flavor of game so all I did was flour the breast meat, put it on the fy pan on one side until the blood appeared and then flipped it. Once flipped, I cover it with a lid and turn down the heat to low. After about 4 minutes, I cut the things to see the color of the meat. If it is still purplish, I cook it a couple of more minutes. My family would always, pluck the things, then hit them with the kerosene torch, (still remember that smell of buring pin feathers) and then my Grandma would stuff them with apple dressing and bake them. They were great, but it is to much work. I just gave me Dad a few, and I know he did it the old fashioned way. The other way I love it is to put the legs and thighs and breast in the crock pot for about 6 hours. I layer the pot with vegetables-duck- and cover with more vegies. Add a can of onion soup and muchroom soup and some other stuff including wine. Anybody who wants the recipe, PM me. The meat falls off the bones and it is a taste treat sensation.

[DZ122/6]

One of the best meals of duck/goose I remember was in camp down at Summer Lake.
We cut up a pile of ducks and snow geese into small 1/2" to 1" pieces, smaller helps in removing shot.
The chunks were floured and browned single layered in several batches in an oiled fry pan.
Cooked over medium heat until meat started to release blood, then turned the pieces over. After a minute or two, removed to a bowl and covered with heated sweet and sour sauce.
Served over boil-in-a-bag white rice.

(If you keep cooking until past blood release and all the moisture is gone, I think duck gets tougher and stronger tasting unless adding moisture, i.e. stock, wine, water etc and keep cooking braised style until tender again.)

[dartonvpr]

Originally Posted by Dakotablood

This is the 2nd year in a row I've tried cooking a duck, last year I roasted one whole skinless w/ bacon wrapped around and a apple stuffed inside. It turned out ok but overcooked.

This year I tried to marinade a whole skinned bird un-stuffed, again over cooked, bland and the skin didn't crisp so its chewy....ugh I give up on cooking duck....

I'll just save it from now on and turn it into pepperoni!!!

Oh by the way happy thanksgiving everyone.

That is a problem with duck and geese. Something to consider before you give up on them is to grind it. we have been doing this for many years and it makes a unique taste in burgers, spaghetti, tacos or anything else you would use ground beef in.

[RCR Rocks]

duck sucks i pref beaver

[Tulelicious]

This is my favorite so far, defiantly best served medium rare.

Marinate Duck breasts in Milk for a day then rinse
Marinate Duck breasts in equal parts Olive Oil and Worcestershire sauce
add some garlic, salt and pepper to your liking. let it sit for a day
Turn your oven to 425
put a meat thermometer into one of the breasts.
As soon as you put it into the oven turn it down to 325 and cook till the meat thermometer says medium rare.

You can also grill this on a hot bbq alternatively to the oven.

Super easy and great tasting recipe.

[nitrobass]

Here's an easy way to make them tasty..

Its how I usually eat the legs up.

Boil the legs in french onion soup for 2 hours. After that take the legs out, put whatever sauce you like on them, and BBQ them for a few to crisp them up. For tailgating, parties, etc...they go over really well and its a super easy recipe. The onion soup takes a lot of the ducky flavor out.

If its breast meat I usually make sure and slice it thin if I'm going to marinade it. Slice it thin, soak it in something tasty, and cook it hot and fast on the grill.

Its never going to be filet mignon but onion soup mix can be your friend!

[M'kay13]

Marinate breasts in Mae Ploy Sweet Chili sauce (12-18 hours)
Drain marinaded breasts.
Lightly sear the breasts in an iron skillet with sesame oil.
Remove from the skillet.
Allow the breasts to cool a little.
Wrap breasts in bacon.
Return bacon wrapped breasts to the oiled skillet.

Cook until rare/medium-rare.

Oh, and have your wife standing over your shoulder to let you know when you are doing it wrong.

[Acuta]

Duck Chili...

And the best part? The "stronger" (seaduck, divers) ducks actually make chili better!

[ling killer]

u know, i have always disliked duck. only had it 2-3 times growing up, and never aquired a taste for it. but honestly the last two years, at my wife's x-mas work party. her boss has had the chefs make some kind of fried teryaki duck. and it was AWESOME. it was a chineese resturant, i believe it was called Lee's Wok.

[Coast Fish Slayer]

I bread my duck breasts and pan fry it. Its the onlyway i can eat it.

[ambush 1]

Just stop shooting them---------(Great more for use to shoot and eat)

[gotZem]

Soooo- too many guys say they hate duck and goose! Not sure how!! Try this: First, hang 'em for a couple of days first (Ted Nugent Style!) then breast 'em. Take those breasts and soak 'em in PLAIN water, changing the water everytime you open the fridge (5-8 times a day). The second and third day you only need to do it 2-3 times as the blood comes out. Then slice it up like stew meat. Treat it as if it were beef stew meat. I roll it in flour, brown it well in bacon grease(cant go wrong with bacon grease on ANYTHING!!),and then add celery and carrots. Let that "bloop-bloop" for a half hour. Then add red spuds, a turnip, for another half hour. Now add some chopped onion for 15 mins and WA-LA! The best stew I ever had. I have people RAVE about my stew- no BS! I'm giving it away for Christmas presents this year ('cause I been whackin and stackin")
gotZem!!!

[Tulelicious]

Another trick I have been trying with great success this year is when you take the breast off leave the skin on. Before cooking the breast score the skin in a cross hatch pattern and fry in a pan skin side down until its crispy then turn over and finish for about 1 minute on the flesh side. No need to use bacon as there is a lot of oil rendered out from the duck skin.

If the bird took a few pellets thru the breast I don't save the skin as I found it a little tougher to deal with.

Hopefully I can get into some honkers so I can try the method with Geese soon.

[Slick]

I got this off from a hunting show and really like it. Get some Caribbean or Jamaican Jerk marinade. All the grocery stores sell it. The Jamaican has zestier, stronger taste than the Caribbean. I like the Caribbean best. Anyway, cut breasts into finger wide strips. Marinade them for a few hours. Take the strips right out of the marinade and roll in flour. Fry just until the flour turns golden brown, about 1-2 minutes. You can eat them as is because they retain the wonderful flavor of the jerk marinade. Or, if you want more flavor, dip them in some clean marinade in a bowl.

I've had people that say they don't like duck ask for more of this.

[wannigan]

I get chicken for 69 cents lbs and have my hunting buddy throw them as high as he can untill I get my limit, then its his turn. Its the only way i can eat duck

[Slick]

Originally Posted by wannigan

I get chicken for 69 cents lbs and have my hunting buddy throw them as high as he can untill I get my limit, then its his turn. Its the only way i can eat duck

Find a new cook.

[dartonvpr]

Originally Posted by Slick

I got this off from a hunting show and really like it. Get some Caribbean or Jamaican Jerk marinade. All the grocery stores sell it. The Jamaican has zestier, stronger taste than the Caribbean. I like the Caribbean best. Anyway, cut breasts into finger wide strips. Marinade them for a few hours. Take the strips right out of the marinade and roll in flour. Fry just until the flour turns golden brown, about 1-2 minutes. You can eat them as is because they retain the wonderful flavor of the jerk marinade. Or, if you want more flavor, dip them in some clean marinade in a bowl.

I've had people that say they don't like duck ask for more of this.

How do you cook the rest of the bird? I give it to an old family friend that makes some great soup out of it.

[Slick]

Originally Posted by dartonvpr

How do you cook the rest of the bird? I give it to an old family friend that makes some great soup out of it.

I like to boil the remaining duck to remove the meat. I then use it, along with sausage and shrimp, to make Cajun style gumbo. The great thing about gumbo is that you can use just about any kind of meat that you like, including grouse and other upland birds, and it tastes great.

[bluewrx02]

Originally Posted by StickFish

Well don't overcook it

Skin on bacon criss crossed (use only one piece of bacon, cut in 1/2) wrapped wedge of apple, wedge of onion - 450 degrees 20 mintues - eat Tosse the apple and onion by the way and I don't like the skin.

Next learn how to deep fry whole Chinese style - OMG!

Last - bone and take to Otto's and have them make sausage

Deep fried it the best! Make sure you leave the skin on, cut in pieces and season, then deep fry.

[simpleguy]

BRINE IT!

Day 1 - Soak in salty water, change out the briny water 3-4 times over a 24hour period of time(this will leach the salt in to the meat and pull the blood out).
Day 2 - Change replace salty/brine water to plain water(this will pull some of the salt out of the meat).
Day 3 - Take out and prepare anyway you like.

I pan fried with some olive oil and some of my mom's special spice mix. My kids ate it before I could get my hands on it. I prepare them med. rare to rare. Tastes very rich. My mom thinks almost liver like, I think more like a cross between deep dark turkey flavor combined with a rich beefy flavor.

If you want, I'll even make you some of "Grandma Barb's Special Spice Mix" to put on it.

[RazorClam]

debone all of the meat, put it into a bag, freeze it, and take all of your duck into the meat market on 42nd and woodstock. Have them make pepperonni out of it. My parents hate duck, but love this.

[MER]

its good roasted w/ 7up just pour 7up over the duck w/ salt and pepper roast at 375 look on line for cooking temp the 7up helps cut the oiliness of it

[ricochet]

Ok - Best advice is to go get a meat thermometer. I soak them overnight in lightly salted brine and then pop them in my traeger but leave the skin on! pull them when they hit 125 degrees. They are right - don't over cook them. My friend just breast them out which I think is sacrilege - I pluck them ungutted and dip them in hot wax floating in very hot water then dip them into a bucket of ice water. The wax hardens and you peal it off - ducks are a clean as can be. Some times you have to wax and dip twice. Clean (gut) them and then do your soak and cook as stated. Serve on a bed of white and wild rice. Presenation is alot of the greatness of a duck meal . Awesome!

[salmonmoocher12]

Originally Posted by Dakotablood

This is the 2nd year in a row I've tried cooking a duck, last year I roasted one whole skinless w/ bacon wrapped around and a apple stuffed inside. It turned out ok but overcooked.

This year I tried to marinade a whole skinned bird un-stuffed, again over cooked, bland and the skin didn't crisp so its chewy....ugh I give up on cooking duck....

I'll just save it from now on and turn it into pepperoni!!!

Oh by the way happy thanksgiving everyone.

I 2nd pepperoni all the way!!! dont forget to add at least 30% pork

[Buck's C]

Originally Posted by Dakotablood

This is the 2nd year in a row I've tried cooking a duck, last year I roasted one whole skinless w/ bacon wrapped around and a apple stuffed inside. It turned out ok but overcooked.

This year I tried to marinade a whole skinned bird un-stuffed, again over cooked, bland and the skin didn't crisp so its chewy....ugh I give up on cooking duck....

I'll just save it from now on and turn it into pepperoni!!!

Oh by the way happy thanksgiving everyone.

E-Z 3 step duck

#1 shoot & freeze whole ducks
#2 Thaw / break open breast, hang in crab pot
#3 Pull pots ,cook crab

MMMM !!!!! GOOD DUCK !!!!

[Wreckless]

Originally Posted by Buck's C

E-Z 3 step duck

#1 shoot & freeze whole ducks
#2 Thaw / break open breast, hang in crab pot
#3 Pull pots ,cook crab

MMMM !!!!! GOOD DUCK !!!!

I don't think this is legal. If it is, it shouldn't be. Killing a beautiful drake Pintail, then using it for crab bait just ain't right. Buy some old chicken, Turkey, use your cark's, catch some Shad........



Otto's make GREAT sausage & peperonni from ducks & geese!!

[haringsjosh]

Originally Posted by Wreckless

I don't think this is legal. If it is, it shouldn't be. Killing a beautiful drake Pintail, then using it for crab bait just ain't right. Buy some old chicken, Turkey, use your cark's, catch some Shad........



Otto's make GREAT sausage & peperonni from ducks & geese!!

+1

[mben2979]

MMMmmmMMM....duck stuffed CRAB.

Originally Posted by Wreckless

I don't think this is legal. If it is, it shouldn't be. Killing a beautiful drake Pintail, then using it for crab bait just ain't right. Buy some old chicken, Turkey, use your cark's, catch some Shad........



Otto's make GREAT sausage & peperonni from ducks & geese!!

[bigcheese]

I wish I would have bagged more duck this last year im out and getting pretty hungry for some. Went out to get some decoys that got moved by a flooded field and the ducks were not bugged by me in the least I was standing ten feet from them and they just stood there, I had some bad thoughts running through my taste buds

YUMMY!!!

[starkey mark]

the ducks that are not shot up i pluck and leave the skin on, fill cavity with apples,onions, alittle salt a pepper, garlic. oven at 400* for 50-to 60 min. they need to fly thru the oven! A brown hunter sauce is also good.
Ducks that you skin and debone i use for stir fry, fajitas, chili, and jerky good luck!

[OutdoorBound]

Originally Posted by starkey mark

the ducks that are not shot up i pluck and leave the skin on, fill cavity with apples,onions, alittle salt a pepper, garlic. oven at 400* for 50-to 60 min. they need to fly thru the oven! A brown hunter sauce is also good.
Ducks that you skin and debone i use for stir fry, fajitas, chili, and jerky good luck!

Is the brown hunter sauce just a mushroom based sauce like gravy for taters??? Sounds good though I tried the apple stuffing a few years ago for thanksgiving, it had good flavor but was over cooked. Guess it just takes practice....
Thanks for the ideas

[starkey mark]

In the past I would get McCormick,s gravy mix but I,ve not been able to find it lately. Try a brown gravy mix and add some sauted mushrooms and a little marsala wine and it will work well on your duck. Another good way to try your duck breasts are to slice them thin place them on a strip of bacon (I usually cut the bacon in half) roll them up ,put a toothpick tru to hold them and marinate them in yoshida or teryaki for a couple of hours, bbq or broil you,ll like them!

[RustyDog]

another way to enjoy your duck is to make breakfast sausage for every 1lb of duck it takes 1/2 lb of pork fat and spices. i get my fat and spices from butcher shop!! tast just like jimmy deans!!!!

[fishandcrawl]

Originally Posted by Duckwheat

Why are you skinning them.

Put in a weber with very low heat and some sort of hardwood and smoke them a couple of hours. If they are dry you cooked too hot or too long.

The only way I ea them anymore. Leave the skin and fat on them until yo are ready to eat them.'

DW

Base them often with jalapeño or raspberry habenaro (s.p.) jelly. Killer on the weber. Always leave the skin on them. Stuff with apples, orange, etc.

[elkaddict]

Cut it into bite sized piecesand stir fry it in a wok or a frying pan. Put th duck in first to begin cooking it. After about 2 Minutes then add all the vegetables you want. Finally add sauce. You can use anything, teriyaki is great. Then cook it til the vegetables become soft.

[porscheguy]

I like to chop up some shallots and dried cherries. Throw it in a pan with some herbs and butter. Heat that up and add 1/2 bottle of Pinot and some stock, cook it down some. Take the duck and brown it well in a pan with lots of hot oil. Remove the duck from the oil and place it in the pan with the cherries. Put the whole thing in the fridge overnight. Bake it covered in the oven at 400 until the duck is tender, add more wine as needed.

[nucci]

Too greasy for me...bad for the heart.

[bigcheese]

Originally Posted by nucci

Too greasy for me...bad for the heart.

depends how you cook it try re reading this thread and give a few of these recipes a try

[Tilla]

Originally Posted by FiHuFun

Try cooking them in a "plastic" oven bag (used for Turkeys, roast, etc.). Skinned, bacon wrapped and with Chinese BBQ mix powder as a rub (in the spice isle - can't remember the brand). The bag keeps them moist...great for Goose as well.

Only way I can eat them.

[/QUOTE]

The cooking bag thing works great. I once fed a San francisco State Ecology class Wild duck reheated in the cooking bags, you think it would be a tough sell, they ate every bit!

[Reel Obsession]

As mentioned, you can't over cook duck. Here's a meal from last night. Soaked some skinless duck breasts in 1/2 Lea & Perrins and 1/2 A1 for a couple hours. Grilled over a hot BBQ for until seared, but still medium/rare. Let it "rest" for 5-10 minutes to set the juices. Then slice then and serve over rice. My wife's only complaint about this recipe is that it tastes less like duck, and more like London broil.....

[bigcheese]

Tat looks excellent obsessed!!!!!! Yummy!