Wild Duck Meal for those who think they don't like duck (including wives).

bigshark · 08-28-2001, 07:48 PM

I'd like to share a quick and easy way to serve wild duck that isn't well known to the best of my knowlege. Whats a kick about this is we find a lot of folks who say they don't care for duck meat wolf if down.( You know, the "I think it tastes like liver"types.)
Try it first as an hors d'oeuvre just to see if you like it. For lack of a better name we call it "Halopeno Duck". First,take the breast of a duck and book each side(split from neck-end to tail-end from the outside edge to within a fourth of an inch the thick edge that was against the breast bone). Second, cut each half into two even size pieces from right to left,giving you an upper
and lower piece. Third, dust each piece with
salt,pepper and garlic powder(or just put Johnnies Seasoning Salt on it for a change).
Fourth, place a strip or two of canned halopeno pepper on each piece and roll it up so that the pepper makes the greatest contact with the meat.Now run a toothpick through the little wheel that you have made. Fifth, place it on the BBQ grill at medium heat and cook till your liking.(medium to medium-well for me). I don't know how it happens but the duck will taste like baby beef. Just what the pepper does is over my head but man does it ever taste good. Some of the gals may wish to remove some of the green halopeno but most won't. BIG HINT don't tell them what it is until the evening is over and you will never see the platter pasted without even the most ardent hater of game meat munching away like a starving dog.
Go out to the freezer tonight an thaw out a bag of duck, you aren't going to believe this one. ENJOY!!!!!!!!!!

Hoosier Daddy · 08-29-2001, 07:24 AM

mmmmmm.....flying liver.......
Sounds good.

Meridian · 08-30-2001, 05:07 AM

Thanks bigshark,
Something new I'll have to try.

Jellyhead · 08-30-2001, 08:18 AM

Here's another duck recipie that is goooood.

Breast out the bird(s) you plan on eating, then let them soak in saltwater overnight in the fridge. (This pulls the blood out of the meat, very important)

Then cut the breast into strips about 1/2" x 2". Then mix up pancake or Kruseaz(sp?) batter and then dip them in the batter and drop them in your fry daddy (can you say FATTNING?) when they float to the top of the oil they are done. Next take the little morsels and smother them in sweet and sour sauce (I buy mine from the local chineese restraunt). Serve with rice. Dip them in hot mustard and red sauce.

Man I'm getting hungry just thinking about this.

Also, Try subbing in duck breast instead of beef in your fajita mix. YUM!!!!

Aaron

MoJet Driver · 08-31-2001, 09:12 AM

My wife's favorite: Mexican Duck Sandwich

Cut up several duck's breasts into 1/4-1/8" squares, sautee' in butter with some garlic and fresh jalapeno pepper to taste (sliced mushrooms optional). Salt and pepper to taste. Don't overcook! Then sautee' some thinly sliced onion. Set all this aside.

Take a loaf of fresh French bread and slice in half, long-ways. Hollow out a couple of troughs. Fill the troughs with the duck and onions, peppers etc, smother with grated Monterey Jack cheese, place on a cookie sheet and broil in oven, just long enough to melt the cheese and turn slightly brown.

Take out of oven, put the two together and allow to cool for 3 minutes. The cheese will act like glue and hold it together. After it is cooled, slice in two inch servings.

Serve with a good Mexican dark beer and say "Bueno". The main thing is not to overcook.

chnookie: The duck wouldn't taste like liver if you didn't insist on shooting divers. Try some grain fed quackers! [img]images/icons/grin.gif[/img]

Bait O' Eggs · 08-31-2001, 09:33 AM

You mean merganzers taste different than mallards? [img]images/icons/wink.gif[/img]

That is why I never much liked the taste of duck.

MoJet Driver · 08-31-2001, 09:56 AM

BOE,

I have a recipe for 'ganzers too:

Marinate for 4 days in any gasoline of your choice. Set in front yard and light off with torch suitable that you won't catch on fire too.

After the fire goes out, shove it down a mole hole. Keeps the moles away for a year. Seems they don't have much of a taste for liver either!

[img]images/icons/grin.gif[/img] [img]images/icons/grin.gif[/img] [img]images/icons/grin.gif[/img]

Jellyhead · 08-31-2001, 12:03 PM

Hey guys, don't knock divers!!!!

This is where the salt water soaking comes in. Soak diver breasts in salt water for 1-2 days to remove blood. Blood in breasts=bad taste. Remember Canvasbacks are divers! They are one of the best eating there is.

I've got a soft spot in my heart for the little scaup and canvasbacks, Can you say open water fun!!!!

Aaron

Youngs bay layout shooter
TEAM DIVER [img]images/icons/grin.gif[/img]

Hoosier Daddy · 08-31-2001, 12:05 PM

mmmmmm......taaassssty sccaauuuuppp.....mmmmmm.....
[img]images/icons/shocked.gif[/img]

[ 08-31-2001: Message edited by: chnookie ]

MoJet Driver · 08-31-2001, 02:44 PM

Hey, no offense Jellyhead. Just means more ducks for you! [img]images/icons/smile.gif[/img]

Personally I don't like to get close to the water for my ducks and geese. Give me a cut grain field any day and I'll be happy.

[img]images/icons/wink.gif[/img]

Jellyhead · 09-04-2001, 09:42 AM

None Taken...

Don't get me wrong, I love a good field hunt for mallards and geese, but I also love an open water layout hunt for divers. Just a different perspective being at eye level with those little butterballs as they come rippin in at mach 3.

It's getting close to that time of year again.

Aaron [img]images/icons/grin.gif[/img]

Dogfish · 09-04-2001, 10:29 AM

Don't forget those surf scoters. They are fast and big. I ended up putting them in the pepperoni last year. The other thing about them is that if you found 1, there are usually hundreds more around, and if they have a good food source, you have shooting for as long as you can stand it. Our best day as a group was 56 in an hour and a half. Sure made the clam farmers happy.

Andy