Processing Duck Meat??

kevray · 03-06-2002, 02:32 PM

I have approximately 45 lbs. of duck breasts that I would like to turn into Pepperoni, summer sausage etc. Does anyone have any favorite meat houses to recommend?

birdhunter · 03-06-2002, 02:38 PM

Sportsmen's Meat Cutting in Carver does all my duck sausage. Very good job and turn around time. Their addy is: 16259 SE Grand St. (503) 658-8014

There is also someone on the coast who I have hear really rave reviews about his duck pepperoni, sausage and jerky. Can't remember the name. Anyone?

Get Bit · 03-06-2002, 03:50 PM

Ken Warner in Tillamook does an awesome job on all of our pepp. and duck dogs. Not sure of the number.the place is actually called Kens Custom Meats I think.

fishblood · 03-07-2002, 06:14 PM

Hey i've also been wanting to make some duck sausage. Do any of you guys have an idea how much it cost to do something like that? Any info would be great. Thanks!

bigshark · 03-07-2002, 10:36 PM

Please reconsider making duck breasts into processed meat like pepperoni and sausage...it's yours so do as you wish BUT...it can be prepared to tast as good as the best elk or beef you have ever eaten. I posted the receipe on the PP board but I will share it with you here. Halopeno peppers have a mysterious effect on both duck and goose meat. First it somehow tenderizes it. Second it completely changes the taste and takes the awful liver flavor away completely. The meat
will taste like beef steak.

Lay a duck breast flat on a cutting board. Cut the breast to make two slabs about 1/4 inch thick. Take 2 pieces of canned halopeno peppers and place them crossway at one end of each slab.
Now roll the pepper up in the meat. Now roll a slice of thin bacon around the log and run a toothpick through it so it will stay rolled up.
Now place the roll-ups on your BBQ....turning them often...when the bacon is done eat it like steak.....

kevray · 03-08-2002, 03:05 PM

fishblood- I have paid as little as $1.55/lb and up to $2.00/lb for pepparoni. Have never tried anything else with duck. (Sausage Kitchen in Gladstone)

bigshark- don't get me wrong-I have saved plenty of the real good breasts ie. mallard and teal for the special recipes such as the one you mentioned. Buy the way thanks for that.