Duck Recipe's - watcha got?

[wetaline]

I'm looking to add to my Recipe book..... How do you guys like your duck?

-one that I do thats real easy, is to slice the brests into thin stips, marinate overnight in Italian dressing, and flash fry in marinade... add over rice.... mm mm good...

so lets get this started...

thanks,
wet

[GutshotApe]

Soak breasts overnight in milk (helps tenderize). Marinate breasts 12-24 hours in mixture of equal parts soy sauce, brown sugar, frozen orange juice concentrate. Then, slow cook breasts in the marinate mix 12 hours in crock pot. Remove breasts which will be shriveled down to about 1/2 size, break into strips, place on bed of white rice, pour cooking mixture/sauce over rice/breast strips.

This recipe works for any type of duck and will tame the wild flavor of a coastal diver.

[tailchaser]

Not a real funny post coming from a coug. But I'll give it a try. TRY DOG BISCUITS!!! :smile:

Honestly the best thing I've found for ducks is to put them into the brine with a bunch of other stuff for pepperoni sticks. Just can't stand to eat the buggers, but my dog loves to retrieve them so I'm stuck with the pepper sticks cause I won't waste anything I shoot. Just my .02

Geese however are a different story. But this post isn't about those.

tc

[ 11-18-2002, 08:08 PM: Message edited by: tailchaser ]

[KingFisher85]

I need to know how to smoke duck. Any good smoking recipes?

[tag-a-long]

Give it a football, beat it severely with a Beaver tail and it will cook itself!!!!!!!!!!!!

GO BEAVS!!!!!!!!!!!!!!

I like my ducks swimming in the irrigation ditch :smile: It's been over 20 years since I've killed ducks mostly because I don't like eating them. I do miss the sun coming up over the decoys and working the birds.

[wetaline]

Last night I cooked up a couple for dinner.... brested them, cut into thin strips... marinated in a vac container in teryiaki, olive oil, a couple dashes of different spices, some red pepper.... .flash fried, added to some vegie stir fry and put over rice.... very very good....

How do you guys not like duck? if its cooked wrong then ya its bad.. .but if done right, its excellent..... Go to Oba and order their duck... you'll change your mind....

anyone else w/ some different recipe's?

[Timber]

This one,s so easy it's hard to believe it could taste so well.whole plucked duck/s salt,pepper and sprinkle with poultry seasoning bake at 350 breast up for one hour the meat should be served medium to medium rare.

[outdoor.spec.ops]

I like to butter the duck up, then add johny's seasoning salt, and cook the duck on a stick over an open fire. After about an hour of slow rotating, the duck will be done, and then remove the stick from the duck, throw the duck away, eating the stick.

J/k--but I still havent found a good recipe I enjoy to eat for duck yet, keep up with the good ideas!

[bigshark]

OK........here is an easy one.
Take a duck breast half.....thats one side of any puddler, book it......that means to split that half in two but don't cut it completely, just leave enough so you can open the half breast like a book. Srinkle lightly with Johnnies seasoning salt and place a couple of strips of canned jalopeno pepper on the open booked breast. Now roll it up so its like a little log. Now wrap a strip of bacon around the little log and place a toothpick through the whole thing to keep it pinned together. BBQ until the bacon is done........wow is it good. I don't do this unless I have at least a dozen or more pieces(6 birds or more) as they are in high demand around our house. For those of you who are gourmet types, you might be able to explain why the jalopeno pepper changes the taste so much......I never cared for duck because I don't like the liver taste. This turns out completely different.....more like beef. Why does this happen?

I have another one but it is a true top secret and like the kid in the movie said.........If I tell you I'd have to kill you ! :grin:

[ 11-19-2002, 04:27 PM: Message edited by: bigshark ]

[Bill Monroe]

The best duck I ever had was the late Merlin Huff's recipe for plucked duck served at Oregon Duck Hunters Association dinners. I have it in my files at work and can dredge it up if someone reminds me there tomorrow.

The second best...and most common...is one I just started a minute ago to make duck chili for saturday's game.

It's basically the same as gutshotape's except I use a stick of margarine (not butter) and do it all in a crockpot. I shred it, save a little bit of the juice, then serve over wild rice...

For chili, I use Carrol Shelby's texas chili fixins...comes in a little brown bag at a lot of supermarkets...not always at fred's ... substitute the duck for burger or beef and add wild rice for a nutty flavor...

[nerta]

:grin: OK in all serious cooking ducks is an art. The best recipe I have is called boarding. Take one oak board, breast the ducks so they cover the board cover the ducks with Italian Dressing (I like Paual Newmans) sprinkle with fresh garlic shavings, and paint with apple sause. Put in the oven at 275 degrees and cook for twenty min. Cover with foil and lower the temp. to 175 degrees and cook for 1 to 1 1 /2 more hours. Remove from the oven Place the duck on large plate. Scrape the duck into the trash and eat the board its great! :grin: :grin: :grin:

[Rauly]

Duckeroni and Ducksausage. Yum

[Charlie]

Ducks I love ducks...specially Mallards/Teal.
My way of cooking them is as follows:
Breast the duck, I soak them in cold (ice cubes)
water for several hours and pour in some table
salt...this cleans out the blood.
I mix flour with my secret seasoning (salt-pepper-Santa Marie Style Seasoning) place the
breast in a plastic bag with the flour/seansoning, shake. Have a hot fry pan
using butter/crisco etc., brown the breast, turn
down the heat let simmer for 45 minutes using
fried mushrooms.onions which I have done in
seperate pan placing them in with the breast,
pour 1/2 cup water 1/2 or wine or Cranberry
juice...checking ever so oftern to see that there
is enough liquid to keep them simmering.

Serve with Wild rice casserol, which is of course
made with wild rice cooked in chicken broth, takes about 45 minutes, mix rice with cooked
onions/mushrooms/celery and cooked and drained Jimmy Deans sausage, cover caserol
with graded cheese place in over until hot.

I always cooke extra duck as sometimes there
is that one that does not taste right...!
Charlie

[Crashin' Bait]

I'll second that, Rauly. Duckeroni doesn't last very long in our household. Good stuff!

[SeanD]

Nail the duck to a wood board and sprinkle it with lawry's, cajun season, garlic, salt, and lots of olive oil. bake at 350 deg for 1 hour. remove from oven, remove duck and eat the board. :grin:

[Bill Monroe]

sure is an awful lot of board-eating going on this week...must all be beavers.

[mallard0311]

My wife and I only like mallard's or teal. I have rookies I hunt with are glad to have the wood ducks and scaup. I used to fry them with the onions, garlic, olive oil ect. Still tasted a little gamee. New recipe is easy and quick. After having breast in the frig overnight in cool water, then rerinse. Take a large piece of aluminum foil, lay the breast on the foil. Sprinkle with lemon pepper, flip over and sprinkle again. put some butter on each breast, put another piece of foil over the top and roll up edges to trap juices. Place on a pan in oven at 350 for 30 min. Take out and have it melt in your mouth.
The only duck that tasted better was a dock duck.

[Flatfish]

Ok first pluck the bird and clean it out. Place it on a shingle......
Or give the meat to Johnboy and let him make some of his patented duckeroni out of it.
Mark and the loves to fetch em but hates the splinters from the shingle dog.

[Dan Christopher]

outdoor.spec.ops

lmfao [img]graemlins/applause.gif[/img] [img]graemlins/applause.gif[/img]

[Bill Monroe]

Here's the world's best duck recipe...As far as I'm concerned, it's the only (and best) reason to pluck a duck...other than civil war week...

Chef Marlin Huff prefers widgeon, mallard or pintail ducks for their size, *
although the wood duck, while slightly smaller, is also a delicious candidate
because of its penchant for feeding on filberts and acorns. Teal are small,
but also tasty.

3 plucked ducks
Seasoning salt:

1 3/4 teaspoons monosodium glutamate
3 1/2 teaspoons salt
- Pinch oregano
- Pinch thyme
- Pinch rosemary
- Pinch poultry seasoning
- Pinch garlic powder
Roasting ingredients:

2 8-ounce packages prepared stuffing mix
2 heaping tablespoons jelled, canned cranberry sauce
6 ribs celery
1 large onion, sliced
6 carrots
3 apples
1 orange, sliced
- Peel from 1 orange
- Enough water to fill the pan 1-inch deep
- Flour

Rub the duck with seasoning salt, inside and out, and let sit in the
refrigerator for a day.
Stuff the birds with the stuffing, put them in a deep roasting pan along
with the cranberry sauce, celery, onions, carrots, apple and orange slices and
grated orange peel arranged around the birds. Pour enough water to fill the
pan 1-inch deep. Add more water as necessary during cooking to keep enough
liquid in the pan for basting and for the gravy.
Cook uncovered at 350 degrees about 1 hour, until the birds are brown,
basting frequently with the liquid developing in the bottom of the pan.
Continue to add water as the birds cook.
After they become brown, cover the pan with a lid or foil and turn the oven
to 300 degrees. Baste occasionally and keep adding water to the liquid. Total
cooking time will be 2 1/2 to 3 hours, or until the juices run clear or the
flesh on the leg flakes easily with a fork.
Take from the oven, discard the celery, onions, carrots, apple and orange
slices and grated orange peel from the liquid.
Strain the liquid from the pan and spoon off the grease. To the grease, add
equal amounts of flour and cook for a few minutes, slowly adding the remaining
liquid into the flour mixture until it thickens for a good gravy.
Spoon the gravy over the ducks on a platter and serve.
================================================== =============================

[Killertraylor]

I have to chime in as my easy recipe isn't mentioned yet. I've eaten duck for 20 years and never really liked it. I started cooking it this way 2 years ago and it's down right good.

Cut the breast into strips and soak them in milk - pour off the milk each day and replace it with fresh milk for 2-3 days and then just bread them with some flour and your favorite seasonings (I just add some Johnny's and some garlicsalt and pepper) and fry them up in a skillet with a little oil. The gamey flavor is gone - even my wife likes it this way - and you don't have to make a special trip to the store to buy ingredients!

[Myles]

http://www.justgamerecipes.com/duck/index.shtml

In case you are a Duck they also have beaver recipes

myles

[moman]

I thought the game recipes website was pretty interesting, but muscrats, no way.

[wetaline]

From Salmon Stryker

Soak meet in salt water for several hours to draw out blood. Cut into bite size chunks.
Roll in flour or coat with batter mix and fry until golden brown.

In another pan or wok cook veggies (I like carrot, celery, waterchestnuts, pea pods, bean sprouts, almonds in any combination or all together.)

When veggies are done to desired tenderness drain off any water, and then add meat. Mix Yoshidas sweet and sour sauce, soy sauce, garlic salt and pepper to taste. (when all mixed together should resemble upchuck)

Pour upchuck on top of rice, yakisobi noodles, or those crunchy chow mein noodles.

Good eats!

[wetaline]

Well I cooked up Bigsharks Jalopeno-Bacon wrapped butterflyed duck recipe tonight... and it was Superb... really very good. I did a little milk soaking like someone esle recomended as well...

Moman,
Marsh rabbit (muskrat) is very good. :smile:

[wetaline]

Ok heres another new one that I just did....

Had 20 or ducks from the last couple trips, so i took all the tenderloin from each brest to make a meal out of them.

heated oil in pan - very hot
tossed in tenderloins, along w/ a dash of crushced red pepper, Cummin, ginger, pepper, & Old Bay...

browned for a couple minutes, then tossed in shaved carrott and diced onion.... followed w/ a couple tbs of teryiaki.....

continue to cook on high for a couple more minutes and poor the whole thing over rice.... very very good.

[wetaline]

Originally posted by Jennie@ifish:
OK, here it is, thanks to Roger Martin:

YUM YUM!

This isn't a real recipe, perfect, but play with it... It works! Even my kids, who don't care for duck all that much, loved this:

4 duck breasts, soaked in bourbon and blackberry jam.
Portabello Mushrooms
Shallots or green onions

Soak the breasts in the bourbon and blackberry jam.
Next day, wrap the breasts with bacon, and secure with a tooth pick.
Place shallots in portabello mushroom, followed by the duck breast.

BBQ, or broil on both sides. The trick to this, is when the bacon is done, the breasts are done.

OK, serve with wild rice, and this veggie. Ever had fennel? It's awesome!

OK, peel the top layers off of the fennel bulb.
Cut in half.
Place cut side down into a flat pan. (9x13 works for us.)
Bake at 250 degrees, uncovered, but drowned in chicken broth, for up to 6 hours... Make sure it is done, the chicken broth should be mostly evaporated and absorbed.
The last 1/2 hour before serving, pour some cream and sprinkle with parmesan.

Oh la la la laaaaaaaaaa... Bill got ducks yesterday and I'm eating good tonight!

Jen

<font size="2" face="verdana,arial,helv">