[DogZilla15]

They’re different, that’s all. One isn’t better than the other.

 

[T-Bone082170]

They’re different, that’s all. One isn’t better than the other.

Culinary there is a huuuuuuuuuuuuggggge difference along with prep. I assume you are being facetious?

 

[DogZilla15]

No, not at all. The question was hunting, not eating.

 

[T-Bone082170]

No, not at all. The question was hunting, not eating.

Correct my bad I misread sorry bout that.

 

[joliver]

Let me think, I can shoot seven times a day for three months and my dog will bring the kill to hand. Or I can shoot once and pack it out on my back.

Waterfowl hunting and Ribeye steaks for me.

I have eaten my share of back strap but until you have had med rare duck breast on an open fire with mustard sauce you may want to hold judgement.

 

[uhmw]

Any duck I shoot and try to cook tuns into mud duck. Thats why I only sporadically hunt them. When I do shoot ducks, I give some to my Chinese friend and he hangs them in his basement ungutted for days.

 

[curt gibson]

Let me think, I can shoot seven times a day for three months and my dog will bring the kill to hand. Or I can shoot once and pack it out on my back.

Waterfowl hunting and Ribeye steaks for me.

I have eaten my share of back strap but until you have had med rare duck breast on an open fire with mustard sauce you may want to hold judgement.

View attachment 1075323

Can't wait to have that back on the menu !!

 

[Beaverbeliever02]

Let me think, I can shoot seven times a day for three months and my dog will bring the kill to hand. Or I can shoot once and pack it out on my back.

Waterfowl hunting and Ribeye steaks for me.

I have eaten my share of back strap but until you have had med rare duck breast on an open fire with mustard sauce you may want to hold judgement.

View attachment 1075323

Pm mustard sauce recipe

 

[Beaverbeliever02]

I cut my teeth duck hunting but also enjoy big game about as well. I feel like a great deer/elk/bear trip isn’t matched by any single waterfowl hunt however it sure is easier to have a good waterfowl hunt.

 

[Liquiddeath]

Duck is better eating and more productive and consistent. But I find myself enjoying the challenge of big game hunting more these days. The added mix of mushroom hunting while big game hunting contributes to a lot of good days in the field as well.

 

[Wreckless]

They are so different. I grew up mule deer hunting with my dad & uncles. During that same time I was duck hunting with my high school buddies Doug & Tad. We had access to some great properties. Then I got to the point where used to live for coastal Blacktail hunting, but as soon as that was over, I was right back in the duck swamp.
I hope I never have to choose. I recently discovered that I have been walking past a lot of great food in the woods. Like Liquiddeath I like the added bonus of mushrooms.

Short version: Waterfowl. More shooting, more action, longer season, plus I really like playing in the mud......BUT if deer populations rebound in my lifetime, I will definitely spend a LOT more time chasing those.

 

[joliver]

Words to live by; “the more you cook duck, the more it tastes like duck”

Virginia brand Vidalia Onion Dressing: shhhhhh secret

 

[Liquiddeath]

Words to live by; “the more you cook duck, the more it tastes like duck”

Virginia brand Vidalia Onion Dressing: shhhhhh secret

The secret to good duck is leaving the skin on the breasts and legs and getting it rendered down as crispy as possible. No one would hate a good skin on duck breast.

 

[T-Bone082170]

The secret to good duck is leaving the skin on the breasts and legs and getting it rendered down as crispy as possible. No one would hate a good skin on duck breast.

Therefore a screaming grill or cast skillet, eh?

 

[Threemuch]

I laugh at anyone who says duck is not good. I fed a shot that day MERGANSER to one of the owners of one of the most prominent steak houses in Portland. He said it was some of the most delicious duck he had ever had and it was fantastic. My secret? 30 min brine and a 5 min rinse before drying sprinkle the outside with tonys after oiling, sear to crust on both sides with hottest grill possible. That's it. So a guy who deals in the highest end meat all day every day, ate a merganser breast with super minimal prep and said it was great and finished the whole thing. And this was a giant mergie, shot in clatskanie. Dragon bird.

I never leave skin on or try to get it crispy. By the time I get skin crispy, in my opinion the rest of the breast is overcooked, even using avacado oil at 500 degrees. I'd rather have a blackened crust and a breast that is truely rare in the middle.

I'll admit I grind most of of the birds I take, because I love pepperoni, sausage and burger and need that too. Grind some ducks (any species, as long as you brine it) with 25% bacon ends and grill a burger. Then come tell me how duck is terrible and eats like mud.

Brining is a big key, not over cooking is a big key. But duck is good. It isn't elk, but only elk is. And I have had plenty of overcooked, poorly seasoned, or poorly handled and cared for elk given to me. A ton of the game meat quality is determined by handling, care, temps, and cleanliness that goes into prep. You shot a rutty elk that took you 4 days to pack out in early september while it was 90? Yum. Pass the duck.

 

[HeavyIron]

 

[Liquiddeath]

Therefore a screaming grill or cast skillet, eh?

Skin down in a cold cast iron, slowly bring the temp up until it’s sizzling and starting to cook through then flip and put directly under a hot broiler for about 5 minutes to really crisp and finish the cook. Then tilt the pan and do a quick deep fry in the duck fat. The more fat you can render from the skin without over cooking the meat the better you did. Served with mashed potatoes. Top 5 favorite meals.

I duck hunt just for the meat these days. The challenge is gone but the meat is irresistible.

 

[T-Bone082170]

Skin down in a cold cast iron, slowly bring the temp up until it’s sizzling and starting to cook through then flip and put directly under a hot broiler for about 5 minutes to really crisp and finish the cook. Then tilt the pan and do a quick deep fry in the duck fat. The more fat you can render from the skin without over cooking the meat the better you did. Served with mashed potatoes. Top 5 favorite meals.

I duck hunt just for the meat these days. The challenge is gone but the meat is irresistible.

I’m 100% skin on fella don’t necessarily need it crispy but meat rare is a given. Never heard of the start with cold cast, interesting. The challenge in the harvest will never be fulfilled as there are too many variables that can change quickly. But I am always trying new ways to prepare waterfowl and this year want to dabble in bigger leg thigh ducks and course ducks thinking braised and slow and low in Dutch oven recipes.

 

[Liquiddeath]

I’m 100% skin on fella don’t necessarily need it crispy but meat rare is a given. Never heard of the start with cold cast, interesting. The challenge in the harvest will never be fulfilled as there are too many variables that can change quickly. But I am always trying new ways to prepare waterfowl and this year want to dabble in bigger leg thigh ducks and course ducks thinking braised and slow and low in Dutch oven recipes.

Starting cold helps to render the fat, hot pan sears the skin and seals in the fat. Which is counter productive.

learned this way of cooking from a Gordon Ramsey video “perfectly seared duck breast” or something like that.

 

[LPank25]

Pm mustard sauce recipe

I am intrigued as well. Looks delicious.