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Once this particular old timer duck hunter hands down told me at a check station once the VERY best recipe for duck! :smash: :smash: :smash:

Now he said it sounds crazy but to stick with him on it.

First he said you should carefully fillet off all the meat you can from the duck – one shouldn’t waste a morsel. Then get some straw and some manure, mix together well in equal portions to create a marinade. Add the duck meat and let it stew at room temperature for 24 hrs. Then place it all in a pressure cooker to slowing cook until the meat is done. Remove the duck from the cooker throw it away, and eat the straw and manure. :food:

Any other good ones out there???? :grin:
 

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Brine the meat (which is cut into relatively small strips) and brine for a few hours in appricot jam, worchestershire sauce, and olive oil. Take the strips, some peppers, and onions and wrap them in a strip of bacon that is cut in half. Put a tooth pick in in and grill it on the BBQ. MMMM!
 

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Shouldn;t this thread be on the Recipies forum?

Anyways hammer out the breast then dip in beatenn eggs and then in flour and fru like you would chicken fried steak. Season with salt and pepper and mmm mmmm good!
 

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I just ate a six ducks Sunday, taking the lousy ones, so my newer hunting friends wouldn't get turned off the gamey meat.

I took a spooney, two ringnecks, and three teal, and breasted them. I soaked the breasts in milk overnight. I cut the breast pieces into small strips, then sauteed them in butter. I drained the cooked blood/oil from the pan.

To that I added a quick spicy teriaki sauce. Brown sugar mixed into half cup boiling soy sauce until it won't disolve anymore, then add about a tablespoon of Schiracha (sp?) hot sauce to taste. Pour this into the skillet with the duck, and simmer for 5 minutes or so. Served over rice. I like it.

Instead of that sauce, sometimes i do the same thing, but put thai sweet chili sauce on it, straight out the bottle.


Here is another one I like:

Meat into small strips, soak in milk for 24 hours. Take the strips and dredge them in flour, then dip them in soy sauce and immediately deep fry. These won't stay crispy long, but man ar they good.

Blackberry reductions pair very well with roast whole wild duck.

I like any spicy or sweet (or both) sauce on duck.

My wife does crazy stuff like gumbos and braising, but that is more advanced and takes longer than I usually want to spend.

Most of my duck gets cooked in a pan, it isn't moist enough off the grill IMHO.
 

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Brine the meat (which is cut into relatively small strips) and brine for a few hours in appricot jam, worchestershire sauce, and olive oil. Take the strips, some peppers, and onions and wrap them in a strip of bacon that is cut in half. Put a tooth pick in in and grill it on the BBQ. MMMM!
Same recipe...only add whiskey or vodka to the brine!!
 

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Hey Kurt, I used your dredge, dip and fry recipe on the spooney I took home and it ate just fine. Good stuff.
Thanks for the tip
 

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Just throw the meat into the homemade spaghetti sauce. Then it's just meat and it doesn't taste like duck. Other wise....pepperoni is the way to go.

I should add. If you have a very very nice mallard and feal like picking it. Stuff it with wild rice and purple onion and roast it for an hour and a half at 350. Very good if you like duck. Cover it or it will dry out.
 

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I've cubed it up and put it in a stew in the dutch oven on a weekend hunt one time. Turned out great. Theres nothing like sitting around a camp fire in the snow enjoying the birds you harvested that morning. Mostly I turn it into Jerky. Im liking some of the ideas out here.
 
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