Whats your favorite recipe for ducks?
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Whats your favorite recipe for ducks?
This works great for some of the tougher birds like bluebills and geese.
Use 4 breast filets (I usually use 2 goose filets and 2 duck fillets) (6 duck filets would work)
Slice breast filets just into strips about 1/4 inch thick
Sautee them for about 3 minutes in hot olive oil with 1/2 diced red onion and 4 cloves finely chopped garlic.
Add about 1/2 cup of Teriyaki and 1/2 cup General Tsao sauce, now cover and let simmer in for about 1 1/2 hours, adding a bit of water as needed, enough water to keep the meat just about submerged.
After simmering remove the lid and turn up the heat to boil the liquid until completely reduced.
Now remove duck and set aside.
Add 1/4 cup olive oil to pan to release the flavors from the reduced sauces and duck juices.
Now add one green pepper and one red onion sliced . Sautee for about 45 seconds.
Put duck back in pan for 1 minute.
Place duck and veggies on a multi grain or wheat tortilla.
Eat!!!!
The thing me and my buddies enjoy the most, and is fairly easy to make, is kabobs. We take 18in. metal scewers and load them up with chunks of duck breast, mushrooms, onion pieces, and yellow, red, and orange bell peppers, then throw them on the grill. When we run out of scewers, we just make a bag with aluminum foil and add everything thats left, plus some garlic salt and worchestershire sauce, then toss on the grill also. Trust me, its worth trying.
Many years ago I'd take wood ducks and split them in half. Then pressure cook until tender, but just shy of the meat falling off the bone. Take them out of the pressure cooker, salt, pepper, and flour them and fry golden brown in a cast iron skillet. Make brown thick'n gravy and mashed taters. Ummm...It'll make your tongue slap your brains out!;):)
Fillet the meat off the breast. soak in Zesty Italian dressing overnight. Cut into strips, roll them up with a Jalapino inside. Wrap in Bacon. Shove a toothpick through it. Put them on a Charcoal grill for about 6-7 minutes.
I take the duck breast marinate it in Zesty Italian dressing overnight then put them on the grill, medium fire, I like charcoal best with heavy smoke (oak, mesquite, hickory or whatever your favorite is). Don't over cook but you don't want it rare. I place it in a oven container with lots of barbeque sauce, make sure it has planty sauce so it will not dry up, seal the container. Place in oven on 250-275 for 1 1/2 hours or longer if you like, just make sure the sauce does not dry up.
That sounds awesome. I simply add em to a big pot of jambalaya.Quote:
Originally Posted by gabowman
cut your duck breast into small chunks. soak in pet milk for 30 minutes or so take a walmart bag and pour in some flour and a couple or three table spoons of cavender's greek seasoning and shake that up. take the duck breast chunks straight out of the pet milk and into the bag of flour and shake up and brown good on both sides. i like mine done. try it. you won't want to cook duck any other way. a chef at a duck club at gillette, ark gave me the recipe years ago. he said the pet milk helped tenderize the breast pieces.
olduckhunter
jerky
We've been substituting breast fillets for beef in a lot of recipes and nobody can tell the difference. Beef-n-noodles just use some bouillon cubes, Beef stew with A1 steak sauce, my favorite lately Pepper steak just use some soy and worcheshire sauce with crushed red pepper to taste. Duck will replace beef in a lot of recipes, just don't tell anyone and they'll never know. It's excellent in stirfry recipes too.
My main duck recipe is this:
First - Soak my duck breasts in salt water, changing the water a couple times a day till the water has no red. When you got the red out of the water, cut up the breasts into about 2" cubes. Place them in a marinade of about a half can of coke, 1.5 cup soy sauce, 1/2 cup of brown sugar, 1/2 cup of dry sherry, 1/4 cup honey, and 1/4 cup of peanut oil. Put it all together in a zip lock bag or other container and mix it all up. Make sure you dissolve the sugar and honey or it won't penetrate the meat properly. Let the cubed breasts marinade about a half day.
Second - Go get some fresh jalapenos and onions from the store. Cut them up in 1" squares. Get all the seeds out of the jalapenos or you'll burn your mouth off. If you like burning hot food, leave them in there.
Third - When the breasts are done marinating, take them out and use toothpicks to put a piece of jalapeno and onion on the either side of the cube.
Fourth - Get your grill going. Lowest setting if you have a gas grill or indirect heat if you have a coal grill. Put them on the grill for about 3 - 4 minutes per side. You don't want them raw, but rare/med rare is about right. That's my standby. Good for geese too. The peanut oil is the key for wild meat in my opinion. Keeps it from drying out. I use it as a base for everything. Works great for deer dry rub seasonings too.
Hey I tried the brine recipe on Huntfishcooks website. NOT BAD AT ALL!
pet milk? italian dressing? I like my ducks to taste like ducks! j/k we kill a 100's of snows and have to dress them up a lot to get em to taste good.
gabowman I may try that on some teal, sounds good, and duck jerkey is awesome, but real duck stew with cathead biscuits is unbeatable in my book, just finished the last of last weekends ducks and am goin' in the morning to get more for another stew, here's the recipe..
4 big ducks, i.e. mallards, pintail, etc... the duck fat makes the broth, but little ducks or fish ducks don't have the flavor or are too oily, pluck, gut, and cut head, wings, and feet, and put in big stew pot with 4 stalks of chopped celery, 1 chopped onion, and a few tablespoons of crushed red pepper
boil for 2 hours, adding water as necessary
cut up potatos, carrots
take ducks out and cool, add potatos and carrots
tear all the meat off the ducks and chop it up and throw it back in, cook on medium for another hour
bake big buttermilk biscuits
Eat!!!
The only thing we do differant is we always freeze the fillets in 7-up or sprite after cleaning.Quote:
Originally Posted by PIGINTHEPIGPEN