cooking ducks??

[Aaron bosley]

what is a good way to cook ducks i did fajitas and they were sooooooooo good. have any tips

[runamuk]

The best duck I ever had was smoked over a fruitwood fire...yummm yummm

We turn all of our duck into peperoni and summer sausage.

[singleshot12]

The breasts~sprinkle with salt and pepper and sear each side in hot butter till med. rare, serve immediately.
The legs~lay several out in a baking dish,dump a can or two of Mexican stewed tomatoes,cover and cook at 250-275 for several hours until the meat starts to fall off the bones.
Whole duck~soak in lightly salted and sugared brine for two days,pat dry,wrap in cheese cloth,hang from the neck and smoke for about 8 hours,then finish by stuffing with apples and onions and cooking in the oven at 300 just until done.

[teal101]

Season with your favorite seasoning. 

Put it in an old boot. 

Cook the boot at 350* for an hour.

Throw the duck out and eat the boot.



Seriously though we just turn all ours into pepperoni.  Works for us and is quite tasty.

[Gobble Gobble]

I've got one simmering in the slow cooker right now in a nice stew.

[Aaron bosley]

how much is it to do the pepperoni?

[teal101]

I'm not exactly sure.  My parents have it made

Check with local butchers.  Most will mix with 50% beef and flavor whatever you want it to be.  We have some plain and some pepper.  Delicious.

[EastWaViking]

Mesquite wood on the bbq,
baste with a blackberry/garlic glaze cook until medium rare. 
Some of the best meat you'll ever eat.

[Curly]

Here is a recipe that I think will be great:

Orange Duck Recipe :

1 Tablespoon of Vegetable Oil

1/3 Cup of Orange Juice

2 Tablespoons Grated Orange Peel

1/2 Cup Can of Peaches, Pureed

1/2 Cup Can of Pineapple, Pureed

1/3 Cup Whipping Cream

1 Tsp. Bacon Drippings

2 Tablespoon Butter

1/2 Tsp. Chopped Fresh Garlic

1 Tsp. Tomato Paste

1 Cup Chicken Broth

1 Tablespoon Clover Honey

In a large skillet, heat oil and add 1 tablespoon butter and bacon drippings. Once the oil is hot, add mushrooms and sauté for about a couple minutes. Remove and set aside. Add garlic and brown duck breasts on both sides, remove and set aside. Add the remaining butter and reduce heat to simmer. Once the butter is melted add orange rind, tomato paste, chicken broth, honey, and orange juice. Stir over medium low heat until mixture comes to a boil. Add pineapple and peach, bring back to a light boil. Place breasts in a large pot and coat with sauce. Cook over low heat about 20 minutes. Arrange breasts on serving platter. Whisk whipped cream into sauce and add mushrooms. Put sauce over breasts and place in the broiler. Brown lightly and serve.

I got it from http://www.nodakoutdoors.com/duckrecipe.php

I haven't tried that exact recipe, but I found the secret to cooking duck was to use orange juice.  I haven't hunted ducks for over 10 years now and I don't remember the exact way I had finally found to cook duck but the above recipe isn't far from the one I had used.

There are a few more on the website that the link points you to.

[Curly]

Here is a video of a chef cooking wild duck.........he has some good tips and a really cool hat.   The best tip.........don't overcook it.

[youtube=425,350]http://www.youtube.com/watch?v=KAt8bx2AbF8[/youtube]

[Curly]

This looks good:
[youtube=425,350]http://www.youtube.com/watch?v=QnvSbQbeBew&feature=channel[/youtube]

[Curly]

Here is a recipe that is almost identical to one I used to use.  I found to be exceptional - (I found it at Ducks Unlimitted.

Spicy Grilled Duck Breasts with Orange and Grapefruit
1 cup chicken broth
3/4 cup frozen orange juice concentrate
3 tablespoons red wine vinegar
2 tablespoons Jamaican jerk seasoning
2 cloves garlic, minced
6 - 8 boneless, skinless duck breast halves
2 teaspoons cornstarch
2 tablespoons olive oil
1 cup grapefruit sections
1 cup orange sections
1/4 cup sliced green onions
1 tablespoon orange zest

In a non-metallic bowl, combine chicken broth, orange juice concentrate, vinegar, 1 tablespoon jerk seasoning and garlic. Place duck breasts in a plastic bag and pour half of marinade mixture into bag. Refrigerate for 12 hours. Refrigerate remaining marinade.

Combine the remaining chilled marinade mixture with cornstarch. Bring to a boil in a saucepan. Reduce heat and simmer for 2 minutes while stirring. Cool mixture.

Remove duck from marinade and pat dry. Rub duck with olive oil and jerk seasoning. Place on white-hot grill and cook until medium-rare. Just before removing from the grill, baste with thickened sauce mixture. Allow to rest for a few minutes, slice and top with fruit segments, onions and zest.

[ICEMAN]

Cut into chunks and shishkabob. Treat it like steak.

[TheHunt]

I pepperoni all my waterfowl. 

[whitey]

Take the breast halfs, lay out flat and beat till its thin, Dip in wipped egg,then into flour with salt and pepper added, lay it in some oil cook till done.. Comes out like a chicken fried steak.

[Wacenturion]

Take the breast halfs, lay out flat and beat till its thin, Dip in wipped egg,then into flour with salt and pepper added, lay it in some oil cook till done.. Comes out like a chicken fried steak.

Do as above.....but instead of dipping after beating thin.......soak breasts (all of them...i.e. a limit of birds) in a good size bowl with double strenght beef bullion overnight.  Drain after 12-20 hrs and package and freeze of eat.  Cook as above......you can hardly tell it from beef.

Disclaimer........does not work on Shovelers....lol

[Coho]

Filet the breasts off a nice fat duck including the plucked skin. Cross hatch just the skin with a sharp knife. Soak in salted water over night. Pat dry and salt and pepper. Cook 1 piece of bacon in a small pan to render the fat over medium low heat.
Remove bacon. (eat bacon as snack ) Add duck skin side down. Cook until browned..rendering the duck fat. Turn the duck and continue cooking. In a small bowl have 1 shot Grand Marnier, 1/4 cup orange juice, 1 Tbsp finely sliced Ginger sticks, pinch of cloves, allspice, cinnamon, clove of crushed garlic. As duck nears doneness put all the above over the duck. Watch for flames. Simmer a minute and remove duck to plate. Reduce sauce. As it starts to brown add some butter (about a Tbsp) and red pepper flakes(taste). Simmer until thickened. Then pour over duck.

You can double, triple recipe, etc..as to # of duck breasts.. Enjoy. Its a A1 recipe for a nice fat puddle duck.

[ICEMAN]

 

[whitey]

Coho, That looks Bad A$$, outstanding thanks for the post with pics

[Buckshot Bill]

Coho, That looks Bad A$$, outstanding thanks for the post with pics

Whitey!  Get back to work!

[Gobble]

Man that looks tasty 

[rasbo]

cohoho thats mighty tasty looking