cooking ducks??

[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