Duck Eating Challenge

[kodiak 907]

Harlequin. Early in the season. Salt and pepper in a hot pan. One of my favorites. Mix mayo and brown mustard for dipping sauce.

[sakoshooter]

I'd love to know how to cook dogfish.  That would be a fun thing to do with the kids in the summer!

Bleed. place on ice, filet, dip in egg and your favorite crumb, fry.  They are excellent.  Stein, the dogfish populations have actually taken a dive, probably in part to every salmon fisherman killing them just because.

OP, as much as I am a proponent of eating Mergansers, I won't put it out there that they taste as good as a Mallard, Wood Duck, or Teal cooked the same way like marinated and grilled.  However, if cooked appropriately, they do make excellent table fare as they do tend to be a bit more "gamey" tasting.

I've also tried coyote, mine made the bacon that was wrapped around it taste bad. This does bring up the fact that the same species harvested in different areas may taste quite different from each other as well.

You might have something with the location thing.

[Revwrangler]

I have taken a few mergansers while hunting waterfowl and always take them home. My wife's favorite way to prepare duck is "duck stew", and you can't tell any difference in that.


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[metlhead]

Stews,stir frys, stroganoffs, skewers and fajitas. It's all meat. Just rinse them well. Funny how a mallard who eats cow turds, pond scum and weed seeds tastes better than a mergie who eats salmon and steelie smolts.  A toast to the lowly goosander!!

[Revwrangler]

Stews,stir frys, stroganoffs, skewers and fajitas. It's all meat. Just rinse them well. Funny how a mallard who eats cow turds, pond scum and weed seeds tastes better than a mergie who eats salmon and steelie smolts.  A toast to the lowly goosander!!

Couldn't agree more!


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[DOUBLELUNG]

I've intended to try coyote, but always chickened out because of the smell.  It does look like good light meat, similar to cougar.  The rock chucks I've eaten were all young of the year, and had no flavor at all - very tender.   

[WSU]

I'd love to know how to cook dogfish.  That would be a fun thing to do with the kids in the summer!

Bleed. place on ice, filet, dip in egg and your favorite crumb, fry.  They are excellent.  Stein, the dogfish populations have actually taken a dive, probably in part to every salmon fisherman killing them just because.

OP, as much as I am a proponent of eating Mergansers, I won't put it out there that they taste as good as a Mallard, Wood Duck, or Teal cooked the same way like marinated and grilled.  However, if cooked appropriately, they do make excellent table fare as they do tend to be a bit more "gamey" tasting.

I've also tried coyote, mine made the bacon that was wrapped around it taste bad.  This does bring up the fact that the same species harvested in different areas may taste quite different from each other as well.

The dogfish population sure seems to be going strong here in the south Sound.  You can't even think about using bait down here from July on.  I'm going to give that a try next year.  Do you soak them at all?  I think I recall reading that soaking them helps.

[lokidog]

I'd love to know how to cook dogfish.  That would be a fun thing to do with the kids in the summer!

Bleed. place on ice, filet, dip in egg and your favorite crumb, fry.  They are excellent.  Stein, the dogfish populations have actually taken a dive, probably in part to every salmon fisherman killing them just because.

OP, as much as I am a proponent of eating Mergansers, I won't put it out there that they taste as good as a Mallard, Wood Duck, or Teal cooked the same way like marinated and grilled.  However, if cooked appropriately, they do make excellent table fare as they do tend to be a bit more "gamey" tasting.

I've also tried coyote, mine made the bacon that was wrapped around it taste bad.  This does bring up the fact that the same species harvested in different areas may taste quite different from each other as well.

The dogfish population sure seems to be going strong here in the south Sound.  You can't even think about using bait down here from July on.  I'm going to give that a try next year.  Do you soak them at all?  I think I recall reading that soaking them helps.

I don't soak them, but you could. The meat is less translucent than regularly fish. Be sure to trim off the red parts.


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[Tealer]

I have done this. Mergs taste like pooh. Though I have had bluebill jerky and philly sandwiches that are awesome. Lightly pan seemed can is to die for. The only non fish duck I won't eat is salt water wig in December/January.


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[Tealer]

I've intended to try coyote, but always chickened out because of the smell.  It does look like good light meat, similar to cougar.  The rock chucks I've eaten were all young of the year, and had no flavor at all - very tender.

Dog is also good.


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[Igottanewknee]

Great... Guess I misread the post... I've been force feeding my duck and he can eat a lot for his size... Oh nevermind...

[GBoyd]

Ok. This post inspired me, so I went out on my lunch and jump shot two buffleheads from a pond at work. I check it for puddle ducks everyday, but I've been passing on the diving ducks.

I've got them cleaned out, so I'll report back someday soon how the flavor is. Cooking suggestions?

[Chukarhead]

I grew up in a non-hunting non-fishing family.  I've learned to test assumptions.  For example, I learned that my adoptive Alaskan family was wrong about copper and quillback rockfish--they're delicious.  I've also learned that diver disdain is over-stated--ringnecks and scaup are good (if not quite as mild as teal or pinnies), especially when seared rare to medium rare.  The texture and color IS a bit different, but flavor is still good, even with just salt and pepper.  I accidentally shot a hooded merg early this season while targeting teal.  I mixed the breasts of both species, sauteed, and ate.  I could tell the difference, but they were all delicious, and the only reason I could tell the difference is that they were side by side--otherwise, it would have been tough, especially blindfolded.  On slow days, hoodies will probably die in my spread again.

Common mergs get a pass.  I shot one a few years back and made a modest effort to increase non-duck flavor in the dish to compensate... it was not good.  For those taking notes, Sweet-n-Sour-Sawbill will not make it into my cookbook.  I ate the entire portion out of a sense of responsibility to the animal I had harvested, but I haven't shot one since, and I don't plan to shoot any more.

Buffies usually get a pass.  I don't like chasing them when crippled, I don't like cleaning them, and I'm not fond of eating them.  When cooked through, such as in chili, curry, or stew, they're barely edible.  I make exceptions if the same bird buzzes the decoys three times in a row.  Those go in the pepperoni fund.

[sakoshooter]

Chukarhead, I think it's funny how you'll shoot a Bufflehead if it buzzes your spread 3 times in a row, LOL. How can you tell it's the same Bufflehead? I've eaten my share of them in years past but it's been a long time. The biggest reason I pass on them is because they're sooooo darn small, almost impossible to hit and even harder to clean. Good practice for the new guys in the group though. With them flying so low to the water, you can usually see how far behind you're shooting.

[JJD]

Was just gonna PM this to Sakoshooter, but the rest of ya may as well enjoy it too.

A guy I spent some time with a long time ago in a land far, far away, married a Cajun woman in Louisiana, and can she cook.
Here is a duck gumbo recipe she gave me, it is excellent.  I was pretty much a waterfowl pepperoni and sausage guy till I got ahold of this.

 Duck Gumbo

 4 to 6 large ducks or 8 teal  -  Whole or breasts depending on how much meat you like in your gumbo.
1 to 1 ½  lbs smoke sausage
1 lg onion, chopped
3 ribs of celery, chopped   
¼ cup oil
½ cup Flour
Salt, pepper, Tony Chachere’s (original or creole) to taste.
Place ducks in a pot and cover with water.  Bring to a slow boil and boil till meat falls off the bone.  Can add salt and pepper while boiling, to taste.  Remove duck, strain and save broth.  When cool remove meat from duck and shred lightly.
Make a roux.  Heat the ¼ cup oil and stir in the ½ flour  slow cook till the roux browns
Add to roux the celery, onion and 1 – 2 cups of the saved broth.  Simmer till onions cook clear.  Stir occasionally to keep from sticking.  When done, put it back in the large pot.
Brown sausage and cut into slices.  Add duck, smoked sausage and remaining broth into pot.  Season with salt and pepper and Tony’s seasoning to taste. 
Simmer 30 to 45 min and serve over rice.

My son in law likes to add shrimp to his, not part of the original recipe but it add a little something different to the flavor.

May you all enjoy the best season ever.