Duck Eating Challenge

[DOUBLELUNG]

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.

Amen to gumbo!  A college friend's Arkansas wife would gumbo anything.  She used Andouille sausage.  One of the most impressive was a huge old white-tailed jackrabbit I shot, 10+ lbs, looked like a chunk of sidewall when skinned.  Gumbo was still delicious.  I highly recommend including okra in any gumbo, just a personal preference.   

[grundy53]

Sounds delicious!

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[sakoshooter]

Just printed that recipe Doublelung. Sounds darn good.

[sakoshooter]

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.

Sorry about that JJD, I looked at it under Doublelung's post and in my absentmindedness thought it was his recipe.
I still printed it and just gave it to the wife. Sounds like a good recipe to me ol timer.

[Chukarhead]

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?

It happens fairly often in a bay I like to hunt.  They'll come in while I'm setting or pulling decoys and standing in the middle of the spread.  First pass they get a smile, second pass they get a yell, third time they'll have to dodge steel.  I know it's the same one because it never leaves my sight. It's been a couple of years, at least, since I've dumped one.  And no, it's not rational. 

[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?

It happens fairly often in a bay I like to hunt.  They'll come in while I'm setting or pulling decoys and standing in the middle of the spread.  First pass they get a smile, second pass they get a yell, third time they'll have to dodge steel.  I know it's the same one because it never leaves my sight. It's been a couple of years, at least, since I've dumped one.  And no, it's not rational. 

 

[constructeur]

Germans traditionally smoke the belly flaps of the dogfish. Shillerlocken:

http://www.seagull-appetit.com/en/products/1219/schillerlocken

The best way I've found to prepare buffleheads is to give them to a Cambodian family I know 

[Special T]

I shoot plenty or mergs and have not found a way I like them. I have shot coots several times. Im ruined because the first one tasted great and the rest were horrible! Feed anything enough corn and it will eat great! Ive eaten carp and they were ok and shark makes an ok fish and chips.

I would bet that many nasty eating animals can be tasty during certain parts of the year. I wouldnt eat a coyote unless I whacked it out of an orchard after lots of fruit had fallen... havent done that one yet.

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[wa_archer]

I have found with ducks depends a ton on what or where they are eating. Widgeon on west side have to brine but on east side taste great, gads don't taste too great on east side of living in muddy lakes.  I have found buffleheads to taste pretty good similar to teal.  Cans are still the best the few a year I get on river


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[GBoyd]

Ok guys, I ate a bufflehead tonight. I shot one at work today, took it home and took a breast out. I removed the fat and fried it up, with nothing but salt. I'd give it a B-. No fishy flavor, but a bit dark and livery for me. I don't think I'm ever going to roast one. I might keep hunting them to save up to throw in a batch of pepperoni. Like others have said, they're fun to shoot.

Thanks for the challenge. I'm glad I tried it.

[Boss .300 winmag]

Doesn't the livery taste come from over cooking ducks?

I try to leave them a little rare in the middle to keep that taste down. 

[GBoyd]

Doesn't the livery taste come from over cooking ducks?

I try to leave them a little rare in the middle to keep that taste down. 

Well, yeah. But I don't think that was the case with this duck. I tried it rare first, then put it back on the fire to medium rare. I didn't notice a change with this duck.

I'll say again though, it was okay. It just wasn't great. The livery taste wasn't as strong as actual liver.

[RadSav]

Ok guys, I ate a bufflehead tonight. I shot one at work today, took it home and took a breast out. I removed the fat and fried it up, with nothing but salt. I'd give it a B-. No fishy flavor, but a bit dark and livery for me.

I've eaten hundreds of buffs over the years.  My grandmother taught me a secret to eliminating the liver taste - Butter and tarragon!  Good hot, but extremely wonderful cold. 

I agree with .300 WinMag...level of doneness same as a venison roast - medium to medium rare.  Any sign of rice they become crab bait.

[kodiak 907]

  butterballs are another one of my favorites. Keep it on the medium rare side and  they are awesome.

[Dan-o]

The problem with ducks is that they all taste like duck........   YUCK!