What do You do will all the Ducks You shoot?

[BD1]

All the above ideas are great...I will add duck chili and duck gumbo...but my personal favorite is rubbing some Italian dressing on them and cooking them right on the tailgate, blind or boat 

[Stein]

The kids love shredded duck nachos, I Sous vide or fry breasts in butter.

Everything that isn’t eaten fresh is frozen and turned into brats and summer sausage at the end of the year.




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[Dan-o]

I give them to my neighbor lady.....   But I have to make her swear not to make me try any of her duck recipes or she doesn't get them!

[Stein]

Try the book "Duck, Duck, Goose" by Hank Shaw.  Many good ideas in there.  I think ducks are a very underappreciated game animal.

[fast60eddie]

Take the breast pound it to half its original thickness sear it in a iron skillet to rare and compare it with tenderloin. If this is to rich for your liking you can season it as you want. Just don’t over cook it.

[Gringo31]

Most duck is best cooked red in the middle.  If it's brown throughout, it's overcooked.

[Stein]

Here is the video that started the craze in the Stein household.  Even members that don't like wild game chow these like crazy.  I personally think they are OK, but many think they are out of this world.

The video sucks at showing you how to do it, but it's simple.  Take the duck (breasts and/or legs) - it's a great thing to do with a bunch of legs, and put it in a small pot with some water, stock and any seasoning you want.  Cover with a lid and simmer until you can shred it like pulled pork.  Then, make nachos.  For some reason, it doesn't come out tasting like liver which is what I would expect for "overcooked" duck.  If I shoot a pile of them, which is pretty rare, it's a great way to use up a bunch of legs.

[lokidog]

A family favorite is Salisbury Steak duck. I dip the ground meat patties in seasoned flour before frying kind of like Swiss Steak. Serve with mashed potatoes and brown gravy.

Legs get slow cooked until tender then added to an apple-onion curry, it's like eating wings from India. This originated with cubed breast meat in addition to the legs. Legs/thighs from a couple of ducks isn't much so I bag my legs separately until I have enough for a meal.

Carcasses get uied for crab bait during winter crab season.

[Karl Blanchard]

I was gonna type this all out but thanks to YouTube I dont have to   literally do exactly this and it rivals any prime cut of venison there is

[singleshot12]

Depends where you get the duck. West side - make sausage or anything else you can do to disguise the mud-crap flavor. East side - treat like you would a filet-minion.

[Karl Blanchard]

Depends where you get the duck. West side - make sausage or anything else you can do to disguise the mud-crap flavor. East side - treat like you would a filet-minion.

I'll add that as reason 16,122 to never cross the Crest trail

[singleshot12]

Things are always better on the other-side of the fence, but shh! don't tell anyone.

[fowl smacker]

Depends where you get the duck. West side - make sausage or anything else you can do to disguise the mud-crap flavor. East side - treat like you would a filet-minion.

I shoot ducks on both sides of the state.  A mallard shot on the west side tastes no different than a mallard shot on the east side.  They are constantly migrating birds, for the taste to change I would think a duck would have to spend a very very long time in one location.  That said, I turn almost all mine into duckeroni, minus a few that I'll eat right away in fajitas or kabobs.

[boneaddict]

Depends where you get the duck. West side - make sausage or anything else you can do to disguise the mud-crap flavor. East side - treat like you would a filet-minion.

I'll add that as reason 16,122 to never cross the Crest trail

AMEN! LOL

[singleshot12]

Depends where you get the duck. West side - make sausage or anything else you can do to disguise the mud-crap flavor. East side - treat like you would a filet-minion.

I shoot ducks on both sides of the state.  A mallard shot on the west side tastes no different than a mallard shot on the east side.  They are constantly migrating birds, for the taste to change I would think a duck would have to spend a very very long time in one location.  That said, I turn almost all mine into duckeroni, minus a few that I'll eat right away in fajitas or kabobs.

I don't think it takes very long for a grain fed duck to taste like fish-crap after spending a few days in the mud flats