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Author Topic: Duck ID help  (Read 2450 times)

Offline MeepDog

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Duck ID help
« on: December 14, 2024, 05:14:21 PM »
I'm not a newbie waterfowler. What the heck is this duck? Shot from prairie pothole region south of Spokane.

Offline chester

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Re: Duck ID help
« Reply #1 on: December 14, 2024, 05:18:56 PM »
Goldeneye
Dilligaf

Offline MeepDog

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Re: Duck ID help
« Reply #2 on: December 14, 2024, 05:21:32 PM »
With an orange tipped beak?

Offline chester

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Re: Duck ID help
« Reply #3 on: December 14, 2024, 05:25:25 PM »
Yep that’s a hen
Dilligaf

Offline greenhead_killer

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Re: Duck ID help
« Reply #4 on: December 14, 2024, 05:26:58 PM »
Yep. Hen goldeneye

Offline full choke

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Re: Duck ID help
« Reply #5 on: December 14, 2024, 08:56:04 PM »
I agree with the others- hen Goldeneye.
"If you think our wars for oil are bad, wait until we are fighting for water..."

Offline hunterrc99

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Re: Duck ID help
« Reply #6 on: December 14, 2024, 09:38:18 PM »
Here’s another, same region. The orange tipped beak is pretty neat! Anyone have good recipes for goldeneye?

Offline ASHQUACK

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Re: Duck ID help
« Reply #7 on: December 15, 2024, 08:20:06 AM »
Here’s another, same region. The orange tipped beak is pretty neat! Anyone have good recipes for goldeneye?

I like to breast them.out, soak in buttermilk for a couple days to get the blood out. I then brine them in my smoked salmon recipe for about 24hrs, rinse put them on the smoker until medium rare. Slice them thin and serve over rice with a good teriyaki sauce.

Offline boneaddict

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Re: Duck ID help
« Reply #8 on: December 15, 2024, 08:22:35 AM »
I jerk most of them.  I did do something called duck balls.  cube, soak in buttermilk, marinade then wrap and bacon and grill on skewers.   Everything tastes better with bacon, but not bad

Offline GWP

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Re: Duck ID help
« Reply #9 on: December 15, 2024, 11:14:25 AM »
Our 'Go To' recipe for nearly all wild bird meat is slice into strips, add strips of jalapeño, bacon wrap and bake, flipping once.
Watched an athlete friend of ours eat an entire pan of those on his own, apologizing all the time for eating so many as he commented how good and irresistible they were.
That was a wonderful compliment for any cook.
Cuterebra are NOT cute!

Offline Kylej253

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Re: Duck ID help
« Reply #10 on: December 18, 2024, 11:39:51 AM »
Hen golden eye

Offline ducks4days

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Re: Duck ID help
« Reply #11 on: December 18, 2024, 11:41:33 AM »
Goldeneye.

Hope you marked your sea duck card.
What country can preserve it's liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon & pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots & tyrants.

Offline greenhead_killer

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Re: Duck ID help
« Reply #12 on: December 18, 2024, 12:49:15 PM »
Here’s another, same region. The orange tipped beak is pretty neat! Anyone have good recipes for goldeneye?
Throw it in a sous vide. 110 degrees for 2 hours. Leave skin on breast side. After the 2 hours, put them skin side down on a cold cast iron and crank to high heat. Cook for 3 mins skin side down then flip for 1 min. Let rest 20 mins or so. Thin slice and enjoy. Obviously season before throwing in the water bath.

One of the best ways I’ve found to cook any wild duck. As for brine, I do 1/4 cup of honey, 1/4 or so of kosher salt and 2-3 tablespoons of apple cider vinegar. Let that soak for half a day to a day. Pat dry and season. Then follow steps above

Offline metlhead

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Re: Duck ID help
« Reply #13 on: December 18, 2024, 02:50:25 PM »
Cedar plank it just like an upriver chum. I avoid shootin them things just cuz they are wicked tough to skin.

 


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