best duck recipe for picky people?

[Stickerbush]

So I have some family members who are usually picky eaters, I want them to try some duck and want to know what the best presentation would be? Any ideas would be great, I love the taste of duck pretty much straight up but I want to avoid the typical "gamey" taste response. What the hell does that mean anyway?

[MP123]

I just tried the one where you slit the breasts in half, stuff with cream cheese, and then wrap the whole thing in bacon and put it on the grill just until the bacon is done.  It was really very good, highly recommended.  Pretty much anything wrapped in bacon will be tasty! 

The big thing is to keep them rare.  Overcooking = liver taste.  I'd also brine them for a day or two before to get some more of the blood out too.

Oh, and be sure to get all the shot out.  Picky eaters don't like finding BBs in their food! 

[300ShortMag]

Remove the seeds from a jalepeno, cut vertically to open one side and slide in a long chunk of pepper-jack cheese.  If they can handle a little heat, leave a few of the seeds.  Close up and wrap with a duck breast (you may have to pound out to be able to wrap completely but not too thin).  Stretch a piece of bacon and wrap the duck, using a toothpick to secure.  Cook on low over the barbeque on greased tin foil to avoid the bacon from sticking to the grates.  Once the meat on the bacon is well-cooked, it's done.

It's more of an appetizer (duckappetizer) but I'm telling you, they'll love it.

[Wacenturion]

Take the breasts and put a meat hammer to them.  Get them as thin as you can without tearing apart.  Just like cube steak.  Mix a double batch of beef bullion and submerge bests overnight.  Repeat again the next day, pour out old bullion mix and mix new, again double strength, and submerge in bullion for 2nd night.

Drain, take out breasts, package and freeze or use same day.  Use a chicken fried steak recipe and enjoy.  Your friends will think it's beef.  Good recipe for wives and kids that don't really like duck.

Disclaimer.....does not work on mergansers.....for them, throw breast away and drink bullion...lol. chuckle

Works well on puddle ducks especially mallard.  Divers ok depending on species.

[Fish4Fun]

Red Current Goose Recipe(will work with wild game too)

The recipe has two parts.
The first part consists of the Marinade.
The second part is the Special Sauce.
The ingredients do not have to be exact, but it does help to be close.
 
Part One: The Marinade
The Marinade works fine in almost no time at all.
However, the longer you leave it the better it becomes.
Marinate the meat for 2 – 24 hours in the refrigerator.
Ingredients:     
     • 2 Cups – Red Wine Vinegar (the cheaper the better)
     • Ό Cup – Olive Oil
     • Ό Cup – Soy Sauce
Marinate in a glass bowl. Make sure that the meat is completely covered in the Marinade.
The amount of ingredients listed above will be enough to do four to six Goose Breasts.
 
Part Two: The Special Sauce
Place all of the ingredients into a sauce pan on Medium heat.
Stir frequently until all lumps are gone.
When the sauce is smooth consistency, reduce heat to low.
Ingredients:
     • 1 Jar – Red Current Jelly
     • 2 Tablespoons – Dijon Mustard
     • 1 ½ Teaspoons – Red Wine Vinegar
     • 1 Teaspoon – Soy Sauce
     • Ύ Teaspoons – Worcestershire Sauce
     • Ό Teaspoon – Cumin
     • 1/8 Teaspoon – Black Pepper

Cooking Instructions:
     • Place meat on broiler pan and lightly salt with Johnny’s Seasoning Salt.
       Turn oven onto Broil and pre-heat for 10 minutes.
       Place the top oven rack on the highest level possible with out burning the meat.

     • Place the meat under the Broiler for approximately 10 minutes per side
       (10 minutes per side should make it med-rare).

     • Remove meat from Broiler and let stand for 5 to 10 minutes, then slice meat.
       Slice about 1/8 in. to Ό in. thick and then drizzle Special Sauce over each portion.


This is my favorite recipe for ducks and geese. This also, is killer on deer too.

[dirty24d]

MalardMan has the best duck recipe I've ever tasted. As a testamnet to this he brought some over one day and my wife who said it was gross didnt even know she was eating duck.  send him a pm i',m sure he would post it  i know its a really simple one too but god it's soo good!!!

[1morebuck]

Take the breasts and put a meat hammer to them.  Get them as thin as you can without tearing apart.  Just like cube steak.  Mix a double batch of beef bullion and submerge bests overnight.  Repeat again the next day, pour out old bullion mix and mix new, again double strength, and submerge in bullion for 2nd night.

Drain, take out breasts, package and freeze or use same day.  Use a chicken fried steak recipe and enjoy.  Your friends will think it's beef.  Good recipe for wives and kids that don't really like duck.

Disclaimer.....does not work on mergansers.....for them, throw breast away and drink bullion...lol. chuckle

Works well on puddle ducks especially mallard.  Divers ok depending on species.

Heck yeah! I use this so my kids will eat it. They never know its goose/duck! Also you can strip the breasts out in "Chicken fingers" and flower/fry them. YUM!

[vandeman17]

Remove the seeds from a jalepeno, cut vertically to open one side and slide in a long chunk of pepper-jack cheese.  If they can handle a little heat, leave a few of the seeds.  Close up and wrap with a duck breast (you may have to pound out to be able to wrap completely but not too thin).  Stretch a piece of bacon and wrap the duck, using a toothpick to secure.  Cook on low over the barbeque on greased tin foil to avoid the bacon from sticking to the grates.  Once the meat on the bacon is well-cooked, it's done.

It's more of an appetizer (duckappetizer) but I'm telling you, they'll love it.

Very close to what I do. Only thing different is that I marinade the duck breasts in italian dressing for a day before I add the cheese and jalapenos. Good stuff!

[Stickerbush]

cool thanks everyone!

[jbeaumont21]

Whichever recipe you decide to make I would first soak the breast in some butter milk for about 12 - 24 hours.  This really helps remove the livery taste.

[carpsniperg2]

everyone seems to like jerkey. I make 90% of mine into jerkey.

[Sneaky]

the biggest thing is to soak your birds. I usually wash them in cold water and then soak overnight in salt water, this gets a lot of the blood out. Slice or pound til thin and then chicken fry - Tastes like veal.

[Malardman]

Cut breast 3/4'' squares marinate 10-12hrs
1 cup Light soy sauce
1/2 cup Sherry cooking wine
cover and refridgerate (not metal bowl)

make kabobs I like peppers,mushrooms,cherry tomatos,pineapple
take duck breast, wrap in thin sliced bacon place on skewer
put on bbq when bacon is done remove!!!!!
sprinkle with Brown sugar and enjoy!!!!        I got this reciepe from Alice at Cooke Canyon Hunt Club, and this is the only way my family will eat it, it is the best way I've ever had it and I was raised on waterfoul.                                                                                 

[ICEMAN]

duckelkbear kabobs! Smoked bacon pieces between each layer... Yum.

[skinzner]

Soak breasts in saltwater over night. Rinse  then cut into 1 inch thick strips and place in caribbean jerk marinade for several hours(save some marinade for dipping). rinse marinade off (optional if not rinsed the sugar will caramalize and get dark still tasty though)and roll in a dry flour seasoning mixture and pan fry. you can dip these in some   marinade that you have set aside.Its really good.