Post by: Ben2Cold on October 31, 2012, 06:10:57 PM
(btw- this is my bf's profile- he forgot to sign off)
Post by: kentrek on October 31, 2012, 06:17:35 PM
slow cook em in apple sauce !!
Post by: shoot-em-dead on October 31, 2012, 06:22:00 PM
Post by: wraithen on October 31, 2012, 06:23:28 PM
Post by: BOWHUNTER45 on October 31, 2012, 06:25:57 PM
Post by: jmx369 on October 31, 2012, 06:37:02 PM
Post by: Austrian Hunter on October 31, 2012, 06:41:29 PM
Post by: BOWHUNTER45 on October 31, 2012, 06:41:34 PM
First thing you do is tenderize the breast. Then dip it in scrambled egg yolks and cover it with italian herb and garlic bread crumbs and fry it in a pan on medium high heat.(About 2 min on each side.) Remove from pan and let cool. Next, feed it to your dog and order a pizza.:chuckle: :chuckle: :chuckle: :tup: Thats was good ;) :chuckle:
Post by: Quackwhacker on October 31, 2012, 06:58:13 PM
Take four corn fed greenhead breasts and cut into 1-1 1/2 inch chunks. Mix up some Bisquick pancake batter. Add salt if needed. Dip chunks in batter then fry in hot oil. Its a quick easy appetizer.
Next would be breast marinated in yoshidas gourmet sauce overnight and grilled to medium rare. Slice in 1/4 inch strips and placed over rice and veges.
I think most folks over cook their duck causing it to taste like liver. Medium rare is what I prefer.
If all else fails you can make pepperoni sticks out of it. No one turns them down.
Good luck. Thanks for trying to be the good gf. Your man should appreciate that.
Sent from my DROID RAZR using Tapatalk 2
Post by: Oldguy on October 31, 2012, 07:50:18 PM
1. I put the breasts in a ziplok and pour enough Diet Pepsi in to let them get a good covering. This takes most of the blood out.
2. Do not overcook duck breasts or they will be tough and taste like liver! I usually put a good portion of Olive Oil in a frying pan and cook on about medium-high. After removing breasts from the ziplok, rinse them and dry on paper towel. Salt and pepper and place in frying pan. After about 2 minutes flip the breasts over and cook until they feel firm but not hard. Experience will tell how they should feel when pressed. For the most tender and most flavorable duck, they should be rare in the center. I like mine almost raw in the middle and believe me, they are tender and taste fantastic after you go this route.
Duck Breast with Spiced Apple
2 Granny Smith apples, peeled, cored and sliced
1 tbsp brown sugar
1 tbsp fresh lemon juice
2/3 cup cranraisons
1/4 tsp cinnamon
1/2 coriander
pinch cayenne pepper (optional)
2 tbsp butter, chilled
duck breasts 4-8 skin removed
salt and pepper
2 tbsp olive oil
Place apples in medium saucepan with 3/4 cup water, brown sugar and lemon juice. Bring to boil and reduce heat and simmer until apples are just tender. (about 10 min.) Add raisins and simmer another 5 min. Drain the liquid and stir in cinnamon, corinader,cayenne pepper and butter. Keep warm.
Season duck breasts with salt and pepper. (both sides) Heat the olive oil in skillet and cook at med-high until med rare. (If unsure of doneness, slice into one of the breasts to check. After cooking a few times, you'll know how firm the breast should feel)
I would recommend that you start cooking the breasts about the time that you add the raisins to the apples.
Post by: lokidog on October 31, 2012, 08:12:04 PM
I add apples as well but a little differently.
Chop duck into bite sized pieces.
Chop one large onion.
Chop three or four apples, don't use delicious unless you want apple sauce.
Sautee the onions in a half stick or a little less of butter until about halfway to tender, add apples, sautee until almost cooked, add duck, cook until duck is browned but not overdone. Add 1-3 teaspoons curry powder to your taste, add a bit of chile powder, stir in 1-2 tablespoons flour, add 1 to 2 cups chicken broth, stir until smooth.
As you can see, there is a lot of variation possible in this recipe. I like it really saucy and add the larger amount of liquid. Serve over rice or noodles with a good fruit chutney.
Post by: Ben2Cold on October 31, 2012, 08:38:22 PM
Post by: eburg127 on October 31, 2012, 09:03:18 PM
I have served this to quite a few people and they can't believe it is duck. Even my kids like it!
Post by: Special T on October 31, 2012, 09:39:52 PM
Post by: JohnVH on October 31, 2012, 09:49:57 PM
Post by: CamoDup on October 31, 2012, 10:11:39 PM
First thing you do is tenderize the breast. Then dip it in scrambled egg yolks and cover it with italian herb and garlic bread crumbs and fry it in a pan on medium high heat.(About 2 min on each side.) Remove from pan and let cool. Next, feed it to your dog and order a pizza.:chuckle: :chuckle: :chuckle: :tup: Thats was good ;) :chuckle:
hahahaha i just had a good laugh! :chuckle: :chuckle:
Post by: 307_BOWS on October 31, 2012, 10:12:22 PM
Here is what they should look like when they are finished!
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi1112.photobucket.com%2Falbums%2Fk499%2FUW_abrown%2F0410002104.jpg&hash=56c627ce935c4e5d7e9eab06d6f448cbd027d7b3)
Post by: JohnVH on October 31, 2012, 10:13:31 PM
Post by: ing on October 31, 2012, 10:41:00 PM
Post by: Kioti on November 01, 2012, 05:27:36 AM
Then I put them in the smoker with some soaked hickory chips and smoke them. After they are smoked I cut them into little strips.
Aside from plucking the entire bird and roasting it on a rotisserie. Breasting them out and smoking them is the only way I like them.
I have eaten many ducks and geese...in fact we raise ducks and geese.
It might be time to make another batch of smoked duck!
Post by: Atroxus on November 01, 2012, 09:09:18 AM
Post by: pianoman9701 on November 01, 2012, 09:26:03 AM
1 tblsp ground ginger
3 cloves fresh garlic
1 tsp Adolph's Natural Meat Tenderizer
zest from 1 orange and 1 lemon
2 oz sesame oil
2 oz premium soy sauce
4 oz dry sherry
1/4 tsp freshly ground pepper
bacon slices
Put all of the ingredients (except the bacon) in a plastic bag with the breasts and marinate 12 hours. Remove the breasts and wrap them completely with the bacon (about 3 slices each). Pre-heat the oven to 425 F. Lay them on a sheet pan with at least 1" in between them and cook for 30 minutes. Garnish with orange slices and serve with sauteed mushrooms, preferably chanterelles.
Post by: Woodchuck on November 01, 2012, 09:34:18 AM
Take duck breast/s marinate in Italian salad dressing as least overnight.
Season well with salt, pepper, Johny's etc
place duck on a cedar plank and slow cook on a grill until medium rare
remove from grill
remove duck from plank and place in trash receticle, eat cedar plank. :tup:
best recipe for duck ever.
Post by: j_h_nimrod on November 01, 2012, 09:48:58 PM
Pathfinder101 posted his recipe on here once. I hope he doesn't mind but I will try to duplicate it as best possible.
Take duck breast/s marinate in Italian salad dressing as least overnight.
Season well with salt, pepper, Johny's etc
place duck on a cedar plank and slow cook on a grill until medium rare
remove from grill
remove duck from plank and place in trash receticle, eat cedar plank. :tup:
best recipe for duck ever.
Hey! This is my carp recipe!
The jalapeņo recipe is tasty, I change it up a little by marinating the breasts in the jap juice.
Post by: KyleMB123 on November 01, 2012, 10:00:47 PM
Post by: JLS on November 01, 2012, 10:07:05 PM
Post by: 270Shooter on November 01, 2012, 10:15:10 PM
I just eat duck breast BBQ'd or fried with a little pepper or lemon pepper. This is mallards, teal, etc. (puddlers) not sea ducks or fish ducks. You could also marinade them in whatever sauces you like and then BBQ them. My personal favorite is wrapping the duck meat in bacon and BBQing it. I have no idea why people think duck tastes bad. I can understand sea ducks or fish ducks tasting bad although I have never tried them, but puddlers and geese taste good to me just plain.Yeah I like mine marinaded in italian dressing, dont overcook it. Its pretty good and I cant tell the different between teal, mallards, scaup, redheads, or pretty much any duck for taht matter. Havent tried mergs yet though
Post by: singleshot12 on November 02, 2012, 07:23:50 AM
Post by: et1702 on November 02, 2012, 07:38:42 AM
Duck Nuggets: Cut breast into 1" cubes and marinate over night in Terikaki w/some crushed garlic or garlic powder added. Get some of the Oscar Mayer Bacon, as it's thin and streches easily for wrapping. Pick up some sliced Jalapenos and some pepperjack cheese. Slice cheese. Now, grab a cube of duck, a jalapeno and a piece of cheese and wrap w/bacon. Use toothpicks to hold together. Once you have a batch of them ready to go, make sure your BBQ grill is nice and hot. Grill the duck nuggets until bacon is done. Cheese should be melted and duck inside should be med-rare. Don't over-cook duck!
ET