Post by: Bearridge on May 19, 2014, 05:08:12 PM
Anyone got some good recipes for duck?
Post by: Woodchuck on May 19, 2014, 05:21:07 PM
I couldn't resist, welcome to the forum. :hello:
Post by: Bearridge on May 19, 2014, 05:23:30 PM
Post by: Oldguy on May 19, 2014, 05:42:29 PM
Post by: ICEMAN on May 19, 2014, 06:27:18 PM
My family loves duck meat marinated in a bit of italian dressing, wine and pepper, then shishkabobbed with other wild game and veggies, mushrooms and onions. Don't pack the shishbabob skewers too tight, let some flame lick in between your goodies. Don't over cook!
One trick to cooking duck is to treat it like steak, not like chicken.
Prepare like red meat, and do not overcook. Good luck.
Post by: MacAttack on May 19, 2014, 06:29:16 PM
Post by: vandeman17 on May 19, 2014, 06:49:40 PM
Post by: Bearridge on May 19, 2014, 08:38:47 PM
Post by: Quackwhacker on May 19, 2014, 09:02:30 PM
Post by: Oldguy on May 19, 2014, 09:15:31 PM
Post by: johnnyaustin44 on May 20, 2014, 12:24:21 AM
Post by: DrakeKill on July 02, 2014, 11:23:23 AM
it really depends, do you like duck? Its fine not to like it (but that's no excuse to let it go to waste), just remember good cooking can make anything taste good and if you cant cook there's always jerky and pepperoni sticks
If you like that duckiness - then never overcook it, medium is about as far as you ever want to go. I like the duck poppers, or a simple deep fry in a buttermilk batter
Now, if your not a fan of duck, liver, other organ meats, or anything that could be a little on the gamey side. Try this:
garlic, onion, salt, pepper, maybe a little soy or worsh. sauce. Sautee the meat with that in a fry pan real quick - just brown it on both sides. Take the fry pan and dump the contents into a crockpot meat, drippings, onion and all. Dump enough chicken broth into the crock to cover all the meat, lock down the lid, set to low and return in 10 - 12 hours (know your crockpot and adjust timing accordingly).
The meat should be falling apart and look more like beef roast than a duck breast (this works with whole birds too btw). Give this to folks who wont know and have them guess what it is, i'd bet they'll guess beef more often than not.
shred the meat and mix with bbq, steak sauce, or whatever you like; and use for sandwiches, tacos, whatever - even city girls will eat this up without hesitation.
works for deer/elk/bear pretty much anything with dark/red meat.
Post by: Bean Counter on July 02, 2014, 11:27:16 AM
Post by: pianoman9701 on July 02, 2014, 11:29:58 AM
Post by: WSU on July 02, 2014, 11:45:50 AM
And it's weird, but I think it tastes better if you get stock from the Asian store. Most if it is "chicken flavored," as opposed to just saying "chicken," but it is better. Careful with the chilis if you get them at the Asian store. Some are so hot it can be a bit overwhelming (and I like hot). I also slice some jalapeņos and throw them in.
Post by: Badhabit on July 02, 2014, 11:46:01 AM
I take the duck breasts, clean them up no fat or blood shot (try to minimize it anyway).
Spray with olive oil, then sprinkle Montreal seasoning on both sides.
Get the Big Green Egg at 400, or you can use a gas grill at 400. Cook 4 minutes a side, pull from grill and let rest about 5 min.
Post by: Magnum_Willys on July 02, 2014, 12:04:04 PM
Post by: vandeman17 on July 02, 2014, 12:08:07 PM
This even works with coots - two cans fruit cocktail with duck meat pieces in a crockpot. Cook all day. Enjoy. Note: Coots tho must be cleaned immediately - step on wings. pull legs and you have a cleaned coot. If u wait to clean them forget it.
coots... :puke:
Post by: ICEMAN on July 02, 2014, 01:47:39 PM
Post by: Practical Approach on July 02, 2014, 02:12:47 PM
Hah, just posted on a bear meat thread
My family loves duck meat marinated in a bit of italian dressing, wine and pepper, then shishkabobbed with other wild game and veggies, mushrooms and onions. Don't pack the shishbabob skewers too tight, let some flame lick in between your goodies. Don't over cook!
One trick to cooking duck is to treat it like steak, not like chicken.
Prepare like red meat, and do not overcook. Good luck.
Treat it like someone who knows how to eat good steak. Rare to med rare at most. Any longer and you might as well have cooked old cow liver.
Post by: blaise on August 05, 2014, 11:51:16 AM
Post by: MacAttack on August 05, 2014, 03:58:09 PM
First i sear the duck that i cut into strips for 1 min each side. Then I take crescent rolls and roll them out put the duck, shredded cheese and jalapenos and put in the oven for like 15 min. omg its great
That sounds great! how big are the strips that you cut, and you cut into strips first?
Post by: Badhabit on August 05, 2014, 04:27:36 PM
Post by: lokidog on August 05, 2014, 08:32:02 PM