Hunting Washington Forum
Other Hunting => Waterfowl => Topic started by: h2ofowlr on January 04, 2015, 06:17:04 PM
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I was looking at trying some new methods of cooking up these mallards in the crock pot. Any favorite marinades, methods, pre-brines that would be worth trying?
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Nice pluck job on those.
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Nice pluck job on those.
I would have plucked all 7 but that is quite the project without wax. I have a burner I run them over and it cleans them up nicely. Then I scrub them down good afterwards, so you don't pick up that burnt feather taste.
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Wax is the only way to go for plucking more than one bird!
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Personally, if I am crockpotting, I would not spend the time to pluck. I don't think the skin adds anything to the flavor in the pot. Grilled, smoked, roasted, I'll invite you over to pluck for me. :chuckle:
Really healthy plump birds there. :tup:
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Personally, if I am crockpotting, I would not spend the time to pluck. I don't think the skin adds anything to the flavor in the pot. Grilled, smoked, roasted, I'll invite you over to pluck for me. :chuckle:
Really healthy plump birds there. :tup:
If we hunt your honey hole I'll pluck the first limit. =)
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If you cant pawn them off on an unsuspecting neighbor, try this recipe
1) Carefully peel back the skin.
2) Remove all meat from bones
3) Fill up CROCK POT with salty water
4) Soak 12-24 hours
5) Remove and Rinse meat.
6) Put in freezer bags, store in freezer.
7) Add to pepperoni pile at end of season.
This recipe really help hide the that rotten potatoe and cow sh** taste :chuckle:
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Wax is the only way to go for plucking more than one bird!
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Are those chantrelles I see in the back there? those go mighty fine with duck :tup:
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Wax is the only way to go for plucking more than one bird!
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F01%2F05%2F36aaefb6b0e724f89980771548e8f203.jpg&hash=205dde63f1cb5182bb9454dbb7d2db179b69a70f)
Are those chantrelles I see in the back there? those go mighty fine with duck :tup:
Yes ... was a tasty afternoon =)
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One I used to do that I really liked (I only used breasts but I'm sure the whole bird is good too!):
Crock 1/2 full of duck
1 bottle hearty red wine
salt, pepper, to taste
4 whole garlic cloves
1 large onion quartered
2 carrots in 2" chunks
4 celery ribs in chunks
Everything into the crock pot, 1 hour high, then 7 hours low in the crockpot (or longer)
Turn off crock and pour off pot liquid, leaving duck and veggies in crock (if crock has a warm setting, you can leave it on warm)
If there is much fat I'd skim it off (not an issue with just breast meat)
Reduce the pot liquid in a skillet over medium heat until it starts to thicken. Add a tablespoon of wheat flour, 3 tablespoons of salted butter and a pound of sliced mushrooms. Reduce to desired thickness. Serve over hot duck. The flavor will be cooked out of the veggies in the pot, not worth eating IMHO. You can also stir in a few dollops of sour cream or plain yogurt if so inclined. I've never had anyone who likes mushrooms not like this, several of whom don't like duck.
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With the right tools I can pluck a limit in 15 min. I like to crock pot the late season birds, skin on to keep the fat in.
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:yeah: Was trying a recipe very similar to that one but couldn't quite get the right ratio going instead of wine i used olive oil/ little bit of Worcester sauce/ my favorite hot sauce and assorted spices i.e (oregano, johnny's, pepper, cilantro, couple bay leaves) what ever floats your boat. let simmer for a couple hours added chantrelles and a cup of thickener of COLD water and flour added to the pot creating a thick sauce with chunks of duck making a stew/gravy duck recipe witch was excellent but seemed like something was missing. i will try this!!!!!