Post by: Pete112288 on August 25, 2018, 01:26:09 PM
Post by: The Weazle on August 26, 2018, 07:35:27 PM
Post by: frazierw on August 28, 2018, 12:01:38 PM
1 tsp black pepper
1 tbs onion powder
1 tbs accent
1 tbs liquid smoke
1/3 cup Worcestershire
2/3 cup Soy Sauce
2/3 cup Yoshida
Cayenne if you want to spice it up
this is enough for 6-8 duck breasts, marinate 3 days, dehydrate 6ish hours.
you can double, triple, quadruple the recipe if needed.
Post by: gaddy on September 08, 2018, 04:19:56 PM
I also soaked all my duck and goose meat over night in salt water after cleaning to draw all the blood out prior to doing anything with it.
As far as the family not liking duck or goose, try this.
Cut the breasts into about 1/2" strips and squirer onto shishcabob sticks. Season as you like, We use a bit of Lowreys and Montreal steak seasonings. Broil them in the oven for a few min's, turn them over for a few more min's. DO NOT OVER COOK. Needs to be pink in the middle. Tender goodness and even my boys gal that hated meat loved it. I would toss the leftovers into a zip-lock and take it to work the next day cold and it would be gone in minutes.
Something I wanted to try (haven't had any duck in a while) but used on some deer in the smoker for jerky and used on a steak or two. (my adjustments will be in ( ) )
1/2 c sea salt - ground
3/4 c brown sugar - Dried
1/2 c paprika (1/4)
3 tbs course ground pepper (2 1/2)
2 tbs garlic powder
4 tbs dried onion flakes (3)
1 tsp cayenne pepper
1 tsp celery seeds (0)
I would try this on duck or goose in a heart beat if I had some.
If you try this let me know how it went. I had a hard time getting people to eat duck and goose meat. Once you find what works, they will eat it up.