Hunting Washington Forum
Other Hunting => Waterfowl => Topic started by: slowhand on October 04, 2018, 01:08:52 PM
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Never been Duck hunting. Friend is trying to talk Me into going with Him. Not a huge fan of Duck as a meal.
What do You do with all the Ducks You shoot? :dunno:
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duck poppers, duck stew and anything else left over into pepperoni
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Jerky, Teriyaki sticks, Jalepeno cheddar sticks and landjager :tup:
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Pepperoni sticks
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Never been Duck hunting. Friend is trying to talk Me into going with Him. Not a huge fan of Duck as a meal.
What do You do with all the Ducks You shoot? :dunno:
If you dont care for ducks you haven't had them properly prepared.
My girls are a little picky so I separate out the Mallards, Pintail and teal. I normally soak the meat overnight in the fridge to help pull out any blood.
The favorite in the house is those birds beasts pounded some what flat and placed in the bottom of a Pyrex cooking/baking pan 2-3" deep. Cover with you favorite cream of mushroom soup I dont dilute I leave it concentrated. Bake at 350 for an hour or so. I serve that over some kind of rice. Brown, white, or a mix of white and wild... they dont cook the same amount of time so I do the separate. Wild rice takes longer.... Basmati is pretty good as well. Then I make a candied dipping sauce. I use Current Jelly but BlackBerry or other dark jelly will work. I take 4 healthy scoops with a spoon in a sauce pan, add a good squirt of cheap Frenches mustard and a 2-3 cups of what ever red wine we will be drinking. Use a whisk and stir on high until it bubbles and foams continue stirring the remove from heat. Place duck and mushroom soup over rice. Drizzle sauce over top or provide small dipping bowls
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Second winner is buy the cheap flavored brandy and corresponding Jelly. I've done BlackBerry&Apricot probably others. Dry the breasts and slice into 1" cubes. Wrap in half slices of bacon a d place in a sealable container. Whip the brandy and jelly together and let set overnight as a marinade. Cook on tin foil on the grill or frypan. Add all of the marinade juices to the mix possible. Makes a fantastic appetizer, or I have also eaten it over a bed of rice.
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My mouth is watering now T!!
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I usually make fajitas with them. Sometimes I grill them with some gargozola cheese on top.
Lately been using them for poppers.
Every now and then I will roast a nice fat mallard, stuffed with peppers and onions.
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Special T that sounds awesome!
If you are only planning on going once maybe just gift them to your friend. If you end up getting hooked and have a big pile then Jerky and Pepperoni sticks are something one enjoys. I will say if you have never tired duck do yourself a favor and give a try. I make pulled duck sandwiches for work and they are always a big hit.
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Special T that sounds awesome!
If you are only planning on going once maybe just gift them to your friend. If you end up getting hooked and have a big pile then Jerky and Pepperoni sticks are something one enjoys. I will say if you have never tired duck do yourself a favor and give a try. I make pulled duck sandwiches for work and they are always a big hit.
Eagles will eat anything.🤣
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Second winner is buy the cheap flavored brandy and corresponding Jelly. I've done BlackBerry&Apricot probably others. Dry the breasts and slice into 1" cubes. Wrap in half slices of bacon a d place in a sealable container. Whip the brandy and jelly together and let set overnight as a marinade. Cook on tin foil on the grill or frypan. Add all of the marinade juices to the mix possible. Makes a fantastic appetizer, or I have also eaten it over a bed of rice.
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:yeah:
Or slice them length wise and put them on skewers and put them on the BBQ, just remember to soak the skewers to they don't flame out. I use the same recipe.
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I cooked up some a while ago in a chinese 5 spice based recipe. It also called for them to be wrapped in bacon. I found out that anything wrapped in bacon tasted like bacon. We went thru them quickly.
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Second winner is buy the cheap flavored brandy and corresponding Jelly. I've done BlackBerry&Apricot probably others. Dry the breasts and slice into 1" cubes. Wrap in half slices of bacon a d place in a sealable container. Whip the brandy and jelly together and let set overnight as a marinade. Cook on tin foil on the grill or frypan. Add all of the marinade juices to the mix possible. Makes a fantastic appetizer, or I have also eaten it over a bed of rice.
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:yeah:
Or slice them length wise and put them on skewers and put them on the BBQ, just remember to soak the skewers to they don't flame out. I use the same recipe.
Metal skewers don’t catch on fire.🤔
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Thanks for the ideas. :hello:
I guess I will have to give it a try second try.
I'm just not into killing anything that I don't plan to eat. I don't eat fish but love to catch them. For years I would just catch and release. Then I met My wife and had kids. They all like fish so poor fish have been coming home with Me now for a long time.
Poor Ducks don't even Know what's coming for them. :mgun: :cue:
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Chilli and if it's just me, fast sear with garlic powder and lemon pepper over rice with the pink Asian chili sauce
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All the above ideas are great...I will add duck chili and duck gumbo...but my personal favorite is rubbing some Italian dressing on them and cooking them right on the tailgate, blind or boat :tup:
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The kids love shredded duck nachos, I Sous vide or fry breasts in butter.
Everything that isn’t eaten fresh is frozen and turned into brats and summer sausage at the end of the year.
(https://uploads.tapatalk-cdn.com/20181005/f0fdcfa629a18a7c7230ba679074c6a9.jpg)
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I give them to my neighbor lady..... But I have to make her swear not to make me try any of her duck recipes or she doesn't get them!
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Try the book "Duck, Duck, Goose" by Hank Shaw. Many good ideas in there. I think ducks are a very underappreciated game animal.
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Take the breast pound it to half its original thickness sear it in a iron skillet to rare and compare it with tenderloin. If this is to rich for your liking you can season it as you want. Just don’t over cook it.
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Most duck is best cooked red in the middle. If it's brown throughout, it's overcooked.
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Here is the video that started the craze in the Stein household. Even members that don't like wild game chow these like crazy. I personally think they are OK, but many think they are out of this world.
The video sucks at showing you how to do it, but it's simple. Take the duck (breasts and/or legs) - it's a great thing to do with a bunch of legs, and put it in a small pot with some water, stock and any seasoning you want. Cover with a lid and simmer until you can shred it like pulled pork. Then, make nachos. For some reason, it doesn't come out tasting like liver which is what I would expect for "overcooked" duck. If I shoot a pile of them, which is pretty rare, it's a great way to use up a bunch of legs.
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A family favorite is Salisbury Steak duck. I dip the ground meat patties in seasoned flour before frying kind of like Swiss Steak. Serve with mashed potatoes and brown gravy.
Legs get slow cooked until tender then added to an apple-onion curry, it's like eating wings from India. This originated with cubed breast meat in addition to the legs. Legs/thighs from a couple of ducks isn't much so I bag my legs separately until I have enough for a meal.
Carcasses get uied for crab bait during winter crab season.
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I was gonna type this all out but thanks to YouTube I dont have to :chuckle: literally do exactly this and it rivals any prime cut of venison there is :tup:
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Depends where you get the duck. West side - make sausage or anything else you can do to disguise the mud-crap flavor. East side - treat like you would a filet-minion.
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Depends where you get the duck. West side - make sausage or anything else you can do to disguise the mud-crap flavor. East side - treat like you would a filet-minion.
I'll add that as reason 16,122 to never cross the Crest trail :chuckle:
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Things are always better on the other-side of the fence, but shh! don't tell anyone.
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Depends where you get the duck. West side - make sausage or anything else you can do to disguise the mud-crap flavor. East side - treat like you would a filet-minion.
I shoot ducks on both sides of the state. A mallard shot on the west side tastes no different than a mallard shot on the east side. They are constantly migrating birds, for the taste to change I would think a duck would have to spend a very very long time in one location. That said, I turn almost all mine into duckeroni, minus a few that I'll eat right away in fajitas or kabobs.
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Depends where you get the duck. West side - make sausage or anything else you can do to disguise the mud-crap flavor. East side - treat like you would a filet-minion.
I'll add that as reason 16,122 to never cross the Crest trail :chuckle:
AMEN! LOL
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Depends where you get the duck. West side - make sausage or anything else you can do to disguise the mud-crap flavor. East side - treat like you would a filet-minion.
I shoot ducks on both sides of the state. A mallard shot on the west side tastes no different than a mallard shot on the east side. They are constantly migrating birds, for the taste to change I would think a duck would have to spend a very very long time in one location. That said, I turn almost all mine into duckeroni, minus a few that I'll eat right away in fajitas or kabobs.
I don't think it takes very long for a grain fed duck to taste like fish-crap after spending a few days in the mud flats :twocents:
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Most of the recipes posted on you-tube are for Domestic Duck. Big difference when trying to cook wild duck IMO
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I've plucked and seared hundreds and hundreds of duck breasts like the video posted and they are always amazing :twocents:
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I've plucked and seared hundreds and hundreds of duck breasts like the video posted and they are always amazing :twocents:
I hate plucking ducks! i see all these recipes that have the skin still on, but i hate to pluck them so i never try them. Might have to give it a go this season.
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I've plucked and seared hundreds and hundreds of duck breasts like the video posted and they are always amazing :twocents:
:yeah: If you get an early season mallard or pintail with a lot of fat, and of coarse if it's an East side duck :tup:
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I've plucked and seared hundreds and hundreds of duck breasts like the video posted and they are always amazing :twocents:
I hate plucking ducks! i see all these recipes that have the skin still on, but i hate to pluck them so i never try them. Might have to give it a go this season.
that's why I had kids :chuckle:
I've plucked and seared hundreds and hundreds of duck breasts like the video posted and they are always amazing :twocents:
:yeah: If you get an early season mallard or pintail with a lot of fat, and of coarse if it's an East side duck :tup:
so crispy :drool:
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This is why I hardly if ever roast whole ducks anymore. I want to look at the breast meat. They say once cooked you can eat it- but a duck should be on the rare side- and I am not knowingly eating parasites. This was a drake mallard banded in Idaho and shot in central washington. And he went in the garbage.
(https://i.imgur.com/EGbql9M.jpg?1)
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from what i have read those are cysts, but i still wouldnt eat it.
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What the ??
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We always called that rice breast and it is safe to eat after cooking but I never have
https://idfg.idaho.gov/conservation/wildlife-health/sarcocystis-rice-breast
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How often do you see this "Rice breast" :puke:
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How often do you see this "Rice breast" :puke:
once or twice a year for me.
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I've plucked and seared hundreds and hundreds of duck breasts like the video posted and they are always amazing :twocents:
I hate plucking ducks! i see all these recipes that have the skin still on, but i hate to pluck them so i never try them. Might have to give it a go this season.
I'm going to start plucking them in the blind while they are still warm. Gotta leave a head or wing and it ruins the tailgate shot but its easier and you don't have to worry about the mess and it gives you something to do while its slooooow.
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How often do you see this "Rice breast" :puke:
once or twice a year for me.
I bet I see about a half dozen or so each season. Generally mallards and also earlier in the season
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How often do you see this "Rice breast" :puke:
once or twice a year for me.
I bet I see about a half dozen or so each season. Generally mallards and also earlier in the season
Wow! That is a lot. I am 46, this one pictured is the first I have ever personally come across. I have been hunting since I was 12, and cleaning my brothers/Dad's birds before that and just never saw it. There are five boys plus Dad in the family and we have killed piles of ducks over the years. I just assumed it was more rare? Maybe it is something that has become more predominate as of late?
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I've never seen that.
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How do dispose of them? Can an infected dead bird spread it to live ones? :dunno:
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I shoot anywhere between 4-10 a year with "rice breast". Almost always mallards and wigeon.
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We've been learning new recipes: sausage, burgers, poppers, and a new favorite - duck pot pie. My wife recently baked a fresh pot pie with duck meat...it was an absolute hit. Everyone in the family loved it.
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We've been learning new recipes: sausage, burgers, poppers, and a new favorite - duck pot pie. My wife recently baked a fresh pot pie with duck meat...it was an absolute hit. Everyone in the family loved it.
Recipe por favor. :)
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Kung Pao Duck
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We've been learning new recipes: sausage, burgers, poppers, and a new favorite - duck pot pie. My wife recently baked a fresh pot pie with duck meat...it was an absolute hit. Everyone in the family loved it.
Recipe por favor. :)
Here you go.
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Couple questions for pepperoni...
1. Do you add fat? I'm probably just going to start with a kit. I don't see any recommendations for fat, but every stick I've had had some fat in it. Am I missing something here?
2. Anyone using a metal detector, or are you just cubing it up enough that hopefully you catch everything?
3. I want to add cheese to one of the blends. Does it mix up well enough to get stuffed, or does it need to go through the grinder as well?
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I try to add 20% fat.
I found 2 pellets so far, not sure if anything would pick them up.
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Couple questions for pepperoni...
1. Do you add fat? I'm probably just going to start with a kit. I don't see any recommendations for fat, but every stick I've had had some fat in it. Am I missing something here?
2. Anyone using a metal detector, or are you just cubing it up enough that hopefully you catch everything?
3. I want to add cheese to one of the blends. Does it mix up well enough to get stuffed, or does it need to go through the grinder as well?
1. I add 20-30% fat (I'm not very precise on this but adding some really helps the flavor)
2. I clean my birds well and chase every pellet hole I find to make sure there are none in the meat. Then I Cube it and look for holes and chase that again. Then when you grind with a fine blade it will catch a lot unless you shoot shot smaller than size 4.
3. I have never had much luck with cheese so I can't help out there.
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10 or so get plucked for the smoker.
10 or so get breasted out with skin and fat on breast, soaked in 50/50 OJ to yoshidas, vacuum sealed and sous vide for 2 hours at 130, seared then sliced.
the other 50-75 pounds gets turned into summer sausage and salami.
(https://farm2.staticflickr.com/1956/45173602172_c1e18e6030_b.jpg)
(https://farm2.staticflickr.com/1936/45224029371_c897133132_b.jpg)
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I soak mine in pineapple juice over night and then cook it however I feel like at the moment.
At the end of the season, any leftover, gets made into summer sausage