Post by: Pete112288 on October 17, 2019, 11:44:42 AM
I was just wondering, has anyone ground duck to use in things like other grind? Like burgers, meatloaf, taco meat, etc....?
Is additional fat or pork, bacon, or beef needed to be added to it? Or can it go without? I have never added fat or any other grind to my venison or elk and still love it in everything, but don't know about duck....
Experiences?
Thanks
Post by: Badhabit on October 17, 2019, 11:46:55 AM
Post by: BD1 on October 17, 2019, 11:48:58 AM
Post by: WSU on October 17, 2019, 11:55:19 AM
Post by: Buckewe on October 17, 2019, 11:57:16 AM
Post by: lokidog on October 17, 2019, 12:32:50 PM
Post by: jagermiester on October 17, 2019, 01:54:38 PM
Another thing to try if you still have whole breast is Pastrami. Its Killer a little less cure time with duck
Goose / Duck Breast Pastrami
Preparation Time: 7-10 days
Cooking Time: 3-5 hours
4-6 whole goose breast (8-12 sides), 4-6 lbs
Cure Ingredients:
5 tablespoons Morton® Tender Quick® mix
¼ cup sugar
3 tablespoon black peppercorns (whole)
3 whole bay leaves
3 tablespoons garlic powder
½ quart water
2 quarts cold water
Trim surface fat and any silver-skin. Bring all (except cold water) of above ingredients to a quick boil, turn to a low simmer for approx. 15 minutes. Add 2 qts. cold water and stir.
Inject all goose breasts completely with brine. Cover goose breasts with remaining brine solution in covered plastic or glass container. Place in refrigerator for 7-10 days. Seven days for medium/firm flesh, ten days will be softer texture.
Dry Rub
5 Tablespoons kosher salt
4 Tablespoons Paprika
3 Tablespoons coriander seeds
3 Tablespoons brown sugar
5 Tablespoons black peppercorns
2 Tablespoons yellow mustards seeds
3 Tablespoons garlic powder
Mix all above ingredients in a food processor to a course grind. Remove breasts from brine and pat dry. Apply dry rub generously to exterior of the goose breasts.
The peppercorns don’t seem to get ground up – you can substitute coarse ground pepper for all or some of them.
Cooking
Smoke for 2-3 hours. This step is optional but I think it adds a lot of depth to the flavor. You can skip and go to the next step.
Place in oven on 180 for 1 hour or until dry (you can skip drying part if you smoked them). Then increase temp to 215 for another 3-5 hours, or until internal
Post by: JKEEN33 on October 17, 2019, 02:08:45 PM
I have ground duck and made Italian meatballs and Italian sausage out of duck and both were delicious.
Another thing to try if you still have whole breast is Pastrami. Its Killer a little less cure time with duck
Goose / Duck Breast Pastrami
Preparation Time: 7-10 days
Cooking Time: 3-5 hours
4-6 whole goose breast (8-12 sides), 4-6 lbs
Cure Ingredients:
5 tablespoons Morton® Tender Quick® mix
¼ cup sugar
3 tablespoon black peppercorns (whole)
3 whole bay leaves
3 tablespoons garlic powder
½ quart water
2 quarts cold water
Trim surface fat and any silver-skin. Bring all (except cold water) of above ingredients to a quick boil, turn to a low simmer for approx. 15 minutes. Add 2 qts. cold water and stir.
Inject all goose breasts completely with brine. Cover goose breasts with remaining brine solution in covered plastic or glass container. Place in refrigerator for 7-10 days. Seven days for medium/firm flesh, ten days will be softer texture.
Dry Rub
5 Tablespoons kosher salt
4 Tablespoons Paprika
3 Tablespoons coriander seeds
3 Tablespoons brown sugar
5 Tablespoons black peppercorns
2 Tablespoons yellow mustards seeds
3 Tablespoons garlic powder
Mix all above ingredients in a food processor to a course grind. Remove breasts from brine and pat dry. Apply dry rub generously to exterior of the goose breasts.
The peppercorns don’t seem to get ground up – you can substitute coarse ground pepper for all or some of them.
Cooking
Smoke for 2-3 hours. This step is optional but I think it adds a lot of depth to the flavor. You can skip and go to the next step.
Place in oven on 180 for 1 hour or until dry (you can skip drying part if you smoked them). Then increase temp to 215 for another 3-5 hours, or until internal
I’m going to try this. What type of wood do you use to smoke these?
Post by: jagermiester on October 17, 2019, 03:49:17 PM
I’m going to try this. What type of wood do you use to smoke these?
[/quote]
One pan of alder they really don't need too much smoke
Awesome sandwich meat
Post by: jagermiester on October 17, 2019, 04:00:00 PM
4 lb ground
1 lb beef suet
1 lb ground pork
2 C parm
2 C bread crumbs
6 eggs
Food Processor:
1 onion
2 cloves garlic
1/2 bunch parsley
Mix it up
Salt and pepper to taste
Make all your meatballs the same size
par bake and vacuum seal.
defrost and finish cooking when you heat up your homemade (meat) red sauce, then die and go to wherever your lifes journey will take you (hopefully heaven)
Oh yeah a bottle of homemade whine and garlic bread...
Oh yeah and more wine and my moms biscotti for desert.
Honestly though duck and goose make really flavorful meatballs
Post by: goldenhtr on October 17, 2019, 04:35:51 PM
Post by: quackkiller on October 22, 2019, 05:58:48 PM
Duck is very lean, so I add 20% pork fat and grind into snack sticks.
Exactly what I do!
Post by: JKEEN33 on October 28, 2019, 08:47:28 AM
I’m going to try this. What type of wood do you use to smoke these?
One pan of alder they really don't need too much smoke
Awesome sandwich meat
[/quote]
I had some goose pastrami that was given to me over the weekend. Excellent stuff. All my goose is now going to pastrami!
Post by: KFhunter on October 28, 2019, 09:07:35 AM
:puke:
Post by: 270Flat on October 28, 2019, 09:10:27 AM
Post by: DOUBLELUNG on October 28, 2019, 04:32:13 PM
Post by: Stein on October 28, 2019, 06:17:38 PM