Post by: Stickerbush on December 07, 2010, 06:33:34 AM
Post by: MP123 on December 07, 2010, 07:05:33 AM
The big thing is to keep them rare. Overcooking = liver taste. I'd also brine them for a day or two before to get some more of the blood out too.
Oh, and be sure to get all the shot out. Picky eaters don't like finding BBs in their food! :rolleyes:
Post by: 300ShortMag on December 07, 2010, 07:06:25 AM
It's more of an appetizer (duckappetizer) but I'm telling you, they'll love it.
Post by: Wacenturion on December 07, 2010, 07:17:47 AM
Drain, take out breasts, package and freeze or use same day. Use a chicken fried steak recipe and enjoy. Your friends will think it's beef. Good recipe for wives and kids that don't really like duck.
Disclaimer.....does not work on mergansers.....for them, throw breast away and drink bullion...lol. chuckle
Works well on puddle ducks especially mallard. Divers ok depending on species.
Post by: Fish4Fun on December 07, 2010, 07:20:22 AM
The recipe has two parts.
The first part consists of the Marinade.
The second part is the Special Sauce.
The ingredients do not have to be exact, but it does help to be close.
Part One: The Marinade
The Marinade works fine in almost no time at all.
However, the longer you leave it the better it becomes.
Marinate the meat for 2 – 24 hours in the refrigerator.
Ingredients:
• 2 Cups – Red Wine Vinegar (the cheaper the better)
• ¼ Cup – Olive Oil
• ¼ Cup – Soy Sauce
Marinate in a glass bowl. Make sure that the meat is completely covered in the Marinade.
The amount of ingredients listed above will be enough to do four to six Goose Breasts.
Part Two: The Special Sauce
Place all of the ingredients into a sauce pan on Medium heat.
Stir frequently until all lumps are gone.
When the sauce is smooth consistency, reduce heat to low.
Ingredients:
• 1 Jar – Red Current Jelly
• 2 Tablespoons – Dijon Mustard
• 1 ½ Teaspoons – Red Wine Vinegar
• 1 Teaspoon – Soy Sauce
• ¾ Teaspoons – Worcestershire Sauce
• ¼ Teaspoon – Cumin
• 1/8 Teaspoon – Black Pepper
Cooking Instructions:
• Place meat on broiler pan and lightly salt with Johnny’s Seasoning Salt.
Turn oven onto Broil and pre-heat for 10 minutes.
Place the top oven rack on the highest level possible with out burning the meat.
• Place the meat under the Broiler for approximately 10 minutes per side
(10 minutes per side should make it med-rare).
• Remove meat from Broiler and let stand for 5 to 10 minutes, then slice meat.
Slice about 1/8 in. to ¼ in. thick and then drizzle Special Sauce over each portion.
This is my favorite recipe for ducks and geese. This also, is killer on deer too.
Post by: dirty24d on December 07, 2010, 07:35:14 AM
Post by: 1morebuck on December 07, 2010, 09:50:23 AM
Take the breasts and put a meat hammer to them. Get them as thin as you can without tearing apart. Just like cube steak. Mix a double batch of beef bullion and submerge bests overnight. Repeat again the next day, pour out old bullion mix and mix new, again double strength, and submerge in bullion for 2nd night.
Drain, take out breasts, package and freeze or use same day. Use a chicken fried steak recipe and enjoy. Your friends will think it's beef. Good recipe for wives and kids that don't really like duck.
Disclaimer.....does not work on mergansers.....for them, throw breast away and drink bullion...lol. chuckle
Works well on puddle ducks especially mallard. Divers ok depending on species.
Heck yeah! I use this so my kids will eat it. They never know its goose/duck! Also you can strip the breasts out in "Chicken fingers" and flower/fry them. YUM!
Post by: vandeman17 on December 07, 2010, 10:06:32 AM
Remove the seeds from a jalepeno, cut vertically to open one side and slide in a long chunk of pepper-jack cheese. If they can handle a little heat, leave a few of the seeds. Close up and wrap with a duck breast (you may have to pound out to be able to wrap completely but not too thin). Stretch a piece of bacon and wrap the duck, using a toothpick to secure. Cook on low over the barbeque on greased tin foil to avoid the bacon from sticking to the grates. Once the meat on the bacon is well-cooked, it's done.
It's more of an appetizer (duckappetizer) but I'm telling you, they'll love it.
Very close to what I do. Only thing different is that I marinade the duck breasts in italian dressing for a day before I add the cheese and jalapenos. Good stuff!
Post by: Stickerbush on December 07, 2010, 01:09:25 PM
Post by: jbeaumont21 on December 07, 2010, 01:18:27 PM
Post by: carpsniperg2 on December 07, 2010, 01:24:53 PM
Post by: Sneaky on December 07, 2010, 08:13:41 PM
Post by: Malardman on December 07, 2010, 08:34:51 PM
1 cup Light soy sauce
1/2 cup Sherry cooking wine
cover and refridgerate (not metal bowl)
make kabobs I like peppers,mushrooms,cherry tomatos,pineapple
take duck breast, wrap in thin sliced bacon place on skewer
put on bbq when bacon is done remove!!!!!
sprinkle with Brown sugar and enjoy!!!! I got this reciepe from Alice at Cooke Canyon Hunt Club, and this is the only way my family will eat it, it is the best way I've ever had it and I was raised on waterfoul.
Post by: ICEMAN on December 07, 2010, 08:40:02 PM
Post by: skinzner on December 07, 2010, 08:56:03 PM
Post by: Tulelicious on December 08, 2010, 11:06:52 AM
I usually marinate in one of two marinates, sear in a hot pan and bake in the oven till medium rare.
Marinates are
1 - equal parts red wine and yoshidas teriyaki sauce and add some fresh rosemarry sprigs
2 - equal parts Olive oil and Worcestershire sauce and add some salt pepper and garlic
Both are very good the #2 marinate tastes like steak to me and you can cook it just like one
The biggest secrete is, and I cannot stress this enough, DO NOT OVERCOOK it. It will taste horrible if you do.
I have also made duck fajitas and enchiladas that go over very will with people who are not as partial with duck.
Post by: Stickerbush on December 08, 2010, 11:21:32 PM
Post by: mjbskwim on December 09, 2010, 02:54:49 PM
Takes a lot of the gamey flavor out. Serve them on some wild rice cooked in chicken stock/broth.
Don't serve them fish ducks (taste like liver soaked in fish oil?)
Unless you don't want them back
Post by: Ellensburg on December 10, 2010, 03:26:04 PM
Post by: chester on December 10, 2010, 03:34:08 PM
Who cares? If people are picky, tell them to go eat some macdonalds for dinner and u can enjoy some true food. If my old lady doesnt like something that I cook, I tell her she can cook something else. Then I kick her ass out the door and make her sleep underneath my trailer... Not so picky after that.
Eburg knows how to regulate. ;)
Post by: Magnum_Willys on December 10, 2010, 03:34:54 PM
Add your pieces of duck - skinless, boneless
Simmer for 3 or 4 hours
Enjoy !
This even works for Coots !
( Except coots have to be cleaned immediately - step on the wings and pull the legs - instantly cleaned ! )
Post by: Stickerbush on December 10, 2010, 04:46:42 PM
Post by: ridgefire on December 10, 2010, 06:07:11 PM
Post by: chester on December 10, 2010, 06:41:27 PM
Post by: Stickerbush on December 10, 2010, 07:57:55 PM