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Author Topic: Waterfowl grind?  (Read 1469 times)

Offline Pete112288

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Waterfowl grind?
« on: October 17, 2019, 11:44:42 AM »
So something I never thought would happen has happened. I had such a good waterfowl season last year that I still have some in the freezer as this year opens, hahaha.
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

Offline Badhabit

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Re: Waterfowl grind?
« Reply #1 on: October 17, 2019, 11:46:55 AM »
Duck is very lean, so I add 20% pork fat and grind into snack sticks.

Offline BD1

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Re: Waterfowl grind?
« Reply #2 on: October 17, 2019, 11:48:58 AM »
 :yeah:

Offline WSU

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Re: Waterfowl grind?
« Reply #3 on: October 17, 2019, 11:55:19 AM »
Very very lean.  I've added fat and made it into various cased sausages.  Err on the side of fat.

Offline Buckewe

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Re: Waterfowl grind?
« Reply #4 on: October 17, 2019, 11:57:16 AM »
I have mixed it about 50 50 with deer and put about 15% fat and made several types of sausage and they were all very good.
Blacktail lives matter

Offline lokidog

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Re: Waterfowl grind?
« Reply #5 on: October 17, 2019, 12:32:50 PM »
My family favorite way to eat duck is ground up for Salisbury Steak. I don't add anything to it.  Meatballs would be good as well.

Offline jagermiester

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Re: Waterfowl grind?
« Reply #6 on: October 17, 2019, 01:54:38 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
Lead em if they're running.

Offline JKEEN33

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Re: Waterfowl grind?
« Reply #7 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?

Offline jagermiester

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Re: Waterfowl grind?
« Reply #8 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
Lead em if they're running.

Offline jagermiester

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Re: Waterfowl grind?
« Reply #9 on: October 17, 2019, 04:00:00 PM »
Meatballs:

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
Lead em if they're running.

Offline goldenhtr

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Re: Waterfowl grind?
« Reply #10 on: October 17, 2019, 04:35:51 PM »
I do ground duck  50-50 with bacon ends. You can get 3lb package of bacon ends(smoked or pepered) at grocery outlet. We have used it in meatloaf and burgers, spaghetti, really anything you would use ground beef in.
Gen:27:3

Offline quackkiller

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Re: Waterfowl grind?
« Reply #11 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!

Offline JKEEN33

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Re: Waterfowl grind?
« Reply #12 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!

Offline KFhunter

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Re: Waterfowl grind?
« Reply #13 on: October 28, 2019, 09:07:35 AM »
friend gave me some duck bacon once..























 :puke:

Offline 270Flat

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Re: Waterfowl grind?
« Reply #14 on: October 28, 2019, 09:10:27 AM »
Breakfast sausage. Made awesome breakfast sandwiches.
fear no fish!!

Offline DOUBLELUNG

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Re: Waterfowl grind?
« Reply #15 on: October 28, 2019, 04:32:13 PM »
My favorite duck is sweet Italian sausage made with 50 50 pork trim.  Add some grated orange peel.
As long as we have the habitat, we can argue forever about who gets to kill what and when.  No habitat = no game.

Online Stein

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Re: Waterfowl grind?
« Reply #16 on: October 28, 2019, 06:17:38 PM »
I just pulled out last year's frozen duck meat and will be making some snack sticks tomorrow - just in time for deer & elk season.

 


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