Best way to cook Duck

make duck gumbo

Get a good Duck a la orange receipe...good stuff for whole ducks.

wrap the duck breast around cream cheese and jalapeno and then wrapt the entire breast with bacon and secure with toothpicks. Grill or bake until done - very, very good stuff.

quote:

---

wrap the duck breast around cream cheese and jalapeno and then wrapt the entire breast with bacon and secure with toothpicks. Grill or bake until done - very, very good stuff.

---

I had a buddy who did this for our tailgaits last year, Talk about some good stuff

Season em, brown em. Put a big batch of turnip & mustard greens with onions in a large dutch oven and put the mllards (or pintails, wood ducks...) on top of the greens. Simmer till greens are done.

good old fashion pot roast it in a dutch oven. stuff it with potato and onion. season with tonys and.....bam!! cant go wrong. cook slow and long and serve over white rice

I've always smoked em. I put a real heavy dry rub on them and then smoke them for about 4 hours. I also inject them before smoking. Always comes out good. My dry rub is home made with chili powder, paprika, garlic, etc.

Pot Roasted Goose

Prep Time: 3 hours
Yields: 6 servings

Comment: Goose or ducks maybe used

Ingredients:
1 (8-10 pound) goose
Salt and cracked black pepper
Granulated garlic
4 cups diced onions
2 cups diced celery
2 cups diced carrots
10 cloves garlic
Paprika for color
2 cups sliced mushrooms
2 cups red seedless grapes
2 red apples, diced
2 green apples, diced
¼ cup chopped basil
¼ cup chopped thyme

Method:
Preheat oven to 375F, clean goose well inside and out. Remove giblets and place in roasting pan. Season bird inside and out with salt, pepper, and granulated garlic. Place a generous amount of onions, celery, carrots and garlic inside cavity. Sprinkle outside of goose with a small amount of paprika for even color. Place goose in a heavy Dutch oven. Add mushrooms, grapes, apples, basil, thyme and remaining vegetables seasonings to pan. Cover tightly with lid. Bake 2 ½ hours and check tenderness. Goose is cooked when legs pull easily from body. Once tender, remove cover and allow to brown. Roasted goose may be severed with natural dripping, or juices may be strained and thickened with a light roux. Served with steamed rice!