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Message
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Posted on 1/1/19 at 11:04 am to bossflossjr
You're welcome
Posted on 1/1/19 at 7:09 pm to LSUlefty
All I have is Duck Breast Jalapeño poppers and Stuffed Vension roast
Posted on 1/1/19 at 7:30 pm to LSUlefty
Ok, here's my favorite ways to cook duck/geese (probably common knowledge):
Dutch Oven Roast
Note: this is best done at noon on Saturday with fresh birds, while watching football all afternoon. The slower the better.
Ingredients:
1 large onion
1 bell pepper
4 stalks celery
1 lb. bacon
3 cans Beef Broth
2 specks, or 3 big ducks (picked, with skin on) Season heavily
Heart and gizzards of birds, cut up as small as you can.
Process:
Cut up onion, bell pepper, and celery, and a one pound pack of bacon into small cubes (1/4 - 1/2" squares).
Brown hearts, gizzards, bacon, and vegetables in about 1/3 cup of oil in a big black iron dutch oven. Remove vegetables and meat, and brown ducks/geese in the oil (maybe 10 minutes until skin is browned on both sides).
Drain excess oil off ducks, add bacon and vegetables back to the pot and pour in 3 cans of Beef Broth. Put fire on Medium/High until bubbling good, then turn to Low. Put lid on and let simmer while enjoying the afternoon. Cook until meat is falling off bones. Check every 15 minutes and spoon gravy over top of ducks.
The whole process takes about 2 - 3 hours - maybe a little longer.
When meat can be mashed off the carcass with a fork, pour gravy over rice and enjoy.
Duck Breakfast Strips
Cut duck breasts long ways into strips (I usually get four strips out of a big duck and three from a teal). These should be a little bigger than your finger.
Marinate overnight in Worcestershire sauce with heavy garlic powder/salt & pepper. The next day drain in a colander, dredge in straight flour, and fry to golden brown, turning constantly (only about 4 minutes). They will turn darker when taken out. Make sure not to over cook.
Biscuits and flour gravy made from drippings is all you need, along with a big glass of milk.
Dutch Oven Roast
Note: this is best done at noon on Saturday with fresh birds, while watching football all afternoon. The slower the better.
Ingredients:
1 large onion
1 bell pepper
4 stalks celery
1 lb. bacon
3 cans Beef Broth
2 specks, or 3 big ducks (picked, with skin on) Season heavily
Heart and gizzards of birds, cut up as small as you can.
Process:
Cut up onion, bell pepper, and celery, and a one pound pack of bacon into small cubes (1/4 - 1/2" squares).
Brown hearts, gizzards, bacon, and vegetables in about 1/3 cup of oil in a big black iron dutch oven. Remove vegetables and meat, and brown ducks/geese in the oil (maybe 10 minutes until skin is browned on both sides).
Drain excess oil off ducks, add bacon and vegetables back to the pot and pour in 3 cans of Beef Broth. Put fire on Medium/High until bubbling good, then turn to Low. Put lid on and let simmer while enjoying the afternoon. Cook until meat is falling off bones. Check every 15 minutes and spoon gravy over top of ducks.
The whole process takes about 2 - 3 hours - maybe a little longer.
When meat can be mashed off the carcass with a fork, pour gravy over rice and enjoy.
Duck Breakfast Strips
Cut duck breasts long ways into strips (I usually get four strips out of a big duck and three from a teal). These should be a little bigger than your finger.
Marinate overnight in Worcestershire sauce with heavy garlic powder/salt & pepper. The next day drain in a colander, dredge in straight flour, and fry to golden brown, turning constantly (only about 4 minutes). They will turn darker when taken out. Make sure not to over cook.
Biscuits and flour gravy made from drippings is all you need, along with a big glass of milk.
Posted on 1/1/19 at 8:58 pm to redneck
This looks complicated but it’s not that bad. One of the best game receipes I have ever made. My grandmother used to make in the fall when I was a kid. She served up homemade buttermilk biscuits with it.
Quail Joesph
Quail 12 (Whole Ones)
Milk 2 Quart
Salt To Taste
Red pepper To Taste
Pepper red To Taste
Black pepper To Taste
Cooking oil 1 Quart
Onion 2 Medium , chopped
Onions 2 Medium
Green onions 12
Green onions 12 , chopped
Oil 2 Tablespoon
Flour 3 Tablespoon
Water 2 Cup (32 tbs)
Sliced mushrooms 2 Can (20 oz) , reserve liquid
Sliced mushrooms 2 Can (20 oz) (Reserve Liquid)
Liquor 1 Cup (16 tbs)
Chicken bouillon cubes 4
Parsley 1 Cup (16 tbs) , chopped
Garlic 2 Clove (10 gm)
Garlic 2 Clove (10 gm) , crushed
Cooking sherry 2 Cup (32 tbs)
Button mushrooms 2 Can (20 oz)
Directions
GETTING READY
1) Preheat the oven to 350 degrees.
2) Skin the quail.
3) In 2 quarts of milk, place them and marinate for 8 hours or overnight.
4) From the milk, remove the quail. Drain and dry well.
5) With a mix of black pepper, red pepper and salt, rub the inside cavities and surface of the quail.
6) After this, coat the quail with flour, removing excess flour.
MAKING
7) In a pan, heat the quart of cooking oil, until it lightly smokes on top.
8) In the hot oil, quickly fry the quail, until they turn golden brown. Remove and keep aside.
9) In the remaining oil, saute chopped onions and green onions, until transparent.
10) To this, stir in 3 tablespoons of flour.
11) Cook the sauce until lightly brown. (You may add Kitchen Bouquet to enhance the color of the gravy.)
12) To the same pan, gradually stir in 2 cups of water and 1 cup reserved mushroom liquid.
13) To this, add bouillon cubes.
14) Cook over low heat for 30 minutes, stirring constantly.
15) To this, add the seasonings, salt and pepper to taste.
16) Also add 1/2 cup sherry along with mushrooms. Cook for 15 more minutes.
17) After this, pour the sauce over the quail.
18) Sprinkle 1/2 of the chopped parsley as well.
19) With aluminum foil, cover the dish.
20) Bake in the oven at 350 degrees, for 1 hour.
21) Then, remove the foil, add another cup of sherry and baste the quail.
22) Cover again with the foil, reduce the heat to 250 degrees, and cook for 1 more hour.
23) Again, remove the foil and add the remaining wine, just before this cooking is over.
24) Cover again and return to the oven, to cook for 30 more minutes.
SERVING
25) Garnish with the remaining parsley and serve with wild rice or white rice.
Quail Joesph
Quail 12 (Whole Ones)
Milk 2 Quart
Salt To Taste
Red pepper To Taste
Pepper red To Taste
Black pepper To Taste
Cooking oil 1 Quart
Onion 2 Medium , chopped
Onions 2 Medium
Green onions 12
Green onions 12 , chopped
Oil 2 Tablespoon
Flour 3 Tablespoon
Water 2 Cup (32 tbs)
Sliced mushrooms 2 Can (20 oz) , reserve liquid
Sliced mushrooms 2 Can (20 oz) (Reserve Liquid)
Liquor 1 Cup (16 tbs)
Chicken bouillon cubes 4
Parsley 1 Cup (16 tbs) , chopped
Garlic 2 Clove (10 gm)
Garlic 2 Clove (10 gm) , crushed
Cooking sherry 2 Cup (32 tbs)
Button mushrooms 2 Can (20 oz)
Directions
GETTING READY
1) Preheat the oven to 350 degrees.
2) Skin the quail.
3) In 2 quarts of milk, place them and marinate for 8 hours or overnight.
4) From the milk, remove the quail. Drain and dry well.
5) With a mix of black pepper, red pepper and salt, rub the inside cavities and surface of the quail.
6) After this, coat the quail with flour, removing excess flour.
MAKING
7) In a pan, heat the quart of cooking oil, until it lightly smokes on top.
8) In the hot oil, quickly fry the quail, until they turn golden brown. Remove and keep aside.
9) In the remaining oil, saute chopped onions and green onions, until transparent.
10) To this, stir in 3 tablespoons of flour.
11) Cook the sauce until lightly brown. (You may add Kitchen Bouquet to enhance the color of the gravy.)
12) To the same pan, gradually stir in 2 cups of water and 1 cup reserved mushroom liquid.
13) To this, add bouillon cubes.
14) Cook over low heat for 30 minutes, stirring constantly.
15) To this, add the seasonings, salt and pepper to taste.
16) Also add 1/2 cup sherry along with mushrooms. Cook for 15 more minutes.
17) After this, pour the sauce over the quail.
18) Sprinkle 1/2 of the chopped parsley as well.
19) With aluminum foil, cover the dish.
20) Bake in the oven at 350 degrees, for 1 hour.
21) Then, remove the foil, add another cup of sherry and baste the quail.
22) Cover again with the foil, reduce the heat to 250 degrees, and cook for 1 more hour.
23) Again, remove the foil and add the remaining wine, just before this cooking is over.
24) Cover again and return to the oven, to cook for 30 more minutes.
SERVING
25) Garnish with the remaining parsley and serve with wild rice or white rice.
Posted on 1/2/19 at 7:54 am to lsufan1971
Duck Marsala
Cut duck breasts in small pieces, I usually quarter and slice in half side to side.
Marinade with whatever you like. I have been on a teriyaki and mesquite mix of late.
Clarified butter, or regular, or olive oil. I use clarified butter.
Saucepan.
Heat butter in saucepan, add sliced mushrooms, slice green onions.
Roll ducks in all purpose flour, add to saucepan. Flip ducks to cook evenly, not long.
Add sweet marsala wine to saucepan, around 4oz.
Add 2oz of beef stock and chicken stock.
Cook down and pour over pasta with French bread.
Enjoy.
My wife even likes this and she's not into wild game at all.
Cut duck breasts in small pieces, I usually quarter and slice in half side to side.
Marinade with whatever you like. I have been on a teriyaki and mesquite mix of late.
Clarified butter, or regular, or olive oil. I use clarified butter.
Saucepan.
Heat butter in saucepan, add sliced mushrooms, slice green onions.
Roll ducks in all purpose flour, add to saucepan. Flip ducks to cook evenly, not long.
Add sweet marsala wine to saucepan, around 4oz.
Add 2oz of beef stock and chicken stock.
Cook down and pour over pasta with French bread.
Enjoy.
My wife even likes this and she's not into wild game at all.
Posted on 1/2/19 at 1:30 pm to VernonPLSUfan
We have winner folks!!! Veal Marsala is one of my all time favorites and I love duck..win, win.
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