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Started By
Message
What is your favorite way to cook ducks? Post recipe.
Posted on 11/19/15 at 11:56 am
Posted on 11/19/15 at 11:56 am
Planning on cooking for 10 guys this weekend from last weekends harvest of ducks. But I'm looking to do something different, even if its just adding a couple different seasonings to a good gravy. Recipes appreciated.
And yes, "I Food and Drink Board, bro." Looking for outdoorsmen not chefs.
And yes, "I Food and Drink Board, bro." Looking for outdoorsmen not chefs.
13
Posted on 11/19/15 at 12:10 pm to Kevin Faulkner
Fry it just like a turkey!
Posted on 11/19/15 at 12:13 pm to Kevin Faulkner
My favorite is still to wrap whole breasts in bacon, marinate overnight and grill medium rare (basically when the bacon gets done).
Marinade:
Lime Juice
Ancho Chilis (small can in the mex section at the grocery store)
Low Sodium Soy Sauce
Chopped Red Onions
Cilantro
Chili Powder
Cumin
Salt
Black Pepper
Cayenne
Serve with black beans cooked with rotel. Or make a bunch of guacamole and serve the ducks with chips and guac.
Another thing to do would be to wrap in bacon and cook med rare (as above) but season with Moroccan spice mix. After cooking the duck, set aside under foil to rest. Grill pineapple slices and red onions and serve with sliced duck on white flour tortillas.
Marinade:
Lime Juice
Ancho Chilis (small can in the mex section at the grocery store)
Low Sodium Soy Sauce
Chopped Red Onions
Cilantro
Chili Powder
Cumin
Salt
Black Pepper
Cayenne
Serve with black beans cooked with rotel. Or make a bunch of guacamole and serve the ducks with chips and guac.
Another thing to do would be to wrap in bacon and cook med rare (as above) but season with Moroccan spice mix. After cooking the duck, set aside under foil to rest. Grill pineapple slices and red onions and serve with sliced duck on white flour tortillas.
Posted on 11/19/15 at 12:13 pm to Kevin Faulkner
What do you have to work with, plucked birds, breasts only?
Posted on 11/19/15 at 12:18 pm to Kevin Faulkner
If breasts only, I like to marinate in sliced chili peppers, red wine vinegar, honey and cayenne and grill on a very hot charcoal grill to medium/medium rare. Teal breasts are amazing with this as an appetizer.
Posted on 11/19/15 at 12:35 pm to Kevin Faulkner
wrap breast in bacon with jalapeno and cream cheese with Cajun injector garlic marinate and grill
whole duck in black pot cooked down until falling off the bone
baked with allegro game tamer
whole duck in black pot cooked down until falling off the bone
baked with allegro game tamer
Posted on 11/19/15 at 12:41 pm to Kevin Faulkner
Look in the Recipe Book (F&DB) for Duck n Greens and Duck Ville Platte. You're welcome. Chefs (though I'm not one) and outdoorsmen are not mutually exclusive groups.
This post was edited on 11/19/15 at 12:43 pm
Posted on 11/19/15 at 12:41 pm to maisweh
Thanks to the magnanimous actions of Fred the OB cookbook has been unlocked please post some new recipes or enjoy looking through what is there.
FRED
FRED
Posted on 11/19/15 at 12:43 pm to Kevin Faulkner
If you have whole ducks just do "smothered duck" far and away my favorite way to cook ducks. if you can't find a recipe for smothered duck just copy a smothered rabbit recipe.
Posted on 11/19/15 at 12:51 pm to Kevin Faulkner
Seared and drizzled
Stripped and fried
Smoked
Gumbo
Jambalaya
Dirty rice
Bombs
Sauce piquant
Gravy
Ducks n greens
Duck sausage
Etc
Stripped and fried
Smoked
Gumbo
Jambalaya
Dirty rice
Bombs
Sauce piquant
Gravy
Ducks n greens
Duck sausage
Etc
Posted on 11/19/15 at 12:53 pm to maisweh
quote:
allegro game tamer
anyone that hasn't tried this before should definitely give it a test run. delicious!
Posted on 11/19/15 at 1:12 pm to JakeMik
quote:
Fry it just like a turkey!
by far my favorite
shoot them up with the injector and fry until still slightly bloody
gadwall, teal, pintail seem to do best this way
Posted on 11/19/15 at 1:25 pm to JakeMik
quote:
Fry it just like a turkey!
I've never done that, but I've always wanted to... Especially with some Woodies...
I usually just do gumbo...
This post was edited on 11/19/15 at 1:26 pm
Posted on 11/19/15 at 1:29 pm to Hangover Haven
We usually fry a few for thanksgiving with our turkey, if I remember correctly I think they would take somewhere around 8 minutes a piece but I may be wrong
Posted on 11/19/15 at 1:55 pm to Kevin Faulkner
I'll split them down the back, flatten them out and grill them. No injections, marinades or any of that complicated shite. Tony's or black pepper and let it rip. Divers and sawbills I throw in the ditch on the way home.
Posted on 11/19/15 at 2:05 pm to Kevin Faulkner
Lots of good suggestions on here. One of my go tos if I want something a little different is a stir fry. Pan full of veggies (onion, bell pepper, carrots, broccoli) breast meat, and eggs. Add soy sauce and/or teriyaki sauce. Serve with rice. 
Posted on 11/19/15 at 2:08 pm to JakeMik
Leave skin on? If I'm fortunate enough to kill a few before thanksgiving (still think they've opened season too early), I'd like to try that for turkey day.
Posted on 11/19/15 at 2:15 pm to Capt ST
quote:
Leave skin on? If I'm fortunate enough to kill a few before thanksgiving (still think they've opened season too early), I'd like to try that for turkey day.
yes, do it just like a turkey
as above poster said about 8 minutes, less for teal
Posted on 11/19/15 at 3:23 pm to JakeMik
Two ways:
Breasted, no skin, gather:
Duck Breasts
Bacon
Jalapenos
Cream Cheese
Cilantro
White Onion
Dice white onion and cilantro and blend thoroughly into your cream cheese. Now put that in the freezer to partially freeze the mixture. While that is going on you can precook your bacon, I normally do 90 seconds in the microwave. If you want to brine the breasts, so be it. Consolidate the ingriedients into a popper, cook until bacon is done and I promise there won't be any left and people will tell you they are best they've had. It's the cilantro and onion. I've had duck poppers a ton of ways and IMO none have come close to this recipe, I just learned it about 2 months ago.
Duck Breast with skin on:
Salt/pepper the skin side only. Sear skin side down in skillet with oil, after they cook 3/4 up the side, flip and cook for 90 seconds. Take off heat and serve with orange sauce or by themselves. I've had friends shocked at this one because few consider plucking breast feathers only and carving out with skin attached. It requires very little doctoring for a very solid end result.
Breasted, no skin, gather:
Duck Breasts
Bacon
Jalapenos
Cream Cheese
Cilantro
White Onion
Dice white onion and cilantro and blend thoroughly into your cream cheese. Now put that in the freezer to partially freeze the mixture. While that is going on you can precook your bacon, I normally do 90 seconds in the microwave. If you want to brine the breasts, so be it. Consolidate the ingriedients into a popper, cook until bacon is done and I promise there won't be any left and people will tell you they are best they've had. It's the cilantro and onion. I've had duck poppers a ton of ways and IMO none have come close to this recipe, I just learned it about 2 months ago.
Duck Breast with skin on:
Salt/pepper the skin side only. Sear skin side down in skillet with oil, after they cook 3/4 up the side, flip and cook for 90 seconds. Take off heat and serve with orange sauce or by themselves. I've had friends shocked at this one because few consider plucking breast feathers only and carving out with skin attached. It requires very little doctoring for a very solid end result.
Posted on 11/19/15 at 6:24 pm to Kevin Faulkner
I usually just have breasts. My kids love then chicken fried. Cut into strips, soak in milk, season some flour, fry to a golden brown.
This post was edited on 11/19/15 at 6:26 pm
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