Suggestions - What to make with duck and dove

Duck is not my favorite, makes for a rich gumbo or brown gravy but I usually go with the red neck rolls , thin sliced breast, marinated, wrapped with bacon and stuffed with cream cheese and jalapeños, and grilled, gets a lot of hate on this board but they are damn good

Duck and andouille gumbo is fricking fantastic. Can't help you with the dove.

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Anyone ever do a gumbo with both? Using the duck and the dove?

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I haven't, but I imagine it could be done.

give em to me?


saute some garlic, onions and bell pepper. add some beef broth, white wine, whiskey and crushed peppercorns and reduce. add some cream and reduce some more. cook the duck breasts with salt and pepper and a little granulated garlic with the skin on. serve the breasts with the sauce on top.

You can make a gumbo and it'll be just fine. Woodies and dove are my favorite birds to eat in anything.


ETA: I just have a hard time enjoying gumbo when it's hot enough outside to cook rice in the pool.

My recipe after a lot of tweeking. If you get it right and follow the directions correctly you cant beat it. There are some other recipes on the Outdoor Board Cookbook for Ducks and Doves

Pot Roasted Ducks

Ingredients:

2 teal per person; 1 big duck per person (depends on the number of people eating)
4 Medium Yellow Onions. I usually cook 6-8 ducks so use that a rule of thumb for onions
3-4 Tablespoons of Garlic. Use same rule for onions.
2 cans of Mushrooms. Use the same rule for onions.
Olive oil/Bacon Grease. I prefer Bacon Grease.
2 Tablespoons of Sugar
3 Bell Peppers (I like the Tri-color)
Bundle of Green Onion Tops
Flour for Thickening Purposes
Red Wine
Worcestershire Sauce
Tony’s
Chicken Stock
2-3 Cans of Beer

Process:

Season ducks with Tony’s, Red Wine, and Worcestershire Sauce.

DO NOT ADD ANY SALT TO THIS. THE TONY’S AND CHICKEN STOCK WILL BE PLENTY. IT’S USUALLY A GOOD IDEA TO BUY LOW SODIUM CHICKEN STOCK.

Pour thin layer of Olive Oil/Bacon Grease in the largest Magnalite Pot or Black Iron you can find. I prefer a Black Iron. It has to be big enough for all the duck to lay flat in. You do not want them on top of each other.

Sprinkle the sugar in the oil.

Place ducks in the Pot on a medium/high heat. This part is the most crucial. I usually brown my ducks for 1 ½ hours. Every 20-25 minutes remove ducks from the pot and pour half can of beer in the pot and scrape the bottom. It might look like it is burnt but it is not. Just keep on scraping until all the black at the bottom is off and dissolved. Place ducks back in the pot and repeat this process 3-4 times within the 1 ½ hour of the browning process. You might have to add a little oil depending on if the ducks are sticking really badly. I might do this 45 minutes into my 1 ½ hour. Remove ducks after final browning is done.

Pour chopped onions, bell peppers, and garlic into the pot for browning. All of this will add liquid to the pot so it will be easy to watch. Cook down until they basically turn to mush. I throw my Red Wine in once they start to stick and then just scrape the bottom. I usually cook my veggies on a medium fire for about 45 minutes to 1 hour. Add you wine during this. A good splash every 30 minutes during the hour of cook down should suffice.

Place ducks back in pot with cooked veggies and brown for another 15 minutes.

Cover ducks in Chicken Stock until you can barely see them. Bring fire to medium heat and cover.

I usually add my 2 cans of mushrooms after about 1-2 hours of cooking. Cook ducks down until breast meat is splitting, thigh meat is falling, and the backs are breaking. You might have to add Chicken Stock throughout the cook down depending on you boil. Once the meat is done I always cook the gravy down half way below the ducks. You do not want too much liquid. Then I add a couple dashes more of Red Wine and thicken the gravy with flour and water/corn starch.

Throw in the Green Onion Tops 30 minutes before serving.

Serve over rice.

The whole process usually takes me 4-5 hours.

So I got the ducks and dove today: three smallish ducks, a gallon ziplock of duck breasts and a gallon ziplock of dove breasts. Then a pork shoulder from a hog.

THnking I should do the grill ideas with the breasts, and gumbo the whole ducks. Not sure about the shoulder.