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Started By
Message
Six Teal in the Freezer
Posted on 1/28/14 at 5:52 pm
Posted on 1/28/14 at 5:52 pm
How should I cook them? Any recipes? Thanks in advance.
7
Posted on 1/28/14 at 5:52 pm to Dunder Mifflin
whole?
Posted on 1/28/14 at 5:53 pm to Dunder Mifflin
brown em up
cook a gravy
cook sam riiiiice!!
cook a gravy
cook sam riiiiice!!
Posted on 1/28/14 at 6:14 pm to jimbeam
quote:What he said, without question.
brown em up
cook a gravy
cook sam riiiiice!!
Posted on 1/28/14 at 6:17 pm to Dunder Mifflin
Whole roast or duck bombs.
Teal make the best poppers IMO.
Teal make the best poppers IMO.
Posted on 1/28/14 at 6:25 pm to Dunder Mifflin
Wraped in bacon & grilled 
Posted on 1/28/14 at 6:30 pm to Nascar Fan
hard to beat pot roasted teal n gravy w/ biscuits in a black iron pot...
Posted on 1/28/14 at 6:42 pm to KingRanch
They are whole. Thanks for all the responses.
Posted on 1/28/14 at 7:00 pm to Dunder Mifflin
this will get ya close.....I do it a lil different but you get the idea...
LINK
LINK
Posted on 1/28/14 at 7:00 pm to farad
Posted on 1/28/14 at 7:20 pm to Dunder Mifflin
Roasted Ducks with Sausage and Apples (I call it Duck Ville Platte)
2 or 3 nice picked, whole ducks
1 lb good smoked sausage
1 large apple, cored and diced fine
1 medium onion, diced fine
3 or 4 cloves of garlic
Canola oil
Creole seasoning or salt, red and black peppers
1 cup water or chicken stock
Rub each duck with oil and season with Creole seasoning or season with salt, red and black pepper. In a Dutch oven, brown the well on all sides on medium heat .Add onion, apple, garlic, sausage, and water or stock. Cover tightly and bake for 2.5 hours at 325 degrees. Serve over LGR(too good for SGR).
This recipe is awesome with a whole, picked speckled belly, too. Cook him for 3 hours per the above recipe.
2 or 3 nice picked, whole ducks
1 lb good smoked sausage
1 large apple, cored and diced fine
1 medium onion, diced fine
3 or 4 cloves of garlic
Canola oil
Creole seasoning or salt, red and black peppers
1 cup water or chicken stock
Rub each duck with oil and season with Creole seasoning or season with salt, red and black pepper. In a Dutch oven, brown the well on all sides on medium heat .Add onion, apple, garlic, sausage, and water or stock. Cover tightly and bake for 2.5 hours at 325 degrees. Serve over LGR(too good for SGR).
This recipe is awesome with a whole, picked speckled belly, too. Cook him for 3 hours per the above recipe.
Posted on 1/28/14 at 7:22 pm to OTIS2
Duck N Greens
Here's a great recipe for ducks that actually produces the best tasting greens I've had. Just about to put a pot together now. Try it when you have a few whole ducks to play with.
Ingredients:
2 or 3 whole ducks, picked not skinned
1 or 2 links of good smoked sausage or andouille
3 to 4 T of oil
3 or 4 whole garlic cloves
3 or 4 bags prewashed greens, turnip, mustard or both
2 or 3 turnips, peeled and quartered
1 cup water or stock
salt, black and red pepper to taste, or your fav seasoning blend
Method:
In a large Dutch Oven on stove top, place ducks, seasoned to your taste with salt, black and red pepper, in a few T of oil and brown well on all sides. Remove ducks. Add greens to pot, water or stock, sausage, garlic, and place the ducks back on top. Re-season the pot with salt, black and red pepper. Cover with a tight lid and place in a 275 degree oven for 2.5 to 3 hours, until ducks are about to fall apart. The greens are frickin' money!
Here's a great recipe for ducks that actually produces the best tasting greens I've had. Just about to put a pot together now. Try it when you have a few whole ducks to play with.
Ingredients:
2 or 3 whole ducks, picked not skinned
1 or 2 links of good smoked sausage or andouille
3 to 4 T of oil
3 or 4 whole garlic cloves
3 or 4 bags prewashed greens, turnip, mustard or both
2 or 3 turnips, peeled and quartered
1 cup water or stock
salt, black and red pepper to taste, or your fav seasoning blend
Method:
In a large Dutch Oven on stove top, place ducks, seasoned to your taste with salt, black and red pepper, in a few T of oil and brown well on all sides. Remove ducks. Add greens to pot, water or stock, sausage, garlic, and place the ducks back on top. Re-season the pot with salt, black and red pepper. Cover with a tight lid and place in a 275 degree oven for 2.5 to 3 hours, until ducks are about to fall apart. The greens are frickin' money!
Posted on 1/28/14 at 7:22 pm to farad
quote:How well/long you do this will determine how good it will be.
3. Brown ducks well on all sides.
BROWN the shyt out of 'em and when it says "all sides" I literally turn/prop them on their side too, if necessary.
Add a little water as you do and scratch the stickins so they don't burn- that will be what makes your gravy.
I like a little sausage too but I'll cook it separately then put it in the same pot as the ducks when I make my gravy so it doesn't grease up my gravy too much.
When you add you water if it's not thick enough add a tablespoon of roux and that will help.
EDIT: Oh and post a pic of your final product.
This post was edited on 1/28/14 at 7:46 pm
Posted on 1/28/14 at 7:26 pm to Geauxtiga
Posted on 1/28/14 at 7:33 pm to Geauxtiga
A little tip on browning...ducks, chicken, pork, etc. get your pan/skillet/grill very hot and make sure your meat of choice is dry (paper towels will do the trick). Moisture on the surface of any meat inhibits browning and essentially causes it to steam. I like to clip out the backbones and open the little buggers up like a book (aka spatchcock ......yeah just google it), sear them real good in a big black iron skillet and pop them into 350 oven to finish. Deglaze and make a little pan sauce. Sweet potatoes with some Steens and butter is the perfect side for duck
How to Butterfly/spatchcock
How to Butterfly/spatchcock
This post was edited on 1/28/14 at 7:36 pm
Posted on 1/28/14 at 7:43 pm to Geaux2Hell
Thanks for the tip on browning/moisture. I didn't know that.
I have some chef's choice shears and open up the back by actually cutting out the neck. Starting from the butt, down one side and back on the other.
I have some chef's choice shears and open up the back by actually cutting out the neck. Starting from the butt, down one side and back on the other.
Posted on 1/28/14 at 7:53 pm to Dunder Mifflin
quote:
Six Teal in the Freezer
Sounds like a country song.
Posted on 1/28/14 at 7:56 pm to blkhawktiger
quote:Not sure what the grimace was for. This is how I do it, but this is doves, and right before I take them out to add onions, rot tel, etc. then come back and add water to make the gravy.
blkhawktiger
This post was edited on 1/28/14 at 7:57 pm
Posted on 1/28/14 at 7:57 pm to Geauxtiga
doves go on the grill for me. salt, pepper, grill and enjoy
Posted on 1/28/14 at 7:57 pm to KingRanch
quote:They aren't tough?
doves go on the grill for me. salt, pepper, grill and enjoy
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