duck receipe

I mean. I'd make a gravy. But you might consider that gamey

You know how to make a brown gravy? Brown the piss out of them- adding water and scraping pot as you do. When they are have a very good "browned" look take them out and saute some onions, and a can of ro-tel.

After the onions are sauted add water and a tablespoon of worcestershire sauce, a tablespoon of roux, 1/4 can of tomato sauce and put ducks back in and cook at until the meat starts separating from the breast.

You can put the pot in the oven to finish too.

Soak cypress board in water for two hrs. Salt, pepper, tony's etc duck and marinate 3 hrs.

Get medium burn on grill, place board on grill and duck on board. Cook 5 min each side. Feed duck to dog and eat board.

Or wrap in bacon and grill

quote:

---

Edit: and, If my 4 year old told me something was gamey that little bastard would be having to glue his high chair back together

---

quote:

---

has to be non gamey for my wife and 4 year old. Thanks for your help..

---

honestly, I would cut into strips about the size of your finger and marinate in milk overnight...then dip in a mixture of milk, egg, and mustard...next, coat in seasoned italian bread crumbs and pan fry on the stove...

sounds like a pain in the arse, but it is not...and I'll garantee that your family will eat it as fast as it comes out of the skillet....

fwiw, same recipe is great with deer meat, too...

quote:

---

Well

That started off good. Then deviated

---

I know where I lost you. The worcestershire sauce gives it a very small kick, you'd be pleasantly surprised.The roux is flour and makes it "tick".

The tomato sauce was probably what threw you the most. It's too subtle to taste but tickens it up. Somtimes I put the tomato sauce and sometimes not- depending on how much gravy I need. 1/4 ain't much.

There is a recipe i posted to the OB cookbook that involves a black iron bacon grease and about 4-5 hours.

Cut into strips. Soak in water changing routinely until not bloody. Soak in buttermilk overnight or at least am to pm. Lightly salt and pepper. Take two eggs and whisk. Add about 1/3 cup buttermilk. Dip strips in egg/buttermilk then dredge in flour(I season my flour with a little salt, pepper, and Cajun seasoning-not too much) and fry until golden brown. My daughters grew up eating wild game, but their friends did not and routinely ask me to cook them duck, deer and other game for their birthdays or other special requests. We always have a crowd when they spread the word that I have a bunch of ducks. I'm stingier with my backstraps.


Whole ducks(with skin)-boil 3 ducks with carrots, garlic, onions, and celery(sautéed in butter and olive oil until soft) w salt and pepper. Pull meat from bones once cooled and dice. Add back to broth (bout a 3/4 gallon or so) and add two packs of uncle ben's wild rice with seasoning. Cook til rice done. Add pint of heavy cream. Mix well and serve. Good without heavy cream if you want a lighter version.

Conundrum has a very good recipe he should post

quote:

---

has to be non gamey for my wife and 4 year old

---

They aren't going to like it no matter how you cook it so, just cook them chicken and cook the ducks for your buddies or someone who likes wild game and will appreciate it.

I've never understood the train of thought behind trying to make wild game not taste like wild game. If you don't like the flavor just eat chicken/beef/pork.