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re: Six Teal in the Freezer
Posted on 1/28/14 at 7:20 pm to Dunder Mifflin
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 7:59 pm to OTIS2
Do you leave skin on/fat for specks? I was told that makes them taste gamey.
I have one someone gave me and have seen you post this Duck Ville Platte several times and really want to try it...
I have one someone gave me and have seen you post this Duck Ville Platte several times and really want to try it...
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