- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Cooking Merganser Duck
Posted on 10/4/17 at 4:06 am to Spankum
Posted on 10/4/17 at 4:06 am to Spankum
I made some that was surprisingly tasty once.
Breasted them out, soaked in plain water with just a little salt for about 2 hrs. Changed water once during that time. Then patted vreasts dry and soaked in whishbone italian dressing overnight in a ziplock in the fridge.
Ligthly seasoned with a tonys prior to putting in smoker with cherry wood low and slow for 2 hrs.
Sliced thin and served. Interestingly, it tasted best once it had reached room temp. No fishy taste at all.
Breasted them out, soaked in plain water with just a little salt for about 2 hrs. Changed water once during that time. Then patted vreasts dry and soaked in whishbone italian dressing overnight in a ziplock in the fridge.
Ligthly seasoned with a tonys prior to putting in smoker with cherry wood low and slow for 2 hrs.
Sliced thin and served. Interestingly, it tasted best once it had reached room temp. No fishy taste at all.
1
Posted on 10/4/17 at 6:36 am to Bleeding purple
I've done it before with a 50/50 mix of milk and allegro game tame. Soaked over night, sliced thin, pan fried with some Tony's and garlic powder. I'd eat it again
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News