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Specklebelly and duck ideas
Posted on 6/11/20 at 10:44 pm
Posted on 6/11/20 at 10:44 pm
I started a thread on the food board also but wanted to ask here too. You have a speck and a few ducks. How are you cooking them? Looking to a few new ideas. I can’t wait for hunting season. These “cool” low humidity days have me wishing for it.
Posted on 6/11/20 at 10:46 pm to LPLGTiger
Specklebelly gumbo is tough to beat
A little hot for that though do fajitas with the ducks
A little hot for that though do fajitas with the ducks
Posted on 6/11/20 at 10:46 pm to LPLGTiger
Skin on, cast iron, salt, pepper, and a touch of olive oil. Cook rare, melt in yo mouth
Posted on 6/12/20 at 6:55 am to LPLGTiger
Smoke the specks to about 145 internal temp, slice breast paper thin across the grain
Posted on 6/12/20 at 7:46 am to LPLGTiger
Sous vide breast with skin on then cook on skillet skin down slow til skin gets crisp, sear meat side - try not to get above rare.
Posted on 6/12/20 at 7:53 am to LPLGTiger
My go to is to sous vide the duck/goose with satsuma or orange and your seasonings (salt,pepper, cayenne, and garlic powder). When you sous vide with the fruit, do not put the peel in with the meat. Only the "meat" of the satsuma/orange. Sous vide the duck to about 120, then sear in a hot cast iron with pepper jelly. I always find some local pepper jelly that people make, but the tobacco pepper jelly would work just fine.
Posted on 6/12/20 at 8:01 am to LPLGTiger
Try Korean BBQ style. I do it every now and then.
mix together:
1/2 cup white sugar
1/2 cup soy sauce
1/2 cup sesame oil
Marinate the breast as long as you want then cook on the pit.
mix together:
1/2 cup white sugar
1/2 cup soy sauce
1/2 cup sesame oil
Marinate the breast as long as you want then cook on the pit.
Posted on 6/12/20 at 5:32 pm to LPLGTiger
I make street tacos with mine, my kids tear it up. But breast in a crock pot all day, take out and shred, season with whatever your favorite seasoning is, I have a black stone griddle, sear the breast, serve on tortillas with lime cilantro and white onions. Fiya
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