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Wild Duck Recipes
Posted on 9/22/26 at 3:58 pm
Posted on 9/22/26 at 3:58 pm
Have a mess of teal breast from last weekend after a couple of successful hunts. Usually do either gumbo or poppers with them. I did make Chef Jean Paul's camp style duck l'orange last year and it was good.
Wondering what else you guys do with wild duck. Need ideas.
Wondering what else you guys do with wild duck. Need ideas.
Posted on 9/22/26 at 4:16 pm to MarsellusWallace
The Talk About Good cookbook has many wild duck recipes. It's an old cookbook from the Lafayette Junior League, but it's still in print. Husband duck hunts a lot and I usually pot roast the whole teal with a recipe from that book.
Posted on 9/23/26 at 12:29 pm to Bourbon Bebe
Possible for you to share this recipe? Would be appreciated.
Posted on 9/23/26 at 4:56 pm to DeepwaterGoMer
Here's all of them:
This post was edited on 9/23/26 at 5:28 pm
Posted on 9/23/26 at 8:31 pm to MarsellusWallace
The no brainer is duck poppers.
I 1/4 each breast and soak in low sodium soy sauce for a couple hours.
One pack of low sodium thicker bacon, and cut it in 2/3 while it’s chilled.
One green bell pepper sliced small.
One red onion sliced small.
One small pack of cream cheese.
One pack of cheap toothpicks soaked in soy sauce.
Wrap each 1/4 breast cut in bacon strip, dollop of cream cheese, onion, pepper and then skewer.
Grill until bacon shrinks around popper and tooth picks are charred in the ends. Put in oven at 325 until bacon is cooked to your liking.
Toss in pickled jalapeno if you like heat.
Enjoy.
I 1/4 each breast and soak in low sodium soy sauce for a couple hours.
One pack of low sodium thicker bacon, and cut it in 2/3 while it’s chilled.
One green bell pepper sliced small.
One red onion sliced small.
One small pack of cream cheese.
One pack of cheap toothpicks soaked in soy sauce.
Wrap each 1/4 breast cut in bacon strip, dollop of cream cheese, onion, pepper and then skewer.
Grill until bacon shrinks around popper and tooth picks are charred in the ends. Put in oven at 325 until bacon is cooked to your liking.
Toss in pickled jalapeno if you like heat.
Enjoy.
Posted on 9/24/26 at 8:16 am to MarsellusWallace
Posted on 9/24/26 at 9:57 am to DeepwaterGoMer
I'm not a fancy cook, so I usually do the one by Claude Teel posted by Stadium Rat. I usually cook 12-16 teal in a large pot or roaster. I add 3/4 cup white wine with the water and extra veggies in the pot for the gravy. You could also add mushrooms.
This post was edited on 9/24/26 at 9:59 am
Posted on 9/24/26 at 12:36 pm to MarsellusWallace
My only tip would be treat it like a steak
Even if you're dead set on bacon wrapping and cream cheese stuffing it; cook it rare
Pre cook the bacon if you have to
Try some kebabs, or pan sear it and eat it over some buttered parmesan pasta
Even if you're dead set on bacon wrapping and cream cheese stuffing it; cook it rare
Pre cook the bacon if you have to
Try some kebabs, or pan sear it and eat it over some buttered parmesan pasta
Posted on 9/24/26 at 3:48 pm to MarsellusWallace
Ducks in Olive Gravy from Cotton Country cookbook
Posted on 9/24/26 at 3:56 pm to MarsellusWallace
Guy’s pot roasted duck recipe from Hackberry Rod & Gun Club.
Posted on 9/24/26 at 4:39 pm to MarsellusWallace
I have never cooked duck this way but have done plenty backstrap and think it would be great with teal or woodducks. Season with a general like Prudhomme's chicken magic, S&P. Sous vide to ~135F. Make a topping/sauce of browned butter, sage and mushrooms. After sous vide complete, hot grill quickly just to sear maybe with some pecan in the coals. Top with shroom mix. Parsley, maybe thin green onion garnish.
Posted on 9/24/26 at 6:07 pm to MarsellusWallace
Ole boy told me long ago “when it comes to picking ducks, pick some body to give em to”
LMFAO
LMFAO
Posted on 9/25/26 at 10:46 am to MarsellusWallace
Anyone ever smoked duck? I'm curious to do so, but have never had it to decide if I even want too
Posted on 9/25/26 at 11:38 am to Pueblo Battle
quote:
Ole boy told me long ago “when it comes to picking ducks, pick some body to give em to”
Ole boy was a dumbass
Posted on 9/25/26 at 12:01 pm to LSUballs
quote:...and didn't know how to cook.
Ole boy was a dumbass
Posted on 9/25/26 at 1:29 pm to OTIS2
Absolutely. With one or two exceptions, it’s not a duck problem it’s a cook problem. Amazing how few can really get it right.
Posted on 9/25/26 at 2:32 pm to mylsuhat
quote:
My only tip would be treat it like a steak
We go camping every year during turkey season and bring duck and deer meat from the winter. Mallard breast cooked like a ribeye in a hot skillet over the campfire
Posted on 9/25/26 at 2:58 pm to PaBon
quote:
The no brainer is duck poppers.
Yes!
quote:
One green bell pepper
I'm not sure you know what a "popper" is. And I'm not talking about the gay stuff.
Posted on 9/25/26 at 4:46 pm to jchamil
quote:
Mallard breast cooked like a ribeye
Mallard, Pintail or Wood Duck breast (skin on) grilled or broiled to rare-plus is fare worthy of a high dollar bottle of wine and very good company.
And by the way, duck hearts sautéed quickly in butter may be the best part of the bird. Just saying. If you disagree please bring them by and I’ll be happy to take them off your hands!
This post was edited on 9/25/26 at 4:50 pm
Posted on 9/25/26 at 7:43 pm to jchamil
Skin on and scored ??
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