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Started By
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wild duck...
Posted on 1/24/20 at 11:23 am
Posted on 1/24/20 at 11:23 am
so i'm going to slay them tomorrow. last recipe i did...and it was amazing...was duck satay.
tell me what i should do with my birds besides pot roasting or chicken fried.
tell me what i should do with my birds besides pot roasting or chicken fried.
9
Posted on 1/24/20 at 11:38 am to Kyrie Eleison
quote:
tell me what i should do with my birds
Grill
Pan Sautee with wine reduction as sauce
Posted on 1/24/20 at 11:40 am to Kyrie Eleison
Gumbo
Posted on 1/24/20 at 11:57 am to Kyrie Eleison
Teal in a Jar
This is one of my go-tos. It's easy to make and freezes easy for a later time.
This is one of my go-tos. It's easy to make and freezes easy for a later time.
This post was edited on 1/24/20 at 11:59 am
Posted on 1/24/20 at 12:13 pm to Kyrie Eleison
Duck n Greens...in the Recipe Book above. 
Posted on 1/24/20 at 12:15 pm to rowbear1922
love Hank Shaw...i get his newsletter and have done many of his recipes, most all of which have been tremendous.
thanks.
thanks.
Posted on 1/24/20 at 12:23 pm to Kyrie Eleison
quote:
so i'm going to slay them tomorrow
I like your confidence. Hope you are hunting outside of La, cause we aint killed/killing shite on average.
Posted on 1/24/20 at 12:27 pm to Kyrie Eleison
Gumbo or pan fry is my go to.
I haven’t tried with duck, but I made snow geese pastrami Wednesday from the meateater cookbook and it was incredible. I may try doing this with a duck as well.
I haven’t tried with duck, but I made snow geese pastrami Wednesday from the meateater cookbook and it was incredible. I may try doing this with a duck as well.
Posted on 1/24/20 at 1:34 pm to Kyrie Eleison
pan fry with salt and pepper. Top with a dollop of pepper jelly. did this last night and it was simple and good.
Posted on 1/24/20 at 2:05 pm to Kyrie Eleison
Cooked some mallard breasts a couple of weeks ago in a skillet over a campfire that were great: salt, pepper, garlic powder and cooked hot and fast in vegetable shortening
Posted on 1/24/20 at 9:14 pm to tigerinthebueche
Central Texas....wouldn’t believe the birds around here, and no one hunts. simplest hunting in the world: drive up, off load, carry your shite 20 yds, set up, hide your truck, done by 8:00.
having grown up hunting the marshes and fields around Port Arthur, it’s a damn paradise.
having grown up hunting the marshes and fields around Port Arthur, it’s a damn paradise.
Posted on 1/24/20 at 9:35 pm to Kyrie Eleison
Gonna need more info on this...
As far as the duck breasts...butter, salt, and pepper. Black iron skillet. Medium rare. Yes, I know everyone recommends it. I love the flavor of duck. But every way I have ever cooked it, this tastes the least like duck, and the most like beef of any. And give me a speckle belly cooked this way, and I’ll slap someone’s momma for it.
As far as the duck breasts...butter, salt, and pepper. Black iron skillet. Medium rare. Yes, I know everyone recommends it. I love the flavor of duck. But every way I have ever cooked it, this tastes the least like duck, and the most like beef of any. And give me a speckle belly cooked this way, and I’ll slap someone’s momma for it.
Posted on 1/25/20 at 9:11 am to Kyrie Eleison
Duck marsala. Marinate ducks overnight in whatever marinade you like. Cut ducks across in small bite size pieces. In a sauce pan with clarified butter, sautéed green onions and mushrooms until soft. Flour ducks and add to sauce pan. Add garlic, chicken stock, beef stock and sweet marsala wine. Turn ducks and cook down the sauce. Enjoy.
Posted on 1/25/20 at 11:27 am to Kyrie Eleison
Edit your post or you will have 10,000 out of state hunters ruining your paradise next season! 
Posted on 1/25/20 at 1:05 pm to tigerinthebueche
well, Central Texas is a damn big area, and i could use a little help and good company. it’s lonely out here and i need a little help keeping my birds moving.
anyway, groceries were got...i think I may fire up the offset with some post oak and take that widgeon and a grey duck, season them up and put them close to the firebox, and baste them with a mix of Steen’s syrup and fish sauce and cook until until medium rare. i’ll smoke the rest for gumbo while it’s fired up.
anyway, groceries were got...i think I may fire up the offset with some post oak and take that widgeon and a grey duck, season them up and put them close to the firebox, and baste them with a mix of Steen’s syrup and fish sauce and cook until until medium rare. i’ll smoke the rest for gumbo while it’s fired up.
This post was edited on 1/25/20 at 1:07 pm
Posted on 1/25/20 at 2:02 pm to Kyrie Eleison
I know you said no pot roast, but try doing them with an apple, an onion, and a stalk of celery shoved inside, plus a bit of white wine for the liquid. Once they’re tender, debone. Meanwhile, skim the fat if any from the pan drippings, reduce if it’s too thin, and return the meat to the pot. Serve over egg noodles or homemade tagliatelle.
Posted on 1/25/20 at 2:20 pm to hungryone
i do love the frick outta that recipe (but i use cream sherry over white wine). it’s how my Papere fixed duck for me, and along with duck and oyster gumbo and duck and turnips, it is one of my 3 go to recipes. but i’ll respectfully pass this weekend.
it’s just the last weekend of the season and i wanna try something a bit different, that’s all.
it’s just the last weekend of the season and i wanna try something a bit different, that’s all.
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