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Started By
Message
duck receipe
Posted on 1/25/15 at 4:41 pm
Posted on 1/25/15 at 4:41 pm
New to duck hunting and now I have 12 ducks in the freezer from teal to Mallards. Need your best recipe; has to be non gamey for my wife and 4 year old. Thanks for your help..
Posted on 1/25/15 at 4:42 pm to SouthLa.Tiger
I mean. I'd make a gravy. But you might consider that gamey
Posted on 1/25/15 at 4:54 pm to jimbeam
Seriously, just add them to gumbo till they come around
Edit: and, If my 4 year old told me something was gamey that little bastard would be having to glue his high chair back together
Edit: and, If my 4 year old told me something was gamey that little bastard would be having to glue his high chair back together
This post was edited on 1/25/15 at 4:58 pm
Posted on 1/25/15 at 5:13 pm to SouthLa.Tiger
You know how to make a brown gravy? Brown the piss out of them- adding water and scraping pot as you do. When they are have a very good "browned" look take them out and saute some onions, and a can of ro-tel.
After the onions are sauted add water and a tablespoon of worcestershire sauce, a tablespoon of roux, 1/4 can of tomato sauce and put ducks back in and cook at until the meat starts separating from the breast.
You can put the pot in the oven to finish too.
After the onions are sauted add water and a tablespoon of worcestershire sauce, a tablespoon of roux, 1/4 can of tomato sauce and put ducks back in and cook at until the meat starts separating from the breast.
You can put the pot in the oven to finish too.
Posted on 1/25/15 at 5:16 pm to SouthLa.Tiger
Soaking a breast in buttermilk for about 20 mins can take some of the wild taste out, but you have to appreciate duck to really like it. One thing you can try is fajitas. When mixed with onions, peppers and cilantro and seasoned with cumin and chile it can be pretty close to eating regular meat they would be accustomed to. Another way is to mix it with other meats like steak.
Teal cooked in a cast iron pot in a thick dark gravy is perhaps one of my favorite meals. Treat it like you would be making a chicken stew. If they dont like teal, they wont like anything else as I think many would agree that teal are the best as far as table fare. As others have said, a gumbo is great as well, especially with oysters.
Teal cooked in a cast iron pot in a thick dark gravy is perhaps one of my favorite meals. Treat it like you would be making a chicken stew. If they dont like teal, they wont like anything else as I think many would agree that teal are the best as far as table fare. As others have said, a gumbo is great as well, especially with oysters.
Posted on 1/25/15 at 5:17 pm to Itismemc
Soak cypress board in water for two hrs. Salt, pepper, tony's etc duck and marinate 3 hrs.
Get medium burn on grill, place board on grill and duck on board. Cook 5 min each side. Feed duck to dog and eat board.
Or wrap in bacon and grill
Get medium burn on grill, place board on grill and duck on board. Cook 5 min each side. Feed duck to dog and eat board.
Or wrap in bacon and grill
Posted on 1/25/15 at 5:41 pm to Itismemc
quote:
Edit: and, If my 4 year old told me something was gamey that little bastard would be having to glue his high chair back together
Posted on 1/25/15 at 5:43 pm to Geauxtiga
Well
That started off good. Then deviated
That started off good. Then deviated
Posted on 1/25/15 at 5:44 pm to SouthLa.Tiger
quote:
has to be non gamey for my wife and 4 year old. Thanks for your help..
honestly, I would cut into strips about the size of your finger and marinate in milk overnight...then dip in a mixture of milk, egg, and mustard...next, coat in seasoned italian bread crumbs and pan fry on the stove...
sounds like a pain in the arse, but it is not...and I'll garantee that your family will eat it as fast as it comes out of the skillet....
fwiw, same recipe is great with deer meat, too...
This post was edited on 1/25/15 at 5:46 pm
Posted on 1/25/15 at 6:29 pm to jimbeam
quote:
Well
That started off good. Then deviated
I know where I lost you. The worcestershire sauce gives it a very small kick, you'd be pleasantly surprised.The roux is flour and makes it "tick".
The tomato sauce was probably what threw you the most. It's too subtle to taste but tickens it up. Somtimes I put the tomato sauce and sometimes not- depending on how much gravy I need. 1/4 ain't much.
Posted on 1/25/15 at 6:33 pm to Geauxtiga
Hmm
I don't use Worcestershire sauce. Don't use roux. Don't use tomato sauce
I don't use Worcestershire sauce. Don't use roux. Don't use tomato sauce
Posted on 1/25/15 at 6:44 pm to jimbeam
There is a recipe i posted to the OB cookbook that involves a black iron bacon grease and about 4-5 hours.
Posted on 1/25/15 at 6:49 pm to SouthLa.Tiger
Are the ducks still on the bone? I find it better to cut the breast out and marinade then cook one of the ways already mentioned.
Posted on 1/25/15 at 7:19 pm to civiltiger07
Cut into strips. Soak in water changing routinely until not bloody. Soak in buttermilk overnight or at least am to pm. Lightly salt and pepper. Take two eggs and whisk. Add about 1/3 cup buttermilk. Dip strips in egg/buttermilk then dredge in flour(I season my flour with a little salt, pepper, and Cajun seasoning-not too much) and fry until golden brown. My daughters grew up eating wild game, but their friends did not and routinely ask me to cook them duck, deer and other game for their birthdays or other special requests. We always have a crowd when they spread the word that I have a bunch of ducks. I'm stingier with my backstraps.
Whole ducks(with skin)-boil 3 ducks with carrots, garlic, onions, and celery(sautéed in butter and olive oil until soft) w salt and pepper. Pull meat from bones once cooled and dice. Add back to broth (bout a 3/4 gallon or so) and add two packs of uncle ben's wild rice with seasoning. Cook til rice done. Add pint of heavy cream. Mix well and serve. Good without heavy cream if you want a lighter version.
Whole ducks(with skin)-boil 3 ducks with carrots, garlic, onions, and celery(sautéed in butter and olive oil until soft) w salt and pepper. Pull meat from bones once cooled and dice. Add back to broth (bout a 3/4 gallon or so) and add two packs of uncle ben's wild rice with seasoning. Cook til rice done. Add pint of heavy cream. Mix well and serve. Good without heavy cream if you want a lighter version.
Posted on 1/25/15 at 7:21 pm to SmackoverHawg
Another favorite is duck and dumplings. I cook the duck same as above for the duck and wild rice soup. Except add dumplings instead of the rice. Can even add the cream. Heavy cream(like bacon) makes everything better.
Posted on 1/25/15 at 8:25 pm to SouthLa.Tiger
Conundrum has a very good recipe he should post
Posted on 1/26/15 at 1:12 pm to redneck
My favorite for people who don't like ducks:
breast out ducks and cut in strips about two/three per side. Mix Montreal steak seasoning, Italian dressing Cajun power garlic sauce, la choy sweet and sour sauce and sarache pepper sauce. Separate about a 1/3 cup for cooking. Let breast sit in remainder of mixture for several hours up to overnite.
Cut very thin bacon into thirds and wrap over duck breast like a blanket, then Make K-bobs using duck breast/bacon, onion, & bell pepper and what ever else you like. grill for about 30 minutes on low fire, Brush on mixture about 1/2 way of cooking.
I use wood skewers.
If you use thick bacon the breast will be over cooked when the bacon is done
breast out ducks and cut in strips about two/three per side. Mix Montreal steak seasoning, Italian dressing Cajun power garlic sauce, la choy sweet and sour sauce and sarache pepper sauce. Separate about a 1/3 cup for cooking. Let breast sit in remainder of mixture for several hours up to overnite.
Cut very thin bacon into thirds and wrap over duck breast like a blanket, then Make K-bobs using duck breast/bacon, onion, & bell pepper and what ever else you like. grill for about 30 minutes on low fire, Brush on mixture about 1/2 way of cooking.
I use wood skewers.
If you use thick bacon the breast will be over cooked when the bacon is done
This post was edited on 1/26/15 at 1:19 pm
Posted on 1/26/15 at 1:33 pm to SouthLa.Tiger
quote:
has to be non gamey for my wife and 4 year old
They aren't going to like it no matter how you cook it so, just cook them chicken and cook the ducks for your buddies or someone who likes wild game and will appreciate it.
I've never understood the train of thought behind trying to make wild game not taste like wild game. If you don't like the flavor just eat chicken/beef/pork.
Posted on 1/26/15 at 1:36 pm to eyepooted
quote:
I've never understood the train of thought behind trying to make wild game not taste like wild game. If you don't like the flavor just eat chicken/beef/pork.
Because I like to hunt so I have the meat? Why buy more?
This is why I grind my deer into sausage or mixed ground meat or cook down a roast into so much stuff that it doesn't taste like deer. Aside from the obvious backstrap and loins, are you suggesting I should just cut deer into steaks and pretend it's as good as beef?
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