Thread: Duck recipes

This works great for some of the tougher birds like bluebills and geese.
Use 4 breast filets (I usually use 2 goose filets and 2 duck fillets) (6 duck filets would work)
Slice breast filets just into strips about 1/4 inch thick
Sautee them for about 3 minutes in hot olive oil with 1/2 diced red onion and 4 cloves finely chopped garlic.
Add about 1/2 cup of Teriyaki and 1/2 cup General Tsao sauce, now cover and let simmer in for about 1 1/2 hours, adding a bit of water as needed, enough water to keep the meat just about submerged.
After simmering remove the lid and turn up the heat to boil the liquid until completely reduced.
Now remove duck and set aside.
Add 1/4 cup olive oil to pan to release the flavors from the reduced sauces and duck juices.
Now add one green pepper and one red onion sliced . Sautee for about 45 seconds.
Put duck back in pan for 1 minute.
Place duck and veggies on a multi grain or wheat tortilla.
Eat!!!!

The thing me and my buddies enjoy the most, and is fairly easy to make, is kabobs. We take 18in. metal scewers and load them up with chunks of duck breast, mushrooms, onion pieces, and yellow, red, and orange bell peppers, then throw them on the grill. When we run out of scewers, we just make a bag with aluminum foil and add everything thats left, plus some garlic salt and worchestershire sauce, then toss on the grill also. Trust me, its worth trying.

Many years ago I'd take wood ducks and split them in half. Then pressure cook until tender, but just shy of the meat falling off the bone. Take them out of the pressure cooker, salt, pepper, and flour them and fry golden brown in a cast iron skillet. Make brown thick'n gravy and mashed taters. Ummm...It'll make your tongue slap your brains out!

Fillet the meat off the breast. soak in Zesty Italian dressing overnight. Cut into strips, roll them up with a Jalapino inside. Wrap in Bacon. Shove a toothpick through it. Put them on a Charcoal grill for about 6-7 minutes.

I take the duck breast marinate it in Zesty Italian dressing overnight then put them on the grill, medium fire, I like charcoal best with heavy smoke (oak, mesquite, hickory or whatever your favorite is). Don't over cook but you don't want it rare. I place it in a oven container with lots of barbeque sauce, make sure it has planty sauce so it will not dry up, seal the container. Place in oven on 250-275 for 1 1/2 hours or longer if you like, just make sure the sauce does not dry up.

Originally Posted by gabowman

Many years ago I'd take wood ducks and split them in half. Then pressure cook until tender, but just shy of the meat falling off the bone. Take them out of the pressure cooker, salt, pepper, and flour them and fry golden brown in a cast iron skillet. Make brown thick'n gravy and mashed taters. Ummm...It'll make your tongue slap your brains out!

That sounds awesome. I simply add em to a big pot of jambalaya.

cut your duck breast into small chunks. soak in pet milk for 30 minutes or so take a walmart bag and pour in some flour and a couple or three table spoons of cavender's greek seasoning and shake that up. take the duck breast chunks straight out of the pet milk and into the bag of flour and shake up and brown good on both sides. i like mine done. try it. you won't want to cook duck any other way. a chef at a duck club at gillette, ark gave me the recipe years ago. he said the pet milk helped tenderize the breast pieces.

olduckhunter

jerky