Duck Recipes

[Coot]

OK, I don't think I have seen a thread on this yet. So, let's hear it. Post your favorite Duck Recipe.

[Hizzoner]

I've tried many, but maple bacon wrapped teal and wood duck breasts, seasoned with garlic powder and Tony Cachere's cooked to med. rare over an open fire and dipped in melted butter, is hard to beat

[BoatDR]

Hizz, you steal my cookbook? That is the only way to cook ducks!



Occasionally we like to put a jalapeno on em too for a bit of a kick.

[Hyperhead]

I have used this Duck Gumbo Recipe for a few years and other than adding a little extra pepper it taistes awsome.


Duck Gumbo

1/2 cup vegetable oil1 cup flour1/2 cup chopped green bell pepper1 1/2 cups chopped yellow onion1/4 cup chopped celery1 pound chopped pork tasso, optional1 pound smoked sausage2 garlic cloves, chopped4 quarts boiling water2 bay leaves (crushed)2 ducks 2 to 3 teaspoons hot sauce1 cup chopped green onionsSeasoned saltHot cooked Louisiana riceFilé Powder

Cook oil and flour in a cast-iron Dutch oven over medium-low heat, stirring constantly, 30 to 45 minutes or until dark brown.

Add bell pepper, onion, and celery, and sauté 2 to 4 minutes. Add tasso, smoked sausage, and garlic, and cook 1 minute.

Add 4 quarts water, bay leaves, and duck, stirring well. Reduce heat and simmer 1 hour and 30 minutes to 2 hours, stirring every 10 to 15 minutes. Add hot sauce, green onions, and seasoned salt during the last 15 minutes.

Serve over rice and sprinkle with filé.

Yield: 4 to 6 servings
-Markle Farber, Lake Charles, Louisiana

[Bart Miller]

Duck chili
2 lb's duck breasts, cubed
~ 6 cloves garlic, minced
~ 6 medium onions, chopped
~ 5 green peppers, chopped
~ 2 cans (16 oz) tomato sauce
~ 8 red peppers
~ 4 or 5 chili peppers, jalapeno, etc., chopped
~ 1 1/2 tsp Tabasco sauce
~ 2 tbsp chili powder
~ 1 tbsp cumin
~ 1 tsp cayenne pepper
~ 1 tsp salt
~ 1 can red kidney beans, drained
~ 1 can white beans, drained

In a large skillet or dutch oven, cook the duck with the garlic, onions and green peppers until done.

Add the remaining ingredients except the beans.

Simmer for 1 hour stirring occasionally.

Add the beans and simmer 20 minutes longer.

[Bart Miller]

Sweet &Tangy Duck
1 (18 ounce) bottle of your favorite barbecue sauce
~ 1/2 (15 ounce) can pineapple chunks, juice reserved
~ 1/2 green bell pepper, sliced
~ 1/2 onion, chopped
~ 1 clove garlic, minced


Place 4 of the duck breasts in the bottom of a crockpot.

In a large bowl, combine the barbecue sauce, pineapple, green bell pepper, onion and garlic. Mix well.

Pour half of this mixture over the duck in the crockpot.

Place the rest of the duck in the crockpot and top with the remaining sauce.

Cook on low for 8 to 9 hours.

[Bart Miller]

Wild Duck Stir Fry
11/2 cup duck, boiled, deboned and cut into bite size pieces. Reserve the broth.
~ 1/4 cup soy sauce, plus 1 tbsp
~ 1 tsp corn starch
~ 1 tsp sesame oil, not a blend
~ 1 tsp red wine vinegar
~ 1/4 cup honey roasted peanuts
~ 1 tsp green onion tops, chopped
~ 1 tbsp oil
~ 1 tbsp ginger root
~ 1 tsp red pepper flakes
~ 1 cup game broth
~ wild rice
~ game broth


* Cook the wild rice per package directions substituting game broth for water. Keep 1 cup of broth back to use later.

* Marinate the meat in 1 tbsp soy sauce and corn starch. Set aside.
* Combine the 1/4 cup soy sauce, sesame oil, 1 cup broth and red wine vinegar together. Set aside.
* Combine the green onion and peanuts. Set aside.
* Heat the oil over medium high heat and sauté the ginger root and red pepper flakes for 30 seconds.
* Add the meat and marinade. Stir fry for 1 minute.
* Add the other liquid ingredients and stir until translucent.
* Add the green onion and peanuts. Stir until combined. * Serve over the wild rice. Serves 2-3

[Hizzoner]

BoatDr,

You can also push a chunk of pepperjack cheese down onto the toothpick for the last few minutes until it begins melting down the sides


I also love me some duck gumbo

[ALMODUX]

Grill'em rare, slice into strips, stuff inside a jalapeno with goat cheese and a piece of pineapple and drop them in the deep fryer for about 30 seconds....then dip'em in Mexican butter or sweet/sour sauce.....or, the simpler method is like BoatDr and Hizz, with a jalapeno sliced longways , the duck laid on it, wrapped in bacon and skewered...grilled 'til the bacon is crisp.....then melt some cheese over it...like they said, that one is hard to beat....but so is a whole wood duck chunked in a crockpot with a half bottle of red wine, some bullion, garlic cloves, and onion and left to cook on low all day while you're out....come in and shake that dude off the bone, stir it up and serve it over rice.....wow.:banana:

[lipsmaker72901]

Marinate overnight in Olive Oil and Montreal Seanoning ( McCormicks). cut slit in the breast put in slice of Jalapeno and cream cheese. Wrap in bacon. Cook on low heat to RARE.

Remove bacon

Throw away breast.

Best damn bacon you will EVER eat!!!:Banane48:

[sandman7655]

down the bayou we take breat and soak em in game tame marinade, then take strips of jalapeno,green peeper and onion and rap the breast around the peppers and wrap the breast in bacon and grill em up.

[Carolina Duckman]

One of my favorites is mustard fried. Just take bite size peices of duck breast roll it in mustard and flour then pan fry it. Simple but good!

[Speczilla]

Hizz - heck of a recipe. I used it tonight on some mallard breasts on the grill - great stuff! They were a hit at our party until my dog stole two of em off of the counter.

[Hizzoner]

If you're using mallard breasts, it is best to cut each breast into four or six bite size pieces and cut you bacon in half. They make great little appetizers as well

[SeniorCoot]

I do them about 100 different ways even wrote waterfowl recipes for dog mag for 2 years--there are now about 4 forums for them- i do like Gumbo but last year in Erath/maurice LA I was introed to Savoie's bottled Roux- now I'm a made from scratch guy but this stuff is great- I bring water to boil- add roux and reduce by 1/2- do this three times and it's ready--really good stuff.I do same when making it from scratch(reduction that is)
as for kebobs- must of made 1000 last year-right now i am smoking geese and ducks left from last fall-he plucked ones are esp good.

[Hyperhead]

Originally Posted by SeniorCoot

I was introed to Savoie's bottled Roux- now I'm a made from scratch guy but this stuff is great- I bring water to boil- add roux and reduce by 1/2- do this three times and it's ready--really good stuff..

That stuff is great and saves a ton of energy on opening weekend when your cooking enough Gumbo for the whole camp to eat.

[Hizzoner]

I've heard good things about Savoie's. It's too bad you can't ding it up here in NE TX

[Hyperhead]

Just order it here! Thats the great thing about the www, anyone in the world can be cajun anytime and anyplace.

http://www.savoiesfoods.com/products_roux.html

[SeniorCoot]

Come on hyperhead= eat like one and mayhaps be a wannabe-- but BE ONE- -No way- I learned that in Lounge in Erath--I can't drink Dbl- Grey Goose and Red Bulls for 4 hrs and still eat dinner.

[Hyperhead]

oops I meant eat like one

[jarhead]

I like um wrapped with banana peppers and bacon, lots of lemon pepper and melted pepper jack cheese.

Sometimes I just pan fry um in garlic butter with salt and pepper.

I also like to pound um with a mallet until they are paper thin, then grill um real fast. Just salt and peppa!

[SeniorCoot]

In duck camp they make a great lunch-- salt & pepper them and cook in lots of HOT butter- when medium add a splash of brandy and swirl for 2 min-- eatem hot.

[Bart Miller]

Barbecued Duck Soup 2-1/4 lbs. boiling chickens2 leeks\cooked, sliced2 carrots\cooked, chopped1 bay leaf1 tsp. black peppercorns4-1/4 cups water2-1/4 lbs. Chinese barbecued duck18 small Chinese dried mushrooms1 red pepper, seeded and sliced1 Tbsp. plus 1 tsp. light soy sauce1 tsp. oyster sauce1/4 cup dry sherry6 green shallots, chopped1/2 lb. canned sliced bamboo shoots, drained

Bring chicken and next 5 ingredients to a boil in a heavy saucepan. Reduce heat, cover and simmer 3 hours. Strain liquid into a bowl, reserving chicken for another use. Cool stock, cover and refrigerate several hours or overnight. Remove meat from duck, leaving skin on. Chop meat and set aside. Discard bones. Place mushrooms in a bowl, cover with boiling water. Stand 20 minutes, drain and chop. Skim fat from stock. Bring chicken stock to boil. Add last 6 ingredients and mushrooms and simmer 10 minutes, uncovered. Stir in duck meat just before serving and simmer until heated through

[SeniorCoot]

Last weekend our retriever club had it's annual Hunt Test and Friday night we had a wild game feed for all volunteers,marshals, judges,and wannabees etc. it was great- i did the cooking except for Pres's wife who made some dynomite duck/goose egg roll style wraps. We had usual- elk, deer steaks various ways and also grilled pheasant breasts- marinated duck strips- duck breasts in a jerky marinade/bbq sc.- duck and wild turkey kebobs-Alaskan Halibut and King Salmon fillets, venison burgrs,and several desserts and salads- everyone ate till full and then some.

[SCC]

Marinate breast fillets in a mixture of 2/3 soy sauce 1/3 olive oil for about 30 min. Make a bunch of holes in the breasts with a fork right after they go into the marinade. Next grill over HIGH heat for 2-4 minutes per side depending on species. They end up tasting like tenderloins!
SCC

[pickinoutgreen]

mallards, gads, woodies and teal....no divers allowed here lol.

marinate breast in a mixure of eggs, milk, salt n pepper, and a shot of tabasco over night. cut breasts in half basically making two thinner breasts.

on your cutting board, lay down 2 strips of bacon side by side, lay duck breast on em, then a sliced up japaleno or onion, a slice of cream cheese and a dash of cavender's seasoning and roll em up and pin em with tooth picks.

grill hot and fast, you want the bacon to really not be eatable-super crispy and black.

you talk about gooooood son ill tell you what.

and you snack on that chip dip i put on here while your doin that haha

[tbeke]

Originally Posted by sandman7655

down the bayou we take breat and soak em in game tame marinade, then take strips of jalapeno,green peeper and onion and rap the breast around the peppers and wrap the breast in bacon and grill em up.

thats what we do here in texas!:Banane48:

[SeniorCoot]

Scc-- we do a variation of yours using 1/2 Soy and 1/2 L&P,and one Tbsp of Tony's, then cover with olive oil in zip lock put in frig for 3-4 hrs or overnight- then grille as you do-
want more recipes- should be at Bird Dog & Ret News site- I used to write food column for them.

[deadbird8]

Originally Posted by tbeke

thats what we do here in texas!:Banane48:

Our variation is to sub the cream cheese for Monterey Jack or Jalopeno Jack cheese and put them on the smoker (pecan wood).

[Coot]

I don't know where I have been over the past 30 years of duck hunting to just now try a simple recipe of fried duck for the very first time. I might have to prepare duck like this every time now and my kids loved it too. Man it was awesome!!!!!! :Banane34:

Pan Sauted (Fried) Duck

- Marinate boneless duck breasts (I used teal and gadwalls) in milk over night.

- Place one duck breast at a time on a cutting board, cover with saran wrap to prevent blood splatting everywhere, and pound both sides of the breast out thin (at least 1/4" thin) with a meat tendorizer hammer. It should look like cubed steak when finished.

- Dip duck breasts in egg wash.

- Coat heavily in seasoned flour (I used equal parts of white flour and Zatarain's Seasoned Fish Fry, Black Pepper, and Tony's Seasoned Salt)

- Place coated duck breast in a pre-heated skillet containing about a 1/4" of vegatable oil and cook for 2-3 minutes per side on medium to medium high heat. Do not over cook or burn. It's o.k. if the duck breasts have a slight hint of pink in the meat.

- Remove duck breast from skillet and pat dry both sides of the meat with a paper towel to remove any excess grease.

- Serve with your favorite side dishes!

This was very easy to prepare. If you like fried cubed steak, then you will love this recipe. Enjoy!