duck recipes

[captain duck]

I am considering entering the Mean Mallard duck and deer challenge next month at the Ag museum. Not that I am particularly a good cook but because it's fun and there are no ducks to hunt so I might as well cook some.I would love to hear some of your recipes that I might use instead of my own if they sound better. Please share so we can all enjoy new recipes.

[Greenhead22]

This recipe is for Saute Duck.

Take 10 debreasted ducks breasts, may take you a while to find those 10 ducks, but it shouldn't take too long. [img]images/smiles/icon_biggrin.gif[/img] [img]images/smiles/icon_biggrin.gif[/img] [img]images/smiles/icon_biggrin.gif[/img]

Marinate them overnight in the frig with every type of seasoning in your cabinet; Tony's, season-all, lemon pepper, garlic powder and salt, red pepper, cajun season-all, cavendar's, lea & perrins, teriyaki sauce, italian wishbone, etc.

Take those breats and cut them up in strips of 3 or 4, depending on the size of the duck breasts.

Melt a stick of butter in your skillet, then put a 1/2 cup of onions in the skillet. Saute the onions in the butter for 5 min or so, then take your onions up. Put as many of the strips in the skillet as possible, set the heat on low-med, then put the onions on top of the strips and saute or slow cook for 20 min. and enjoy. Keep a top on the skillet the whole time. Also goes well with rice on the side and cornbread.

[judge jb]

i won a hundred bucks last year in a cooking contest with duck breast filets marinated over nite in zesty italian dressing, wrap with one layer of bacon, salt or season to your taste, grill over medium coals until bacon is crisp. if you wrap with too much bacon the duck will not cook fully in the middle...some like it rare, but with the rice worm infections, i like mine done but not over-cooked....{ make any sense?}

judge jb

a dash of LA. hot sauce don't hurt either...

[Big Lou]

Judge,

You eat those ducks with worms?

I am from South Louisiana.. Houma, La to be exact.

I have eaten alot of things while growing up down there, but I have never eaten anything with worms in the meat!

You may want to re-think that! Cooked worms?

Not me I threw away about four or five ducks last year with worms!

Be Careful!

[judge jb]

no BigLou, i'm just a little skeptical about wild game cooked rare. because of the parasites we can't see.. i did a little experiment in high school and you don't even want me to go there..

judge jb

[BigOleDucker]

Take a half of the duck breast open it up (like a pocket) stuff it with cream cheese and jalopenos, wrap them in bacon, season using your favorite seasoning (tony's etc..) cook on the grill. You must soak the ducks in sprite or milk for 24-48 hours. It will taste better than a filet mignon! Won't really take long on the grill so don't over cook them.

[img]images/smiles/icon_smile.gif[/img]

[Stano]

TRy this next time...

Cut your ducks in to 2 inch cubes marinate overnight in:
1 bottle italian dresing
1 bottle lee&perins
1 bottle Lousiania hot sauce
2 cans pet evaporated milk
4 tbsp of Cavenders

I like to get the bamboo skere's (kabob's)
wrap duck in bacon and add what ever vegtables you like, I like Bell peppers onions mushrooms dill pickles etc.

Try the hot sauce pet milk trick makes them taste like steak awsome way to eat ducks. I also cook the kabob's pretty fast untill the bacon is good and done with the duck a touch pink in the middle. You will like very good on deer as well.

[00duck]

take duck breast put in plastic container with water a little lemon juice and baking soda [tea spoon] soak for three hrs repeat rinse with cold clear water soak in clear cold water for one hour cut in big chucks for kaboob size wrap 1/2 to one piece of bacon around meat make kabob with oinion,bell pepper,mushrooms take cheap italan dressing corky's barbque sause dale's just alittle seesame oil just a little over a 1/4 cup shake a little more garlic powder over the whole creation let sit four 1 to 2 hours then put on grill sear each side while basting when you turn set off the direct heat and cook 15 to 20 min. to med all the while your sippin on the coctail and telling those duck stories how you shot this one on that rainy morn at 70 yards or so with a 20 mile an hours wind on the last day of the season [img]images/smiles/icon_biggrin.gif[/img] this works great for spoonies that you feed your father in law they'll never know thier not eating the ole mallards [img]images/smiles/icon_biggrin.gif[/img] [img]images/smiles/icon_razz.gif[/img]

[Unkljohn]

I like to cook em like BigOleDucker said, only instead of cream cheese I use Bleu Cheese and before I wrap em with bacon I sprinkle a generous amount of brown sugar on em. Then cook them just until done. They are done when the Bleu cheese starts to run out. [img]images/smiles/icon_eek.gif[/img] Get them of and eatem up while they are hot!!!
JT

[CaptnT]

Here's one that won't win you any awards, but is quick, easy, and just about everybody will eat it (if you don't tell them its duck)
I did this several years ago when the wife and I were going to a pot-luck dinner that we had about half-an-hour to cook for.

2 Boxes of Wild Rice-a-Roni
Two duck breasts, de-boned
Liquid Smoke

I browned the breasts in a little olive oil with some garlic (I put garlic in almost everything) Don't cook all the way through, just sear it really good. Remove and dice into as big or small of pieces as you like. Then using the same pan, follow the instructions to make the rice, adding a little Liquid Smoke.

That's it!! I did this for a church dinner, and it was all eaten. Most of the people there couldn't believe it was duck. It is alot like cajun dirty rice made with liver, but better.

The secret is NOT TO PEAK before the rice is done. I like to leave it an extra five minutes after I turn off the burner, let it sit, but DO NOT TAKE THE LID OFF.

Nothing nastier than gummy rice.

The next year we brought something else, and everybody asked why I didn't bring that "duck rice". Its perfect for that after hunt, quick and easy meal.

[ January 24, 2002: Message edited by: CaptnT ]

[ January 24, 2002: Message edited by: CaptnT ]

[WNE Driver]

Here is one that oughta get you somewhere -

Dredge 8 duck breasts in seasoned flour after dipped in egg/milk.

Brown til coating is just crisp in real butter.

In a roasting pan, add a couple cups of water, cup of red wine (port works well), about a pound of sliced mushrooms, about 4 or 5 stalks of cut up celery, 1 bay leaf, 1 crushed clove of garlic, some thyme, salt a pepper to taste. Put browned duck breasts in pot, pushing down into celery and mushrooms. If need be, add a little water but just barely cover the duck with it. Last at the drippings/butter from the pan.

Bake covered at about 300 - 325 for 2 - 3 hours or until tender.

Make sure and get the bay leaf out when done.

Serve with biscuits for the gravy that forms.

You will win on the gravy alone!

[NOHERE]

First- get a duck..........when i get one, ill give you the rest of the recipe. [img]images/smiles/icon_biggrin.gif[/img]

[Doc & Nash]

This is my wifes favorite and it has a quick prep time,and it is easy, and no I am not entering in the comp. or I would not be giving this to you hahahaha

1. 8 woodie breast fillets sliced into finger sized strips. marrinated over night in Italian dressing. Lea& Perrins, and Terayaki maranade ( about 1/2 teaspoon for each breast of the last two with about 2 cups of dressing to cover, sometimes I even add a little fresh garlic.)

2. One package of Lipton onion soup mix
3. one can of cambells cream of celery soup,

take the breast out of the maranade and put into crock pot on low setting, add the soup mix and the cambells and two cans of water, Slice up onion potatoes and carrots to taste and cook for About 6 hrs. Serve over white rice, It might not win the contest but I promise every body will want seconds. Hope you enjoy.

[Jeff]

Take three whole ducks, or a few geese or whatever floats your boat. Season the outside and then rub the seasoning in and then chunk in a large pot. Cover the birds with water, then add wine, crab boil, tony's, Dales, soy sauce, and any other ideas you have and bring to a boil until meat falls off the bone. Then remove ducks to allow to cool and grab two boxes of wild rice and seasoning. Then take the rice and cook it with half stock from the ducks and half regular water. Follow the directions to the rice, cook it then peel the meat off the bone, and make small pieces, then add duck and some sliced mushrooms and you got some fine eatin.
OF course there is also some gumbo and stuff like that heck I could go on forever.

[Blackduck]

I don't think that I can improve on any of the recipies. They all make me hungry but here is an extra tip. I inject my ducks (whole birds and breast) with whatever marinade they have been sitting in. Most of my marinades have milk in them which is mostly water. Anyway I use a large syringe from the hospital and a 18 gauge needle. Before I wrap them in bacon and put them on the grill I fill the birds with the marinade. I've never found anything that helps keep the meat so moist and flavorful.