Recipes
Take a whole duck...
Inject the Breast with Dale's
Load the Breast Cavity with Butter.
Close Cavity with tooth picks as best as possible
Springle entire duck with Smokey Mesquite Seasoning from Durkee (or your choice of seasoning)
Place duck on an alum. foil pan
Smoke on the grill uncovered for about 30 minutes, then cover with foil for another 30 minutes..
Inject the Breast with Dale's
Load the Breast Cavity with Butter.
Close Cavity with tooth picks as best as possible
Springle entire duck with Smokey Mesquite Seasoning from Durkee (or your choice of seasoning)
Place duck on an alum. foil pan
Smoke on the grill uncovered for about 30 minutes, then cover with foil for another 30 minutes..
http://safefireshooting.com/
"A free people ought not only to be armed and disciplined, but they should have sufficient arms and ammunition to maintain a status of independence from any who might attempt to abuse them"
-George Washington
"A free people ought not only to be armed and disciplined, but they should have sufficient arms and ammunition to maintain a status of independence from any who might attempt to abuse them"
-George Washington
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sportsman450
- Duck South Addict
- Posts: 1864
- Joined: Fri Sep 20, 2002 6:03 pm
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There are several, but here's a favorite for whole plucked ducks.
Cut duck in half like a chicken, and marinate for several hours in orange juice, soy sauce, La hot sauce, and garlic powder.
Build a charcoal fire, and soak your favorite wood chips in water. When coals are gray, drain chips and put them on the fire. Put ducks on the grill skin side up, and smoke to medium/ medium-rare turning once. Usually takes about an hour.
Garlic mashed potatos goes great with this.
Cut duck in half like a chicken, and marinate for several hours in orange juice, soy sauce, La hot sauce, and garlic powder.
Build a charcoal fire, and soak your favorite wood chips in water. When coals are gray, drain chips and put them on the fire. Put ducks on the grill skin side up, and smoke to medium/ medium-rare turning once. Usually takes about an hour.
Garlic mashed potatos goes great with this.
sportsman
"That's Just My Opinion,I Could Be Wrong" - Dennis Miller
"That's Just My Opinion,I Could Be Wrong" - Dennis Miller
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Uncle Judd
- Veteran
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- Location: McComb formerly from Liberty--expert cow caller
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Koz
- Veteran
- Posts: 190
- Joined: Thu Aug 25, 2005 11:23 pm
- Location: San Clemente, CA en route to Southwest Ohio
A buddy of mine told me about this one.
He uses it primarily for teal, but I tried it on sprig and it was great, the wife said it was the best duck she has ever had. It's for whole plucked ducks. I usually make a big meal out of it.
Soak ducks in salt water for two days, change water every 12 hours. Pat dry outside and inside and sprinkle with celery salt on outside.
Chop and mix
Apple
Celery
Garlic
Onion
and mix with season salt
Stuff cavity fully with mixture
Wrap loosely in foil and cook in oven at 350 degrees for about 50 minutes for teal an hour for pintail and a little longer for mallards, just depends on the size of the duck.
After that turn oven to broil an open foil for about 5 minutes to brown breasts.
Drain juices into a sauce pot and make gravy. Slice breasts and serve, and afterward take a fork and scrape the meat off the carcass for samiches.
Serve with rice or taters and a good red wine.
He uses it primarily for teal, but I tried it on sprig and it was great, the wife said it was the best duck she has ever had. It's for whole plucked ducks. I usually make a big meal out of it.
Soak ducks in salt water for two days, change water every 12 hours. Pat dry outside and inside and sprinkle with celery salt on outside.
Chop and mix
Apple
Celery
Garlic
Onion
and mix with season salt
Stuff cavity fully with mixture
Wrap loosely in foil and cook in oven at 350 degrees for about 50 minutes for teal an hour for pintail and a little longer for mallards, just depends on the size of the duck.
After that turn oven to broil an open foil for about 5 minutes to brown breasts.
Drain juices into a sauce pot and make gravy. Slice breasts and serve, and afterward take a fork and scrape the meat off the carcass for samiches.
Serve with rice or taters and a good red wine.
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Ducks be us
- Duck South Addict
- Posts: 3022
- Joined: Tue Nov 11, 2003 5:03 pm
- Location: Horn Lake,Mississippi
Here y'all go 
http://www.recipesource.com/main-dishes ... exall.html
65 duck recipes
Y'all have a nice day
I did #17 with some mallards....BOOYAH
http://www.recipesource.com/main-dishes ... exall.html
65 duck recipes
Y'all have a nice day
I did #17 with some mallards....BOOYAH
"You get what you put in and people get what they deserve..." Hank Jr. and Kid Rock
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Flared Again
- Posts: 2
- Joined: Tue Jan 17, 2006 11:29 am
- Location: SC
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