Recipes
Posted: Wed Jan 18, 2006 11:12 am
Post your favorite duck or deer recipes.
Page 1 of 1
Posted: Wed Jan 18, 2006 11:13 am
Quarter duck breasts and marinade about 6-8 hours in vermouth and soy sauce. Wrap in bacon and grill. Great eating.
Posted: Wed Jan 18, 2006 1:24 pm
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..
Posted: Wed Jan 18, 2006 1:42 pm
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.
Posted: Wed Jan 18, 2006 1:45 pm
best recipe ever!!!!
breast duck out...
wrap breast in bacon....
put on grill...
cook until bacon is done...
unwrap the breast throw it away and eat the bacon...
ha ha
breast duck out...
wrap breast in bacon....
put on grill...
cook until bacon is done...
unwrap the breast throw it away and eat the bacon...
ha ha
Posted: Wed Jan 18, 2006 1:46 pm
actually the best way i like it is to breast it out...
cut in strips...
batter w/ flour and seasoning...
deep fry...
then eat.
simple and good. esp. fresh,.
cut in strips...
batter w/ flour and seasoning...
deep fry...
then eat.
simple and good. esp. fresh,.
Posted: Wed Jan 18, 2006 8:52 pm
just substitute for beef in your favorite fajita recipe.
It's dayum fine.
It's dayum fine.
Posted: Fri Jan 20, 2006 10:31 am
Slice duck againts the grain about a half an inch. Beat it with a meat hammer. Roll in flour, dredge in milk and egg, roll in flour. Fry it golden brown. Season with tony's and peper.
Posted: Fri Jan 20, 2006 10:56 am
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.
Posted: Fri Jan 20, 2006 11:20 am
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
Posted: Fri Jan 20, 2006 1:06 pm
marinate in Italian Dressing
Slice a hole in the breast
Fill with cream cheese and peppers
Wrap in bacon
Grill them up-carefull the cream cheese will burn ya.
Slice a hole in the breast
Fill with cream cheese and peppers
Wrap in bacon
Grill them up-carefull the cream cheese will burn ya.