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I have a new recipe I tried and have come to enjoy. I actually came upon it accidently. I take 2 or three breast halves and cut them into thin strips across the grain, and set them aside. Take onion, red, green, and yellow bell peppers and a little garlic and sautee' in a wok (or skillet) along with1 tsp. peanut oil and soysauce to taste. Once the veggies are tender add the meat. Stir countinuosly for about two to three minutes until browned. I like to leave mine a little rare for a little more tenderness. Add a little Tony C to taste and serve over rice. I had some of those "I'm not eating that" kind of people over the other night for dinner and they actually loved it.
I am always looking for new ideas and just thought someone may enjoy this one.

bacon and tony c is all it takes to make duck slap yo mama

This is a great subject. Thanks for the post. I ran across one that I will get out when I can find it. I hope everyone will take the time to submit because I would like to try some other things.

We always do a few big cookouts during the season and the favorite seems to be to Cut the breast into little chunks and marinate. Lay a piece on a half slice of thick cut bacon then put on top, cream cheese and a jalapeno or two. Wrap it with the bacon and Grill.... tasty
We also do the same thing but substitute the jalapeno for a chunk of pinneapple.

Some food for thought

http://www.recipesource.com/main-dishes ... exall.html

Y'all have a nice day

One thing I do to make sure mine is tender is to soak it for a few days in plain ole water, sometimes I'll put a little salt in it, and drain it 3-4 times a day untill the meat turns sort of grey. Once it does that, all the blood is gone out of it and no matter what way you cook it, it is as tender as tender can get, you don't have to beat it, or chew on it like a piece of leather!!!

My favorite way to eat it is like DeltaSmoker put it, cut into chunks, marinate in italian dressing all day, then lay a slice of Jalapeno pepper on top and wrap with bacon and GRILL!!!! OOOOOOHH BABY!! BAM!!

Kwakhead's recipe is very similar to one on the DU website for "Pan Seared Snow Goose Breast with peppers and onions. We just tried it last night and it was awesome! There are a lot of good recipes on the DU site.

ROBBIE----- call me I want to come up and hunt during Christmas

kwakhed-
Here is the one I did on the landing at mayersville last year. thought you and toby were there? It's a little much, but after owning two restaurants, i do love to cook

season the breast fillet with salt pepper rosemary. Leave skin on breast. score breast so it wont curl when cooked. saute breast skin side down first on med high until med rare ( 3 min. per side) in olive oil. Remove and wrap in foil to keep warm. In same skillet, saute fresh sliced mushrooms in little more oil until soft. add 2 ozs. amaretto and flame to burn off alcohol. then add 1 cup heavy cream, bring to boil then reduce heat and reduce by 1/2 till cream thickens. Slice ducks breast thinly and add backto cream to reheat. Spoon onto warm flour tortillas. roll up and stand back. some people have been known to cry at this point!

I will definately agree that it was something to brag about. I know I ate my fair share.

Try this at home with some hot french bread and a bottle of merlot.
Take 4 duck breasts w/skin on and season liberally with cavenders seasoning. Cross hatch score the skin to prevent curling during cooking and saute over med high heat in some olive oil for 3-4 min. / side or until medium rare. Set aside. In same skillet add more olive oil and butter and saute 1/4 cup chopped onion till translucent. Then add 4oz. cognac(off Flame) and return to flame to ignite and burn off the alcohol. Add chopped pecans (1/4 cup) and 2oz. chopped garlic and saute till tender. Then add 1 1/2 cup cooked rice and cook till rice absorbs all liquid.Slice breasts thinly on the bias and plate up with rice pilaf on side. Also, drizzle rice with little extra virgin olive oil and top withchopped green onions. ENJOY!!!!!!

1deadduck wrote:kwakhed-season the breast fillet with salt pepper rosemary. Leave skin on breast. score breast so it wont curl when cooked. saute breast skin side down first on med high until med rare ( 3 min. per side) in olive oil. Remove and wrap in foil to keep warm. In same skillet, saute fresh sliced mushrooms in little more oil until soft. add 2 ozs. amaretto and flame to burn off alcohol. then add 1 cup heavy cream, bring to boil then reduce heat and reduce by 1/2 till cream thickens. Slice ducks breast thinly and add backto cream to reheat. Spoon onto warm flour tortillas. roll up and stand back. some people have been known to cry at this point!

1deadduck wrote:Try this at home with some hot french bread and a bottle of merlot.
Take 4 duck breasts w/skin on and season liberally with cavenders seasoning. Cross hatch score the skin to prevent curling during cooking and saute over med high heat in some olive oil for 3-4 min. / side or until medium rare. Set aside. In same skillet add more olive oil and butter and saute 1/4 cup chopped onion till translucent. Then add 4oz. cognac(off Flame) and return to flame to ignite and burn off the alcohol. Add chopped pecans (1/4 cup) and 2oz. chopped garlic and saute till tender. Then add 1 1/2 cup cooked rice and cook till rice absorbs all liquid.Slice breasts thinly on the bias and plate up with rice pilaf on side. Also, drizzle rice with little extra virgin olive oil and top withchopped green onions. ENJOY!!!!!!

These most definitely seem worth a try, and are also a great base fer some experimentin.

I can't help it--I'm a foodie!!! Here's another one This one requires you to pluck the whole bird, but it's well worth the effort. After plucking the ducks, completely dry the duck inside and out. Preheat your oven(preferably convection) to 500 degrees for 30-45 min. without opening the door. You want your oven to get as hot as it can! Season your ducks inside and out with salt, pepper, thyme, and rosemary. Stuff the cavity with a garlic cheese product bought in any grocery store. It's a soft product meant to be spread on crackers. Place breast up on roasting pan and cook for 18 min.(mallard), 17min.(gadwall) 15 min.(woodie or teal)
Do not open door to "check" on birds till time is up. Ducks should be perfect med. rare and cheese hot to dip hot french bread into and chase with cold BUD LIGHT (SOME OF US HAVE BELLEIS). Enjoy

Don't lie Quackhead, You know your wife rubbed her butt, stick it in the pan for extra non stick capabilities, and made it have a sweet flavor.

CHad

These are not full recipes', just some marinades/brines that I found on Food TV and the Ducks Unlimited site:

Mustard Marinade

Makes about 2 cups
1/2 cup red wine vinegar
1/2 cup dry red wine
1/3 cup Dijon mustard
2 Tablespoons ketchup
1 Tablespoon fresh garlic cloves, minced
1 Tablespoon Italian seasoning
1 teaspoon Kosher salt
1/2 teaspoon cracked black pepper
2/3 cup olive oil

Combine all ingredients except oil and whisk together to blend. While whisking, add oil in a thin stream until emulsified. Pour marinade over split ducks or ducks breasts. Refrigerate for 2 to 12 hours, turning often. Grill, broil or pan sear to desired doneness.

Brine
Makes one gallon
1. In a large bucket or pot, add (for 1 gallon brine)
1 quart water
2 cups orange juice
1 cup soy sauce
1/4 cup firmly packed brown sugar
1 teaspoon onion powder
2 tablespoons Italian seasoning

2. Place in refrigerator for 8 – 12 hours.

3. Remove waterfowl, pat dry and let it air dry for 45 minutes to one hour.

4. Smoke it, roast it or grill it.
NOTE: Brine can be reused if you boil it for 5 minutes and use it within a week or so.

Jerk Marinade
1 cup chicken broth
3/4 cup frozen orange juice concentrate
3 Tablespoons red wine vinegar
1 Tablespoons Jamaican jerk seasoning
In a non-metallic bowl, combine chicken broth, orange juice concentrate, vinegar, 1 tablespoon jerk seasoning and garlic. Place duck breasts in a plastic bag and pour half of marinade mixture into bag. Refrigerate for 12 hours.

Balsamic Chipotle Vinaigrette Marinade
Makes about 1 1/2 cups
1/3 cup balsamic vinegar
1/4 cup Tabasco Chipotle Pepper Sauce
2 teaspoons blackberry preserves
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup olive oil

In a bowl, whisk together vinegar and next 5 ingredients. While whisking vigorously, drizzle in oil in a thin stream. To use as a marinade, pour over whole birds or breasts, cover and refrigerate for 2 to 24 hours. This recipe can also be used as a finishing sauce just drizzle over just before serving. Serve with Mexican rice and warm flour tortillas.

Steen’s Duck Marinade
2 cups Steen’s 100% Pure Cane Syrup
1/2 cup dark molasses
1/4 cup soy sauce
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons sesame oil
1/4 cup minced shallots
2 tablespoons chopped garlic
2 tablespoons peeled and grated fresh ginger
1 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper

Whisk all of the ingredients together in a mixing bowl, mixing well. Pour the mixture into a sterilized 1-quart jar fitted with an airtight lid. Will keep in the refrigerator for 2 weeks.

Yield: 1 quart

Wild Duck and Game Marinade
4 cups vinegar
2-3 tsp salt
1 onion sliced
4 cups water
1 ½ tsp pepper
1 lemon or lime sliced

Mix the vinegar, water, salt and pepper in an enamel pot or glass kettle. Place the game meat, whole or cut in pieces in the kettle, a large bowl or crock. Do not use aluminum or any metal except enamel. Arrange the onions and lemon slices on the meat. Pour the liquid over. Cover the kettle or bowl and leave in a cool place, the refrigerator preferably, from 12 to 72 hours. Turn the meat several times during the marinating. When done, rinse, season and cook to your liking.