Cooking duck help

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Originally Posted by Brett_68

Made the best tasting duck i have ever cooked that didn't have bacon wrapped all over it the other night.

Marinated in tangerine lime salad dressing/Worcestershire sauce overnight...

Then stuffed with apples/mandarin oranges(oranges came from a comment in his thread)...sprinkled with chicken club house chicken seasoning.

Baking dish with 1/4" of chicken broth in the bottom, then 1/2" of chopped onions to keep the bird out of the liquid.

400 degree covered for 50 minutes.

Drain some liquid, set to 500 and put back in with butter melted on top, i did this to both sides for 10 minutes a side.

This is the end result, ate the whole bird to my self it was amazing....nice and tender and the skin was just crisping up....

Legs and skin were the best parts!

http://i499.photobucket.com/albums/r...psboh9ab2m.jpg

Going to do that again only with a few more birds, alot of work for just a single duck!

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This is basically how I do all my ducks. I prefer to pluck them rather than breast them out, unless they are full of pin feathers, and roast them.

I cook them low and slow for a couple hours, then crisp them up. No problem to eat a couple birds myself this way.

Geese, I breast out and process into pepperettes or kobassa's....or whatever.

S.

I keep it fairly simple.
Soak in Milk
then onto the smoker for 3 to 4 hours

I'll add different spices for rubs and sometimes add some bacon strips. And on occasion add a 60/40 mix of apple juice/water to a spray bottle and spritz occasionally over the last hour

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Originally Posted by JBen

I keep it fairly simple.
Soak in Milk
then onto the smoker for 3 to 4 hours

I'll add different spices for rubs and sometimes add some bacon strips. And on occasion add a 60/40 mix of apple juice/water to a spray bottle and spritz occasionally over the last hour

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Basically what I do with duck and geese. On occasion I put either through the meat grinder and mix a 1/4 pork into the mix for burgers. Italian bread crumbs, one egg, steak seasoning (low sodium), mix up and onto the grill.

Soaking in milk or buttermilk with onions is the key! Smoker is amazing with wild ducks!

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^^^how are you smoking them ie. what temperature and time frame?

This is my favorite way to cook whole wild ducks and Goose legs

Last year I gave my Persian Neighbor a couple of Green heads and she brought us a sample of what she cooked , it was an Amazing traditional Dish Called Duck Fasanjan and we have been using this way ever since. here is a good video on how to make it.

https://www.youtube.com/watch?v=HMQjO3a1wig

I Hope it works for you

RiverRat88...this thread may give you some recipe ideas for your ducks :)

If you've been brining it, marinading it, and cooking it medium rare, you're SOL. I think your only choice would be to make sausage with lots of cover flavors. At that point, buy some Slim Jims and give the quality game meat to someone who likes to eat it instead.

For my part, I soak legs and breasts in water (changing water every day) for a few days and then marinade in whiskey for an hour or so. Grill medium rare and enjoy.

I've done roast duck 3 times. The first time was 5 star. The other two, the legs were overcooked. I think I'll cover the legs next time.

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Originally Posted by Dead Ringer

If you've been brining it, marinading it, and cooking it medium rare, you're SOL. I think your only choice would be to make sausage with lots of cover flavors. At that point, buy some Slim Jims and give the quality game meat to someone who likes to eat it instead.

For my part, I soak legs and breasts in water (changing water every day) for a few days and then marinade in whiskey for an hour or so. Grill medium rare and enjoy.

I've done roast duck 3 times. The first time was 5 star. The other two, the legs were overcooked. I think I'll cover the legs next time.

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If the legs were overcooked maybe try to spatchcock it...where you cut out the back and flatten it...helps it all cook uniform.

I also enjoy a good whiskey marinade...but after im done marinating there isnt any left for the food....

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Originally Posted by Deer Wrastler

If the legs were overcooked maybe try to spatchcock it...where you cut out the back and flatten it...helps it all cook uniform.

I also enjoy a good whiskey marinade...but after im done marinating there isnt any left for the food....

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Good one! And thanks for the tip.