Hello gang!
I'm going duck hunting tonight for the first time and will see if I can bag one :o I've never had duck before but I've heard its pretty strong tasting game, what would a good way to cook one for a quick little snack?
Printable View
Hello gang!
I'm going duck hunting tonight for the first time and will see if I can bag one :o I've never had duck before but I've heard its pretty strong tasting game, what would a good way to cook one for a quick little snack?
Depends on the species, and what there diet is consisting of to determine the "strength".
Try to bag a wood duck, teal, or mallard would be my suggestion.
I normally debone the meat and make stews or stir Fry's.
Cubed wrapped with bacon is a nice snack.
Good luck
Also, I assume your in the northern district??
For a quick meal, i skin the bird take the breasts off, freeze the carcass for stock, then just pan fry the breast with salt and pepper medium rare.
Cut the breasts into strips and lightly tenderize them with meat mallet (or a heavy pot). Don't pound them flat, just "soften" them up a little.
Dust with flour.
Drag though eggs wash
Cover with coating of your choice. Bread crumbs, cracker crumbs, crushed cornflakes, whatever you can think of.
Pan fry with some oil.
Some also like to soak in butter milk, or just milk, before the flour.
Mallard breast, cut a pocket, stuff with cream cheese, wrap with bacon and put them on the BBQ.....excellent !!!
Mallard breast, salt, pepper, a bit of minced garlic and a splash of worcester sauce. Broil to med rare.
This is killing me waiting for opener...lol
For breast meat-- shake up with Crispy Pork Shake and Bake.
Cook at 400F for 15 minutes.
It is tender. You get to taste the duck but it's nicely enhanced by the coating
The key with a duck breast is not to overcook it as it will turn into shoe leather. Rare to medium rare is best, and I find it only needs salt and pepper, whether pan fried or over an open fire.
John
All great suggestions! Can't wait for the week to end so I can go out hunting again! Didn't see anything the other night unfortunately.
If you have more time. You can leave them to soak in cold water in the fridge for about three days. To prepare the water you just add NON-IODINE salt like pickling or course salt. The meat soaks up some of the water and salt, and releases blood from the tissue. Do not use table salt, table salt has had iodine add and will tant the meat. The breast meat will come out pink and tender. Then just use them in any recipe you normally use chicken. Pot pies come to mind....wife will not make them till it's cold outside....only get them in the winter...
damn it guys....never had one but it made me
http://static.rcgroups.net/forums/at...impson.jpg.png
Quick to cook but takes a while to age.
Leave the breast in the fridge for a week or more, than put Montreal spice on it and BBQ for not long (don't over cook it, medium is perfect).
For the leg, nothing quick....
Agree with seabast about ageing.
It definitely tenderizes the meat.
I only do 48 hours.
Fillet the breasts off the bones and let it age in a refrigerator for 2 days.
After that, either eat right away or freeze for the winter.
Personally, I think two days of ageing is plenty especially considering how often there is is a tiny bit of GI contamination that needs to be washed away.
Legs, wings and scapular meat go directly to the freezer for sausage making.
Remember to keep all the livers for a cold day/mid winter for nice pate!
Quote:
Originally Posted by seabast