Cooking duck help

[MikePal]

It sounds like German cooking...just smother everything in a sauce

[boogaloo]

Chunk up a Spanish onion, an apple and a stalk of celery and get a can of Mandarin oranges. Stuff yer ducks "FULL" with this mixture, put them in a slow cooker, add the rest of the juice from the oranges and let it cook 7-8 hrs. Don't be afraid to add a few spices. Sage, thyme and ginger all work well with Duck. Bon appetit!...................Daniel

[Radartrap]

The only other thing I will add is Diver ducks Teal/Buffel Head. To me they taste like liver and onions...so I cook that way. Caramelize onions, garlic until done. add meat and fry until just cooked. anymore than that it rubbery or dried out.

Enjoy Mark!

Your exactly right that's how I would describe the taste of ducks. I love liver and onions but I can't stomach the full taste of ducks maybe the texture I don't know


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[jobbershunting]

You can always grind the meat and use it in pasta sauce, burgers, etc.

My my opening day birds I made pulled duck sandwiches covered in poutine gravy. I also make fajitas with them, fry up all the veggies with the seasoning mix and then transfer them out of the pan, put the duck in just long enough to sear the outside, put the veggies back in, toss and serve.

last resort put it in a pile in the freezer with the less desirable birds like scaup and goose to be turned into pepperettes or summer sausage.

[Jtiede]

Pulled duck tacos, Stew and Duck Parmesan are my favorites.

[line052]

I think most are along the same vein as me..kill the taste of duck/goose and make some other flavor and then the meat becomes just that; meat filler.

[huntitall]

Keep it all and then make sausage when you have enough, thats the best way to eat wild duck and goose in my opinion. My wife hates the taste of wild duck, but she cant resist my sausage

[bowj]

First off don't kill mergansers lol . I used to shoot them to throw into pepperetes but I swear you can still taste then. Now they get a free pass, and I make it clear to all hunters I'm with that if they shoot one, they have to take it home!!

I like to make jerky with ducks and geese and it turns out really well, except with divers. Use the Canadian tire kits and a smoker or oven with door propped open.

I make a mean skewer with duck or goose. Marinate in soy sauce and/ or teriyaki for two days cut into 1" cubes. Skewer with veggies (zuke, peppers, onions, blanched potatoes etc). Put on grill on medium high heat when veggies are done meat should be medium rare. Served this to a few people who don't eat wild game and most loved it.

I also make some pulled/ stripped duck/ goose recipes similar to above.

i have also made some full plucked, late season mallards in a roasting pan with apple juice, stuffed with apples and bread and roasted. But that had been hit or miss, I haven't mastered the cook times or roasting mixture yet.

if all else fails, divers and any game that doesn't get consumed by mid-winter goes into pepperetes or summer sausage made at a butcher. However a few buddies just got setup with sausage stuffer/ meat grinders so we may try that this year. I have my own manual meat grinder and it's been used twice, and likely will not get used again! It's hard work and messy.

Good luck. Anything but mergansers can be really good if prepared properly.

ps my personal favourite ducks are mallards/blacks, woodies and teals! Never really heard people not liking woodies before, but to each their own.

[MikePal]

I think most are along the same vein as me..kill the taste of duck/goose and make some other flavor and then the meat becomes just that; meat filler.

Sad isn't it....but the same can be said for fish...a lot of folks don't like a 'fishy' taste and smother it in sauces to hide the true flavour...sacrilegious I say...the hethans !! LOL...

[boozyleroux]

Duck is my favourite game meat. What is wrong with all of of that you want to disguise the taste so much? You sound like you're cooking chicken.

Let them hem sit out and come up to room temperature, lightly coat in olive oil, sprinkle with sea or kosher salt, bbq or fry for 2-5 mins per side depending on the size of the duck, let rest for at least as long as you cooked it for, covered in tin foil. Serve with starch and veggies of your choice (I like wild rice since its part of their diet).

woodies, mallards, blacks, redheads, cans, teal, ringers, bills, etc almost all get cooked like this. The only ones that go for sausage are the buffies, goldeneyes, etc.

No merganzers!

i guess I used to be a little like the rest of you when I started hunting ducks but once I realized that it wasn't chicken and theat it had its own distinct flavour, i was game on.

Check out Hank Shaws cookbooks and website if you're looking for game recipes.