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October 2nd, 2016, 03:15 PM
#41
Tom,
Try this. You will learn to appreciate what duck brings to to table with this. Make sure you use minced garlic and not the paste.
http://allrecipes.com/recipe/114442/...d-duck-breast/
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October 2nd, 2016 03:15 PM
# ADS
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October 2nd, 2016, 03:19 PM
#42
Cooking duck help
Just want to add that I soak my meat in cold ice salt water for a couple hours as well. Helps tenderize an already tender piece of meat.
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October 2nd, 2016, 03:21 PM
#43
Oh...and if you can drink wine...a big cab sauv works well! 
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October 3rd, 2016, 06:46 AM
#44
Has too much time on their hands
Yumm...so right. Who says we have to be uncivilized when camping...lol
Originally Posted by
BigTurk
Oh...and if you can drink wine...a big cab sauv works well!
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Mark Snow, Leader Of The, Ontario Libertarian Party
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October 3rd, 2016, 12:51 PM
#45
Has too much time on their hands
Man, hunting ducks and geese and trying to cover the flavour?
Duck and goose has become a staple on the table at home. 2-3 nights a week. Love it!
-Nick
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October 3rd, 2016, 08:25 PM
#46
Originally Posted by
Campbery
wrap them in bacon, everything is good with bacon lol
I'll do you one better. Wrap the filleted duck breast halves with bacon and throw on the grill.
Learn all you can about nature. What we don't understand, we fear and what we fear, we destroy.
Teach a young person to hunt and fish, after all, someone taught you.
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October 4th, 2016, 07:35 AM
#47
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!
Going to do that again only with a few more birds, alot of work for just a single duck!
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October 4th, 2016, 09:16 PM
#48
Jerky. Made some goose jerky in the oven the other day. Pretty neat feeling when you are duck hunting, munching on a bag of home made jerky. Very easy, lots of on-line recipes.
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October 5th, 2016, 09:13 PM
#49
Thanks guys for all the tips. Some I have tried already in the past and some I will try next time I bring some more home. I will post results.
"Give a man a fish and he eats for a day, Teach a man to fish and he eats for the rest of his life"
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October 6th, 2016, 05:58 PM
#50
save up a couple of breast throw them in the crock pot with enough chicken broth to cover the meat. then cut up a onion throw some salt pepper , garlic powder and montreal steak spice in. cook on low for 8 hours. pull out of the crock pot and shread and add bbq sauce. taste identical to pulled pork.
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