Duck

Have you heard of the "cedar plank" method?

"A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms shall not be infringed."
 
What kind of duck? Picked or breasted? If it is a grain fed puddle duck such as mallard, pintail etc. I like to pluck and gut the bird then soak in Italian dressing overnight. Then cover liberaly with Montreal Steak seasoning and grill. Do not over cook. Make sure they are medium rare. Serve with wild rice and a nice salad. You will not believe the flavor.
 
Mostly teal duck once in a while all jump a mallard off the river. I normally just cut out the breast meat, and slice it into jerkey. This year I want to try cooking it up.


Let me guess the cedar plank method is where you cook the duck on a piece of cedar, once its cooked throw the duck away and eat the board?
 
Try picking those teal and cooking the way I described( it helps if you slit the breast length wise down each side). You cannot beat Teal. Once again I stress medium rare. You will never breast one again. A Weber with the lid down works best to stop flame ups. Gas works but you have to watch it closely. My wifes favorite is to drop the whole teal in a zip lock with a cup of soy and several cloves of garlic. Two or three hours is all that is require for this marinade. Then grill medium rare.
Good luck.
 
H20 thanks for the tips on cooking them up. Have some mallard breast marinating in the fridge as I write this up. All post up the results after I enjoy it.
 
I sure wish you the best of luck. I tried for many years to convince myself that ducks were good to eat. Dutch oven, fried, grilled....etc. Many, many different recipes.

I finally gave up! I don't duck hunt near as much anymore. I wish they tasted better; I would proably go more!

Having said this, I have not tried the jerkey.
 
Cut the breast into 1/4in thick strips put it on a 4 in long slice of bacon put some brown sugar on it role it up put a tooth pick through it and throw it on the grill. MY FAVORITE recipe for duck wont taste a single bit of game


Don't pass on the first day if you would shoot it the last day
 
aaron 84 , let me know what you think of the recipies ive been hittin the ducks hard and want to try them i had duck on a cruise ship with the wife and loved it, keep me posted .


kody
 
I tried H2o recipe that he gave me on post#4 and to be honest I liked it a lot had lots of flavor and tender. Once I go back out and if I get lucky to get another one Im gonna give that bacon wrap recipe a try sounds tasty. Didnt think I would like the taste of duck but its pretty good. I mean duck jerkey is good but you can never go wrong with jerkey. It was nice to try something new. Thanks for all the input guys. Kody let me know if you need help on eating them ducks ;)
Oh the duck I ate was a hen mallard and I just cut out the breast.
 
Driving on Highway 40 last week. I saw a flock of ducks and geese on the Duchesne City SEWER ponds. I think that they were marinating.
 
sometimes what we do with ducks or geese is breast them out, then cook them on low in a crock pot or slow cooker with some cream of mushroom soup, onions, potatoes, etc....just whatever you like. if you cook it nice a slow it comes out really tender and delicious.
 
LAST EDITED ON Jan-19-11 AT 03:23PM (MST)[p]Cube it, marinate it in Kikkoman roasted garlic teriyaki and BBQ it on a fish/veggie type grate. Very good.
 
One of my favorites is to breat them, then put them trough the grinder and make tacos and chili with the meat. Kinda obvious, but make sure there are no BBs in the meat. It does bad things to the grinder.
 
First, if you wrap anything in bacon it will taste ok.

I hated duck unless it was totally marinated in appetizer size portions, but it never seemed like a meal. What I did find that really worked was this.

Breast out and make sure all pieces are no bigger than a teal breast, which means filleting a mallard breast in half,then soak overnight in milk the day before you cook them. Helps to pull the blood out. Then simply dip in egg and your favorite bread crumb mix, I prefer Contandina brand. I dip twice. Then fry in hot oil no more than 1/4 inch deep, until you see blood start to come out the top, then turn over. Cook Med-rare to Med at most. Serve with country gravy. Add with fried potatoes and eggs for breakfast or with mashed potatoes and favorite veggie for dinner. Makes a real meal.

If you try too thick of a piece it will be to chewey and too bloody and therefore have too gamey a taste. I also add a fair amount of course ground black or red/black pepper to all game recipes.
 
The only way I eat duck now is if it is jerkied. I found that to be the best. I used to do a lot of guiding for waterfowl and would always give all the birds away. Those were the good ol' days.
Since then I invested in a grinder. I grind them all up. Add a Cabelas Cracked pepper n garlic jerky mix, and smoke em. You can't tell the difference between this jerky and beef. This is my favorite way to eat them. I have done the same with geese.


"Half of being smart, is knowing what you're dumb about."
 
We love eating duck as long as they are of the puddle type (teal, mallard, pinnies, gadwall, ruddys).

I have never been able to get the divers to taste well (goldeneye, scaup, etc.)

Try out these for a change of pace. Everone that has tried it loves it.

1) Cut your breast meat into 1/2"-1" chunks. Sear in a hot pan, med-med high heat, in a small amount of olive oil. After seared add about a half a small bottle of soy-sauce, half a small bottle of Franks Red Hot and a small amount of Worcestershire Sauce. Keep on higher heat and cook down till sauce thickens. Serve

2) Take your duck breast and cook in a frying pan in some olive oil. Season with Cabela's Blackening Seasoning and don't overcook. Serve

We do also soak in milk or seven up or salt water overnight to remove blood.

Let me know what you think


"The problem with quotes on Internet Forums is that it is often difficult to verify their authenticity." - Abraham Lincoln
 
Trade them to Asians for shrimp...... Asians love them and own 90% of all the shrimp boats here in TX. :)... We do a ton of duck hunting here. I have tried everyway imaginable. Geese= Gumbo... Period. By the time they make it down to us and have been eating all the fermented rice and such and = no bueno. On puddle ducks we usually breast them and brown the filets with onion, celery, etc then cover with a tomato base gravy and serve over rice. Or we make duck sausage or boudain.

I agree with O_S_O_K soaking them in something helps. I like apple cider vinegar and milk. The vinegar seems to tenderize the meat a touch. An asian buddy told me one time that the key to cooking a whole duck is the right amount of heat to pull the grease out of the meat and not dry it out but still effeciently cook it. the way i have done them is to raise him off the cook surface (on a grill or smoker) and let him drip and keep the cavity of the bird saturated with beer and italian dressing.
we do teal the same way we do dove -filet the breast, wrap that around a half of a fresh jalepeno (stuffed with cream cheese), wrap that in bacon and peg with a tooth pick and grill. i make a honey, jalepeno, lemon sauce i brush on the last minute or two before i pull them. it will burn them if not careful. you can pull them then glaze them if you want.
 

Click-a-Pic ... Details & Bigger Photos
Back
Top Bottom