Another thread got me too thinking, and yes it hurts 
I hear people say all of the time that ducks and geese taste like garbage. I have to admit, I have had some that tasted just like mud (Scaup), or even very fishy (Merganzer) but I happen to love the taste of a good puddle duck (Pinny, Malard, Gadwall, Teal, etc.) and goose.
So, my question is this: How do you guys cook up your birds to make 'em tasty?
Here are a couple of recipes we have found to be just awesome and everyone that has tried them can't even tell it's duck.
First let me say, I do know one of the biggest mistakes people make when cooking waterfowl is they over cook it giving it that livery taste and texture. Just like most other wild game, you only want to cook your fowl to med rare - med and the most.
1) My favorite: I like to soak mine in a little milk before I cook them. It helps to remove the blood. I then cut the breasts into little 3/4-1" squares. I use about a half a bottle of Franks Red Hot and a half a bottle of Soy Sauce. Heat up a skillet and throw the meat in. Add the sauces and cook till the sauce thickens. Doesn't take very long and one of the tasitest little treats after a day in the field. My boy craves this and can't wait till we get home.
2) Another: I will also use a little olive oil in a skillet and get it nice and hot. Throw in the duck breast sliced to about a half inch thick. Season with Cabela's Blackened Seasoning and cook to Med Rare - Med. Very tasty!
3) BBQ: I have tried this method a couple of times. I went on up to Canada to hunt ducks and geese with an outfitter a couple years back and the guide cooked us up a bunch of the birds one night. He tenderized them and marinated them in some secret sauce (I was never able to get from him) and then cooked them on the grill. Honestly, one of the best pieces of meat I have ever had and I love the taste of Elk and Deer. I have not been so successful with this method but I would love to be ablke to re-create the result.
So, hopefully you guys find this helpful and I am hoping some of you may be able to add some more good ideas on this subject, especially with the BBQ method.
Thanks!
"The problem with quotes on Internet Forums is that it is often difficult to verify their authenticity." - Abraham Lincoln
I hear people say all of the time that ducks and geese taste like garbage. I have to admit, I have had some that tasted just like mud (Scaup), or even very fishy (Merganzer) but I happen to love the taste of a good puddle duck (Pinny, Malard, Gadwall, Teal, etc.) and goose.
So, my question is this: How do you guys cook up your birds to make 'em tasty?
Here are a couple of recipes we have found to be just awesome and everyone that has tried them can't even tell it's duck.
First let me say, I do know one of the biggest mistakes people make when cooking waterfowl is they over cook it giving it that livery taste and texture. Just like most other wild game, you only want to cook your fowl to med rare - med and the most.
1) My favorite: I like to soak mine in a little milk before I cook them. It helps to remove the blood. I then cut the breasts into little 3/4-1" squares. I use about a half a bottle of Franks Red Hot and a half a bottle of Soy Sauce. Heat up a skillet and throw the meat in. Add the sauces and cook till the sauce thickens. Doesn't take very long and one of the tasitest little treats after a day in the field. My boy craves this and can't wait till we get home.
2) Another: I will also use a little olive oil in a skillet and get it nice and hot. Throw in the duck breast sliced to about a half inch thick. Season with Cabela's Blackened Seasoning and cook to Med Rare - Med. Very tasty!
3) BBQ: I have tried this method a couple of times. I went on up to Canada to hunt ducks and geese with an outfitter a couple years back and the guide cooked us up a bunch of the birds one night. He tenderized them and marinated them in some secret sauce (I was never able to get from him) and then cooked them on the grill. Honestly, one of the best pieces of meat I have ever had and I love the taste of Elk and Deer. I have not been so successful with this method but I would love to be ablke to re-create the result.
So, hopefully you guys find this helpful and I am hoping some of you may be able to add some more good ideas on this subject, especially with the BBQ method.
Thanks!
"The problem with quotes on Internet Forums is that it is often difficult to verify their authenticity." - Abraham Lincoln
