Duck

hizzoner

I'm an avid duck hunter.....would love to see some good recipes. I like to filet the breast meat, rub it with a good dry rub and grill to med rare.

I also like them grilled in smaller pieces while wrapped in bacon.

Duck makes some awesome gumbo as well

Richard Fl

I like the domestic duck from Publix. Usually oriental style.


http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=596159&catid=1

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=659610&catid=1

rsmdale

I have a duck club here in Socal,anf am wondering what to do with our game.I make a duck breast w/cabernet-mushroom reduction that is really good,and we do the bacon thing.I am looking to expand to some different recipes.


GOOD EATS AND GOOD FRIENDS


DALE

Ripnem

This has been a go to recipe for Pheasant and one day I tried it with some Mallard. Super easy and it is idiot proof duck that tastes better than any other duck I've had.

-Start with a boneless breast and pound it out a bit
-then dice up some jalapenos and mix with cream cheese
-put a dal-op of the mixture in the breast and fold over
-then wrap in some bacon
-put on the grill at about 400-450 and cook till the bacon is cooked
-It has always made a perfect med to med-rare and cooks Pheasant to perfection.

The only other way I'll do it is cutting breast meat into strips and marinating in teriyaki sauce for a couple hours and cooking it over high heat for a very short time. I know that ain't egg talk, but I haven't done it this way on the egg yet. It is a great way to do it as an appetizer that you just stick close to the grill and eat while hot.

JLOCKHART29

About a month and half hear till it opens! This first link as really good duck but the vegs did not cook like I wanted but the duck was great!
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=561660&catid=1

This one was really good with fellets
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=567526&catid=1#

BobS

I really like to substitute pickled jalapeno for fresh. The texture turns out better and the vinegar seems to go well with the duck.

Also, you can try other soft cheeses versus cream cheese for a change of flavor,

Dove breasts are fantastic with pickeled jalapeno, brie, and bacon.

hizzoner

Love me some grilled dove birds

fishlessman

wonder how wild duck would work for proscuitto. pretty easy, kosher salt, some white pepper, and a nail to hang it on. stike could give you the exact details
i havent tried it yet, local supermarket promised to get me some boneless breasts but so far they havent come through.

Frank from Houma

Put a piece of pineapple on the duck breast, wrap with bacon, and add rub. I par cooked the bacon so I wouldn't overcook the duck.






Just some rub and grill


I like it with some plum sauce - started with plum jelly and thinned it with some worster sauce.

hizzoner

Frank,

I know how you boys from Houma are..........dem's probably poule d'eau

Little Chef

Hiz....
This was cured for 5 days, and smoked with apple wood. Awesome sliced thin...serve cold...can be served as a decadent appetizer....



Cure:
8 oz kosher salt
2 oz honey
1 oz TCM, Pink Salt
1 T garlic powder
4 bay leaves
Fresh thyme, 2-3 sprigs
garlic cloves, 4, smashed
1 gal warm water

Also, render all the fat from the skin on stove top over very low heat. Cook the legs submerged in the fat....Duck Confit. An absolutely amazing addition to casseroles, etc.

hizzoner

I've never seen that much fat on a duck......but all I have eaten is wild.

Frank from Houma

:laugh: :laugh: :laugh:

They were ducks - petite ducks from Eagle Lake area in Texas. Poule d'eau gumbo is mightyfine though. :woohoo:

Richard Fl

I had some at the Florida Mini and it was AFLAC Great, but forgot how long you cooked it.

Little Chef

Richard....I did it at about 300* with apple wood to an internal of 150*. I think it took about an hour???

Richard Fl

Thank you!

Little Steven

[Also, render all the fat from the skin on stove top over very low heat. Cook the legs submerged in the fat....Duck Confit. An absolutely amazing addition to casseroles, etc.]

Michelle, let me know when you are throwing a cassoulet together

Steve

Little Chef

Richard...Definately better when served well chilled.