any duck recipes that would work for watching a football game with friends?

drgiggles

otherwise, thinking of doing some chx wings and bbq chicken and just calling it a duck.

go buckeyes!

allsid

Duck Confit Egg Rolls-  +1 if you do them in Duck fat on the Egg-  

Full credit if you do any kind of egg roll in Duck fat-

Red Cabbage, Duck Confit, and Cream Cheese done here-

Brddog

Filet the breast off and cut into one inch cubes. Dip in milk, lightly coat in cornmeal and deep fry. Serve right out of the oil or serve cold with cocktail sauce. People will eat them like popcorn.

EggObsessed

We like to smoke duck breasts with pecan wood, then, when almost to temp, put in a COLD cast iron skillet to gradually crisp up the skin and render out the fat.  We usually slice and serve on an arugula salad with gorgonzola cheese and toasted pecans, with a champagne vinaigrette.  You could also serve on nachos, or in tortilla wraps to make it more casual.  The duck cooked this way is delicious, IMHO.

Chubbs

The above sounds delicious. A few weeks back, I cubed up some duck breast, marinated them, put peppers on top, then wrapped in bacon and threw on the egg. These were a quick app for football game. People loved them, then again is was mainly guys.

theyolksonyou

@EggObsessed‌ my mouths watering just reading that!

EggObsessed

@theyolksonyou:  LOL....thanks!  We actually served little cups of that salad at the Texas Eggfest, here in Austin, last year.  It's one of the few Eggfests that is a contest.  We came in second place (missed first place by 3 votes) and won a Medium BGE!!  We were so thrilled! (I forgot to mention that we also had a drizzle of Raspberry Chipotle Sauce on top of the salad)

NDG

Ha awesome - GO BUCKEYES - BRING IT HOME!

tkleager

WildFowl Kabobs

2-3 Tbls - Montreal Steak Seasoning (McCormick GrillMates or other brand will work)

2-3 Tbls - Garlic Powder (DO NOT use garlic salt. See reason below.)

2-3 Tbls - Greek Seasoning (I find it in a Yellow can @ Wal-Mart)

1/4 Cup - Olive Oil or Veggie Oil

1 Bottle - Steak Sauce (A1 or other brand. I use the Wal-Mart brand with a blue label.)

1-3 LB - Duck or Goose breast (For kabobs, cut into 1" chunks)

1 - Large Onion cut in to chunks

1 LB - Thick cut bacon

1 LB - Whole Button Mushrooms, cut in half

10-15 - Bamboo Skewers, soaked in water for 10-20 min

***Warning*** DO NOT soak your duck or goose in salt water for this recipe. The Greek Seasoning and Montreal Steak Seasoning contain plenty of salt. The end result can be too salty.

Mix dry ingredients, oil and steak sauce in a large bowl. Add meat to bowl and coat with marinade. Cover and refrigerate for at least 6 hours, turning at least twice during this time. 

Load skewers with meat, onion, bacon, and mushrooms so that the skewers are 1/2 full. Save remaining marinade to baste kabobs.

Heat grill to medium or medium-high heat. Grill 15-20 min, turning every 5 mins to prevent burning.  Internal temp on the meat should be at 155-160.

An alternative is to use apple chunks for the mushrooms.

I have not done these on the egg yet, but were killer off my gasser.

nolaegghead

From the Victory Garden:  http://www.pbs.org/wgbh/victorygarden/eat/recipes/duck_bbq.html

Barbeque Victory Duck with Greenhouse Herbs in Lettuce Cups

by Mark Gaier and Clark Frasier

Asian-inspired grilled duck served with a spicy dipping sauce.

Makes 6 servings

Marinade

Ingredients

• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1 tablespoon chopped fresh ginger

Directions

1. Mix together

Numb and Hot Dipping Sauce

Ingredients

• 1 tablespoon chopped fresh ginger
• 1 tablespoon chile sauce (Sambal Rooster brand)
• 1/4 cup soy sauce
• 1/2 cup sugar
• 1/4 cup cider vinegar

Directions

1. Mix all ingredients together

Duck

Ingredients

• 2 large duck breasts
• 1 cup corn oil
• 16 large shitake tops finely chopped
• 6 shallots finely sliced
• 6 Kaffir lime leaves
• 1 teaspoon kosher salt
• 36 lettuce leaves
• 1/2 bunch cilantro
• 1/2 bunch mint
• 1/2 bunch basil leaves

Directions

1. Place the duck breasts in the marinade.
2. Start the barbeque.
3. Heat the oil in a heavy-bottom sauce pan and gently fry the shallots and shitakes until golden brown. Remove with a slotted spoon or mesh basket and place in a bowl with the lime leaves. Sprinkle with salt, toss with a spoon, and set aside
4. Grill the duck breasts on the barbeque.
5. Arrange the 6 lettuce cups on 6 plates. Divide the herbs and shallot mixture onto each lettuce cup. Divide the dipping sauce into a bowl on each plate.
6. Thinly slice the duck breast and divide slices into each cup and serve immediately.

This segment appears in show #3301.

Recipe courtesy of Mark Gaier and Clark Frasier
© 2008 Mark Gaier and Clark Frasier

Little Steven

Pizza

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johnkitchens

I would serve this for dessert.