Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

I need Ideas

rsmdalersmdale Posts: 2,472
edited 10:41PM in EggHead Forum
It was a great duck opener at our place and I need some recipes for wild duck.We shot mainly Teal and Redheads and it was fast and furious.
015-18.jpg
My son James was glad he didn't hang with his buddies this weekend
020-11.jpg
My brother and I had fun and broke in his new small egg to boot.

GOOD EATS AND GOOD FRIENDS

DALE

Comments

  • HossHoss Posts: 14,600
    Duck Sausage
    Duck jerky
    Bacon wrapped grilled duck breast(my fave)
  • RipnemRipnem Posts: 5,511
    Dale,

    my 2 go to super easy recipes are:

    pound out the boneless breasts a bit and put a dallop of (diced Jalapenos mixed with cream cheese) inside and fold over and then wrap in bacon. toothpicked to hold it together. when the bacon is done the duck is med-rare perfect.

    Or

    slice the boneless breast meat into strips and marinate them in teryaki for a couple hours and then burn'em fast over high heat for just a spell. super taste treats.

    Looks like a great shoot, man. I leave on Wed for the first big duck hunt. Need some weather though, it's been WAY too warm for anything to be thinking south yet. Walleyes are biting and the corns out so the Pheasants should be reachable too.
  • RipnemRipnem Posts: 5,511
    I'll be hunting with the guys I was telling you about this weekend. ;)
  • BeliBeli Posts: 10,751
    Dale that sure looks like a good hunt, Felicidades!! Love duck
    but I'm afraid have never cooked it...probably Steve will jump here.......this is one of the best I've ever had with Chef Thierry Blouet at "The Café des Artistes" in Puerto Vallarta

    PVallartaJul08330.jpg
  • RipnemRipnem Posts: 5,511
    Beli,

    As splendid as that looks, you just don't get the same kinda meat/fat from wild ducks. They eat like horses during the migration, but burn most of it off in their travels. Those domestic ones get fat as pumpkins and probably taste divine.

    Damn those look great!
  • BeliBeli Posts: 10,751
    Got ya!!
  • Little StevenLittle Steven Posts: 28,817
    Beli,

    Wild duck needs brining. Not nearly the same as domestic. Soup, stew and confit are best.

    Steve

    Steve 

    Caledon, ON

     

  • rsmdalersmdale Posts: 2,472
    Thanks Hoss I will give the susage a try as I have recently purchased a meat grinder.

    GOOD EATS AND GOOD FRIENDS

    DALE
  • rsmdalersmdale Posts: 2,472
    Adam it was a great shoot and we had easy limits by 10.00.It was warm and it was a nice way to start outthe season.We will be hunting this weekend for duck and then next weekend we take my brothers 10 month old german shorthair for a chucker lesson.



    GOOD EATS AND GOOD FRIENDS

    DALE
  • BeliBeli Posts: 10,751
    This should point Dale in the right direction. TKS buddy!!
  • rsmdalersmdale Posts: 2,472
    Beli if I could wound one and then feed him corn for a month I could get that great fat layer,these are lean from flying hard.That duck does look great!!


    GOOD EATS AND GOOD FRIENDS

    DALE
  • rsmdalersmdale Posts: 2,472
    Thanks Steve will try and let you know how it turns out.



    GOOD EATS AND GOOD FRIENDS

    DALE
  • RipnemRipnem Posts: 5,511
    Hunting behind pointers is like cooking on an Egg. B) My 2 are a Lab/Pointer mix and my good buddy has 2 GSPs. When we get together, it's just not fare for those birds. :laugh:

    Enjoy the rest of the season. I feel like a little kid this time of year. :woohoo:
  • BeliBeli Posts: 10,751
    Yeap, I suppose nothing beats the excitement of the hunt Dale
  • Grandma Veignes would probly do somthing similiar to this.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=927369&catid=1
  • DeggmanDeggman Posts: 56
    Looks like you guys had a great hunt! Unfortunately I don't have any suggestions for you!!
  • HossHoss Posts: 14,600
    Sorry Dale,forgot the BEST Duck Gumbo!!! :woohoo:
  • HossHoss Posts: 14,600
    Duck Rollups!!! Another good one! ;)
  • Looks like you guys had a great time, I'm sorry I have no Duck Recipes but I well soon!

    Ross
  • I just did the same as Adam with duck breats....
    Peppers (garden salsa, jalapeño and banana) and cheese, wrapped in Canadian bacon! Yummmm!
    We haven't had the best hunting at Whispering Wings this go-round, but still better than last year....
    Hey, We have rice on the lake this time around!!! And this is GOOD!
    On the opening weekend we had enough duck, grouse, and northern for a great feast on Sunday before breaking camp.
    This past weekend we did the "roll-ups" with a wild rice and tomato soup.
    All of that with a kiss of whiskey...Life is good!!
  • Little ChefLittle Chef Posts: 4,725
    Dale: Nice Day!! Wish I lived closer!! :laugh: Have you had cured and smoked duck yet?? Great time to experiment if you haven't. I would fully bone a couple, cure them, then low smoke. On a couple others, cure the breasts, smoke 'em low, and confit the legs. Here is a recipe I posted in the recipe section of this forum:

    http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1122

    I will add a pic of cured smoked breasts, though I am well aware yours will be much leaner. After smoking, slice super thin on the bias, and serve on some crusty bread or crostini with a sauce an orange segment, or whatever floats your boat...it will blow your mind! (That is IF they make it past the cutting board!!! :( ) I prefer mine chilled, but you can decide!

    DSC01534.jpg

    DSC01535.jpg
    Believe it or not, this was smoked to 160 internal. The major pink appearance is due to the cure.

    If you choose to try this, and have any questions, please feel free to email me. [email protected]
  • Did this a year or so ago

    Wrap around pineapple then wrap with bacon - the bacon was partially cooked to avoid overcooking the duck
    IMG_0476800x600.jpg

    IMG_0480800x600.jpg

    Some without bacon
    IMG_0483800x600.jpg

    I made a plum sauce to go with the duck
    IMG_0484800x600.jpg
  • I was surfing looking for some ideas. :)

    I learned it from my MIL - Mawmaw Stella B)
  • RipnemRipnem Posts: 5,511
    That's great Jerry. I'm not sure I knew you hunted. Great year for Grouse too, man.
Sign In or Register to comment.
Click here for Forum Use Guidelines.