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cooking Duck

8K views 22 replies 19 participants last post by  Duff_McGruff 
#1 ·
So I am just wondering. With all these hundreds of ducks being shot b y guys and gals . lets post up some little secrets on how you cook them all cause you gotta be doing something different all the time with that many ducks in the bag with the small limits we have.
Post up some goods secrets to share.
 
G
#2 ·
At the dorms we are limited on how much cooking we can do, with no access to a grill. One of our favorites this season was brining duck, then putting it in the crock pot with baby rays and slices of lemon. it was pretty much pot roast and was great on sandwiches and we could eat good for a couple days.
We also did a duck alfredo that was actually DELICIOUS, but i don't have the exact recipe. It was pretty much how you would make any chicken alfredo but with duck, and some tastefully simple seasonings that helped hide the game flavor.

and of course, you can use up a whole load of early season teal by making some teal poppers with cream cheese, jalapeños, bacon and some munster cheese melted on top.
 
#4 ·
I grill a bunch early, then roast em whole... stir fries... quesadillas... my office loves poppers but I think they get old fast. Pretty much anything if you treat it right and cook to medium rare.
 
#7 ·
The pulled pork style are very good. I do like the Philly too. Tough to beat the teal wraps with bacon n Italian dressing though. Great hors devoirs! I've made kabobs with veggies, stir fry, fajitas, quesadillas, you name it. Smoked whole birds are pretty damn good too. If I can get enough in a short time, it goes to the locker for sticks n sausage with pepper jack cheese!

My wife's favorite is to cut in strips, marinate in ranch dressing and horseradish and cook in a skillet or the grill on aluminum foil, but that is her favorite with spring snows.

Another good one in a crock pot is goose and noodles. Damn, I'm hungry again !
 
#8 ·
Gumbo, takes a lot of ducks, tastes great and freezes well. Duck and Goose summer sausage and brats. I also grind fowl with some good suet for burgers. I have some other recipes as well. Sweet duck or goose is a family favorite. I only roast woodies and fat teal.
 
#20 ·
x2 on the gumbo. Recently had swan gumbo (shot in ND) and it was delicious. New favorite I learned from my brother this year is put a bunch of duck/goose in the crock pot with some cream of celery and bbq sauce. then shred with a fork after cooking all day. It makes great bbq sandwiches!
 
#10 ·
I've always had it like this.

Fillet off duck breasts.
Dash of oil, one onion.
Flour the duck breasts, line pan with oil. Brown the duck up a bit.
Reduce to simmer throw onions on the top and put of low until the onions have lost their form and are limp.
While that's going on cook some wild rice.
Eat them together and enjoy. If done right it tastes awesome.
 
#11 ·
I take a picture with the ducks, then throw them in the ditch..
No really, anyone who does not enjoy eating duck needs to learn how to cook. Its like any whole meat, you wouldn't just chuck a steak in a frying pan and expect it to be great. I smoked around 50 duck breasts last week for 2 hours, then sliced it thin and put it in the crock pot with BBQ sauce for another 5 hours on low heat. I brought it to our work x mas party, and people who have not eaten duck really enjoyed. I didn't come home with leftovers.
 
#14 ·
That sounds good. It sounds like a lot of work too.
 
#12 ·
My all time favorite. For 2-3 days soak in gallon of apple juice or cider, 3-4 cups of brown sugar (you want a lot), salt, and what ever else you want. When your ready to grill butterfly them and put pepperjack cheese in it and fold it back over. Rub it in brown sugar, wrap in bacon, rub it again in brown sugar and then grill to medium rare to were its still a little red and juicy.. Best damn duck and goose I've ever eaten!
 
#18 ·
You suppose he will get that just some days no matter what he has for bait, the fish just won't bite?:cheers:
 
#17 ·
I like to grill smoke fry crock pot how ever it is I enjoy.. My wife's crock pot recipe with it slow cooked for 6-8 hr then put it on top of rice or mash potatoes is amazing. We will grind it to burger for tacos to . Cracked black peppered goose legs and thighs on grill are amazing to cook them on low so their tender is awesome as well.
 
#22 ·
One way we like duck is to take the breast meat and pound them out flat. Season well, I use garlic powder, seasoning salt, and black pepper. Dip in fine cracker crumbs, then dip in an egg and milk mixed thin. And then back in the cracker meal. fry in about 1/2" of oil. makes the best tenderloins.
 
#23 ·
#1 rule for cooking good fowl is you GOTTA leave the skin on. Even if you're just breasting them out, pluck the breast quick before you filet them out.

We've had really good luck with smoking whole ducks. Brine them overnight with whatever seasoning or just salt and brown sugar water. Takes about 4 hours at about 225 -250 for a mallard.

I like to just pan sear the breasts too. Rub down with a little cajun seasoning, get the cast iron good and hot and throw them skin side down first. Once the skin crisps up (usually about four minutes), flip them over and finish them off to medium or medium rare - you want duck still pink in the middle. If you have trouble with the skin not crisping up, take a sharp knife and slice a cross hatch pattern into the skin (not the meat). It helps the fat render out and fry the skin up.
 
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