Duck!!

[WhereTheHellIsJames?]

I make a mean funky Moo Shu Duck with a Tamarind Glaze, but I'm feeling the need to branch out a bit... tell me ExPo cooks- what's your best duck recipe?

Camp syle or kitchen style... what-chu-got?

 

[robertdarin]

just an idea

duck breast: fat side scored heavily. heat over low heat slowly with the fat side down untill all (or most) fat is rendered out. deglaze pan with apple jack or burbon (be aware of possability of flames). Cook in dutch oven untill med. slice and serve over sauteed spinach and roasted carrots.

 

[mountainpete]

Ashamed to say this but my best duck recipe is a Visa card at a certain Asian market. Nothing like fresh BBQ duck breast!

:shakin:

 

[Hilldweller]

Hickory smoked and an apricot-habenero glaze. I like it with a Bordeaux....

 

[spressomon]

I make a mean funky Moo Shu Duck with a Tamarind Glaze, but I'm feeling the need to branch out a bit... tell me ExPo cooks- what's your best duck recipe?

Camp syle or kitchen style... what-chu-got?

Wild duck? For 4-5 sprig/greenheads/cbacks/etc (if you are lucky enough to get them out of the CA's Central Valley rice fields...all the better) I take a 1/2C EVO, 1/2-3/4C teriyaki sauce (Trader Joes has a good one with pineapple juice), 1/2C Oyster Sauce (I find Dynasty brand down here), 2 minced garlic cloves, crushed red pepper to taste. Marinate in ziploc for 2-3 days. Grill on the BBQ until medium rare. I also, depending on time and the party filet all the meat and kabob them. Pretty damn good either way.

I also use this recipe on Antelope, venision and elk. You need to be careful not to have too much marinade to meat as it can overpower the meat otherwise.

 

[spressomon]

Hickory smoked and an apricot-habenero glaze. I like it with a Bordeaux....

Mmmm that glaze sounds like a winner!

 

[Cackalak Han]

Wild duck? For 4-5 sprig/greenheads/cbacks/etc (if you are lucky enough to get them out of the CA's Central Valley rice fields...all the better) I take a 1/2C EVO, 1/2-3/4C teriyaki sauce (Trader Joes has a good one with pineapple juice), 1/2C Oyster Sauce (I find Dynasty brand down here), 2 minced garlic cloves, crushed red pepper to taste. Marinate in ziploc for 2-3 days. Grill on the BBQ until medium rare. I also, depending on time and the party filet all the meat and kabob them. Pretty damn good either way.

I also use this recipe on Antelope, venision and elk. You need to be careful not to have too much marinade to meat as it can overpower the meat otherwise.

Cooking noob here. What is EVO? Also, why medium rare? I thought anything other than red meat was supposed to be well-done? Also, by medium rare, does that mean it's pink/almost bloody in the middle?

I enjoy duck hunting, but end up giving them all away. Maybe some of these recepies will change my mind.

Thanks.

 

[spressomon]

Cooking noob here. What is EVO? Also, why medium rare? I thought anything other than red meat was supposed to be well-done? Also, by medium rare, does that mean it's pink/almost bloody in the middle?

I enjoy duck hunting, but end up giving them all away. Maybe some of these recepies will change my mind.

Thanks.

EVO = Extra Virgin Oliveoil...sorry about that I sometimes get lost in acronymville .

Duck is red meat. So is Squab (pigeon), Grouse (well most grouse except Blue Grouse), Goose, Prairie Chickens, Hungarian Partridge ("Huns"), etc. To each their own but I like my red meat medium to medium rare.

Its all about whatever you eat has eaten. The ducks that come out of the California's Central Valley rice fields are among the best I've ever eaten. Northern Greenheads with the big bright orange bill and feet from Canada/Northern US are right in there too. I've cooked these ducks and had friends that "don't like duck" lap the pieces right up and can't believe its wild duck. Having said that it, thankfully, doesn't taste like beef...or chicken for that matter .

 

[Cackalak Han]

EVO = Extra Virgin Oliveoil...sorry about that I sometimes get lost in acronymville .

Duck is red meat. So is Squab (pigeon), Grouse (well most grouse except Blue Grouse), Goose, Prairie Chickens, Hungarian Partridge ("Huns"), etc. To each their own but I like my red meat medium to medium rare.

Its all about whatever you eat has eaten. The ducks that come out of the California's Central Valley rice fields are among the best I've ever eaten. Northern Greenheads with the big bright orange bill and feet from Canada/Northern US are right in there too. I've cooked these ducks and had friends that "don't like duck" lap the pieces right up and can't believe its wild duck. Having said that it, thankfully, doesn't taste like beef...or chicken for that matter .

Thanks for the clarification. I didn't know duck was classified under red meat. So it is okay to eat it a little rare, eh? I've only cooked chicken, so I was always told to cook it and cook it well. But I also like my steaks medium rare, too. I'd really like to try this recipe. Thanks for the info.

 

[lowenbrau]

3 wild ducks, water, salt n pepper, in a cast iron roaster in 100 year old wood fired oven. Alexander Kieth's IPA helps with the wait while the cabin fills with yummy roast duck smell.

Yawn, pretty boring eh?

 

[jkam]

I have a buddy down in Mississippi that has a killer recipe.

He takes a duck breast, stuffs it with cream cheese and jalapeno peppers, wraps it in bacon and grills until done.

 

[Hilldweller]

I have a buddy down in Mississippi that has a killer recipe.

He takes a duck breast, stuffs it with cream cheese and jalapeno peppers, wraps it in bacon and grills until done.

Dude, in the south we do that with everything.... :eatchicke

 

[WhereTheHellIsJames?]

3 wild ducks, water, salt n pepper, in a cast iron roaster in 100 year old wood fired oven. Alexander Kieth's IPA helps with the wait while the cabin fills with yummy roast duck smell.

Yawn, pretty boring eh?

Boring!? No way! So far that's the best sounding recipe- low maintenance, vintage style, rustic cooking appliance, and all of that with a liquid appetizer in hand? ...you win!

:chowtime:



Seriously folks- thanks for all of the ideas- I'll try them all out over time.

-J

 

[cajun65]

We hunt ducks pretty hard down here and usually have a lot to cook.

I like the bacon wrapped duck breast as noted above. You can substitute cream cheese with cheddar or jack. I like mine medium to keep them moist and juicy.

I also pot roast mine. Found that wood ducks were the best. I'll season well, brown them in a cast iron pot and remove. Stuff the cavities with fresh pork sausage, apple and onion wedges. Saute onions, bell pepper and garlic (Cajun trinity) in the pot, add the ducks when all of that is soft, drop in mushrooms, carrots and potatoes, a bag of dry onion soup mix, top with water and cook covered in the oven on about 300 for a couple hours.

Finally, they go great in a gumbo. I usually boil the ducks in salted/seasoned water until the meat starts to fall off the bone. I add Savoy's roux (a browned flour and oil mix - you can make your own but this is the shortcut way) until it gets to a thickness I like, add in smoked and fresh sausage, onions, bell peppers and garlic and simmer for a few hours.

 

[KG6BWS]

my dad makes a pretty good one thats real simple to do. he just takes the breast, p/g to taste, wraps with bacon and bbq's. we do the same thing with chukar, quail, and dove. tastes great!! the bacon fat really helps to keep it moist too. duck is easy to dry out. on bigger birds, like greenheads and spoonies, hell put 3 strips of bacon on. teal and chukar sized birds get 2, and quail and dove get 1. its usually just enough to keep the meat moist without overpowering the flavor with the bacon.

only thing is, stay light on the salt, or dont put any, because the bacon fat will give it plenty of salt. i made that mistake the first time i tried it myself. didnt think about all the salt in the bacon until i tried one of the quail and almost couldnt eat it.