- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
wild duck recipes
Posted on 12/24/10 at 11:50 am
Posted on 12/24/10 at 11:50 am
boss just gave me two freshly shot birds. i've never cooked duck before, any one have any favorite ways of cooking them?
6
Posted on 12/24/10 at 11:53 am to lusions
Any way you do any other bird will prolly come out great. Just make sure to soak em in buttermilk for at least a day to suck out some of that gamey taste! 
Posted on 12/24/10 at 12:21 pm to lusions
I like this one....
Title: Wild Duck and Andouille Sauce Piquant
Categories: Cajun Main dish Poultry
Servings: 12
1 c Olive oil (for roux)
3 c Plain flour (for roux)
3 c Onions, chopped
1 c Bell pepper, chopped
3 c Geen onions, chopped
2 c Parsley, chopped
1 x Water
2 T Garlic, finely chopped
3 c Chablis wine
1/2 t Dried mint, crushed
11 c Tomato sauce
3 T Lea & Perrins
6 t Louisiana hot sauce
5 t Salt
1 lb Andouille, sliced 1/4 thick
2 1/2 lb Wild duck breasts
Brown off duck breasts in some olive oil.
Make a roux with oil and flour (see Justinfs recipe posted earlier).
Add onions, bell pepper, green onions, and parsley to roux. Stir
and cook. Add one cup water and garlic. Cook. Add wine and some
more water. Add other seasonings and tomato sauce. Mix well.
Add andouille (or smoked sausage) and duck breasts. Stir.
Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more
salt and cayenne to your taste.
Makes about 3 gallons, so this is for alot of people. Serve over
spaghetti or rice.
From Justin Wilsons Outdoor Cooking With Inside Help
Title: Wild Duck and Andouille Sauce Piquant
Categories: Cajun Main dish Poultry
Servings: 12
1 c Olive oil (for roux)
3 c Plain flour (for roux)
3 c Onions, chopped
1 c Bell pepper, chopped
3 c Geen onions, chopped
2 c Parsley, chopped
1 x Water
2 T Garlic, finely chopped
3 c Chablis wine
1/2 t Dried mint, crushed
11 c Tomato sauce
3 T Lea & Perrins
6 t Louisiana hot sauce
5 t Salt
1 lb Andouille, sliced 1/4 thick
2 1/2 lb Wild duck breasts
Brown off duck breasts in some olive oil.
Make a roux with oil and flour (see Justinfs recipe posted earlier).
Add onions, bell pepper, green onions, and parsley to roux. Stir
and cook. Add one cup water and garlic. Cook. Add wine and some
more water. Add other seasonings and tomato sauce. Mix well.
Add andouille (or smoked sausage) and duck breasts. Stir.
Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more
salt and cayenne to your taste.
Makes about 3 gallons, so this is for alot of people. Serve over
spaghetti or rice.
From Justin Wilsons Outdoor Cooking With Inside Help
Posted on 12/24/10 at 12:23 pm to lusions
I like to keep this easy:
Salt and pepper birds
Worcester inside cavity liberally
3 onions: Cut 1 in half, place the half in each bird. Chop remaining 2 onions and cover bottom of Magnelite. Add 1/2 stick of real butter.
1 bellpepper: Cut in half, place the half in each bird.
Place birds breast up on top of onion bed in Magnelite. Add 1/2 can chicken broth. Put top on Magnelite and stick in oven for about 2.5 hours @ 350. Remove top and let cook another 30 minutes (browns and thickens onion gravy)
If gravy is too thin, add flour. Serve over Short Grain Rice. Also thick black eyed peas cooked in bacon. I like to serve a crunchless potato salad with it as well.
Nothing fancy, just real simple and damn good.
Salt and pepper birds
Worcester inside cavity liberally
3 onions: Cut 1 in half, place the half in each bird. Chop remaining 2 onions and cover bottom of Magnelite. Add 1/2 stick of real butter.
1 bellpepper: Cut in half, place the half in each bird.
Place birds breast up on top of onion bed in Magnelite. Add 1/2 can chicken broth. Put top on Magnelite and stick in oven for about 2.5 hours @ 350. Remove top and let cook another 30 minutes (browns and thickens onion gravy)
If gravy is too thin, add flour. Serve over Short Grain Rice. Also thick black eyed peas cooked in bacon. I like to serve a crunchless potato salad with it as well.
Nothing fancy, just real simple and damn good.
Posted on 12/24/10 at 12:34 pm to Count Chocula
That does sound good. Little rice and gravy w duck. Yummm!
Posted on 12/24/10 at 12:41 pm to Count Chocula
Cut out the breast and divide onto bite size or smaller. Sprinkle Tony's all over and put them in the frige for 3 or 4 hours. Get some fresh jalapenos take out the seeds and cut them into thirds. Cut a white or yellow onion in to qtrs.
Now put the duck piece in the jalapeno, then cover the duck with the qtr. of onion, wrap the whole thing with a half a strip of center cut bacon and hold in place with a tooth pick. put all the wrapped goodness on a cookie pan and place in the oven on 350 until the bacon is done.
Hold toothpick and place the duck in your mouth.
Now put the duck piece in the jalapeno, then cover the duck with the qtr. of onion, wrap the whole thing with a half a strip of center cut bacon and hold in place with a tooth pick. put all the wrapped goodness on a cookie pan and place in the oven on 350 until the bacon is done.
Hold toothpick and place the duck in your mouth.
Posted on 12/24/10 at 12:43 pm to TyOconner
quote:It's also just so damn simple... i know folks who brown the birds first, use wine or sherry, cube this, cut that, dice this etc, etc, etc...
That does sound good. Little rice and gravy w duck. Yummm!
I do this at the duck camp for 6 - After an afternoon of drinking, deer hunting and/or watching football games. When drunk and tired, simple is way more better!
Posted on 12/24/10 at 12:45 pm to sstig
quote:We do that for appetizers on the bbq pit, but we've never used onions, only the jalapeno.
sstig
Gonna give adding the onion a try this Sunday at the camp! Thanks ss
Posted on 12/24/10 at 12:54 pm to TyOconner
quote:
That does sound good. Little rice and gravy w duck. Yummm
It does
the only thing I would do different is use long grain rice
Posted on 12/24/10 at 12:58 pm to Walt OReilly
Yeah I would prolly go long grain too. I have been on a brown rice kick tho and I must say it really grows on ya.
Posted on 12/24/10 at 1:00 pm to Walt OReilly
quote:I see what you did there. Since Gris Gris aint around, here's a little OT humor for ya Bill... Go frick Yourself
the only thing I would do different is use long grain rice
Posted on 12/24/10 at 1:03 pm to Count Chocula
Im just glad there are still some people who can take a joke
Posted on 12/24/10 at 1:04 pm to Walt OReilly
quote:Not too many over here. Gris and Grits (or the church elders as I call em) take this shite way to serious!
Im just glad there are still some people who can take a joke
This post was edited on 12/24/10 at 1:05 pm
Posted on 12/24/10 at 1:04 pm to Walt OReilly
Now that was funny. 
Posted on 12/24/10 at 1:09 pm to TyOconner
Heed the count.
Posted on 12/24/10 at 1:12 pm to CITWTT
quote:Damn straight. Bow and curtsy upon my arrival lowly citizens!
Heed the count.
Posted on 12/24/10 at 1:15 pm to Count Chocula
Posted on 12/24/10 at 1:17 pm to Count Chocula
You tell'em Ray.
Posted on 12/24/10 at 8:52 pm to lusions
Duck N Greens (Posted on 1/1/10 at 7:20 a.m.)
--------------------------------------------------------------------------------
Here's a great recipe for ducks that actually produces the best tasting greens I've had. Just about to put a pot together now.Try it when you have a few whole ducks to play with.
Ingredients:
2 or 3 whole ducks,picked not skinned
1 or 2 links of good smoked sausage or andouille
3 to 4 T of oil
3 or 4 whole garlic cloves
3 or 4 bags prewashed greens,turnip,mustard or both
2 or 3 turnips,peeled and quartered
1 cup water or stock
salt,black and red pepper to taste, or your fav seasoning blend
Method:
In a large Dutch Oven on stove top, place ducks, seasoned to your taste with salt, black and red pepper, in a few T of oil and brown well on all sides. Remove ducks. Add greens to pot, water or stock,sausage,garlic, and place the ducks back on top.Re seaon the pot with salt, black and red pepper. Cover with a tight lid and place in a 275 degree oven for 2.5 to 3 hours, until ducks are about to fall apart. The greens are frickin' money!
--------------------------------------------------------------------------------
Here's a great recipe for ducks that actually produces the best tasting greens I've had. Just about to put a pot together now.Try it when you have a few whole ducks to play with.
Ingredients:
2 or 3 whole ducks,picked not skinned
1 or 2 links of good smoked sausage or andouille
3 to 4 T of oil
3 or 4 whole garlic cloves
3 or 4 bags prewashed greens,turnip,mustard or both
2 or 3 turnips,peeled and quartered
1 cup water or stock
salt,black and red pepper to taste, or your fav seasoning blend
Method:
In a large Dutch Oven on stove top, place ducks, seasoned to your taste with salt, black and red pepper, in a few T of oil and brown well on all sides. Remove ducks. Add greens to pot, water or stock,sausage,garlic, and place the ducks back on top.Re seaon the pot with salt, black and red pepper. Cover with a tight lid and place in a 275 degree oven for 2.5 to 3 hours, until ducks are about to fall apart. The greens are frickin' money!
Posted on 12/24/10 at 9:08 pm to OTIS2
Roasted Ducks with Sausage and Apples(I call it Duck Ville Platte)
Ingredients
2 or 3 nice picked,whole ducks
1 lb good smoked sausage
1 large apple,cored and diced fine
1 medium onion,diced fine
3 or 4 cloves of garlic
Canola oil
Creole seasoning or salt,red and black peppers
1 cup water or chicken stock
Method
Rub each duck with oil and season with Creole seasoning or season with salt, red and black pepper.In a Dutch oven, brown the well on all sideson medium heat.Add onion,apple,garlic,sausage, and water or stock. Cover tightly and bake for 2.5 hours at 325 degrees. Serve over LGR.(too good for SGR).
Ingredients
2 or 3 nice picked,whole ducks
1 lb good smoked sausage
1 large apple,cored and diced fine
1 medium onion,diced fine
3 or 4 cloves of garlic
Canola oil
Creole seasoning or salt,red and black peppers
1 cup water or chicken stock
Method
Rub each duck with oil and season with Creole seasoning or season with salt, red and black pepper.In a Dutch oven, brown the well on all sideson medium heat.Add onion,apple,garlic,sausage, and water or stock. Cover tightly and bake for 2.5 hours at 325 degrees. Serve over LGR.(too good for SGR).
This post was edited on 12/24/10 at 9:09 pm
Page 1 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News