10-18-2006, 10:56 PM
I jerky 90% of mine. They are really not bad that way, heck my kids gobble it up like it is going out of style. One thing to keep in mind is the type of duck you harvest. If you are taking divers and trying to eat them then you are not going to like it much.
No matter what I do I alway let the breast or chunks sit in condensed milk for at least overnight 24 hours is better, this is even before putting them in a marinade. The milk will be pinkish red after 12 hours. Drain it and rinse the meat then pat dry.
Two recipies I have found that work well after soaking in condensed milk are:
Make a zesty Italian dressing, make it a little more condensed than directed. Put duck breast in that and let marinade 24-48 hours. pull breast from container and wrap with 2-3 pieces thick bacon and secur with a couple toothpicks. Cook on grill or oven until the bacon is done. The duck will be medium to medium rare. Do not overcook.
Another one:
Cream Cheese
Garlic Powder
Canned whole halapeneos or peppercinis, split and seeded.
Bacon
Cut duck brest into 1 inch squares, pound flat. Take cream cheese, the fattening kind, and garlic powder and mix together to form a paste. Put a dollop on center of duck, roll and the roll into split seeded pepper. Wrap in bacon, securing with toothpick or kebob. Grill until bacon is well done.
Try cutting the breast meat into large cubes and use it jambalaya in substitution for the other meats used. Also ground and used in chili is not bad when mixed with the burger.
There are others but the real key to turning duck palatable is to soak in a mixture to draw out the blood. I have found that condensed milk does a great job. A cure of table salt, brown sugar, soy sauge and a fresh squeezed orange for 24 hours will help as well.
Stay away from divers. Shoot Malards, Teal and Widgeon. The only divers I would think of eating are Ringnecks and Canvasbacks and those are pretty rare up here.
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No matter what I do I alway let the breast or chunks sit in condensed milk for at least overnight 24 hours is better, this is even before putting them in a marinade. The milk will be pinkish red after 12 hours. Drain it and rinse the meat then pat dry.
Two recipies I have found that work well after soaking in condensed milk are:
Make a zesty Italian dressing, make it a little more condensed than directed. Put duck breast in that and let marinade 24-48 hours. pull breast from container and wrap with 2-3 pieces thick bacon and secur with a couple toothpicks. Cook on grill or oven until the bacon is done. The duck will be medium to medium rare. Do not overcook.
Another one:
Cream Cheese
Garlic Powder
Canned whole halapeneos or peppercinis, split and seeded.
Bacon
Cut duck brest into 1 inch squares, pound flat. Take cream cheese, the fattening kind, and garlic powder and mix together to form a paste. Put a dollop on center of duck, roll and the roll into split seeded pepper. Wrap in bacon, securing with toothpick or kebob. Grill until bacon is well done.
Try cutting the breast meat into large cubes and use it jambalaya in substitution for the other meats used. Also ground and used in chili is not bad when mixed with the burger.
There are others but the real key to turning duck palatable is to soak in a mixture to draw out the blood. I have found that condensed milk does a great job. A cure of table salt, brown sugar, soy sauge and a fresh squeezed orange for 24 hours will help as well.
Stay away from divers. Shoot Malards, Teal and Widgeon. The only divers I would think of eating are Ringnecks and Canvasbacks and those are pretty rare up here.
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