11-27-2012, 04:05 PM
Domestic duck has a greater chance for success because they were probably fed exclusively on wheat or corn, but I have seen wild ducks that looked like they were raised on a farm too. But they do vary a lot because some birds have access to good food and some don't.
Years ago, I used to really struggle with duck. Fish or Die's recipe is pretty much a can't miss, but if you have a good duck season, it gets tiresome eating the same old thing every time.
I came across a post of fishjon's (I think that's who it was) a while back where he was marinating duck breasts in a 50/50 of worcestershire and Italian dressing, then wrapping them in bacon with cream cheese and jalapeno. Then you grill them (charcoal preferably) to medium rare. Let me tell ya, that is heavenly and I don't know if I could ever get sick of eating it that way.
The trick though, just like any wild game, is to cook it medium rare. I don't think any wild game tastes any too wild, gamey etc. until you start cooking it to medium-well or well-done. You can do pretty much anything with duck meat, and if you cook it to medium rare (especially over a charcoal fire), it almost never disapoints.
Another winner, as I mentioned in the previous post is to pluck, stuff and oven-roast a duck (I am going to try smoking one). When done right, it's better than your mamma's best Sundy dinner roast beef. And it will make you cry at all the killer meat you throw away when you just breast them out - the breast is the worst part on a duck! Make sure you get a big healthy well fed duck that isn't shot up too bad though. And try to pluck it in the field while its still warm. 10X easier.
Another final tip for waterfowl table success is to trim out all that bloodshot meat. That super fast steel that everybody is shooting these days is sure nice for reducing your required lead, but the downside is usually a lot of bloodshot meat. Trim that out at all costs. It tastes like crap.
My brother just told me this month's Field and Stream has like 8-10 dynamite recipes for duck. You can bet your waders that I am going to be checkin that out!!
[signature]
Years ago, I used to really struggle with duck. Fish or Die's recipe is pretty much a can't miss, but if you have a good duck season, it gets tiresome eating the same old thing every time.
I came across a post of fishjon's (I think that's who it was) a while back where he was marinating duck breasts in a 50/50 of worcestershire and Italian dressing, then wrapping them in bacon with cream cheese and jalapeno. Then you grill them (charcoal preferably) to medium rare. Let me tell ya, that is heavenly and I don't know if I could ever get sick of eating it that way.
The trick though, just like any wild game, is to cook it medium rare. I don't think any wild game tastes any too wild, gamey etc. until you start cooking it to medium-well or well-done. You can do pretty much anything with duck meat, and if you cook it to medium rare (especially over a charcoal fire), it almost never disapoints.
Another winner, as I mentioned in the previous post is to pluck, stuff and oven-roast a duck (I am going to try smoking one). When done right, it's better than your mamma's best Sundy dinner roast beef. And it will make you cry at all the killer meat you throw away when you just breast them out - the breast is the worst part on a duck! Make sure you get a big healthy well fed duck that isn't shot up too bad though. And try to pluck it in the field while its still warm. 10X easier.
Another final tip for waterfowl table success is to trim out all that bloodshot meat. That super fast steel that everybody is shooting these days is sure nice for reducing your required lead, but the downside is usually a lot of bloodshot meat. Trim that out at all costs. It tastes like crap.
My brother just told me this month's Field and Stream has like 8-10 dynamite recipes for duck. You can bet your waders that I am going to be checkin that out!!
[signature]