Each year I bake a roaster full of stuffed wood ducks and here's two more for the freezer, which makes 4 now. Two more and we'll have the duck eaters covered. Gonna see if I can take care of that in the morning.(https://uploads.tapatalk-cdn.com/20171019/576cba1bdcb0fab3827dd69ba4635764.jpg)
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Nice. One of the most beautiful ducks out there.
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My oh my......very nice Mike!!!! My mouth is watering. Awesome.
One of my faves - wood duck with oyster stuffing.
Do tell how you cook them, never had ducks but anything wild cooked right is awesome!
I bet they will be good Mike.
Quote from: eorlando on October 19, 2017, 08:04:35 PM
Nice. One of the most beautiful ducks out there.
I agree 100%
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Beautiful!! Great meal!
Here's today's addition to Christmas dinner, and on such a beautiful morning. Started out at 38 degrees and warming quickly. So thankful I'm still able to navigate the cold river water full of rocks and logs. I've hunted this same stretch of the river with my father and brothers since I was 12 years old. This year makes 53 years. I'm the last one still hunting, Dad has passed and both older brothers have give up hunting, one recently.(https://uploads.tapatalk-cdn.com/20171020/7e4a551a1f70b17c21652b65dee19bc1.jpg)
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Quote from: 3bailey3 on October 19, 2017, 08:32:42 PM
Do tell how you cook them, never had ducks but anything wild cooked right is awesome!
This is how I cook them, from my grandmother's recipe. Works much better if ducks are picked leaving skin intact. I don't measure anything, just go by the feel!
German Dressing
Bread cubes, appropriate for amount of ducks. One bag will do 4 wood ducks.
Dice up an apple, add to bread cubes.
Add a small diced onion.
Add raisins, I use quite a few.
Add chicken broth until good and moist.
Add cinnamon stirring constantly to distribute evenly. This is a judgement call, I end up with a light to medium brown dressing.
Salt and pepper the breast and lay 2 half pieces of bacon on breast.
Add a piece of apple or orange in the cavity and stuff loosely.
Bake at 225 degrees for approximately two hours. I would not recommend higher cooking temperature or longer time.
Your grandmother generation sure knew how to cook. I had goose gizzard stuffing once that was awesome.My buddies mom who has passed made it wish I knew how she did it.She could make rabbit into anything and it was great.They just knew how to take care of it and prepare it.
Quote from: Chris O on October 20, 2017, 01:26:50 PM
Your grandmother generation sure knew how to cook. I had goose gizzard stuffing once that was awesome.My buddies mom who has passed made it wish I knew how she did it.She could make rabbit into anything and it was great.They just knew how to take care of it and prepare it.
Ain't that the truth! They were proud to stay home and cook for the men and boys who were out working. In my family, that generation were all farmers.
That's the best eatin' duck there is.
Quote from: Spring Creek Calls on October 20, 2017, 02:34:17 PM
Quote from: Chris O on October 20, 2017, 01:26:50 PM
Your grandmother generation sure knew how to cook. I had goose gizzard stuffing once that was awesome.My buddies mom who has passed made it wish I knew how she did it.She could make rabbit into anything and it was great.They just knew how to take care of it and prepare it.
Ain't that the truth! They were proud to stay home and cook for the men and boys who were out working. In my family, that generation were all farmers.
mine also
Congrats on the Ducks Mike. Also your recipe sounds delish. Do you usually pluck the birds so as not to remove the fat or skin? Ive had duck with and without the skin/fat, and I must say its way better with than without. I also agree as you said not to increase cook time or temp, as I feel its better cooked to about a medium rare to medium.
Congrats again
Do you usually pluck the birds so as not to remove the fat or skin?
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We've always plucked unless a young bird is harvested that's full of pin feathers. Wild duck needs all the help it can get to retain moisture. We've completely wrapped any skinned ducks in bacon.
Looks like a lot of fun...Ill stick with turkey or ham for the Holidays though. When my wife has cooked wood ducks they came out tasting like liver if I remember correctly. That was many years ago...
Quote from: 1iagobblergetter on October 22, 2017, 10:26:54 AM
Looks like a lot of fun...Ill stick with turkey or ham for the Holidays though. When my wife has cooked wood ducks they came out tasting like liver if I remember correctly. That was many years ago...
Wild duck is definitely not for everyone. The more well done the more liver taste. Medium rare to medium has very little liver taste in a wood duck. But I love liver!
Also, the ducks are only a portion of the meal, usually along with turkey, either wild or domestic.