Well I cleaned out all my ducks and marinaded them in a mojo marinade , its a locally available citrus/garlic that is very good , I then wrapped them in jalapenos , cheese , bacon, brown sugar and fried them up -Some of the cheese oozes out , but they are good this way
I ate what I wanted , and saved the rest for snacks on the drive to duck hunting the next time - well I awoke yesterday to find my youngest son , the one with autism {who loves bacon} was in the fridge peeling all the bacon off the duck to eat then handing off all the duck breasts to my overweight Chesapeake bay retriever { who ironically loves duck breasts}- It was a funny sight to see - I had to fight both of them off and put the rest in drop freezer in the garage to save the rest for productive eating
(http://i257.photobucket.com/albums/hh220/OldGobbler1/teal002-1.jpg)
anyways this is one of the ways I like to cook them up , you guys have any favorite way to cook ducks ?
Man that makes my mouth water! We do a recipe almost like it called Ramaki using chicken liver instead of the duck breast. We also broil ours.
I do a large pan of baked ducks each Christmas for our extended family. I stuff them with my grandmothers stuffing recipe that uses apple, onion, raisins and lots of cinnamon. Stuff loosely and do not overcook.
:smiley-patriotic-flagwaver-an
Gonna have to try your way. I usually sprinkle minced onion and garlic and prok rub on the breast, then wrap in bacon and throw on the smoker
Hit the nail right on the head! DO NOT OVER COOK ducks or any waterfowl for that reason. While I don't kill a ton of ducks I do shoot the tar out of canada geese and believe me when I say that the worst table fair you could ever eat is an over-cooked goose or duck. They'll go from succulent and flavorful to tough and chewy fast. High heat fast saute'ing or low and slow. Took 14 pounds...yes 14 pounds of pulled pork style goose in to work last late season and the folks there (mostly NON-HUNTERS) devoured it. 14 pounds of goose GONE is less than 4 hours. :z-winnersmiley:
That sounds like a good one...i'll have to try it.
some of my favorites are;
1/3 soy sauce
1/3 olive oil
1/3 honey
marinade for 24 hours and grill to rare/med rare...
1 1/2 c water
2/3 cup soy sauce
1/2 cup buurbon
3 tbsp worcestershire sauce
2 tbsp lemon juice
1/4 cup dark brown sugar
marinade for 24 hours...grill to rare/med rare
i also use a chinese plum sauce as a glaze while on the grill...yum yum!!