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| It is important to recognize that Wild Ducks and Geese, like most wild game,
are muscular and have very little fat except in their skin. You should marinate
the cuts in buttermilk for several days; buttermilk has an enzyme that breaks
down meat fibers (or just use a marinade of your own proven concoction). This
also means that you have to cook all game very rare or very well done. If you
try to cook them medium to well done they turn to chew toys. In short, you are
cooking animal athletes, not couch potatoes. |
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| Send us your Recipe! Check out or friend Mark Weakley and his
"Guys Night Out" Cooking Show. |
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| Duck Breast Cajun Style |
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| Ingredients: |
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4 Duck breasts, halved |
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1 c Mushrooms, fresh, chopped |
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1 c Celery, chopped |
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½ Onion chopped |
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1/2 ts Flour |
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2 ts Salt and Pepper |
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2-3 Sticks of Margarine |
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1/4 ts Garlic salt |
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Sage, Thyme, Garlic Salt to taste |
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Cooked crumbled bacon |
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Bottle of your favorite hot sauce |
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| Cut duck breasts into finger-sized strips, cutting with the grain.
Roll each in a mixture of 10 parts flour to one each of sage, salt, pepper.
Brown in an iron skillet in one stick of margarine, keeping heat very low and
turning often to avoid burning. When brown, remove meat. Now add to skillet
mushrooms, onion and celery and cook until soft. Add duck, crumbled bacon,
thyme, garlic salt and extra 1/2 stick butter or margarine and simmer for 30
minutes, stirring frequently. Serve alone or over rice or noodles. You might
want to also add a little Zing with your favorite hot sauce. We also like to
add a little Cajun seasoning to the flour mixture for that extra kick. |
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| Duck Kabobs |
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| Ingredients: |
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Duck breasts cut into about 1 1/2" cubes |
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Italian salad dressing |
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Jalapeno slices |
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Bacon |
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| Take duck breasts cubes and marinate them at least overnight in
Italian salad dressing. Take jalapeno slices and put one on each side of a cube
of duck breast { jalapeno is more for flavor than the bite}. Then wrap a half
strip of bacon around the cube and the 2 jalapeno slices to hold it together
stick them on a skewer stick place them on a grill {my preference is charcoal }
and grill them until done. There you have it: Duck Kabobs! |
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| This recipe sent to us by Pat Dowdy |
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| Duck Fajitas |
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| Everybody has a recipe for duck breasts, but I’ve never seen one for
the tenders. You have to kill several ducks for this recipe or save the tenders
from several hunting trips. Since ducks are migratory they have more blood
vessels in the breast meat to supply the muscle with extra oxygen for those
non-stop flights. That’s why the meat is so much darker than quail or turkey.
When I soak the duck breasts in water after cleaning them, I have found that if
you cut up the breasts in strips you can get more blood out of them. This is
what is so great about the tenders. They are a little milder and you don’t have
to soak them as much. If you can’t get enough tenders, slice the breast into
long, thin strips. |
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| Ingredients: |
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Duck tenders |
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1 Onion |
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1 Bell pepper (I use Red, Yellow & Green for color) |
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1 packet of Fajita seasoning |
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2 Tbsp butter |
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Shredded blend of Monterey Jack and Colby cheese |
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Sour cream |
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Hot Sauce |
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| Melt 1 Tbsp of butter in an iron skillet (medium heat) and add the
Duck tenders. Sauté these for a minute or two until seared but not totally
done. Remove these from the skillet and return the skillet to the stove. Melt
another Tbsp of butter and add your sliced onions and peppers. Make sure the
skillet is hot so they sizzle and brown well. Sauté these until tender or
cooked to your liking then add the fajita seasoning. Add the Duck tenders back
to the pan and you are ready to serve. These are best with lots of sour cream
and cheese plus a good shot of hot sauce. Serve with Spanish rice and/or
refried beans and your favorite adult beverage. |
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| This recipe was sent to us by Brant Smith |
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| Grilled Duck Breast |
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| Ingredients: |
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8 duck breast pieces, scored on both sides every 1/2 inch |
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Bottle of Allegro hickory smoke |
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3 cloves of garlic |
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1/4 c. Italian dressing |
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1/2 onion, sliced |
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Tony Chachere's Seasoning to taste |
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4 bacon strips 1/2 stick of butter |
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| Marinate duck breasts in Allegro and Italian dressing for 1 hour.
Cook bacon strips in small fry pan until fat is rendered. Remove bacon. Set
aside. Add 1/2 stick of butter, garlic, and onions. Sauté until onions are
clear, approximately 5-7 minutes. Set aside this sauce. Grill breasts at medium
heat, basting with the sauce. Turn breasts and cook until "medium". Do not
overcook. Remove breasts. Place on a plate. Top with bacon bits and sautéed
onions. |
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| This recipe was sent to us by Mark Weakley |
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