I went to a farm shoot and ended up with about 10 skinned ducks that are now vacuum wraped and frozen. I have no idea what to do with them. Grill, stove, crock, or insta pot – suggestions appreciated. Hopefully something the kids eat.
They are mostly bacon. Never had a complaint. Even from folks that don’t like duck.
https://www.foodnetwork.com/recipes/duck-poppers-recipe-1958428
I googled wild duck recipes and they came up with a bunch.
My fav: marinate breasts/meat in raspberry vinaigrette, wrap in bacon and grill…
A buddy used to use them in a filling for ravioli. It was very good and a good option for something different than the same old same old.
My family’s favorite is duck/goose fajitas.
Slice thin and fry in cast iron skillet with your favorite spices.
Easy and super tasty. Just don’t overcook.
Buy 2 bottles of a good wine. Pour about a 1/4 of a cup of it over the duck – roast duck at 375. Drink the rest of the 1st bottle of wine while the duck is cooking. When the duck is done cooking – feed it to your dog or the neighbors dog if you don’t have one. Drink the second bottle of wine – best duck recipe I know of 
I’ve never been a big fan of duck if you could not tell. I’m sure others here will be of far more help than I am.
Marinate in soy sauce and brown sugar. Wrap in bacon and grill or broil.
Marinate in soy sauce and brown sugar. Wrap in bacon and grill or broil.
yes this is what you would and the kids would like.
Duck poppers with jalapenos, cream cheese, and wrapped in bacon seems to be far and away the most popular way I’ve eaten it in the past few years from friends who duck hunt. As someone above said, be careful to not overcook it. Once duck is overcooked it’s leather at best.
The #1 rule with duck is do not cook past medium rare.
I like to marinate the breasts for a day then grill as is til rare/med rare, let rest and slice thin. Tastes like a steak.
Duck is an acquired taste so if you don’t care for it you won’t be the only one.
Similar ingredients, different approach. Marinate in soy sauce, rice vinegar and sesame oil. Wrap with bacon, pack the outside with brown sugar and grill. As others state, do not overcook!
Split, brine, smoke, enjoy.
Duck is one of the best wild game foods if properly prepared. Here’s my favorite recipe for skinned duck.
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The #1 rule with duck is do not cook past medium rare.
I like to marinate the breasts for a day then grill as is til rare/med rare, let rest and slice thin. Tastes like a steak.
X2 with this for the breasts, you could also any of the bacon wrapped ideas since they’ve already been skinned.
For the legs though, IMO there’s only one choice – confit. Don’t worry about using duck fat, just use a good olive oil like California Olive Ranch; excellent quality/reviews, good price, and easy to find.
Good luck with what you decide.
Thanks all – I was supposed to get mainly pheasant, but I guess a bunch of people like fishthumper hit the line right away and did some swapping in the bags. At least I have enough for a few rounds of trial and error.
I need to check in here more often.
Always always always brine your waterfowl. When I get home from a hunt I breast them out and thru go right into a ziplock that gets saltwater added and into the fridge for the night. Next day I change out the saltwater and back into the fridge it goes. The next day I’ll drain and freeze to store.
Unless I’m cooking it same day, it always gets a saltwater bath.
2 nights for the brine, what is your thinking to change out the brine and refresh it?
Make some bacon for breakfast and keep two strips out. Dump the bacon grease into a slow cooker with a can of cream of chicken soup and some spices. Place the 2 slices over the top of the duck and cook on low.
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