Eating Ducks

Do any of you guys actually eat the ducks you shoot? Just wondering because it seems like everyone i talk to ends up giving them away??

if you do, what’s a good recipe?

I eat duck like crazy. Best way to cook them I think is a frying pan with real butter. Then take flower and whatever type of seasonings you like and put in ziplock bag, then throw duck into flower/spices and fry in pan. Put it this way….it tastes just as good cold as it does warm.

For geese…..I make jerky out of them.

I eat duck like crazy. Best way to cook them I think is a frying pan with real butter. Then take flower and whatever type of seasonings you like and put in ziplock bag, then throw duck into flower/spices and fry in pan. Put it this way….it tastes just as good cold as it does warm.

For geese…..I make jerky out of them.

Oh, I am ready for duck season to start…..freezer is empty.

Oh, I am ready for duck season to start…..freezer is empty.

Cut em into pieces, wrap em in bacon, and put em on grill.

Cut em into pieces, wrap em in bacon, and put em on grill.

….I love’em and eat them as fast as I can shoot’em…..
Best recipe ever.
-1/2 cup of soy sauce
-1/2 cup vegetable oil
5 or 6 Mallard breasts cut up in small thin peices
-lay flat in a cake pan, pour over oil and soy
-sprinkle with brown sugar
-let marinade for a min of 4 hours
-grill
….you’ve never eatin anything like it, it’s great and works great for venison as well.

….I love’em and eat them as fast as I can shoot’em…..
Best recipe ever.
-1/2 cup of soy sauce
-1/2 cup vegetable oil
5 or 6 Mallard breasts cut up in small thin peices
-lay flat in a cake pan, pour over oil and soy
-sprinkle with brown sugar
-let marinade for a min of 4 hours
-grill
….you’ve never eatin anything like it, it’s great and works great for venison as well.

With duck and geese it is all about the preparation. It is very important to tenderize the breasts, either by pounding them with a meat mallet until they are flat, or tenderize by tearing the meat with a fork. After that I put them in a tupperware container with a marinade. Usually I use Olive Oil, Salt, Pepper, Brown Sugar and BBQ Sauce. Leave it in the fridge for a couple of days, shaking it up once and awhile. If you want before you cook it wrap the meat around thick slices of onion and wrap bacon around it. Cook it on low heat on the grill, I usually do it on the top rack. This is the best way I’ve ever had and done duck and geese, and it really requires little prep time. I don’t mind the “gamey” flavor and have also been known to take the mornings’ bag and just do them up in butter, with some salt and pepper.

With duck and geese it is all about the preparation. It is very important to tenderize the breasts, either by pounding them with a meat mallet until they are flat, or tenderize by tearing the meat with a fork. After that I put them in a tupperware container with a marinade. Usually I use Olive Oil, Salt, Pepper, Brown Sugar and BBQ Sauce. Leave it in the fridge for a couple of days, shaking it up once and awhile. If you want before you cook it wrap the meat around thick slices of onion and wrap bacon around it. Cook it on low heat on the grill, I usually do it on the top rack. This is the best way I’ve ever had and done duck and geese, and it really requires little prep time. I don’t mind the “gamey” flavor and have also been known to take the mornings’ bag and just do them up in butter, with some salt and pepper.

I will have to second duckilr’s recipe, but I also put in some worchestershire(sp) sauce in with it too. I have marinated them for a few hours and put on the grill but I have also dumped the whole marinade and duck in a skillet and put over medium and let the duck boil in the marinade as soon as the marinade is gone the duck is done. Then crack open a sassy and the meal is complete

I will have to second duckilr’s recipe, but I also put in some worchestershire(sp) sauce in with it too. I have marinated them for a few hours and put on the grill but I have also dumped the whole marinade and duck in a skillet and put over medium and let the duck boil in the marinade as soon as the marinade is gone the duck is done. Then crack open a sassy and the meal is complete

I have not duck hunted for almost 30 years but I have several friends that give me ducks every year. My friends always hunt the early (last weekend) duck season and keep those ducks for themselves. These are local ducks and the taste of them leaves alot to be desired. By the time the later seasons open my friends are sick of eating bad tasting ducks and they give me those huge northern mallards which taste totally different. I have not let them in on my secret.

I ask to have the ducks given to me so I can dress them. I do it the old-fashioned way. I scald them and pluck the feathers leaving the skin on. When it comes time to prepare the duck I love them roasted. I use a sweet dressing which is great for all wild fowl. Croutons, a couple eggs, onions, raisens and sliced apples. I roast the stuffed ducks (usually two ducks at a time) in an oven roasting bag. These northern ducks do not have that liver-like flavor that you find in the local ducks shot in the early season. It is work to pluck them but it pays off when you eat them. I have tried all kinds of recipies for duck and goose and always go back to the good old roasted birds. Also very good way to prepare pheasant, grouse and turkey. I do skin pheasants, grouse and turkeys but the ducks taste better if you leave the skin on to roast.

Eyehunter

Drive safe and watch for deer

I have not duck hunted for almost 30 years but I have several friends that give me ducks every year. My friends always hunt the early (last weekend) duck season and keep those ducks for themselves. These are local ducks and the taste of them leaves alot to be desired. By the time the later seasons open my friends are sick of eating bad tasting ducks and they give me those huge northern mallards which taste totally different. I have not let them in on my secret.

I ask to have the ducks given to me so I can dress them. I do it the old-fashioned way. I scald them and pluck the feathers leaving the skin on. When it comes time to prepare the duck I love them roasted. I use a sweet dressing which is great for all wild fowl. Croutons, a couple eggs, onions, raisens and sliced apples. I roast the stuffed ducks (usually two ducks at a time) in an oven roasting bag. These northern ducks do not have that liver-like flavor that you find in the local ducks shot in the early season. It is work to pluck them but it pays off when you eat them. I have tried all kinds of recipies for duck and goose and always go back to the good old roasted birds. Also very good way to prepare pheasant, grouse and turkey. I do skin pheasants, grouse and turkeys but the ducks taste better if you leave the skin on to roast.

Eyehunter

Drive safe and watch for deer

duck on the grill…..better than any steak could ever wish too be

duck on the grill…..better than any steak could ever wish too be

Do you prefer your duck/goose grilled rare, medium, or well done?

Do you prefer your duck/goose grilled rare, medium, or well done?

I am not a duck hunter, but my son and his future father in law are avid about it. Last year I was visiting opening of early season, we had a mess of teal, and enjoyed them baked.(about 5 hours very low heat) He stuffed with saurkraut, (but disposed of after baking) Served with wild rice. They were very good.

I am not a duck hunter, but my son and his future father in law are avid about it. Last year I was visiting opening of early season, we had a mess of teal, and enjoyed them baked.(about 5 hours very low heat) He stuffed with saurkraut, (but disposed of after baking) Served with wild rice. They were very good.

Haven’t duck hunted in a while but I used to pluck them, wax them, and put them in a roaster with an apple inside, salt, pepper, and a little water in the bottom of the pan. Cover tight and slow cook in the oven. I’m doing another beer can pheasant tonight and I bet bet duck would work that way too. Mmm-mmm. Makes me want to try duck hunting again.

Haven’t duck hunted in a while but I used to pluck them, wax them, and put them in a roaster with an apple inside, salt, pepper, and a little water in the bottom of the pan. Cover tight and slow cook in the oven. I’m doing another beer can pheasant tonight and I bet bet duck would work that way too. Mmm-mmm. Makes me want to try duck hunting again.

What is a good way to cook a pheasant? Does the beer can work to get the gamie tast out? If so how do you do it and what temp do you cook it at??

What is a good way to cook a pheasant? Does the beer can work to get the gamie tast out? If so how do you do it and what temp do you cook it at??

My first attempt at this is recorded in the Upland Game Forum under the title of “Beer Can Pheasant” That was done on a regular Weber charcoal grill.
Last night I used the charcoal smoker grill which cooks slower but has a temp gauge on it. The pheasant was done the same way (Emeril’s Bam and set on a 2/3 full can of beer). I also added the pan of water this time. Just for fun I also added 4 pieces of water soaked apple wood wrapped in tin foil for a little extra flavor. This cooked for about 1.5 hours (vs 40 minutes with the other grill) at about 225 degrees. I put on the BBQ sauce and cooked for another 15 minutes. Tender and juicy. Maybe could have cooked 15 minutes longer as the breast was very slightly pink at the bone. Delicious though. If you are going to try the apple wood thing, go lightly the first time as a skinned pheasant seems to soak up the smoke flavor more quickly than fish does.
Wish I knew how to make that link so you wouldn’t have to look it up.

My first attempt at this is recorded in the Upland Game Forum under the title of “Beer Can Pheasant” That was done on a regular Weber charcoal grill.
Last night I used the charcoal smoker grill which cooks slower but has a temp gauge on it. The pheasant was done the same way (Emeril’s Bam and set on a 2/3 full can of beer). I also added the pan of water this time. Just for fun I also added 4 pieces of water soaked apple wood wrapped in tin foil for a little extra flavor. This cooked for about 1.5 hours (vs 40 minutes with the other grill) at about 225 degrees. I put on the BBQ sauce and cooked for another 15 minutes. Tender and juicy. Maybe could have cooked 15 minutes longer as the breast was very slightly pink at the bone. Delicious though. If you are going to try the apple wood thing, go lightly the first time as a skinned pheasant seems to soak up the smoke flavor more quickly than fish does.
Wish I knew how to make that link so you wouldn’t have to look it up.