I save all the meat from the ducks and geese we get toss em in a bag and we have a local guy (Lino Lakes) make them into the best duck and goose brats I have ever had in my life better then Johnsonville beer brats.
Someone has to have some other tasty way to eat them???
Right??
Quote:
Someone has to have some other tasty way to eat them???
Right??
Yep, give ’em to somebody else!!! Actually we smoke all of ours, works much better when we take them to the locker, sometimes I struggle to make those liver buzzards taste like anything but unwashed feet.
Quote:
Someone has to have some other tasty way to eat them???
Right??
Yep, give ’em to somebody else!!! Actually we smoke all of ours, works much better when we take them to the locker, sometimes I struggle to make those liver buzzards taste like anything but unwashed feet.
Quote:
Quote:
Someone has to have some other tasty way to eat them???
Right??
Yep, give ’em to somebody else!!!
Heres a good recipe.
Soak breast in milk,hot sauce and whiskey overnight.
Set oven to 450
Wrap breast in bacon and sprinkle with pepper.
Cook until bacon is crisp.
Disgard breast, eat the bacon and finish the whiskey.
I usually smoked it as well.. Apple chips were always best. 
Quote:
Quote:
Someone has to have some other tasty way to eat them???
Right??
Yep, give ’em to somebody else!!!
Heres a good recipe.
Soak breast in milk,hot sauce and whiskey overnight.
Set oven to 450
Wrap breast in bacon and sprinkle with pepper.
Cook until bacon is crisp.
Disgard breast, eat the bacon and finish the whiskey.
I usually smoked it as well.. Apple chips were always best.
Here’s a recipe for the mudhens, I know the cheeseheads shoot ’em when the migration’s slow!!!! 
Iowan’s Coot Recipe
1. Take the coot, a beer and a tack hammer and set them on your picnic table or workbench.
2. Drink the beer.
3. Tenderize the coot (Still Feathered) w/ the tack hammer for approximately ten minutes.
4. Look at the coot, if you still want to eat it, repeat step two as many times as are necessary (You’ll eventually lose interest)
Here’s a recipe for the mudhens, I know the cheeseheads shoot ’em when the migration’s slow!!!!
Iowan’s Coot Recipe
1. Take the coot, a beer and a tack hammer and set them on your picnic table or workbench.
2. Drink the beer.
3. Tenderize the coot (Still Feathered) w/ the tack hammer for approximately ten minutes.
4. Look at the coot, if you still want to eat it, repeat step two as many times as are necessary (You’ll eventually lose interest)
I like ducks unlike many of these other guys. It taste great as long as you dont overcook it.
Let the breast soak in bbq sauce for a couple hours and wrap it in bacon and grill it.. when the bacon is done, so is the bird. Many marinades work great.
Another way is to stuff it with apple and onions and bake it.. just dont eat the stuffing.
I like ducks unlike many of these other guys. It taste great as long as you dont overcook it.
Let the breast soak in bbq sauce for a couple hours and wrap it in bacon and grill it.. when the bacon is done, so is the bird. Many marinades work great.
Another way is to stuff it with apple and onions and bake it.. just dont eat the stuffing.
I’ve heard that if you soak the meat in a can of coke overnight the acids in the coke take out alot of the wild game flavor and it tendorizes the meat. Personally, I haven’t tried it, but I have heard it works pretty well. I also heard it works on venison. 
I’ve heard that if you soak the meat in a can of coke overnight the acids in the coke take out alot of the wild game flavor and it tendorizes the meat. Personally, I haven’t tried it, but I have heard it works pretty well. I also heard it works on venison.
My favorite recipe is to:
Tenderize breast
Butterfly them (almost cut them in half)
Soak in BBQ couple hours
Add pepper jack slice of cheese, green pepper
Wrap in bacon
put toothpick to hold it together
grill till done
I served this to my duck hunting buddies in ND last year. They don’t normally eat duck. I didn’t cook enough.
Good Luck
My favorite recipe is to:
Tenderize breast
Butterfly them (almost cut them in half)
Soak in BBQ couple hours
Add pepper jack slice of cheese, green pepper
Wrap in bacon
put toothpick to hold it together
grill till done
I served this to my duck hunting buddies in ND last year. They don’t normally eat duck. I didn’t cook enough.
Good Luck
We take all of our ducks & geese to our local butcher and have them made in to hot sticks (beer sticks). Great snack for the boat or blind you can even sneak them in at Holiday parties and people have no idea what there eating.
We take all of our ducks & geese to our local butcher and have them made in to hot sticks (beer sticks). Great snack for the boat or blind you can even sneak them in at Holiday parties and people have no idea what there eating.
I must be old school. I pluck mine, soak in a mild salt brine for about 30 mins. Then stuff with your favorite stuffing recipe and bake em like a turkey or chicken. MMMMMMM
Other option is breast them out, butterfly, then marinade in italian dressing overnight. wrap a jalepno pepper in the meat, wrap with bacon and grill till the bacon is done. TASTY!
I only shoot puddle ducks and geese though. These recipes wonlt work for mergansers, coots or diving ducks…
Diver recipe..
1″x6″ cedar plank 10-12 inches long, soak in red wine over night.
Preheat oven to 350 degrees.
Spilt breast and lay on plank.
Salt and pepper (or other favorite seasoning) to taste. Place in oven for 2 1/2 to 3 hours.
Remove from oven.
Throw bird in trash and eat plank. (this recipe woirks for seagull too)
I must be old school. I pluck mine, soak in a mild salt brine for about 30 mins. Then stuff with your favorite stuffing recipe and bake em like a turkey or chicken. MMMMMMM
Other option is breast them out, butterfly, then marinade in italian dressing overnight. wrap a jalepno pepper in the meat, wrap with bacon and grill till the bacon is done. TASTY!
I only shoot puddle ducks and geese though. These recipes wonlt work for mergansers, coots or diving ducks…
Diver recipe..
1″x6″ cedar plank 10-12 inches long, soak in red wine over night.
Preheat oven to 350 degrees.
Spilt breast and lay on plank.
Salt and pepper (or other favorite seasoning) to taste. Place in oven for 2 1/2 to 3 hours.
Remove from oven.
Throw bird in trash and eat plank. (this recipe woirks for seagull too)
I like making jerkey out of mine its actully not half bad it goes down quick.
I like making jerkey out of mine its actully not half bad it goes down quick.
I usually put mine in the Crockpot for 8-10 hrs on high with a bunch of potatoes, carrots, an onion and a couple cans of cream of chicken or cream of mushroom. Then add some seasoning, salt, pepper, etc.
Josh
I usually put mine in the Crockpot for 8-10 hrs on high with a bunch of potatoes, carrots, an onion and a couple cans of cream of chicken or cream of mushroom. Then add some seasoning, salt, pepper, etc.
Josh
You guys have to try this!!! what we do is hammer the breasts out cut them into strips and wrap it with bacon around a sport pepper and grill em. Serve it with a side of ranch. As far as I’m concerned, its the only way to eat duck
You guys have to try this!!! what we do is hammer the breasts out cut them into strips and wrap it with bacon around a sport pepper and grill em. Serve it with a side of ranch. As far as I’m concerned, its the only way to eat duck
Clean breats well. Soak 24 hours in Zesty Italian Dressing. Wrap with thick bacon. Grille until bacon is done. Won’t believe how good and tender it is.
Clean breats well. Soak 24 hours in Zesty Italian Dressing. Wrap with thick bacon. Grille until bacon is done. Won’t believe how good and tender it is.
Quote:
Soak breast in milk,hot sauce and whiskey overnight.
Set oven to 450
Wrap breast in bacon and sprinkle with pepper.
Cook until bacon is crisp.
Disgard breast, eat the bacon and finish the whiskey.
I think the biggest problem with us cooking water fowl is that we breast it out, instead of plucking (because it is such a pain in the 
) Soaking in milk over night will get rid of the gamey flavor in any wild game. Butterflying your meat and searing it or wrapping in bacon is the best way I have tried.
Quote:
Soak breast in milk,hot sauce and whiskey overnight.
Set oven to 450
Wrap breast in bacon and sprinkle with pepper.
Cook until bacon is crisp.
Disgard breast, eat the bacon and finish the whiskey.
I think the biggest problem with us cooking water fowl is that we breast it out, instead of plucking (because it is such a pain in the ) Soaking in milk over night will get rid of the gamey flavor in any wild game. Butterflying your meat and searing it or wrapping in bacon is the best way I have tried.
Blackend Duck Tacos
Cube breast into small pieces.
Cover with Blackend powder of your choice.
Fry in a HOT skillet with butter until Medium rare.(Should only take a few minutes.)
Serve in a tortilla with lettuce, tomato, Cheese and ceaser dressing.
YUM!
Blackend Duck Tacos
Cube breast into small pieces.
Cover with Blackend powder of your choice.
Fry in a HOT skillet with butter until Medium rare.(Should only take a few minutes.)
Serve in a tortilla with lettuce, tomato, Cheese and ceaser dressing.
YUM!
Quote:
I like making jerkey
It’s the only way to go.
You must be logged in to reply to this topic.
