great recipe for ducks and geese

marinate 6 duck breasts in zesty italian dressing overnight.
drain off the dressing the next morning
put the following in crock pot

one can of cream of mushrooms
one can of cream of celery
one can of cream of onion
one cup of water

then:

fry one package of bacon, put bacon in crock pot, chop up duck breast in to eatable sizes, brown duck in bacon grease, put it all in a crock pot and 5 hours later, put over rice or potatoes, and it is some great eats. my wife has been trying new ways, all I can say is unnnn…belivable. and there is no wild game taste.
anybody have any other ideas on how to spice it up more let me know.

MiniGrub

cut up duck or geese into bite size pieces
marinate overnight in McCormick’s Ginger Teriyaki marinade
Wrap duck in 1/2 strip of bacon
put on kabob with button mushrooms and red onion

grill on open flame until bacon is done

my mouth is watering right now thinking about it

cut up duck or geese into bite size pieces
marinate overnight in McCormick’s Ginger Teriyaki marinade
Wrap duck in 1/2 strip of bacon
put on kabob with button mushrooms and red onion

grill on open flame until bacon is done

my mouth is watering right now thinking about it

Try using duck and goose instead of beef in ANY recipe. My favorites for duck are…stroganoff and gumbo. I like goose in stew and salisbury steak styles.

I also make a lot of sausage. Substitute 1/3rd duck or goose for beef or pork. The spicier stuff like italian works great for duck. I like summer sausage and salami for goose. I put in a tad more fat or water. I also hamed up a bunch of goose breast. Worked great. It’s good in a buffet with crackers, cheese and sausages.

Try using duck and goose instead of beef in ANY recipe. My favorites for duck are…stroganoff and gumbo. I like goose in stew and salisbury steak styles.

I also make a lot of sausage. Substitute 1/3rd duck or goose for beef or pork. The spicier stuff like italian works great for duck. I like summer sausage and salami for goose. I put in a tad more fat or water. I also hamed up a bunch of goose breast. Worked great. It’s good in a buffet with crackers, cheese and sausages.

for my duck and geese breasts.

I take a fry pan,

coat the pan with some butter, (real)
then lay down the breasts on the pan.

season with

season salt
chili powder
cajan red pepper
garlic salt.

then i cook them over a medium heat until they are done, turning every so often, making sure that they don’t burn on one side or the other. then I take some cream of chicken or cream of mushroom soup, put into another bowl, (being sure that i keep it thick, I hate runny gravey) then also take and open a can of mushroom peices. i add both parts together and heat until warm. then I take my breasts and put on a plate and then cover with my mushroom gravy and enjoy.

things that you can add.

you can add some onions while frying your breasts. you can also cover your breast with bacon.

also goes real good with mashed patatoes, stuffing, and corn, and biscuits.

thanks

shane

for my duck and geese breasts.

I take a fry pan,

coat the pan with some butter, (real)
then lay down the breasts on the pan.

season with

season salt
chili powder
cajan red pepper
garlic salt.

then i cook them over a medium heat until they are done, turning every so often, making sure that they don’t burn on one side or the other. then I take some cream of chicken or cream of mushroom soup, put into another bowl, (being sure that i keep it thick, I hate runny gravey) then also take and open a can of mushroom peices. i add both parts together and heat until warm. then I take my breasts and put on a plate and then cover with my mushroom gravy and enjoy.

things that you can add.

you can add some onions while frying your breasts. you can also cover your breast with bacon.

also goes real good with mashed patatoes, stuffing, and corn, and biscuits.

thanks

shane

This should be a sticky..good stuff hera!!

This should be a sticky..good stuff hera!!

shane:

If your gravy ever gets runny again, take a tablespoon of butter, melt it in the micro, mash in flour to thick paste and stir into gravy while simmering. In cooking terms a cheap roux, to be done right should be put in pan and allowed to cook for a short period of time to cook out the flour taste. Keep the flour to a minimum and you’ll never notice the flour taste. Hope this helps.

Mark

shane:

If your gravy ever gets runny again, take a tablespoon of butter, melt it in the micro, mash in flour to thick paste and stir into gravy while simmering. In cooking terms a cheap roux, to be done right should be put in pan and allowed to cook for a short period of time to cook out the flour taste. Keep the flour to a minimum and you’ll never notice the flour taste. Hope this helps.

Mark

I cheat with my gravy too. I use a product called Wondra. It comes in a tall blue shaker type container. sprinkle some on while stiring the gravy and it thickens right up with no lumps or flavor. Just a handy thing to have in the cupboard.

I cheat with my gravy too. I use a product called Wondra. It comes in a tall blue shaker type container. sprinkle some on while stiring the gravy and it thickens right up with no lumps or flavor. Just a handy thing to have in the cupboard.