Wood Duck Recipe?

I got two wood ducks on opener. I am looking for a new wood duck recipe, what do you got?! Thanks for all the info if any.

It will take me a while to find, I believe it’s with my other recipes for musky. Lol.

Bake it on a 2×4 at 350 for 2 hours. Take it out of the oven and let cool. Throw away the duck and eat the 2×4.

marinate in italian dressing and wrap in bacon then toss her on the grill…..

Eelpoutguy wrote:

Bake it on a 2×4 at 350 for 2 hours. Take it out of the oven and let cool. Throw away the duck and eat the 2×4.

That’s a coot recipe. Wood duck is one of the best ducks to eat imo.
DT

havent tried this on wood duck,but this is what I do with pheasant.
cut into three quarter or one inch chunks,wrap in bacon,roll in brown sugar and bake in oven at 350 for around forty five minutes.

if you really like bacon,wrap pineapple chunks of the same size as above,no brown sugar,same temps,bake until bacon is done.

will have to use toothpicks on booth recipes to keep bacon on of course.

Last time I had wood duck we wrapped it in bacon and grilled it. It was great.

Can’t beat cut into chunks with a piece of jalapeno with cream cheese on it and wrapped in bacon, grilled until bacon is done. Or skip the jalapeno and cream cheese and go with sourekraut or an apple wedge.

Thanks guys I have only made wood duck one way and its time for something new I will let you know what I end up doing.

How did you clean the birds? Plucked? Breasted w/ fat left on? Just breasted?

I used to think duck was a struggle to eat. But I loved hunting them so much I forced myself to find better ways to eat them. Boy I figured out I was doing it all wrong… now I love it. How you cook them depends on how you cleaned them… thats why I asked.

I made up breasts from 3 woodies on Sunday. I pluck the breast and then cut the breast out with the skin on. Then torch the breast to get rid of any feathers or those little hair things. Then I simply take the breast and put them skin side down in a pan(non-stick). I cook on med until the fat is nice and crispy season the non-skin side with salt and pepper maybe a little onion powder. Then flip to the other side… cook the non fat side briefly just to give it a good color and then take them off. They should be med-rare. Let them rest on a plate while you make a sauce. I’ve tried lots of different things and some are better than others so it depends on your taste but Sunday I did some hoisin sauce, soy, lemon juice, white wine vinegar, and some honey. I sauteed some jalapenos, onions, and mushrooms in the duck fat then added the sauce. Cut the breasts on a bias and then ladle some sauce over them. Pretty damn good eating…. my kids almost ate it all before I got any and they are fairly picky when it comes to meat.

woodies are one of the best eating ducks, Pluck them whole, brine in salt water overnight, cut em open along the backbone, butterfly them out over indirect heat with a piece of apple wood on the coals. cook to medium. Get a box of frozen garlic bread, brown on the grill, slice up the breast meat and serve over a piece of toast open faced. MMMM!

Justin Laack wrote:

Can’t beat cut into chunks with a piece of jalapeno with cream cheese on it and wrapped in bacon, grilled until bacon is done. Or skip the jalapeno and cream cheese and go with sourekraut or an apple wedge.

I do something similar for woodies and teal.

-Breast out the birds and then soak the breasts in salt water for 2-3 days, changing the water every day (this takes all of the blood out of the meat and removes all of the gamey flavor).
-Butterfly the breasts.
-Mix chopped jalapenos and cream cheese and stuff it into the breast.
-Cook bacon for 5 min in microwave
-Wrap breasts with bacon and secure with toothpicks.
-Bake at 350 for about 15 minutes.

I breasted them out. Thank you guys very much for all the options.

If you’ve breasted them out then its good to add some fat around the them like bacon… however, in the future, consider keeping the skin and fat on. Duck fat is a delicacy. If you just pluck the breast before you cut it, its really not much more work than peeling away the skin.

I would second what ihprop said… blood is not good for duck meat. The meat changes texture and gets a very gamey flavor where there is blood left on it so its best to clean off what you can. You can also cut out parts that are really shot up… I hate wasting any meat but it won’t taste good anyway.

The biggest key to cooking duck is to treat it more like a beef or venison… DON’T over cook it!!! If you cook the hell out of prime rib its tough and not very tasty… same with duck.

Here is my favorite way to eat any duck. Also great with venison as others have said never cook more than medium rare
1 cup olive oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup worcestershire sauce
3 tbl prepared mustard
2 tsp pepper
2 clove garlic smashed
1 bottle terriyaki

Cut duck or goose breasts in halves or thick strips
marinate in glass bowl for several hours in fridge or over night.
grill meat to medium rare

also works good with venison

I use a similar marinade to mwal’s on chicken breast, and I can vouch for it. Mine has some liquid smoke in it, too.