Duck Recipes
- Thread starter Joe_E
- Start date
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lol
Keeping tamey bands on a lanyard would be about as lame as keeping those bands they sell as raffle tickets at DU events.
I'll bet that corn-fed tamey tastes pretty darn good, though.....
- Thread starter
- #44
Exactly, I sure hope you ate it wob.
I gave them all away. I had s*** to do.
FJ40-GARAGE
I`ll be back....
Just went shopping in France last saturday to get some Confit de Canard in cans.
5 Duck legs .....take em anywhere and heat them in 3 spoons full of their fat, cut some potatoe slices and roast them in the duck fat, some green beans and onions and enjoy.
Cant wait to open the first can........
5 Duck legs .....take em anywhere and heat them in 3 spoons full of their fat, cut some potatoe slices and roast them in the duck fat, some green beans and onions and enjoy.
Cant wait to open the first can........
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Clean one? Hell no - that's what outside is for. Besides, she get grossed out watching my dog eat the hearts and heads (usually just feed him dove heads). I'd make a mess of the inside with the feathers.
Cook one? Hell no - that's what the grill is for outside.
Okay, first off, nothing greasy about a duck if you simply breast it out.
With a boneless, skinless duck breast you can basically treat it like red chicken.
One of my favorites is Panko Breaded buffalo duck strips.
strips o' duck breast
Eggwash
Panko bread crumbs
Deepfry
toss in buff sauce
eat
or
Cajun blackened duck club tacos
pan blacken breast strips in cajun seasoning
fry up some bacon (hence the "club")
real hot oil bathed corn tortillas
lettuce, toms, cheese, cilantro and diced onion
doesn't even need salsa (although I hit them with a shot of tabasco)
duck strips also work well in stirfrys
just marinate them in soy or teriyaki
With a boneless, skinless duck breast you can basically treat it like red chicken.
One of my favorites is Panko Breaded buffalo duck strips.
strips o' duck breast
Eggwash
Panko bread crumbs
Deepfry
toss in buff sauce
eat
or
Cajun blackened duck club tacos
pan blacken breast strips in cajun seasoning
fry up some bacon (hence the "club")
real hot oil bathed corn tortillas
lettuce, toms, cheese, cilantro and diced onion
doesn't even need salsa (although I hit them with a shot of tabasco)
duck strips also work well in stirfrys
just marinate them in soy or teriyaki
its not grease, its FAT... and that fat is divine!! pan seared duck breast.. yes please..
roasted leg..ok...
confit oh fxxxing hell yes
roasted leg..ok...
confit oh fxxxing hell yes
....some major
going on here.. what's the damn point? if you kill it, eat it.........some major
i am redneck at heart....if i kill it it will get eaten.
except for the squirrel i shot that my mother found in the dumpster.....I was young and living in ND and shot the fattest squirrel i've ever seen, i named him Cruiser88 even before i knew of Cruiser88. This squirrel made Rosie O'Donald look like Ell McPherson. So i decide i am gonna skin it and stew it up, however halfway through skinning it the thing s*** and pissed all over me. So in my disgust i threw it little fxxxer away in the dumpster. About half hour later my mom comes back in crying. Apparently she opened the dumpster lid and the squirrel was the first thing she saw sitting spread eagle on top of a cardboard box.....she broke down.....i felt bad......it was a fat squirrel
- Thread starter
- #53
HIJACK in progress....
This is a duck thread not a Crazy's Delite thread
This is a duck thread not a Crazy's Delite thread
Jomama
Lucideye
Here's a basic one if you actually like the "wild" taste of wild game and don't ruin (I mean marinade) your game...
Works on duck, goose & pheasant..
Can use legs,thighs and breasts
Works on duck, goose & pheasant..Can use legs,thighs and breasts
Pound meat in a plastic bag
Dip in egg wash
Dredge through Garlic and Herb Bread Crumbs (Progresso)
I fry in covered electric fry pan at 275 degrees
I fry pheasants for 10 minutes a side - 20 total
I fry goose and duck 5 minutes a side -10 total (I might cut a thick goose in 1/2 to make thinner)
Best to let sit for a time after taking off to let meat rest
If you'd like goose and duck more done, cook a couple extra minutes but be careful. Rare is best (imo).
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