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susquesus
Mad Hermit of the North Woods
USA
Bumppo's Patron since [at least]:
September 03 2003
Status: offline
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 Posted - September 13 2009 : 4:33:13 PM
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My pal just hooked me up with 6 small ducks. I've never prepared duck before. I've done pheasant, chicken and turkey but am not sure what to do with something so small. I am also unsure of the flavor or what will compliment it. If anyone has any suggestions i would love to hear them. I understand it is all dark meat so i'm guessing it's gonna be oily? Help!!
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Monadnock Guide
Council of Elders
USA
Bumppo's Patron since [at least]:
March 14 2005
Status: offline
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Seamus
Guardian of Heaven's Gate
USA
Bumppo's Patron since [at least]:
May 19 2002
Status: offline
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 Posted - September 13 2009 : 5:52:47 PM
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Go to the Food Network homepage and search 'duck recipes'....there are many!
If I was nearby, I'd do one for you which is very good, but I need more info on the size, etc. I have roasted them in my reflector oven in front of a fire at my cabin, on the grill, and in the oven. Haven't done 'em yet in a Dutch oven, but I will one of these days! You can cook 'em like quail, chukar, cornish hen or any small game bird and it'll work just fine. It depends on the duck as to oily or not.
Pan-seared duck breast filets(Skin on to cook, then remove it to eat it. It is very fatty, and you need it for moistness and flavor.)in an orange sauce is outstanding with wild rice and glazed carrots.......slosh it down with a good red wine.
Bon apetite! Sorry, WW...didn't mean to speak Frog, but it fits in this instance! Hahaaaa! |
Life's journey is not to
arrive at the grave safely
in a well preserved body,
but rather to skid in sideways,
totally worn out, shouting
'...holy sh*t ...what a ride!'
~~Mavis Leyrer, Seattle
Seamus
~~Aim small, hit the b*****d right between the eyes!~~ |
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susquesus
Mad Hermit of the North Woods
USA
Bumppo's Patron since [at least]:
September 03 2003
Status: offline
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 Posted - September 13 2009 : 7:14:12 PM
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Thank you gentlemen- it seems my options are many. I've come across one for a creamy wild rice soup that sounds delicious as well.
Seamus- I like the sound of the pan seared breasts in orange sauce with red wine. I don't need much encouragement to enjoy red wine but i am definitely adding this one to the list. |
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Gadget Girl
Gatherer of Gathering Gadgets
USA
Bumppo's Patron since [at least]:
May 17 2002
Status: offline
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Posted - September 13 2009 : 8:44:55 PM
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A great orange sauce for foul that is very simple - 1/2 cup of orange juice concentrate, 4 Tbl. Honey, dash of salt and pepper - Boil for 3 minutes.
Have tried it on chicken (pan seared and finished in the oven) - YUM!!!
Like Seamus - FoodNetwork.com would have been my suggestion too!
Good Luck! |
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susquesus
Mad Hermit of the North Woods
USA
Bumppo's Patron since [at least]:
September 03 2003
Status: offline
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Posted - September 13 2009 : 9:52:27 PM
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| HubbaHubba- that sauce sounds amazing!!! |
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Wilderness Woman
Watcher of the Wood
USA
Bumppo's Patron since [at least]:
November 27 2002
Status: offline
Donating Member |
Posted - September 14 2009 : 12:27:26 PM
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quote:
Originally posted by Seamus
Bon apetite! Sorry, WW...didn't mean to speak Frog, but it fits in this instance! Hahaaaa!
No problem, Seamus. I simply heard Julia Child's dulcet tones as I read it.
So, Sus..... what time is dinner???
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"It is more deeply stirring to my blood than any imaginings could possibly have been." |
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BookwormMG
Deerslayer
USA
Bumppo's Patron since [at least]:
August 12 2009
Status: offline
Donating Member |
Posted - March 09 2010 : 07:07:04 AM
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Sus, you've probably eaten all those little ducks by now, but this recipe from Ducks Unlimited magazine sounds so good that I thought I'd post it anyway:
Philly-Style Duck Sandwiches
3 cups skinless duck breast fillets, very thinly sliced (freeze for an hour or two, for easier slicing)
1/3 cup olive oil
3 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1/4 tsp. kosher salt
1/4 tsp. coarse or freshly ground black pepper
2 cups yellow onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
2 garlic cloves, minced
Tabasco sauce, dash or two
4 slices pepper jack cheese
4 soft Italian rolls
1. In a medium bowl, combine half the olive oil with the red wine vinegar, Dijon mustard, salt, and pepper. Add the duck slices and toss to coat. Cover and refrigerate for two hours.
2. Heat the remaining oil in a large, heavy skillet over medium-high heat. Add the onions, peppers, and garlic. Cook, stirring often, until the onions are lightly browned,. Mound the onion mixture on one side of the skillet. Add the marinated duck to the other side of the skillet and stir-fry for two to three minutes. Once cooked, season with Tabasco sauce.
3. Combine the meat and onion mixture. Form into four rectangular mounds, top with cheese, and cook until the cheese is melted. Fill each roll with the meat, onion, and cheese mixture.
BTW, my husband and I are not duck hunters, but we support DU because they're very involved in wetlands preservation. |
"Glory, glory, hallelujah, welcome to the future!" -- Brad Paisley |
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richfed
Sachem
USA
Bumppo's Patron since [at least]:
May 13 2002
Status: offline
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duck recipes?
