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Post by bookemdano on Sept 15, 2004 10:29:11 GMT -6
To fellow hunters - Any good duck recipes?
Any advice on preserving duck feathers? Is it best to pluck the feathers you want or skin the bird and do the Borax thing?
Any 2004 success stories?
Dan
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Post by Deleted on Sept 15, 2004 13:07:17 GMT -6
An old standby for our family BBQ Duck Take duck breasts, (preferably with skin on, but not necessary) and marinade for about 2 hrs in: 50% soy sauce (cut with water, enough liquid to cover) 2 tbsp of balsamic or wine vinegar two cloves of garlic 2-4 tbsp of grated ginger
Barbeque at a medium high heat, skin side first (10 minutes or so, depending on the birds' size) and then on the inside. Ideally, cook to medium rare -- do not cook past medium or the meat dries out. Serve right away. If there is some fat under the skin, the bbq might flame a bit. If that happens, I just let the skin char a bit and remove it before serving. The extra smoke from the drippings adds to the end product- that's why I like to keep the skin on.
Goes great with a hearty red and a wild rice casserole.
The recipe also works wonders on venison.
My son and I have been hunting some large sloughs west of Wpg and it has been great. Ducks and geese.
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Post by bookemdano on Sept 15, 2004 13:29:30 GMT -6
Thanks Tim. I'll give that one a try.
I've had some luck up near Teulon - local ducks and geese.
No really big migratory flocks of mallards yet.
Good luck.
Dan
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Post by darrellmyskiw on Sept 16, 2004 7:44:06 GMT -6
Dan - duck recipees : Breast & leg duck cut breasts into slices (~3/16" thick) season with favorite spices (I use Hy's seasoning salt) fry in butter & onions This served over wild rice - YUMMY ;D
All I ever do is breast and leg birds - easier than cleaning the whole bird for the 10-12 oz. meat you get.
As for curing feathers - haven't done it - but do have info if you wish. I have it in a word file (Squirrel tails, bird skins and rabbit skins). If anyone else is interested - let me know I'll e-mail it over.
darrell,
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