FOOD Duck - an encore
- Thread starter Dennis Olson
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Night Owl
Veteran Member
OMG why did you stuff it? I have to go back to see who told you too. The stuffing is going to soak up all the grease you want for the broth and gravy…..the stuffing will be heavy from all the grease when eaten to cause indigestion.
Oh boy. I’m bohemian we just salt the duck skin and bake. Then eat the delicious crispy skin & meat. The rest we put in with the bones for broth. If you got a frozen one you probably got a neck, gizzards, a heart and liver, put all that in with the bones. Give all the parts you won’t eat to the dogs when all has boiled & simmered covered for an hour at least.
Experiment and do what you want to get the end product. Enjoy and 10 Bonus points for cooking duck.
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ShadowMan
Designated Grumpy Old Fart
That's true with EVERY domesticated VS. wild/feral variety of livestock! Beef, Swine, Chevron, Chicken, Rabbit, Duck, Goose, etc., etc., etc. THAT'S why wild/feral livestock were domesticated in the first place; easier to harvest and better taste.
Perhaps we'll see this same difference on Buffalo and Elk farms somewhere down the road in a hundred years or more. Domestication does take a bit of time.
I told myself. I still got a ton of grease off the carcass this time.
I feel gassy if I eat one….
Jaybird
Veteran Member
Think he meant Chevon. Find you a Mexican. They know how to make them taste good.
I feel gassy if I eat one….
I figured they'd be kinda greasy.
Jaybird
Veteran Member
I love wild fowl. Most of it. Dove is my favorite. I have never had duck that was fit to eat. Love shooting them. Maybe one day I will find someone who knows how to cook duck and make it edible. Never tried domesticated duck. I know there is a difference. Really don’t like domesticated turkey but love wild turkey. They make fantastic fajitas. Don’t know why but duck just taste rotten to me. Hope your gravy turns out fantastic Dennis.
Sandcastle76
Senior Member
This is how I do wild duck, with the exception of mallard - they are big enough to split, stuff n smoke.
I use the breasts of wood duck n teal..since they are very small.
I weave the bacon (inexpensive / thin), lay it flat and place the breasts on the bacon. Then I mix up cooked wild rice mix (from a box) with sautéed onions, celery, minced garlic and some chopped Savoie’s link sausage (seasoned to taste) with ”binder” (cream of mushroom, cream of celery soup etc.) use enough “binder” to keep the stuffing part together. Roll it up and bake covered in a regular size loaf pan for approx an hour. Uncover and broil it till bacon is browned / crisp.
You will not need all the rice mixture…but you can add some cooked white rice with what’s left along with the remaining cream of celery / mushroom soup, add a little water and baked topped w cheese as a small side dish. The hardest part of this is getting it in the loaf pan.. lol
I use the breasts of wood duck n teal..since they are very small.
I weave the bacon (inexpensive / thin), lay it flat and place the breasts on the bacon. Then I mix up cooked wild rice mix (from a box) with sautéed onions, celery, minced garlic and some chopped Savoie’s link sausage (seasoned to taste) with ”binder” (cream of mushroom, cream of celery soup etc.) use enough “binder” to keep the stuffing part together. Roll it up and bake covered in a regular size loaf pan for approx an hour. Uncover and broil it till bacon is browned / crisp.
You will not need all the rice mixture…but you can add some cooked white rice with what’s left along with the remaining cream of celery / mushroom soup, add a little water and baked topped w cheese as a small side dish. The hardest part of this is getting it in the loaf pan.. lol
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Sandcastle76
Senior Member
Yep.
Wish I could give ya what I got off mine. Duck came out good, skin crispy, but not much meat. Basically it was lots of $ for a lot of grease. I do love that dark fatty meat though.
A lot of people just pull the breast on smaller ducks, like teal.
Same on doves, just pop the breast out. They make great K-bobs. wrap in bacon before putting on the stick.
Same on doves, just pop the breast out. They make great K-bobs. wrap in bacon before putting on the stick.
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Breasts and legs is where the meat is. Pretty much nothing else.
Well, the duck is cut up and in a large stockpot with a gallon of chicken broth. I added the pan drippings from yesterday as well. Onions, garlic, celery and poultry spices added.
Night Owl
Veteran Member
I have to put my two cents in on the broth purpose…..nothing is better tasting than Duck, noodle soup left. Doesn’t matter if the noodles are Chinese ramen, or ribbon, it’s the best full bodied favor that beats any Turkey, chicken or beef broth (vegetable broth does not count as broth in my book). I think I need to make me a duck, so I can have duck noodle soup Now that I’m talking about it.