here is a good way, my favorite outside of gumbo. take the breast and soak them in coke for an evening. it will tenderize and draw out some of the blood that is left. then take them and use a tenderizer hammer on them. beat them flat, it is messy, but necessary. then season salt both sides, and on one side(or two if you wish), rub in brown sugar. cut them in strips, egg wash, flour, and fry. I have turned opinions with this recipe. People that hated duck for years never knew it could be so good.

I only keep the legs if it is a whistler or a big mallard. has to be worth the effort.

grip it rip it? hell ya! that is the only way to do it. only time I pluck them is if I am going to bake one or make some gumbo. I just breast them 90% of the time. i have done close to 100 in an afternoon before and it didn't take that long. it is by far the best way to do it. only problem comes with divers, they are tough. the puddle ducks just peel right back. just mash on both sides of the breast bone and it will split the skin for you. divers you have to use some serious fingernail pressure to do it.

is there any other way?!

"spoonbills peel pretty easy"

LOL

Ive never known any other way to breast a duck.

As far as cooking, there are a whole lot of ways. The frying method mentioned above is quick and easy, but the tenderizing part is not necessary. Cut strips from the breast meat, after marinating in milk and worchestershire, then dip the strips in some egg, then roll into flour and tony's, then fry.

Another way is straight from the field. Mix up some worchestershire, whiskey, salt, pepper, tony's, and a little bit of barbque sauce. Cut the breast in half long ways, toss into the mixture, then pull em out and throw them on the grill basting them as needed. Only cook to rare of medium rare max!


Edit: Spoonbills taste pretty good, actually if cooked right, you cant yell the difference between them and a mallard or teal.
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[This message has been edited by junior200414 (edited 11/30/2008 7:36p).]

i cook mine like chicken fried steak! best way i think

Grip it and rip it is the only way I've ever breasted a duck.

Chicken frying and bbq'ing are my favorite methods of cooking.

A good bbq recipie is to marinade id Tony's injectable marinade (don't inject, just marinade for a couple of hours), then bbq on the grill adding your favorite sauce about 5 or so minutes before they are done.

Gumbo is always a good way to go - it is very difficult to find a better gumbo recipie than one that contains some good wild game.

I usually do a gumbo or like a lot of people do dove: Marinate, bacon, etc.

That's the only way to clean them. Easy, easy.

I usually bacon/jal/onion wrap 1/3 of a breast and grill them. Creole gumbo (substitute the duck for chicken) is pretty tasty, as well.

teal, pintail - pot roast with onion soup mix and veggies

dabblers and most divers - I generally take the breast meat off the bone, wrap in bacon, marinate for several hours in a mixture of onions, bbq sauce & italian dressing, & cook slow over coals on moderate heat until medium. Use the left over sauce to mop duck with while cooking to keep moist. Edit - since I used to have to pick up a lot of sick ducks, I don't like to eat them med rare or rare; therefore, I prefer to cook over a medium fire for a longer period to med (pink in the middle). Be very careful not to overcook or cook too hot/fast using this method since they will be dry and gamey. The bacon and mop sauce help keep this from happening.

divers - duck fajitas. I cut the breast meat almost in strips, leaving only about 1/4 inch of meat so they stay together (this way they don't fall through the grill). Soak these in coke overnight. Season with fajita seasoning and cook on the grill. They're very good.

Goose - chicken fry.

Ringnecks are the only ducks I have trouble skinning, so I just cut directly along the breast bone without even plucking. You can filet the meat away from the bone, then roll it back and cut it away from the skin. This is pretty fast. Ringnecks are decent as fajitas. I try not to shoot spoonies.

I also keep legs off big ducks, hearts and gizzards, and cook them in an aluminum foil "tray" in the same marinade I use for dabblers. They're good.

[This message has been edited by tamc91 (edited 11/30/2008 10:03p).]

[This message has been edited by tamc91 (edited 11/30/2008 10:04p).]

jaybel call me for the boswell family recipe.
And if the guy is breasting them out like doves... thumb in the neck and ******* then ya that's how I do mine.

Old man likes to cook the legs but it takes too damn long to clean them good for me.

Ask the mexican how it all tasted tonight I cooked up 6 ducks 5 potatoes 2 cans green beans 2 cans of corn and 2 tubes of cresent rolls... fed 6 people easy. also had a bottle of wine to go with it.

we did miss you though.

That is how we've always done duck and dove. On the dove, we sometimes rip the breast bone upwards and pull it all out. That ensures you get all the meat.

Works on Geese too. I soak geese and duck breasts in a mixture of coca cola, worcestershire sauce, and Tony Chacheres for a couple hours. Then I cut into "steak fingers", then bread and deep fry. Best way to cook in my opinion...