I love bacon wrapped duck as much as the next hunter, but is there some other recipe out there that can really open some eyes? I'd love to hear a few options.

I'm planning on cooking these ~6 breast sometime this week.

I'd like to know a few new recipes too

I used this recipe before and It's pretty good. I injected my ducks with creole butter though and used a chicken rub.

http://www.deltawaterfowl.org/hunting/recipes/roast-duck.html

Then there's the beer can duck.

http://www.tylerpaper.com/TP-Food/181879/temperature-control-is-key-in-grilling-beer-can-duck#.VFq6AMXgHa8

My favorite behind bacon wrapped duck and jalapeo popper duck is dirty rice made with ground duck.

I also like to cut the breasts into finger sized strips. Marinate them in a little Worcestershire sauce (just enough to get them damp, not soaked) for about an hour. Then sprinkle with a steak seasoning and sear then over wood coals.

It involves plywood and you end up eating the plywood

Look up Hank Shaw he's a wild game chef and has some good recipes.

gumbo is the way to go

http://www.allegromarinade.com/renowned-marinade-favorites/game-tame-marinade

Cut it by half with water and marinate the breasts. Then grill it, fry it, whatever you want, it will be awesome.

Citrus marinated smoked duck

Gumbo is hard to beat. All divers and saltwater ducks go in the gumbo pot. Find a good jalapeo sausage. This is a good way to use a good amount and have leftovers that freeze well.

Google up a stir fried duck recipe on DUs website. Pretty good and different than the typical marinate and grill to medium rare for puddle ducks.

Marinate in red wine, balsamic, Worcester; saute in marinade to medium or medium rare; pull breasts out and reduce marinade; serve duck on bismati rice with reduction poored on top

For Thanksgiving, I marinated some breasts in olive oil with fresh rosemary, lemon, garlic, parsley, thyme, and pepper...cooked med rare.

Cube breasts of 3-4 ducks, put in crockpot with 3-4 cans of cream of mushroom soup. Add potatoes, onions, carrots, etc. Slow cook for several hours.

Lots of Luck !!!

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It involves plywood and you end up eating the plywood

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Couldn't be more wrong.


Get this cookbook. And the key is to not overcook.



Watch some videos of this guy, Scott Leysath.

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Gumbo is hard to beat. All divers and saltwater ducks go in the gumbo pot. Find a good jalapeo sausage. This is a good way to use a good amount and have leftovers that freeze well.

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I'm from Orange so luckily we know a thing or two about gumbo (and saltwater ducks). That's probably the route I'll take, but was definitely interested to hear some other recommendations.

Thanks!

Also, in case anyone was curious...

Here's a simple but good one we tried on a fat mallard the other day.
Soak whole duck (skin on) in salt water for hour. Dry it insideand out.Sprinkle liberally inside and out with salt and pepper.Cut up 1/3 of an apple and 1/3 of an onion and stuff inside(use big pieces so it doesn't fall out). Close it up with string.Rub it with olive oilPut in smoker for 30 minutes on high and 30 minutes on lowRemove, wrap in foil and let it stand for 10 or 15 minutes.We have an Old Smokey electric smoker.

Man, some of these recipes sound pretty solid.

Foxfire Duck is an old standby that is relatively easy and good. May want to take a look at it:

Foxfire Duck


When in doubt though - gumbo is just about impossible to beat. Hell, that is the original purpose of gumbo anyway.

Pot Roasted Ducks -

Ingredients:
2 large or 6 small ducks
2 med.onions
1 pkg. Pioneer cajun gravy mix
1 bellpepper
1 bay leaf
2 stalks celery
1 cup
sliced mushroom
2 cloves garlic
1 cup
chopped shallot tops
1 cup burgundy wine
2 cups olive oil
1/2cup orange juice
TonyChachere's seasoning
1 (14oz) chicken broth
2 tbsp Lea & perrin's
2 cups water
1 tbsp tobasco

Directions: 2 hrs before cooking, sprinkle generously w/ wine inside & outside of ducks and season
w/ Tony Chachere and salt (inside &out) until you think they have too much seasoning.

Brown ducks in heavy dutch oven or magnilite pot in 1 cup olive oil. Remove ducks and add chopped onions, bell pepper, celery &garlic to pot. Saute about 10 minutes until onions are transparent.

Add chicken broth, 2 cups water and Pioneer gravy mix. Bring to low boil and stir continuously until gravy mix is dissolved. Add wine, orange juice, bayleaf and ducks to pot. Cover and cook over low heat (light boil) about 1 to 1&1/2 hrs.

Season to taste w/ Tony Chachere, salt, Lea & Perrin's and Tobasco about 30 minutes after you begin cooking. Add mushrooms and chopped shallots to pot 15 minutes before ducks are done. Stir ducks occasionally and cook until tender (when breast begins to separate from the bone). Serve over rice.

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gumbo is the way to go

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