I’ve not cooked wild duck in years, and I’d been teasing Thomas (tlread) about bringing me some ducks so I could show him how to cook them! Well, Saturday morning before I head to the office, I’m greeted in the driveway by Thomas and his Dad who were just returning from a morning hunt. They were bringing me three cleaned wood ducks! I was so thrilled with the ducks that putting in a full day in the office on Saturday didn’t seem so bad. I put the ducks in a cooler on ice to deal with them more when I got home that evening.
The wood ducks had already been cleaned, so I didn’t have to do anything to start except to soak them in salt water overnight. After a good soaking, I rinsed them good until the water ran completely clear. The largest duck was vacuum sealed and put in the freezer to enjoy later while the other two ducks were parboiled in water for about 10 minutes. Here’s the recipe I used as I went along:
2 wood ducks - thoroughly cleaned, soaked in salt water overnight, rinsed well and parboiled for 10 minutes. RESERVE 2 1/4 cups STOCK for later use
1 medium onion, sliced thin
1 pound mild venison Italian sausage
1 cup brown rice
Sea salt, Fresh Ground Pepper and Poultry Seasoning
Fresh Rosemary Sprigs
About a dozen juniper berries, crushed
4 slices of good bacon
Brown sausage in heavy pan and set sausage aside. Saute onion slices in sausage drippings and add about a 1/4 cup of the reserved duck stock (as there will be little drippings from the venison sausage). Add brown rice to onion mixture and stir well, covering each piece of rice with drippings/stock. Transer sausage, onion and rice to roaster, add remaining 2 cups of duck stock, sprinkle with about a teaspoon each of sea salt, fresh ground pepper and poultry seasoning and mix thoroughly.
Fill duck cavities with rosemary sprigs and crushed juniper berries and place bacon strips on top of ducks. Place stuffed ducks on top of the sausage, onion and ri
The bacon only keeps the duck skin moist so that the meat underneath it doesn’t dry out, Daniel. The bacon doesn’t flavor the meat, and the rosemary and juniper berries only enhance the flavor of the duck.
You got any good ole fashioned LARD? I’d smear that all over the skin if I could find some.
We did some back strap on the grill Saturday. It was very good. But with it split, filled with cream cheese and jalapeos, then wrapped in BACON would have been much better.
Have heard many complain about using bacon, I think it ENHANCES not over powers food. Much like salt & pepper. Get some good black pepper bacon and you really have an enhancer.
Fred I love the taste of the “Wild Game” that I cook. I love the taste of Venison and a Balsamic Blueberry Sauce there isnt any bacon anywhere around that plate. And that would be Med/Rare.
Or Grilled Wild duck breast w/ a wild berry reduction. Also Med/rare.
But I hate to say when it comes to a steak it had to be med to well. I dont know why.
Going to Church doesn’t make you a Christian any more than standing in a garage makes you a car.
You are the offspring of 5 monkeys having But Secs with a retarded fish squirrel. CONGRADULATION!!!
Those duckies weren’t at all tough, Daniel. They were cooked at a low temp to avoid that.
You’d be sick if you saw the rare steaks we eat - love 'em when they’re seared on the outside and still cold in the middle, and I love a good steak tar tar!
We all need to get together and toss some grub on the grill soon! Everyone can cook 'em like they like em! And, I’m still waiting to try your white chicken chili…
I havent made any in a while. Shirley loves her steak bloody and my dad would you rather just show it the flame… Dont touch the grill just show the steak the flames.
Going to Church doesn’t make you a Christian any more than standing in a garage makes you a car.
You are the offspring of 5 monkeys having But Secs with a retarded fish squirrel. CONGRADULATION!!!
loos great andi. I will also say…I have had daniels cooking also and it is mmmmm–mmmmm–good…some of the best Ive ever eaten (sep when paired with his special fruit tart)…and he is right…sometimes the natural taste of the meat instead of being enhanced can get smothered by the “fixins” if you arent careful…and Daniel and Andi know I like my red meat just as its called…red…donnie always asks if I have my fangs in…but tell ya what…i think to settle this you two need to cook us some and we can decide
