24hourcampfire.com
24hourcampfire.com
-->
Previous Thread
Next Thread
Print Thread
Hop To
Page 2 of 2 1 2
Joined: Dec 2009
Posts: 4,586
S
Campfire Tracker
Offline
Campfire Tracker
S
Joined: Dec 2009
Posts: 4,586
Just did the same recently and basted it with balsamic vinegar. Wild duck gets brested and marinated in Italian dressing and grilled. Will do roasted duck again.


Never take life to seriously, after all ,no one gets out of it alive.
GB1

Joined: Jul 2008
Posts: 1,714
T
Campfire Regular
Offline
Campfire Regular
T
Joined: Jul 2008
Posts: 1,714
Is this a wild duck? What kind?

Looks fantastic!


Despite my user name, no I am not from Texas.........

Joined: Jun 2002
Posts: 131,452
T
Campfire Sage
OP Offline
Campfire Sage
T
Joined: Jun 2002
Posts: 131,452
Originally Posted by TexasTBag
Is this a wild duck? What kind?

Looks fantastic!
Grocery store duck. It was delicious.

Joined: May 2006
Posts: 407
S
Campfire Member
Offline
Campfire Member
S
Joined: May 2006
Posts: 407
Did you put any liquid in or did you cover it . Tom

Last edited by sooner; 01/14/17.
Joined: Jun 2002
Posts: 131,452
T
Campfire Sage
OP Offline
Campfire Sage
T
Joined: Jun 2002
Posts: 131,452
Originally Posted by sooner
Did you put any liquid in or did you cover it . Tom
Nope, and it was succulent and tender. Ducks have a lot of fat that just gets naturally basted into the meat as it slow cooks.

IC B2

Joined: Mar 2004
Posts: 6,065
T
Campfire Tracker
Offline
Campfire Tracker
T
Joined: Mar 2004
Posts: 6,065
tagged for the duck recipe

nothing works for a Canuck goose...:)


Defend the Constitution
Joined: Jun 2002
Posts: 131,452
T
Campfire Sage
OP Offline
Campfire Sage
T
Joined: Jun 2002
Posts: 131,452
Originally Posted by tomk
tagged for the duck recipe

nothing works for a Canuck goose...:)
Make sure to cover it loosely with tinfoil after fully cooked, and allow to sit on the counter top for fifteen minutes before carving. I forgot to include that in post number one. This allows the juices to be gradually pulled back into the center as it cools. Cut it too soon, and all the moisture in the meat will quickly drain out onto your carving plate where it does nobody any good. This procedure also allows you to handle it without burning yourself while carving.

Only handle it with kitchen tongs till time to carve, so you make no deep holes in it through which juices can escape.

Joined: Mar 2004
Posts: 6,065
T
Campfire Tracker
Offline
Campfire Tracker
T
Joined: Mar 2004
Posts: 6,065
Thanks.

the pinholes & the salt are to retain moisture, correct?


Defend the Constitution
Joined: Jun 2002
Posts: 131,452
T
Campfire Sage
OP Offline
Campfire Sage
T
Joined: Jun 2002
Posts: 131,452
Originally Posted by tomk
Thanks.

the pinholes & the salt are to retain moisture, correct?
I believe the superficial holes on the breast are to allow the excess fat (of which there is a lot in a duck) to drip away during the low heat phase of cooking. Only puncture the skin, not the meat.

Salt, I believe, assists in crisping the skin.

Joined: Mar 2004
Posts: 6,065
T
Campfire Tracker
Offline
Campfire Tracker
T
Joined: Mar 2004
Posts: 6,065
Roger

Think that recipe will work with swan...:)


Defend the Constitution
IC B3

Joined: Jun 2002
Posts: 131,452
T
Campfire Sage
OP Offline
Campfire Sage
T
Joined: Jun 2002
Posts: 131,452
No clue.

Joined: Oct 2004
Posts: 16,908
2
Campfire Ranger
Offline
Campfire Ranger
2
Joined: Oct 2004
Posts: 16,908
Took a bucket of grain up to the pond to feed my ducks and they're starting to look mighty tasty. YUM !!!

Dare I ????

Nah,... better not. They're my little buddies laugh laugh

Chikken on sale at the sto' grin


Joined: Jun 2012
Posts: 17,098
G
Campfire Ranger
Offline
Campfire Ranger
G
Joined: Jun 2012
Posts: 17,098
Originally Posted by tomk
tagged for the duck recipe

nothing works for a Canuck goose...:)


wrong


The government plans these shootings by targeting kids from kindergarten that the government thinks they can control with drugs until the appropriate time--DerbyDude


Whatever. Tell the oompa loompa's hey for me. [/quote]. LtPPowell


Joined: Jun 2002
Posts: 131,452
T
Campfire Sage
OP Offline
Campfire Sage
T
Joined: Jun 2002
Posts: 131,452
Originally Posted by 284LUVR
Took a bucket of grain up to the pond to feed my ducks and they're starting to look mighty tasty. YUM !!!

Dare I ????

Nah,... better not. They're my little buddies laugh laugh

Chikken on sale at the sto' grin
grin

Joined: Oct 2004
Posts: 16,908
2
Campfire Ranger
Offline
Campfire Ranger
2
Joined: Oct 2004
Posts: 16,908
Originally Posted by The_Real_Hawkeye


Only handle it with kitchen tongs till time to carve, so you make no deep holes in it through which juices can escape.


Turkey lifter . Cat's meow when handled from the bottom.

https://www.amazon.com/RSVP-Endurance-Stainless-Turkey-Lifter/dp/B000F7JXLA

Darn good when lifting a big ol' pork butt out of the smoker as well.


Joined: Jun 2002
Posts: 131,452
T
Campfire Sage
OP Offline
Campfire Sage
T
Joined: Jun 2002
Posts: 131,452
Originally Posted by 284LUVR
Originally Posted by The_Real_Hawkeye


Only handle it with kitchen tongs till time to carve, so you make no deep holes in it through which juices can escape.


Turkey lifter . Cat's meow when handled from the bottom.

https://www.amazon.com/RSVP-Endurance-Stainless-Turkey-Lifter/dp/B000F7JXLA

Darn good when lifting a big ol' pork butt out of the smoker as well.
I wouldn't use those till it cooled down for fifteen minutes. Then they would be a big help in carving.

Page 2 of 2 1 2

Moderated by  RickBin 

Link Copied to Clipboard
AX24

567 members (2003and2013, 10Glocks, 222Sako, 163bc, 16Racing, 1badf350, 61 invisible), 2,539 guests, and 1,336 robots.
Key: Admin, Global Mod, Mod
Forum Statistics
Forums81
Topics1,190,674
Posts18,456,132
Members73,909
Most Online11,491
Jul 7th, 2023


 


Fish & Game Departments | Solunar Tables | Mission Statement | Privacy Policy | Contact Us | DMCA
Hunting | Fishing | Camping | Backpacking | Reloading | Campfire Forums | Gear Shop
Copyright © 2000-2024 24hourcampfire.com, Inc. All Rights Reserved.



Powered by UBB.threads™ PHP Forum Software 7.7.5
(Release build 20201027)
Responsive Width:

PHP: 7.3.33 Page Time: 0.112s Queries: 15 (0.005s) Memory: 0.8724 MB (Peak: 0.9993 MB) Data Comp: Zlib Server Time: 2024-04-19 21:52:51 UTC
Valid HTML 5 and Valid CSS