Home Forums Hunting & Shooting Hunter's Campfire Ducks...Shooting & Eating Them.

'Busting wings?' lol Around heah we shoot 'em in the face, bigtime. I own a GoPro. Keep talking! Ask our boy Kingston how much I miss when the birds are flying. Or Doc Rock. Or STX. Nevermind. Just bring your West coast A game and a size large hankerchief.

My favorite is duck and dressing. To me duck dressing is the best that you can get. miles

Cube the breast (1”). Marinate the cubes in Heinz 57 for 24 hrs. Wrap in bacon and cook on the grill. Sounds weird but it’s amazing

XXL size can of extra-strength Cream of Mushroom...

Separate breast from bone, remove skin.

Cure in Brine for 5 days, smoke, Duck/Goose Pastrami.
Add Pickling spice to brine, Corned Duck Goose

Grind, mix with pork and pork fat, make summer sausage, polish sausage, etc.

I don't shoot or eat the nasty things.

Roasted
Purlow
Fajitas
Jerky
Poppers

We eat ducks all the time here... lots of ways to make them great.

I have read the whole thread...my conclusion is that you must season waterfowl sufficiently to kill the taste.

DU has lots of cooking tipis online. They work. I think it’s out of print but Eileen Clarke has a good book on it. Quick answer: Puddlers? Keep the skin on the breast. Brine ‘em, cook ‘em in the skillet (carefully) or on the grill. Never go past medium rare. They love red sauces or drizzle a bit of raspberry or cherry preserve on top. Better than pheasant IMO. Divers? Only Cans or Redheads need apply. Others are best given to very hungry friends.

Trade them at the Chinese restaurant for other food.

That’s been my experience. Canadian’s, we boil breast in water til the “foam” comes up white. First few times it comes up grayish, dump the water and bring back to a boil with fresh water. When it comes up white it’s ready for however you want to fix it. Do the same with bear roasts.
We usually take it and cut medallions with a slice of bacon wrapped around it and fry in garlic butter like a scallop.
I wouldn’t eat duck/goose twice a month on a bet though.
Sounds crazy, but we use a lot for making jerky. Goose jerky is damn good.

They take Pigeons and Ravens also.

We eat a lot.

Grilled
Seared in a hot pan, make a pan sauce
Gumbo is always great
Just made a batch of duck chorizo
Fajitas
Poppers, always a favorite
Asian popper (duck marinated in sesame oil and sirin, a water chestnut and wrapped in bacon)

Seared on wilted spinach with a honey drizzle



Seared, skin on with a wine sauce

Tell us about the wine sauce there.

Wrapped in jalapenos, bacon and cream cheese is good on the grill, duck dressing, as well as the traditional ways: you can barbecue it, boil it, broil it, bake it, saute it, duck-kabobs, duck creole, duck gumbo, pan fried, deep fried, stir-fried, pineapple duck, lemon duck, coconut duck, pepper duck, duck soup, duck stew, duck salad , duck and potatoes, duck burger, duck sandwich. That-that's about it.

I like giving them to someone else and making myself a hamburger.

Loco you about right, lot of things taste way more better than duck.

Especially if they been feeding in sewer pond water.

I like a good Bullfrog, Squirrel, Quail, or Catfish.

I was born and raised on Bayous and Deltas all over the south.

Yep, duck meat pieces in cornbread dressing. Maybe throw in a few squirrel back legs boiled in the pot with the ducks.

Soaked in Allegro sauce and seared.

Duck and rice. Throw a half chicken in the pot for those who dont like the taste of anything new.

Duck fillets sliced and chicken fried after flour or egg and flour drench.

Ducks taste like s h I t.
Cracks me up to see the duck recipes.
You could make dog s h it taste good using those recipes.
Every part of cooking them is about masking the horrible taste.