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

I cook them in a Brinkmann smoker using cherry wood. An electric element. I put red wine in the water pan. It takes about 10 hours and they are just fantastic!
This is domestic duck I don't know anything about mallards or wood ducks never have hunted them.

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True.

This sounds like some Sage advice that should always be used when cooking up Buffleheads

We get a lot of shooting on Buffs throughout a typical day of hunting.



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As they are when gutted, aged cold a week, filets sliced 3/4 inch thick and chicken fried.

This looks like a $70 dollar plate of duck goodness at a high end restaurant.

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I’d argue that bird’s with a good amount of white/yellow fat make pretty good table fare without a lot of seasoning help. Aside from not over cooking them. Rice and corn fed ducks help in this department.

Birds that lack any fat and are purple in color will probably benefit from more seasoning and cooking trickery. Again I don’t feel overcooking does them any favors.

Laffin.

Sal, Duck ain’t that bad. I’d never choose it over a well marbled ribeye though.

Some of these recipes do sound good.

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I cooked some in a pan with shallots and other stuff I can't remember many years ago...
it was tasty...

Fat Mallards with yellow fatty goodness coming into water from the farmers fields are pluckers and a simple oven roasting bird with good side dishes.

They eat real well.

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BTDT

Try it like we Dove. Small pieces wrapped with Bacon over La Costena pickled jalapeños.

We took a bunch in one time and had the restaurant work it’s magic. Fantastic but pretty sure we didn’t get the same birds back that we brought in. Didn’t matter they were that good.

DeWayne,

I’ve been paying attention to the guys suggesting duck sausage. Thanks for the confirmation that it’s delicious.

I will definitely put some ducks away, in a few casings for the smokehouse.

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PS

Wifey loves her wines. She get’s a case of wine every other month from Maryhill Winery.

Always have good wine on hand.

LMFAO !

My mom did that on Thanksgiving with a huge Canadian Goose I had made a lucky, one BB head shot on....We wanted to kill her. My grandma showed up with a turkey and saved the meal and moms life.

Grandma wasn’t about to eat some flying swamp bird over a turkey on Thanksgiving. Thanks, grandma !

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OMG !

That’s a great idea !

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I’m trying to keep my wifey engaged with an assortment of culinary ways to prepare a duck feast from all these suggestions.

Wifey, is a hobby chef, and a fine cook. When I met her she made a lot of fancy dishes that you would find at an expensive restaurant. They always tasted amazing. The problem, at least for me, was how small the portions were. 2 small medallions of a tenderloin, 4 stalks of asparagus, and two small, marble sized potatoes, all covered with a thin drizzle of some wine sauce.

I had to help her understand that portion control didn’t mean starvation at my home...Let’s make some food women and leftovers are okay. Laffin


Thick cut bacon is always on hand. Making duck poppers with jalapeños is 100%

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I don’t think you’ll be disappointed. Something about the certain vinegar in the La Costena brand that just makes an extra special turd.

FYI on Dove we filet each side of the breast off, just for a size idea.


Sliced japs

Copy that 👍🏼

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Thinly sliced goose breast makes excellent jerky. Especially Specks.

You eat wannabe blacktails, real blacktails are gamey pepperoni fodder. 🤣