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Campfire Outfitter
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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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Campfire Outfitter
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Stomp em into the marsh and pick up steaks on the way home. š¤£ True.
Proud NRA Life Member
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Campfire Ranger
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DU has lots of cooking tipis online. They work. I think itās out of print but Eileen Clarke has a good book on it. Quick answer: Puddlers? Keep the skin on the breast. Brine āem, cook āem 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. 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. š¦«
Curiosity Killed the Cat & The Prairie Dog āMolon Labeā
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Campfire Oracle
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Campfire Oracle
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... breasts, wrapped in bacon, and grilled. Soak the filleted breasts in slightly salty water overnight, lay them out flat and then wrap with bacon and anchor the bacon with toothpicks. You will then have what looks like small fillet mignons. Grill or pan fry to no more them āmediumā. To me, done this way theyāre almost like deer backstrap. As they are when gutted, aged cold a week, filets sliced 3/4 inch thick and chicken fried.
Ecc 10:2 The heart of the wise inclines to the right, but that of a fool to the left.
A Nation which leaves God behind is soon left behind.
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I Dindo Nuffin
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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 This looks like a $70 dollar plate of duck goodness at a high end restaurant. šš¼š¦«
Curiosity Killed the Cat & The Prairie Dog āMolon Labeā
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Campfire Regular
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Iād argue that birdās 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 donāt feel overcooking does them any favors.
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Campfire Ranger
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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. Laffin. Sal, Duck aināt that bad. Iād never choose it over a well marbled ribeye though. Some of these recipes do sound good. š¦«
Curiosity Killed the Cat & The Prairie Dog āMolon Labeā
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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...
-OMotS
"If memory serves fails me..." Quote: ( unnamed) "been prtty deep in the cooler todaay " Television and radio are most effective when people question little and think even less.
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Campfire Ranger
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Iād argue that birdās 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 donāt feel overcooking does them any favors. 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. š¦«
Curiosity Killed the Cat & The Prairie Dog āMolon Labeā
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Campfire 'Bwana
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Trade them at the Chinese restaurant for other food. BTDT
Make Gitmo Great Again!! Who gave the order to stop counting votes in the swing states on the night of November 3/4, 2020?
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Campfire Ranger
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Try it like we Dove. Small pieces wrapped with Bacon over La Costena pickled jalapeƱos.
~MolÉĢĖn LabĆ© SkĆ½la~
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We took a bunch in one time and had the restaurant work itās magic. Fantastic but pretty sure we didnāt get the same birds back that we brought in. Didnāt matter they were that good. Trade them at the Chinese restaurant for other food.
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Campfire Ranger
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DeWayne,
Iāve been paying attention to the guys suggesting duck sausage. Thanks for the confirmation that itās delicious.
I will definitely put some ducks away, in a few casings for the smokehouse.
š¦«
PS
Wifey loves her wines. She getās a case of wine every other month from Maryhill Winery.
Always have good wine on hand.
Curiosity Killed the Cat & The Prairie Dog āMolon Labeā
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One Thanksgiving when I was a kid my mom decided we would have duck instead of turkey. There was a revolt. It's become legend.
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 wasnāt about to eat some flying swamp bird over a turkey on Thanksgiving. Thanks, grandma ! š¦«
Curiosity Killed the Cat & The Prairie Dog āMolon Labeā
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Stomp em into the marsh and pick up steaks on the way home. OMG ! Thatās a great idea ! š¤£š¤¦š½āāļøš¦«
Curiosity Killed the Cat & The Prairie Dog āMolon Labeā
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Try it like we Dove. Small pieces wrapped with Bacon over La Costena pickled jalapeƱos. Iām 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 didnāt mean starvation at my home...Letās make some food women and leftovers are okay. Laffin Thick cut bacon is always on hand. Making duck poppers with jalapeƱos is 100% š¦«
Curiosity Killed the Cat & The Prairie Dog āMolon Labeā
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Campfire Ranger
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Try it like we Dove. Small pieces wrapped with Bacon over La Costena pickled jalapeƱos. Iām 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 didnāt mean starvation at my home...Letās make some food women and leftovers are okay. Laffin Thick cut bacon is always on hand. Making duck poppers with jalapeƱos is 100% š¦« I donāt think youāll 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
Last edited by SandBilly; 08/22/21.
~MolÉĢĖn LabĆ© SkĆ½la~
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Curiosity Killed the Cat & The Prairie Dog āMolon Labeā
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Campfire Ranger
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Thinly sliced goose breast makes excellent jerky. Especially Specks.
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Campfire Ranger
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Breast em out throw em in the pepperoni/sausage/kielbasa pile with the rank blacktail meat. š Blacktails ain't rank. Ducks are. You eat wannabe blacktails, real blacktails are gamey pepperoni fodder. š¤£
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, Iād rather have 4 quarters than 100 pennies.
Aināt easy havin pals.
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