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#5437300 - 11/22/14 02:41 PM Cooked some duck
Ben Lilly Offline
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Registered: 11/25/12
Posts: 2796
Loc: here and there
Aged a week or so then plucked and cleaned. Stuffed with onion and a few garlic cloves. Salt, pepper and thyme inside and out.


Lightly browned in rendered duck fat.


Deglazed pot with 1/2 cup sherry, added ducks back in and filled with duck stock.


Cover and cooked on low for 90 minutes.
Took ducks out and prepared brown gravy from braising liquid, added ducks back breast down for 20 minutes.

Ended up with this.












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#5437602 - 11/22/14 06:16 PM Re: Cooked some duck [Re: Ben Lilly]
TEXAN1970 Offline
Tracker

Registered: 03/13/10
Posts: 756
Loc: TEXAS
How did it taste ?

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#5438104 - 11/23/14 12:09 AM Re: Cooked some duck [Re: TEXAN1970]
Dave Speer Offline


Registered: 12/27/07
Posts: 4548
Loc: Austin
Originally Posted By: TEXAN1970
How did it taste ?


Like liver laugh It is ducks after all laugh
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Originally Posted By: wal1809
Anybody can follow along, not everybody can blaze a trail.


Dave Speer Wildlife Art @ HuntCrafted

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#5438164 - 11/23/14 05:05 AM Re: Cooked some duck [Re: Dave Speer]
Greekangler Offline
Pro Tracker

Registered: 09/05/04
Posts: 1492
Loc: North Tejas
Originally Posted By: Dave Speer
Originally Posted By: TEXAN1970
How did it taste ?


Like liver laugh It is ducks after all laugh


lol ain't that truth- teal and woodies are great pan seared w garlic rare- everything else sausage
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#5438169 - 11/23/14 05:23 AM Re: Cooked some duck [Re: Ben Lilly]
Ben Lilly Offline
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Registered: 11/25/12
Posts: 2796
Loc: here and there
It was pretty good for some canvasback.

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#5438197 - 11/23/14 07:05 AM Re: Cooked some duck [Re: Dave Speer]
aerangis Offline
Tracker

Registered: 09/05/08
Posts: 715
Loc: Nunya
Originally Posted By: Dave Speer
Originally Posted By: TEXAN1970
How did it taste ?


Like liver laugh It is ducks after all laugh


Properly prepared duck (aged, brined, and seared rare) tastes nothing like liver and is as good as any top-dollar steak. Like chicken fried steak? Duck is as good as it gets.

If you've hunted antelope that feeds primarily on sage, you should know the trick to prepping the meat. Works the same with ducks, even the infamous mud mallard.

A lotta folks I've hunted with said they don't like duck because of the taste and gave me their birds. One taste of duck properly prepared, they started keeping their birds. It's that good.

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#5438278 - 11/23/14 08:27 AM Re: Cooked some duck [Re: Ben Lilly]
iliketohunt Online   sleepy
THF Celebrity

Registered: 09/08/10
Posts: 14447
Loc: Weatherford, TX
I can't make myself eat a bird rare.
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#5438368 - 11/23/14 09:29 AM Re: Cooked some duck [Re: aerangis]
Dave Speer Offline


Registered: 12/27/07
Posts: 4548
Loc: Austin
Originally Posted By: aerangis
Originally Posted By: Dave Speer
Originally Posted By: TEXAN1970
How did it taste ?


Like liver laugh It is ducks after all laugh


Properly prepared duck (aged, brined, and seared rare) tastes nothing like liver and is as good as any top-dollar steak. Like chicken fried steak? Duck is as good as it gets.


I love me some canvasback. As for the rest, I spent a whole season trying to cook ducks and just didn't get it right. I followed all kinds of intertoobs instructions and never liked it. I don't like chicken fried steak, I think it's gross, maybe that's the problem? haha...

When someone cooks me duck and I like it, I will sit down with that person and go over the exact process from kill to table. Hasn't happened yet.

Now, I don't waste them, I just put them in sausage which I do like.
_________________________
Originally Posted By: wal1809
Anybody can follow along, not everybody can blaze a trail.


Dave Speer Wildlife Art @ HuntCrafted

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#5438377 - 11/23/14 09:34 AM Re: Cooked some duck [Re: aerangis]
4Weight Online   content
Veteran Tracker

Registered: 11/09/11
Posts: 2708
Loc: Tarrant Cty and Murray
Originally Posted By: aerangis
Originally Posted By: Dave Speer
Originally Posted By: TEXAN1970
How did it taste ?


Like liver laugh It is ducks after all laugh


Properly prepared duck (aged, brined, and seared rare) tastes nothing like liver and is as good as any top-dollar steak. Like chicken fried steak? Duck is as good as it gets.

If you've hunted antelope that feeds primarily on sage, you should know the trick to prepping the meat. Works the same with ducks, even the infamous mud mallard.

A lotta folks I've hunted with said they don't like duck because of the taste and gave me their birds. One taste of duck properly prepared, they started keeping their birds. It's that good.


I have a great brine but how long do you age them and for how long. Thanks.
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San Juan River NM FlyFishing

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#5438410 - 11/23/14 09:57 AM Re: Cooked some duck [Re: Ben Lilly]
Ben Lilly Offline
Veteran Tracker

Registered: 11/25/12
Posts: 2796
Loc: here and there
I age them for 10 days and don't use a brine. No liver taste no problems.

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#5438520 - 11/23/14 11:22 AM Re: Cooked some duck [Re: Dave Speer]
Erichugh22 Offline
Veteran Tracker

Registered: 09/14/10
Posts: 2332
Loc: Duck blind
Originally Posted By: Dave Speer
Originally Posted By: aerangis
Originally Posted By: Dave Speer
Originally Posted By: TEXAN1970
How did it taste ?


Like liver laugh It is ducks after all laugh


Properly prepared duck (aged, brined, and seared rare) tastes nothing like liver and is as good as any top-dollar steak. Like chicken fried steak? Duck is as good as it gets.


I love me some canvasback. As for the rest, I spent a whole season trying to cook ducks and just didn't get it right. I followed all kinds of intertoobs instructions and never liked it. I don't like chicken fried steak, I think it's gross, maybe that's the problem? haha...

When someone cooks me duck and I like it, I will sit down with that person and go over the exact process from kill to table. Hasn't happened yet.

Now, I don't waste them, I just put them in sausage which I do like.


You don't like chicken fried steak? That's almost unamerican

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#5438664 - 11/23/14 01:10 PM Re: Cooked some duck [Re: Erichugh22]
Barny Topwater Online   content
red bone Bob

Registered: 11/22/09
Posts: 2439
Loc: New Braunfels TX USA


I love me some canvasback. As for the rest, I spent a whole season trying to cook ducks and just didn't get it right. I followed all kinds of intertoobs instructions and never liked it. I don't like chicken fried steak, I think it's gross, maybe that's the problem? haha...

When someone cooks me duck and I like it, I will sit down with that person and go over the exact process from kill to table. Hasn't happened yet.

Now, I don't waste them, I just put them in sausage which I do like. [/quote]

You don't like chicken fried steak? That's almost unamerican [/quote]

That's not only un American, I think that's communist mad roflmao
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.45 ACP It's just silly to shoot twice

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#5438668 - 11/23/14 01:15 PM Re: Cooked some duck [Re: Ben Lilly]
4Weight Online   content
Veteran Tracker

Registered: 11/09/11
Posts: 2708
Loc: Tarrant Cty and Murray
Originally Posted By: Ben Lilly
I age them for 10 days and don't use a brine. No liver taste no problems.


Many thanks so wrapped in fridge for 10 days correct?
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www.aztecanglers.com
San Juan River NM FlyFishing

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#5438694 - 11/23/14 01:33 PM Re: Cooked some duck [Re: Ben Lilly]
Going Green Offline
Bird Dog

Registered: 08/20/13
Posts: 383
Loc: Camp David
I prefer to brine and smoke whole birds, or sear breasts on the grill. Still hard to beat some bacon and jalapeño and cheese on the grill. I have not been able to dial in my roasting method, the skin always ends up rubbery instead of crispy like I want it. I've even used a torch to try and crisp the skin, to no avail. Canvasbacks are definitely the best of the table birds IMHO.

When its cool enough (sub 50 degrees) you can hang them in your garage or shed. I prefer hung birds vs. birds rested on they're backs, not really a good reason for it though. Temps we have now, best to rest them in the fridge.
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#5438724 - 11/23/14 01:59 PM Re: Cooked some duck [Re: Ben Lilly]
aerangis Offline
Tracker

Registered: 09/05/08
Posts: 715
Loc: Nunya
I typically cook duck skin off (breasted).

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