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Who is cooking duck? #5427684 11/18/14 02:35 AM
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Guy Offline OP
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Done this 2 nights in a row, dang good...

Everything required:



Tony's to season duck. Get thick cut bacon.. I like pickled jalapeno, slice in half, stuff with cheese..



Half slice of bacon will do, duck on each side...







Got this little cast iron griddle at Academy, want to say it was only $8. Love it on my gas grill, works great for duck poppers...



Delish. up

Re: Who is cooking duck? [Re: Guy] #5427729 11/18/14 02:53 AM
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Tasty. Especially with teal


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Re: Who is cooking duck? [Re: Guy] #5427763 11/18/14 03:04 AM
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Holy smokes. That looks awesome. Will definitely try that this year.


Originally Posted By: bill oxner
I just turned it on . I was looking bird dogs in the butt this morning.


Re: Who is cooking duck? [Re: Guy] #5427976 11/18/14 04:45 AM
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I use cream cheese but same concept, me and my wife love it!!!


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Re: Who is cooking duck? [Re: Guy] #5428017 11/18/14 05:10 AM
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food


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Re: Who is cooking duck? [Re: Guy] #5428243 11/18/14 01:34 PM
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wow I'm trying this


Re: Who is cooking duck? [Re: Guy] #5428263 11/18/14 01:45 PM
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I bet the cast iron is a nice way to brown the bacon quicker

Re: Who is cooking duck? [Re: jdk1985] #5428287 11/18/14 01:57 PM
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Guy, next time you do this try this instead of using bacon.

Pluck the breast, start on the side of the bird and filet up to the breast bone, then down the other side, leaving the 2 individual breasts connected with the skin. That way you don't have to use bacon. Just season the meat with a little seasoning of your choice and put the jalapeno and cheese between the 2 and toothpick them together.


Originally Posted by garrett
I'm with GK because I like salty old dudes.
Re: Who is cooking duck? [Re: john paul] #5428305 11/18/14 02:08 PM
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Originally Posted By: john paul
Guy, next time you do this try this instead of using bacon.

Pluck the breast, start on the side of the bird and filet up to the breast bone, then down the other side, leaving the 2 individual breasts connected with the skin. That way you don't have to use bacon. Just season the meat with a little seasoning of your choice and put the jalapeno and cheese between the 2 and toothpick them together.

Amazing I have never tried that before, I like the idea of leaving together, that way you have skin all around. I'm doing that next time. That bacon is a crutch. grin

Re: Who is cooking duck? [Re: CinchMan] #5428327 11/18/14 02:17 PM
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Originally Posted By: CinchMan
I use cream cheese but same concept, me and my wife love it!!!

My only new twist here is cooking it on a cast iron flat surface. I tried doing it on my cast iron skillet, and it filled up with grease and was not good. The grease needs drain off, but when you put it on hot, just right, the cast iron flat surface makes the bacon crispy, while leaving duck med rare. I did it like this the other night and did a better job, only cooked 3 so less grease.

Re: Who is cooking duck? [Re: Guy] #5428408 11/18/14 02:50 PM
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Originally Posted By: Guy
Originally Posted By: john paul
Guy, next time you do this try this instead of using bacon.

Pluck the breast, start on the side of the bird and filet up to the breast bone, then down the other side, leaving the 2 individual breasts connected with the skin. That way you don't have to use bacon. Just season the meat with a little seasoning of your choice and put the jalapeno and cheese between the 2 and toothpick them together.

Amazing I have never tried that before, I like the idea of leaving together, that way you have skin all around. I'm doing that next time. That bacon is a crutch. grin


Yep, I think I am going to have to go get one of those flat irons. If there is even a little fat on the bird it can flare up on the grill as bad, if not worse than bacon.


Originally Posted by garrett
I'm with GK because I like salty old dudes.
Re: Who is cooking duck? [Re: Guy] #5429124 11/18/14 07:24 PM
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Re: Who is cooking duck? [Re: john paul] #5429183 11/18/14 07:45 PM
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Originally Posted By: john paul
Guy, next time you do this try this instead of using bacon.

How dare you talk about bacon that way.....


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Re: Who is cooking duck? [Re: Guy] #5429207 11/18/14 07:52 PM
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Also, turkey bacon works best. Less salty

Re: Who is cooking duck? [Re: beaversnipe] #5430035 11/19/14 01:08 AM
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Originally Posted By: beaversnipe
Also, turkey bacon works best. Less salty

That stuff tastes like cardboard, my wife has bought that before, if I'm gonna eat bacon, it's going to be the real thing. I have tried the low sodium bacon before and that's not bad.

Re: Who is cooking duck? [Re: Guy] #5430675 11/19/14 12:44 PM
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I beer can roasted one last weekend. It was a little tough but it tasted good.

Re: Who is cooking duck? [Re: FWBanger] #5430696 11/19/14 01:09 PM
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Creole Braised Duck. I think this might be my new favorite way to cook whole ducks. You could also do it by taking the breast meat and pounding them out and browning them instead of the whole duck. Also when you pull it out for the last step to let it rest, if your gravy is too thin just take flour and add it until you get your preferred consistency.

Prep Time: 3½ Hours
Yields: 4 Servings

Ingredients:
6 teal or wood ducks, dressed
salt and black pepper to taste
granulated garlic to taste
¼ cup vegetable oil
1 cup flour
2 cups diced onions
1 cup diced celery
1 cup diced green bell peppers
¼ cup minced garlic
1 (10-ounce) can diced tomatoes, drained
1 (10-ounce) can RO*TEL®
1 (10-ounce) can tomato purée
2 cups chicken or game bird stock
½ cup dry white wine
1 tsp chopped thyme
2 cups sliced mushrooms
¼ cup chopped parsley
½ cup sliced green onions

Method:
Preheat oven to 350°F. Season duck pieces well with salt, pepper and granulated garlic and set aside. In a large Dutch oven, heat vegetable oil over medium-high heat. Dust ducks lightly with flour, shaking off excess. Place ducks in hot oil and brown lightly on all sides. Remove duck from pot and set aside. Add onions, celery, bell peppers and minced garlic and sauté 5–7 minutes or until golden brown. Add tomatoes, RO*TEL®, purée, stock, wine and thyme, scraping the bottom of pot to release browned bits. Return duck to pot and add mushrooms. Cover and bake in preheated oven for 3 hours or until meat is tender. Remove from oven and gently stir in parsley and green onions. Cover and let rest for 10 minutes. Adjust seasonings with salt, pepper and granulated garlic if necessary. Serve hot over steamed white rice or grits and garnish with parsley.

From “After the Hunt: with Chef John Folse" http://www.lpb.org/afterthehunt

From “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737, http://www.jfolse.com.


Originally Posted by garrett
I'm with GK because I like salty old dudes.
Re: Who is cooking duck? [Re: Guy] #5430797 11/19/14 02:05 PM
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I use cream cheese and montreal steak seasoning on mine. Whole family loves it!

Re: Who is cooking duck? [Re: Guy] #5431057 11/19/14 03:58 PM
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Hot Fried Duck Breast

Stole this from the forum (Hot Fried Dove). It works great for backstrap and duck also! Got a nice fire goin out back, cooked it up over a coleman stove outdoors. Nothin better!

The little pieces are the gizzards. They're tough to clean but I like 'em! Anyone else do that?




Re: Who is cooking duck? [Re: Guy] #5431094 11/19/14 04:12 PM
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Re: Who is cooking duck? [Re: TxDuck24] #5431206 11/19/14 05:02 PM
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Boy's ya'll are killing me. I really enjoy these type threads and I am always amazed the time and effort put into these awesome dishes.

Great job boys! up up up

Re: Who is cooking duck? [Re: Guy] #5431219 11/19/14 05:08 PM
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That looks REALLY GOOD

Re: Who is cooking duck? [Re: Guy] #5431259 11/19/14 05:23 PM
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Duck coach - did you dip them after frying 'em up?

Re: Who is cooking duck? [Re: Guy] #5431288 11/19/14 05:36 PM
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yes.. take them straight out of the grease, dip them and set them on the serving pan. When i was done i took the leftover sauce and put it in a little bowl to dip while eating.

Also, I cut the butter out of the sauce this time.. it tastes about the same without it but doesn't stick to the meat as well.

Re: Who is cooking duck? [Re: Guy] #5432185 11/20/14 01:36 AM
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Tony's is good but try Slap Ya Mama seasoning. They use a little less salt otherwise the same.

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