I didn't see any duck recipes on here. I was wondering how some of y'all prepare and cook duck. Never had duck before, and I certainly haven't cooked it. I managed to get three on my first hunt today and I was just going to wrap the breasts in bacon and grill them. Any suggestions?

Most of the waterfowl recipes I see on this forum are in the Waterfowl forum here. Just search on recipe in the waterfowl forum and look around. The search engine will do one year at a time so search back through the years. Ithink you might find some you like.Also a lot of recipe choice will depend on the ducks harvested some are better than others for taste.

A few threads from a quick search. There are some classic gumbo threads using duck that are informative and entertaining.

recipe1

recipe3


gumbo links

recipe2

Jerky is aways a good option and some make a lot of duck sausage, used in poppers is anoteher favorite there is a good looking poppers thread for dove that I bet would work in this years search

ringer recipe

Just keep going back, some of the waterfowl guys have some good ones listed just takes a bit to find them

Few more

another

an another

more

several more

That gives a few more to choose from

what kind of ducks? i cut them off the breast bone, bleed them out for a couple days in a bowl of water in the fridge until water stays clear, marinade for a day, cut into strips about 2 inches wide, wrap in bacon, and grill rare to medium rare.

I've killed dozens of mallards. I plucked them and then boned them out. I ended with a whole boneless duck. I stuffed them and trussed them back up for baking. Gumbo also works great for me.

I breasted out some gadwalls and am bleeding them out in the fridge.

Gumbo. Use store bought roux. Add sausage and a pint of oysters if you can find oysters. It's good either way.

Thanks y'all! I'll let you know how they turn out.

be sure to not overcook if grilled.

How long should they be grilled? I read 5 minutes on each side, but they are not very thick.

Medium rare, time depends on size

So grilled duck is amazing! Every single family member loved it, and I have two SUPER picky girls. So flavorful. Wow guys wow!

I'll breast out small ducks plucking and leaving the skin on. Rub in olive oil and season generously with cajun seasoning, cover with plastic wrap and sit overnight in the fridge. Get the oven as hot as you can get it, 500 deg if you can and let it preheat for awhile to make sure it's hot. Place the breasts in a shallow pan uncrowded and cook until the skin is crispy, but no more. The meat should be rare to medium rare. It should bleed some when you cut into it. Serve immediately.

It will taste like a good steak. If you overcook it, that's when it gets that liver taste.

Ducks don't carry salmonella?

I breast them out and marinade them for a few hours and then on the grill. I cook them rare, slice thin, and enjoy. If grilling isn't an option, then cut two fingers wide and chicken fry them, use the grease to make a gravy.

I posted this to the Migratory Bird forum. I use the recipe below but I age my ducks for a week before cooking them.

Sous Vide Duck Breast with Ultra-Crispy Skin