Only one thing is better than shooting ducks...

And that is eating duck. You guys been eating any? Let's see some duck eat pics... Cooked these mallard duck legs last night.



I seasoned with black pepper, garlic powder, and Lawry's season salt....







You want to sear good to get the caramelization, but you got to cook the hell out of duck legs to make them tender, so into the preasure cooker, add all the good stuff from the skellit..



Add some red wine (good red wine, I used Sterling cabernet), and some olive oil...



After about 10 minutes on pressure cooker, add sliced mushrooms (man do they cook down!)...





Add some more wine as needed, and I also add some Worcestershire, Heinz 57, and A1...



Cook duck legs till tender... Mallard breast on the skillet with some bacon....



Take off med rare, and ladle some of that duck leg mushroom sauce ontop, man you are in heaven...

Today had some left over duckleg and sauce, added some heave whip cream, oh man the ducks legs are to die for...Fall apart tender...

I'm comin to your house to learn how to cook the damn things. Mine are just ok but I eat them any way.

Sounds great

How long do you leave the legs in the pressure cooker?

It will take at least 30 to 40 minutes. You need to check on it and make sure you are not ruining out of moisture, add water if need be, if you add too much water you can always cook it off. Hard to over cook it. I have done them before w/o the pressure cooker and takes forever to get them to go tender.

Seems like it would over cook them but clearly it does not. I've never even used a pressure cooker...is it like a double pot...with the first pot holding water and the second one the actual food?

A pressure cooker is simply a pot where the lid screws on, and there is a valve on the top that releases steam so it does not blow up. They are dangerous, and you never want to open one while steam is coming out the valve. I did that once many years ago, food all over the kitchen and I'm glad I had a good grip on the top.



The only way you can over cook it is that you cook it so long it goes so tender it falls all apart. Pretty hard to do I think. If you run out of moisture it will burn, need to watch for that. I would cook in 10 to 15 minute increments and check on it. The 7th pic from the top was after about 10 minutes, and then I added the mushrooms (which produces moisture), and cooked for another 15 minutes and that is the other pics I posted, I cooked for about another 10 to 15 minutes, and there were pretty tender then. And the next day I cooked them some more on the stove (4/6 pic), and I had to really be careful and not stir with a spoon or it would have fallen apart.

All night on the crock pot would be another good way to cook them, I have never tried... Here is another time I cooked them, ladled over a rib eye steak..

I leave the skin on and drop them in peanut oil! That looks good too except for mushrooms lol. Usually I just toss them on the grill but I already ran though my stock lol. had to make room for fish and gator

I have deep fried them before, still tough, even done rare..





The only way to get them tender is cook the hell out of them...I imagine yours were tough, even with the skin on.

Just remember you can fajita almost anything. That's the way I eat the majority of my gamey meat. Hell you can put enough hot peppers in there you wont be tasting anything.

That looks so good. I want to go eat at your house also. I'm with Gunsuphunter on Fajita making with ducks. They never have turned out great for me.

I know something better than BOTH.....

I keep it whole and dip into a big fryer on coat hangers... its not moist by any means but bout like a BBQ chicken... like it tasting like jerky

Tried my hand at fajita duck last night for the first time, it was darn good, I have to put it at the top for ways to eat duck. Caramelized some onions and bell pepper first, sliced a season duck breast and into the skillet, throw tortillas on top to heat them, I'll be doing this again.

Looks great, I guess someday I'll try something different other than grilling.

I don't have any pictures to show, but i can explain my favorite way to prepare and cook my ducks.

Take the breasts marinade for 24 hours in a ziploc with Italian salad dressing.
1 box Uncle Bens brown rice
1 white onion chopped
1 bell pepper chopped
2 eggs scrambled
2-3 seeded and chopped Jalapeno peppers
1 heaping spoonfull of minced garlic
1/3 stick of butter
1 tablespoon soy sauce

Sear and cook duck breasts to rare, cut into cubes. Boil rice as explained. Put bell pepper, onion, jalapeno, garlic and soy sauce in pan, carmalize. Add drained rice, butter, and eggs to the veggies, cook until eggs are done and rice isn't so "gooey". Mix in duck cubes with rice and serve.

Hope my country boy explanation of this is understandable, and i hope yall give it a try. My old man calls it duck fried rice...

Bump for FowlDreams...he was looking for the duck leg post I made, had to dig it up.

Got me a bag of mallard legs in the freezer I need to cook before season starts, as well as a lot of mallard breasts. I always like to eat all the duck in my freezer befor season starts...

My dogs have been eating lots of bird.

You got to do something with all those ringers you shoot...

I will eat duck occasionally and use them for sausage, jerky and snack sticks. But I sure do wish they were white meat.

Maybe you should start hunting chickens Suzy Q

Winner!

Thanks Guy. I threw some breasts on the grill that sat in water and some Americas Finest seasoning from San Angelo for about 6 hours. Med rare. Tasted like a good sirloin. The legs and res of the breasts I'll do tomorrow👍

Chickens Unlimited.

Actually had the chance once. Random chicken was running around the corral one morning. Wasn't much of a hunt. Told the gf to shoot it. She said nah.

I like shooting them probably more than eating them.

Duck is a meat that needs to be cooked the right way or you'll end up with a tough and livery taste.

My favorite way to eat duck:

Roasted with red currant sauce and fried hominy

Dang it man!!! That looks awesome!

I will give you props on the recipe. But I won't call you a cook until you learn how to cook a diver duck. I have heard a whole lot about divers this and divers that. The redheads I boiled for gumbo last year were delicious. I boiled them to make a stock and to peel the meat off of the carcass. The taste test is my wife. If she eats it your doing OK. If she says Ummmmm and goes back for more, you just won the cooking lottery. She said Ummm to the meat I was pulling off of the bone from the redheads we shot at the coast. We all joke around about ducks tasting this or that. We all know teal are top of the charts and spoonies are barf of the chart. Laying all the Bs aside, if you cook it right then it will be right.

Guy I am a traditionalist so far as cooking. The mountain has to come to Mohammed before I change my ways. I have cooked ribeys traditionally forever. Well the mountain came to Mohammed and I started a new way. Seasoned the same way as always, in the oven at 225 degrees until rare. Take it out of the oven and set it on the counter covered and let it rest for 20 minutes.

Take it to a mesquite grill that has flames coming up through the grate. Throw it in the fire until the black crust starts to appear, flip it and crust that side. Take it off dredge it through salted butter and serve. You will never go back!!!!

Several reasons it is best: You have a crust and the entire steak through and through at your desired level of finish. Meaning if you have a rare steak, it is rare all the way through, not just a little strip in the center is rare and the closer you get to the outside it is well done because of heat penetration. The other part is resting the meat. Resting is one of the single most important functions in cooking a steak.

Maybe so, but I think we need to dock some point for not having that over rice.

Hopedale I grew up thinking over rice was one word, "overice".

One thing I've found that helps is aging in the fridge for a few days.

Set in covered tupperware with papertowls.

Rub butter and salt all over the plucked bird then roast in cast iron skillet as hot as your oven or grill can get around 600 for about 15-18 minutes. If you can get the skin crisp and the meat medium rare your golden! If the skin doesn't crisp it's chewy and not that good. If you over do it the meat tastes gamey.

I usually do duck legs in the crock pot to cook them until tender. Seasoned with a bottle of bbq sauce and they are perfect after a few hours on low. I am definitely going to sear them first from now on though.

This is called the "reverse sear". Most people do the opposite, they throw it on a fire hot grill for the first few minutes to try to lock in the juice and flavor and then cool it down to finishe cooking the steak. But what you found is exactly why the revese method is better.

By resting the steak you let the juices move from the edge where the heat is back througout the whole piece of meat.

Can't beat the reverse sear.

Wayne I cook redheads like any other puddle duck. It's the ringers I do not like, I cooked them jerky style once and they were good.

Well when you come to the coast we are going to have to cook a few. You are putting in for this hunt right???

you guys must be living on hard times eating ringers!

Come on now, a guy that hunts duck like you hunt ducks is bound to know how to cook a ringer.

I don't shoot them unless they showboat.

Im planning on going, but not game planning until my son gets back in town and see if he can go or not. But I'm planning on going regardless if he goes or not.