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#3525659 - 01/01/14 01:34 PM My duck cook experiment
RUGER Administrator
Bambi Killa
Non-Typical


Registered: 11/19/99
Posts: 4106599
Loc: TN

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I was starving so I didn't take time to wait on the experts.
I got close to what was suggested though. \:D

I sliced the breast into strips, liberally applied seasalt (should have done just one side with salt) and black papper.
Got some olive oil pretty hot and dropped it in.

Cooked it pretty quick, taking care to keep it at most med rare.
I will say, it was amazing.
I can see this for breakfast, lunch or dinner, depending on what else ya cook.
I liked it alot.







If I would have known, years ago, this little feller would have been in trouble. \:D

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#3525880 - 01/01/14 05:06 PM Re: My duck cook experiment [Re: RUGER]
DaveB
10 Point


Registered: 09/03/08
Posts: 4764
Loc: Shelby County

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Looks very good.
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#3526695 - 01/02/14 08:06 AM Re: My duck cook experiment [Re: DaveB]
diamond hunter
6 Point


Registered: 09/16/12
Posts: 927
Loc: Goodlettsville Tennessee USA

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I like some flour on mine but good either way
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#3526755 - 01/02/14 08:42 AM Re: My duck cook experiment [Re: diamond hunter]
Grizzly Johnson
Team Grizzly
16 Point


Registered: 10/07/08
Posts: 15791
Loc: Tennessee

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The key to cooking waterfowl, whether you grill or fry it, is to NOT overcook it.... otherwise it will be tough as boot leather.

Try it basically like you did.... but marinade it in your favorite marinade for two days.... flip twice a day if laying in pan or bowl to marinade. Grill.... then make a sandwich on white bread with some lea & perrins steak sauce... good stuff especially if made on a cold day in the duckblind!!
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#3533187 - 01/06/14 08:09 AM Re: My duck cook experiment [Re: Grizzly Johnson]
thetoolman
8 Point


Registered: 08/23/05
Posts: 1520
Loc: Charlotte, Tennessee

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I had some duck breasts in the freezer from opening weekend, so I did pretty much what you did last night for dinner, added some savory duck seasoning I got at the NWTF show and it was pretty dang good. Not backstrap good, but very tender and had a slightly different taste. My wife even liked it till I told her it was duck. LOL
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#3535019 - 01/07/14 05:45 AM Re: My duck cook experiment [Re: thetoolman]
WMAn
8 Point


Registered: 11/05/10
Posts: 1226
Loc: Williamson County

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Looks good Ruger. Next step is to pluck and roast one whole.
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#3535101 - 01/07/14 07:12 AM Re: My duck cook experiment [Re: Grizzly Johnson]
Kimber45 Moderator
Peace Maker
16 Point


Registered: 07/10/08
Posts: 18625
Loc: Close to Jackson, TN

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 Originally Posted By: Grizzly Johnson
The key to cooking waterfowl, whether you grill or fry it, is to NOT overcook it.... otherwise it will be tough as boot leather.

Try it basically like you did.... but marinade it in your favorite marinade for two days.... flip twice a day if laying in pan or bowl to marinade. Grill.... then make a sandwich on white bread with some lea & perrins steak sauce... good stuff especially if made on a cold day in the duckblind!!


Dang it Man - now I'm hungry \:D
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#3535305 - 01/07/14 09:25 AM Re: My duck cook experiment [Re: Kimber45]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6265
Loc: Adirondack Mtns, NY

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Here is a pretty good site for duck and goose info.

http://honest-food.net/wild-game/duck-goose-recipes/


FDXX75
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#3535798 - 01/07/14 02:17 PM Re: My duck cook experiment [Re: FULLDRAWXX75]
Inkstainz
14 Point


Registered: 08/23/12
Posts: 7707
Loc: Memphis, Tennessee

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Man that looks great. I like to put mine in marinade for a few hours. Really like the allegro marinade
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#3536554 - 01/07/14 11:25 PM Re: My duck cook experiment [Re: Inkstainz]
chunkandwind
8 Point


Registered: 08/20/08
Posts: 1745
Loc: mckenzie,tn

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I like it just as you cooked yours. Little salt and pepper and a
really hot skillet. For a treat try the liver and gizzards cooked in hot butter and drop in a little garlic.
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#3537440 - 01/08/14 03:16 PM Re: My duck cook experiment [Re: chunkandwind]
RUGER Administrator
Bambi Killa
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Registered: 11/19/99
Posts: 4106599
Loc: TN

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Gizzards I could do.

NO liver here... ever.
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#3537667 - 01/08/14 05:37 PM Re: My duck cook experiment [Re: FULLDRAWXX75]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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 Originally Posted By: FULLDRAWXX75
Here is a pretty good site for duck and goose info.

http://honest-food.net/wild-game/duck-goose-recipes/


FDXX75


Buy the book. I've never cooked duck before, and I'm using the Duck, Duck, Goose book as my bible. It's really helpful.
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#3537668 - 01/08/14 05:38 PM Re: My duck cook experiment [Re: RUGER]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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 Originally Posted By: RUGER
Gizzards I could do.

NO liver here... ever.


I'm the same way, I promise.

Duck liver is delicious….absolutely nothing like chicken liver. Try it once. Don't over cook it.
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#3538048 - 01/08/14 08:42 PM Re: My duck cook experiment [Re: TAFKAP]
Dodge Man
12 Point


Registered: 10/15/03
Posts: 6366
Loc: Dyersburg, TN

confused Online
I like it this way best of all, only thing I do different is I take a meat mallet and give a few wacks on each side. It really helps tenderize it, also makes it a more even thicknesses where it can cook evenly.

Edited by Dodge Man (01/08/14 08:43 PM)
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#3538688 - 01/09/14 10:10 AM Re: My duck cook experiment [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: TAFKAP
 Originally Posted By: RUGER
Gizzards I could do.

NO liver here... ever.


I'm the same way, I promise.

Duck liver is delicious….absolutely nothing like chicken liver. Try it once. Don't over cook it.


I use ducks livers in Andouille sausages.
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#3547544 - 01/15/14 12:49 PM Re: My duck cook experiment [Re: Grizzly Johnson]
Bullfrog
6 Point


Registered: 10/14/08
Posts: 619
Loc: Ky Lake

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 Originally Posted By: Grizzly Johnson
Grill.... then make a sandwich on white bread with some lea & perrins steak sauce... good stuff especially if made on a cold day in the duckblind!!


Camden Bottom Special

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#3547571 - 01/15/14 01:06 PM Re: My duck cook experiment [Re: Bullfrog]
Kritter Gitter
4 Point


Registered: 09/24/11
Posts: 281
Loc: N. East TN

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Try this next time:
what you will need,
3 to 4 ducks worth of breast meat.
block of pepperjack cheese.
cheap bacon (fatty)
bananna peppers(or your fav. pepper)
toothpicks

1. Soak meat in brine solution for 3 to 4 hours.
2. Take 1 side of the breast and butterfly it. (look it up if your not sure how to do that)
3. place a peice of pepperjack cheese and pepper, or 2, on the inside of the butterfly cut.
4. Fold over and wrap with the bacon(usually a half a peice will do) and skewar with tooth pick to hold in place.
5. Grill for best results, or bake, to a med. rare to medium cook. NO MORE!!
6. ENJOY!
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#3549042 - 01/16/14 12:59 PM Re: My duck cook experiment [Re: FULLDRAWXX75]
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1587
Loc: Cleveland & Bedford CO

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 Originally Posted By: FULLDRAWXX75
Here is a pretty good site for duck and goose info.

http://honest-food.net/wild-game/duck-goose-recipes/


FDXX75


Hank has terrific ideas, great source for fowl cooking.
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#3549051 - 01/16/14 01:05 PM Re: My duck cook experiment [Re: TheRealSpurhunter]
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1587
Loc: Cleveland & Bedford CO

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Duck is one of those that falls into the "I dont like ___" catagory for most people, primarily because it overcooked. Go past med-rare very far, might as well feed it to the dog. Cook it correctly and its fine as wine.

Edited by TheRealSpurhunter (01/16/14 02:00 PM)
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#3618853 - 03/17/14 06:39 PM Re: My duck cook experiment [Re: TheRealSpurhunter]
Bowdacious
Skillet
16 Point


Registered: 09/01/00
Posts: 16350
Loc: over here

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I cooked the one stik killed the way Ruger did and it was perfect. We will be doing that more often.
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#3622227 - 03/21/14 11:44 AM Re: My duck cook experiment [Re: Bowdacious]
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1587
Loc: Cleveland & Bedford CO

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I cooked the only ducks I killed this past season Wed night, hadnt had any in quite a while. Used my very simple method: Pat completely dry first, season with anything you like, HOT skillet, sear on both sides, let sit for a few minutes and slice. The wife sent me a text while she was eating the leftovers at lunch yesterday, "You need to kill more ducks next year!"

Getting them dry so you get a good crispy sear is very important.
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#3622442 - 03/21/14 03:55 PM Re: My duck cook experiment [Re: TheRealSpurhunter]
DaveB
10 Point


Registered: 09/03/08
Posts: 4764
Loc: Shelby County

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My duck-killing skills are pretty weak so's when i finally got a few, little did I know that medium-rare is something like 30 seconds a side or less. And low-heat cooking is a very bad idea.
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