Any of you guys ever had smoked duck wings? Any good? Or Duck Jerky? Last year was my first year of killing and eating them so I kept it simple with grilled breast but would like to try a few different things this year if I'm lucky enough to get any. Thanks in advance!
Duck Meat
- Thread starter Mud Creek
- Start date
Someone on here, can't recall who just now, said jerky is what they make out of all their divers.
ImThere
Well-Known Member
Ate some bacon wrapped duck at deer camp. It was delicious!
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Gad Father
Well-Known Member
Duck Jerky is good, make barbeque with them is good, grind them with bacon and make burgers=fantastic!!
ImThere":d1137wed said:
Gad Father":1s6qnzj0 said:
:shock: now you're talkin!! I did some wood ducks last year kind of like dove breast. Cut them into strips and stuffed into jalapenos it was real good. Marinated some mallard in italian dressing, then wrapped in bacon and grilled them those were pretty good also. I'm always down to try something new especially if it involves grilling/smoking. My first google search of duck jerky showed dog treats I knew that couldn't be right lol.
MickThompson
Well-Known Member
Duck is too fine for me to turn into jerky
TNGunsmoke
Well-Known Member
Note, when I say steak sauce here, I mean one of the darker brown sauces like A-1, not a red sauce like Heinz 57.
Just a variation on the traditional duck popper that uses jalapeno peppers, or green pepper and onion. These are great for people that do not like hot stuff.
Slice of duck breast marinated in steak sauce.
Take pineapple rings and slice into wedges.
Take a wedge of pineapple ring, an slice of duck breast, put together and wrap in half a slice of bacon.
Grill or broil to med rare, and eat well. You can dip these in steak sauce if you so desire.
Just a variation on the traditional duck popper that uses jalapeno peppers, or green pepper and onion. These are great for people that do not like hot stuff.
Slice of duck breast marinated in steak sauce.
Take pineapple rings and slice into wedges.
Take a wedge of pineapple ring, an slice of duck breast, put together and wrap in half a slice of bacon.
Grill or broil to med rare, and eat well. You can dip these in steak sauce if you so desire.
I love duck breasts or whole ducks. We eat it every months of the year. The finest wild game on the planet if you ask me. But I had a friend give me some breakfast sausage he had made from bluebills, ring necks and redheads and it damn near made me vomit. If that would've been my first experience with duck meat, I'd felt ashamed to feed it to a opossum. Odd thing is, I've had all three of those ducks prepared other ways and they were fine. But the breakfast sausage was flat out disgusting.
Crosshairy
Well-Known Member
Wood ducks, mallards, teal, and gadwalls are mostly what I cook. I don't get my hands on much else that's edible. Sometimes we'll kill a Canada goose that's actually migrated from up north, and those are also tasty. The local geese that hop around to neighboring waterholes after eating lots of lawn grass heads are quite nasty, and I don't care to eat those at all. They literally smell bad inside.
That said, one of my favorite things to cook several times per year is pluck out a couple bigger birds (mallards are great for it, especially if they are plump) and use a hand torch to burn off the little pin feathers. If serving to folks you are trying to impress, pick birds that have been shot in the head and have no big holes in the body. Then I marinate the ducks in a mixture of teriyaki, soy sauce, and garlic. If you like extra sweet flavor, you can kick in a touch of honey. I put the birds in a smoker at about 230 degrees for roughly 2-3 hours, or until internal temperature on the breast meat hits around 135 F or so (remember, these are wild birds and haven't been wallowing in poop like domestic fowl). At that point, I pull out the birds and baste them again in the sauce, and then pull that torch back out. I run the torch over the marinated parts to caramelize the sugars and crisp up the skin - that process takes perhaps 1 minute per bird.
It's a fun way of cooking, and the appearance is awesome due to the dark color of the skin after that kind of cooking. Whatever you do, don't overcook duck meat or it magically takes on the flavor of tough liver, and no one will like you for it.
If you are serving people that will not tolerate the appearance of reddish meat, then poppers or bacon-wrapped options are good for that. If doing bacon-wrapped duck in the oven, I suggest pre-cooking the bacon about 50% of the way so that you have a nice crispy outside by the time the duck is done. If you're doing it on the grill (higher temperatures), raw bacon is probably fine. Just marinate the meat first.
For ducks with mediocre flavor, you might try cubing up the breast meat into gumbo or other dishes with a stronger flavor. I've tried this with a common merganser, and it ruined the pot of gumbo...that's my experience with those things :)
Leftover duck carcasses are not a bad source of broth, if you are just looking for stuff to throw in a pot with some vegetables and cook way down.
That said, one of my favorite things to cook several times per year is pluck out a couple bigger birds (mallards are great for it, especially if they are plump) and use a hand torch to burn off the little pin feathers. If serving to folks you are trying to impress, pick birds that have been shot in the head and have no big holes in the body. Then I marinate the ducks in a mixture of teriyaki, soy sauce, and garlic. If you like extra sweet flavor, you can kick in a touch of honey. I put the birds in a smoker at about 230 degrees for roughly 2-3 hours, or until internal temperature on the breast meat hits around 135 F or so (remember, these are wild birds and haven't been wallowing in poop like domestic fowl). At that point, I pull out the birds and baste them again in the sauce, and then pull that torch back out. I run the torch over the marinated parts to caramelize the sugars and crisp up the skin - that process takes perhaps 1 minute per bird.
It's a fun way of cooking, and the appearance is awesome due to the dark color of the skin after that kind of cooking. Whatever you do, don't overcook duck meat or it magically takes on the flavor of tough liver, and no one will like you for it.
If you are serving people that will not tolerate the appearance of reddish meat, then poppers or bacon-wrapped options are good for that. If doing bacon-wrapped duck in the oven, I suggest pre-cooking the bacon about 50% of the way so that you have a nice crispy outside by the time the duck is done. If you're doing it on the grill (higher temperatures), raw bacon is probably fine. Just marinate the meat first.
For ducks with mediocre flavor, you might try cubing up the breast meat into gumbo or other dishes with a stronger flavor. I've tried this with a common merganser, and it ruined the pot of gumbo...that's my experience with those things :)
Leftover duck carcasses are not a bad source of broth, if you are just looking for stuff to throw in a pot with some vegetables and cook way down.
