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Tennessee Hunting Forums
Waterfowl & Other Winged Interests
Simple wood duck recipe?
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<blockquote data-quote="Displaced_Vol" data-source="post: 5423765" data-attributes="member: 20484"><p>Obviously too late here but for future reference. </p><p>Wood duck and teal are the best tasting ducks out there, IMO. Honestly they don't need a lot if cooked medium or less. Preferably less. </p><p>Salt & pepper, maybe the Cajun seasoning of your choice but don't over do it. OR, dry brine each breast for a couple hours in the fridge. </p><p> If they've got good fat on them, leave it on. Hot cast iron or hot grill, fat side down for a couple minutes, flip over for a few minutes less. Let them rest a minute or two. </p><p>Nice thing about the cast iron skillet is if you have enough breasts with fat to cook, you can follow up the ducks with some kind of potatoes in that rendered duck fat.</p></blockquote><p></p>
[QUOTE="Displaced_Vol, post: 5423765, member: 20484"] Obviously too late here but for future reference. Wood duck and teal are the best tasting ducks out there, IMO. Honestly they don’t need a lot if cooked medium or less. Preferably less. Salt & pepper, maybe the Cajun seasoning of your choice but don’t over do it. OR, dry brine each breast for a couple hours in the fridge. If they’ve got good fat on them, leave it on. Hot cast iron or hot grill, fat side down for a couple minutes, flip over for a few minutes less. Let them rest a minute or two. Nice thing about the cast iron skillet is if you have enough breasts with fat to cook, you can follow up the ducks with some kind of potatoes in that rendered duck fat. [/QUOTE]
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Simple wood duck recipe?
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