WATERFOWL RECIPES

Some C4C Favorite Waterfowl Recipes

 

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Oven Roasted Duck

 

•   3 boned duck breasts           
•   2 potatoes (medium sized)
•   1 large carrot or a hand full of baby carrots 
•   2 stalks of celery
•   1 slice is bacon for every 1/2 duck breast
•   1 can of cream of mushroom or cream of chicken
•   Season Salt to your taste

 

Place duck in oven bag. Cube the potato(s) into about 1/2 inch cubes, place evenly around the duck. Chop carrot(s) into 1/4 inch slices and spread evenly around the duck also. Also chop the celery into 1/4 inch slices and spread evenly around duck. Place bacon over duck breasts and season to your liking. Then carefully pour can of cream of chicken or mushroom over everything. Close bag and cut two one inch holes in the bag. Set oven on 350 on Bake. Let cook for one hour to one and half hours. Enjoy because it is good.

 

- Chad Weller

 

 

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Sweet & Sour Duck

 

•   6 Duck Breast Filleted         
•   Marinade
•   Assorted Peppers (Jalepeno,
•   Bell, Banana, Tabasco, etc.) 
•   1 Jar Apple Jelly

 

Take breast and cut into 3/4″ wide strips, place in marinade in Ziplock bag in icebox overnight.

 

In the morning take bag out, drain marinade, add jar of jelly and peppers, mix thoughly and place back in icebox for 2 hours.

 

When ready to cook, pour entire mixture into 13″ X 9″ baking pan place in oven at 350 degrees for 35 minutes. Then put oven on broil for 5-8 minutes to sear top.

 

- Daniel Bonvillain, Walker, LA

 

 

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BBQ Duck

 

•   duck breasts 
•   cream cheese
•   milk  
•   bacon
•   sliced jalapenos        
•   Lea and Perrin’s worchester sauce
•   italian dressing         
•   KC Masterpiece or
•   Jack Miller’s BBQ sauce
•   Tony Saccherie’s
•   cajun spices  
•   salt and pepper

 

1. Marinate duck breasts in milk 12 hours (this takes the real gamey taste oute).

2. Then marinate in an equal mixture of worchester and Italian dressing.

3. Fillet the duck breasts in the middle so they will open up into two halves(don’t let the two halves come apart, making sure to leave an open side and a closed side).

4. Salt and pepper and spice up both sides of the duck the cajun way!

5. Put liberal amount of cream cheese in between the two halves of the duck.

6. Also add jalapeno slices in between the halves and on top of the cream cheese.

7. Wrap the whole duck breast in bacon.

8. Stick toothpicks on open side of the duck breast.

9. Cook on grill about 7 min. on each side (depends on how well you like it cooked).

10. Baste with the bbq sauce.

 

- Author Unknown

 

 

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Ducks on the grill

 

•   1 cup soy sauce
•   1/2 cup Worcestershire sauce
•   1 tablespoon teriyaki sauce  
•   1/2 cup molasses
•   1 1/2 tablespoon sesame oil
•   1 1/2 tablespoon hoisin sauce
•   1 tablespoon powdered ginger
•   1 tablespoon garlic

 

Combine all ingredients in a bowl and let duck breasts marinade for at least 4 to 5 hours. Brush grill with olive oil. Baste breasts with marinade as they cook. Cook breasts until done. Marinade covers 10 to 15 breasts depending on the size.

 

- Michael Sims, Camano Island, WA

 

 

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Crockpot Teriyaki Duck

 

•   4 duck breasts filleted
•   2 cups teriyaki sauce
•   1 cup brown sugar
•   2 cups white or brown rice
•   4-6 potatoes peeled
•   quartered 4-6 carrots
•   peeled and sliced thin

 

Slice duck breast in to 3/4″ strips. Combine teriyaki sauce and brown sugar in large bowl. Marinate duck strips in teriyaki marinade overnight in the refrigerator.

Next morning place duck strips and marinade in crock pot and start heat on low. After 4 hours add 1 cup of water and potatoes and carrots. Stir. Cook 2-3 more hours on high until potatoes are done. Serve with white or brown rice.

Yield: 4-6 Servings

 

- Jeff Rhine, Poway, CA.

 

 

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Country style duck breasts with gravy and onions

 

•   4 to 6 duck breasts
•   Garlic salt
•   Flour  3 onions
•   Cooking oil

 

This recipe works even on mergansers and other strong tasting ducks.

Wet breasts with water, sprinkle with garlic salt and pepper. Roll in flour or shake in bag of flour. Use about 1/4 inch cooking oil in frying pan on medium heat and brown duck breasts. Remove breasts and set aside. Slice three onions and cook in remaining oil until soft. Mix 2 to 3 tablespoons of flour in tall glass with cold water and stir to dissolve well. Add to onions and increase heat stirring constantly until the mixture begins to thicken. Reduce heat to low or simmer, add duck breasts, cover pan and simmer for about an hour.

 

- Ron Warlick, North Carolina

 

 

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Duck Soup

 

•   8 Ducks        
•   4 to 6 Carrots
•   2 to 3 Summer squash          
•   1 Onion
•   4 to 6 Cloves of garlic (I like Garlic)           
•   4 to 6 Stalks of celery
•   2 Cans Italian seasoned canned tomatoes   
•   1/2 pound mushrooms
•   2 cups rice

 

This is about a 6-hour project unless you have help. So get a couple of your hunting buddies together for a duck feast and make them work for their dinner.

Breast all birds and place in container in refrigerator. Place all carcasses in a large pot and add water until carcasses start to float. Add seasoning to water such as tarragon, thyme and basil-your preference. Place pot on stove and boil for about 1 1/2 hours. While pot is boiling, cut all vegetables and set aside, then make a rub for the duck breasts. Use seasonings you prefer. I like tarragon, thyme, garlic powder, onion salt, rosemary, allspice, basil, parsley, etc. Put rub on both sides of duck breasts then return them to refrigerator. Barbecue the ducks. Cook no more than medium rare. Return to the soup. When finished boiling, remove carcasses and remove all remaining meat from legs, wings, back, etc. Pick it clean. This is the most time consuming and tedious part. Save liquid from boiling pot. After removing meat from carcasses, place large, deep pan on stove and sauté carrots for 10 minutes. Add celery and squash and cook for 5 minutes, add mushrooms and cook 5 minutes. When done remove ingredients from pan into a bowl. Place pan back on heat and sauté onion and garlic. Put canned tomatoes in a blender and pulse once or twice then add to onion and garlic cook about 3 to 5 minutes. Add meat from carasses and cook 3 to 5 minutes. Add cooked vegetables and toss gently. Add broth from pot to desired consistency.

 

- Rick Cabral of Butte Valley, CA

 

 

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Good Fried Duck

 

•   20 large duck (mallard) breasts
•   or 25 small (wood duck) duck breasts         
•   Italian dressing
•   Crown Royal or Southern Comfort 
•   Lemon pepper

 

Cut breasts into finger sized strips, usually about 3 or 4 per duck breast. Marinade them in a bowl in the fridge overnight in a mixture of a little Crown Royal or Southern Comfort and a little bit of lemon pepper. Next day roll in seasoned flour and fry. Serve with honey mustard, honey, or whatever you want. Serves 4 to 6 people.

 

- Mike Mesh, Kansas City, MO

 

 

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Easy Duck In The Bag

 

•   McCormick Pot Roast Cooking Bag & Cleaned Duck

 

Place duck is in bag and season according to instructions, but increase the water from 1/3 cup to 1 full cup and bake it for about 1 1/2 hours. Slice off bone and put it back in the juice while serving up the rest of the dinner. The broth can be used on the potatoes and serves to reheat any leftovers.

 

- Lorraine Huddleston

 

 

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Great Grilled Duck

 

•   8 duck breast filets
•   2 tablespoons finely minced fresh rosemary leaves
•   1 tablespoon finely minced fresh thyme
•   2 large cloves of garlic finely minced
•   fresh ground black pepper

 

Soak duck breasts in a brine solution overnight. Remove breasts and rinse, then grind fresh black pepper over both sides of the duck. Add extra pepper if you prefer your duck spicy. Next, rub the minced spices thoroughly over both sides of the breasts and let the duck sit for an hour. Grill to desired doneness, we prefer medium-rare at our house. Slice the duck breasts into thin strips across the grain and serve with a rice or potato side dish. A hearty red wine goes well with the duck.