Bogley

[Willhuntforfood]

Here is a good way to try whole ducks. I prefer mallards.

Take a picked mallard and make sure it's very clean. Cut up whatever fruits and vegetables you decide to stuff it full of and stuff it... I like apples and celery for mallards....geese I use Oranges and Kraut. Take a can of beef consume and mix it with worcester and red wine. I just add wine until the brown consume turns a redish color.cover the duck with it...pour some inside....pour the remainder of the mix in the bottom of the roasting pan. I then set the duck breast up in the roaster and season with your favorite seasonings. Then cover the breasts with bacon. All this does is helps keep the moisture in by letting the bacon fat drip down the duck skin as it cooks....MMMM. I usually roast it on low heat for a couple hours and then kick it up to higher heat for the last half hour. If done right the meat will literally fall of the bone and it won't have any gamey taste at all. Enjoy!!!

[JP]

Thanks for those recipes :2thumbs: I'll give them a try when I get my hands on duck again :2thumbs:

[UTJetdog]

Quote: My favorite is to cut into smaller chunks, marinade overnight in soy with a pinch of Ginger (helps remove the wild taste) then wrap each piece with thick pepper bacon, skewer with a toothpick and grill them up.

This is a great recipe, especially if you drizzle a little honey over it after taking it off of the grill.

If you like gumbo, this is a good basic and easy gumbo recipe. Just substitute lightly floured and browned duck or goose instead of chicken. RECIPE LINK

Another good and simple way to prepare waterfowl is to cut breast meat into 1" chunks, soak overnight in buttermilk in refrigerator, then roll in seasoned four, bread crumbs, or corn flake, etc. and fry. Mix up a couple of good dipping sauces and you've got GOOD EATS!