Hunting Forum

I love duck hunting as does my dog bandit.But my problem is that I have no good recipes for duck.They always turn out dry or tough..So,If anyone could give me a good recipe or any tricks that my help me I would be very greatly appreciated...

Try cooking it in a foil bag. Don't wrap it to tight. And shortin your cooking by 15-20 min. Depending on you oven.

I do a couple of things:

1.) slice the duck into thin strips
marinade in Italian dressing and BBQ sauce
put foil on a BBQ (so the strips do not fall through and cook them until they do not bend completely over when you pick them up with tongs

2.) I have some of my family's ducks processed into Brats at a grocery store near where I hunt. It is fantastic. Most places that process deer will do this.

I process my on deer and hog to make hamburger,sausage,chops,cubed,and jerky...So the brats may work some my wife loves brats..we have five brats....lol..Thanks if you come up with anymore please let me know..

There are many things you can do. I always just cook them however it is the mood I'm in that day. I've cut them into little pieces, seasoned(don't remember how) and browned, scrambled some eggs with them, ate with tortillas, it was a good breakfast that day. Cubed, marinated, wrapped in bacon, and grilled another good way.

Cook them rare. once cooked past pink, they dry out really fast. I like to season the breasts with a little salt, pepper and garlic. Saute in olive oil in a cast iron frying pan over medium heat. once the center is light pink, pull out of the pan. Slice thin and put over a salad or eat plain. This works for Blue Bills, Black Ducks, Buffle heads. Old Sqaws, take out of pan and feed to the dog .

Hope this helps.

Did I mention rare???

Cajun Injector (love the creole marinades). Wrap the breasts with bacon, and grill about 10 minutes on each side (depending on the temp of the grill, I only use charcoal). When the bacon's crispy, the duck is done! I love it!

If you like "well done", forget about duck, goose, turkey,deer and all wild game----go burn a grocery store steak......

I have a wolfgang puck pressure cooker that I use for ducks (too small for geese). I put in some decent white wine, chicken broth, onions, butter, and seasoning. I use mostly salt and pepper but others can be put in (bay leaf, rosemary, etc). I set the timer for a half hour. After 15 minutes I release the pressure and add small red potates. I pressure it back up and cook 10 more minutes. I open again and add veggies (usually an asian stir fry mix from sams club). Then I cook it for the remaining 5 minutes. Duck is unbelievably tender and veggies are not overcooked.

Just like Tom mentioned! It took me a long time to realize this. Just cook on the grill until they are medium well and season with whatever you want. They will be as good as any steak. Teal is awesome cooked like this. I will never use a marinade again. I always used marinade to mask the wild taste. I was surprised to find out that they don't really have the wild taste like deer and other game.