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Discussion in 'Cooking Forum' started by Lovetogun, Sep 11, 2018.
Don't over cook!
When I first got into waterfowl hunting I bought a book by Paul Brernsen (?). At the end of it there were several recipe's on ducks & geese & one of them was great for someone that likes well done meats: fry the breasts coated w/Bisquick in peanut oil, brown, drain oil, dump a can of mushroom soup (I like Campbells Golden Mushroom soup), simmer for about 45 min.'s (add liquid as needed) then serve w/wild rice or parsalied potato's. The breasts will be tender and like I said it's great way for well done duck.
Wood ducks are one of my favorites. I pluck them whole and season well with salt and a southwest or Cajun style seasoning. Perhaps some rosemary as well. Let sit 24 hours to a few days. Smoke them at 225* for around 1 1/2hrs until internal temp is ~140*. Tent in foil for 15-20 minutes. If you eat and prefer to have the skin crispy, grill at a med-high temp for as short of time as possible to crisp up the skin and not over cook the meat, no more than 1 minute per side.
Batter up those breasts and drop'em in some hot grease
Best way I found, like the idea of leaving the bone above.
I'm just gonna sprinkle a little "Slap your Mama" and grill 'em med. rare. Used to use Tony Chachere's (sp)