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We have a few ducks to cook, Any thoughts?
Any good sea duck recipes!
- Thread starter IndianaHunter
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This is great,not my recipe but from the sporting chef
take 4 duck breasts salt and pepper
put oil in large skillet brown duck on one side flip over and cook 1 minute.
Add 1/4 cup balsamic vinegar,1/2 cup cheap red wine 2 cloves garlic 1 TB spoon af plum preserves.
Remove duck breastswhen medium rare.
add 1 TB of rosemary and reduce liquid to about 1/4 cup add 1 1/2 cups of berries (frozen) wisk in 3 TB of butter.
Slice ducks and spoon sauce over the top.
DO NOT COOK LONGER THAN MEDIUM RARE.
This will be the finest eating you ever had.
Redclub
take 4 duck breasts salt and pepper
put oil in large skillet brown duck on one side flip over and cook 1 minute.
Add 1/4 cup balsamic vinegar,1/2 cup cheap red wine 2 cloves garlic 1 TB spoon af plum preserves.
Remove duck breastswhen medium rare.
add 1 TB of rosemary and reduce liquid to about 1/4 cup add 1 1/2 cups of berries (frozen) wisk in 3 TB of butter.
Slice ducks and spoon sauce over the top.
DO NOT COOK LONGER THAN MEDIUM RARE.
This will be the finest eating you ever had.
Redclub
- Joined
- Dec 2, 2009
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heres a few of mine..........................................................................
Grilled Wild Duck Salad
Dressing
1/3 cup Red Wine Vinegar
? cup Orange Juice
1 tblspn Dried Basil
1 tblspn Dried Parsley Flakes
1 clove Garlic, peeled & minced
Pinch of Salt & Pepper
1 cup Olive Oil
In deep bowl, combine all ingredients except oil. Add oil in thin stream while whisking.
Salad
4 Wild Duck Breast, cleaned
2 tblspn Olive Oil
1 Red Onion, peeled & sliced thin
1 cup Orange segments,
3 cups Wild Rice, cooked & cooled
? cup Red Bell Pepper, seeded, sliced thin
? cup toasted Almond Slices
Bag of Mixed Salad Greens
4 Lettuce ?cup? Leaves, you could use more depending on the lettuce head size
Coppers Old Time Seasoning, to season duck breast
Season wild duck breast with Coppers Old Time Seasoning. Heat oil over medium high heat, add duck breast & brown duck meat until medium rare. Remove duck meat & let cool. Slice duck meat into thin strips.
In large bowl, combine red onion slices, toasted almond slices, red bell pepper slices, & rice, add in bag of mixed salad greens. Mix these ingredients together. Now add segments of oranges. Add half of the dressing to this mixture, mix well. Place lettuce cups on plate, place equal portions of salad mixture to lettuce cups. Place duck slices on top, drizzle with remaining dressing.
Ginger Sesme Wild Duck Breast Kabob's
Mallard Duck Breast, skinned , cleaned, cut into chunks
2 tblspb Ginger, peeled and grated fine, NO Powder Stuff
2 tblspn Dark Brown Sugar
3 teaspn Sesame Seeds
3 teaspn Sesame Oil
1 tblspn Dry Sherry Wine
? cup Soy Sauce
1 teaspn Ground All Spice
? teaspn Crushed Red Pepper Flakes (optional) only if you like a little heat.
Combine all 8 ingredients together. Add duck breast and marinade for 2 to 4 hrs in refrigerator.
Place duck breast meat onto bamboo skewers. (Note* you need to soak bamboo skewer for 2 hrs in water to prevent from burning)
Grill over medium hot heat 7 minutes roll skewers over to grill other side for another 5 minutes. Remove from grill, drizzle Peanut Sauce over kabobs
Note* I like my duck breast cooked (grilled) medium rare. Grill longer for desired doneness.
Peanut Sauce:
? cup Chicken Broth, canned OK
? cup Creamy Peanut Butter
3 Cloves Garlic, minced
2 tblspn Dried Cilantro Leaves
1 tblspn Sugar
2 tblspn Soy Sauce
1 tblspn Sesame Oil
? teaspn Chili Powder
? teaspn Ground All Spice
1 tblspn Honey
In sauce pan over medium heat chicken broth add the 9 remaining ingredients. Stir to mix all ingredients well.
Wild Duck & Roasted Pepper Sandwich
2 ? to 3 cups Wild Duck Breast, sliced thin & tenderized
1 tblspn Olive Oil
1 large Onion, peeled & sliced thin. Cook until lightly brown.
2 Red Bell Pepper, roasted, seeded & cut into strips. Jarred OK
1 4 oz can Sliced Mushrooms, drained
10 slices Pepper Jack Cheese
4 Hoagie Rolls
? cup melted Butter
Pinch of Farquhar?s Texas Style BBQ Seasoning, on each sliced duck meat , both sides.
Slice wild duck breast thin, ?TIP* place duck breast in freezer for about 45 minutes to a hour. This will be firm enough to slice thin slices.?
To Tenderize meat: place meat in between 2 pieces of plastic wrap or wax paper with tenderizing meat mallet pound the meat flat.
After meat is thaw, season with Texas Style BBQ Seasoning. Heat olive oil in large grill pan or griddle over medium high heat. Add onions, cook until lightly browned, add mushrooms, red bell pepper slices and saut? for another 4 to 5 minutes. Remove vegetables place on paper towels. Add thin sliced duck breast to grill pan or griddle. Cook duck meat until brown. NOTE*?do not over cook duck meat, should be a little pink in center, about 1 ? to 2 minutes each side? depending on how thin sliced it is.
On hoagie rolls, layer duck meat (equal portions), then layer cooked onions, mushrooms, & roasted red bell peppers. Top with pepper jack cheese, add top of hoagie roll. Brush top of hoagie roll with melted butter, place in pre-heated oven for 15 minutes @ 350 degrees or until cheese is melted top of bun has a light brown look.
Grilled Wild Duck Salad
Dressing
1/3 cup Red Wine Vinegar
? cup Orange Juice
1 tblspn Dried Basil
1 tblspn Dried Parsley Flakes
1 clove Garlic, peeled & minced
Pinch of Salt & Pepper
1 cup Olive Oil
In deep bowl, combine all ingredients except oil. Add oil in thin stream while whisking.
Salad
4 Wild Duck Breast, cleaned
2 tblspn Olive Oil
1 Red Onion, peeled & sliced thin
1 cup Orange segments,
3 cups Wild Rice, cooked & cooled
? cup Red Bell Pepper, seeded, sliced thin
? cup toasted Almond Slices
Bag of Mixed Salad Greens
4 Lettuce ?cup? Leaves, you could use more depending on the lettuce head size
Coppers Old Time Seasoning, to season duck breast
Season wild duck breast with Coppers Old Time Seasoning. Heat oil over medium high heat, add duck breast & brown duck meat until medium rare. Remove duck meat & let cool. Slice duck meat into thin strips.
In large bowl, combine red onion slices, toasted almond slices, red bell pepper slices, & rice, add in bag of mixed salad greens. Mix these ingredients together. Now add segments of oranges. Add half of the dressing to this mixture, mix well. Place lettuce cups on plate, place equal portions of salad mixture to lettuce cups. Place duck slices on top, drizzle with remaining dressing.
Ginger Sesme Wild Duck Breast Kabob's
Mallard Duck Breast, skinned , cleaned, cut into chunks
2 tblspb Ginger, peeled and grated fine, NO Powder Stuff
2 tblspn Dark Brown Sugar
3 teaspn Sesame Seeds
3 teaspn Sesame Oil
1 tblspn Dry Sherry Wine
? cup Soy Sauce
1 teaspn Ground All Spice
? teaspn Crushed Red Pepper Flakes (optional) only if you like a little heat.
Combine all 8 ingredients together. Add duck breast and marinade for 2 to 4 hrs in refrigerator.
Place duck breast meat onto bamboo skewers. (Note* you need to soak bamboo skewer for 2 hrs in water to prevent from burning)
Grill over medium hot heat 7 minutes roll skewers over to grill other side for another 5 minutes. Remove from grill, drizzle Peanut Sauce over kabobs
Note* I like my duck breast cooked (grilled) medium rare. Grill longer for desired doneness.
Peanut Sauce:
? cup Chicken Broth, canned OK
? cup Creamy Peanut Butter
3 Cloves Garlic, minced
2 tblspn Dried Cilantro Leaves
1 tblspn Sugar
2 tblspn Soy Sauce
1 tblspn Sesame Oil
? teaspn Chili Powder
? teaspn Ground All Spice
1 tblspn Honey
In sauce pan over medium heat chicken broth add the 9 remaining ingredients. Stir to mix all ingredients well.
Wild Duck & Roasted Pepper Sandwich
2 ? to 3 cups Wild Duck Breast, sliced thin & tenderized
1 tblspn Olive Oil
1 large Onion, peeled & sliced thin. Cook until lightly brown.
2 Red Bell Pepper, roasted, seeded & cut into strips. Jarred OK
1 4 oz can Sliced Mushrooms, drained
10 slices Pepper Jack Cheese
4 Hoagie Rolls
? cup melted Butter
Pinch of Farquhar?s Texas Style BBQ Seasoning, on each sliced duck meat , both sides.
Slice wild duck breast thin, ?TIP* place duck breast in freezer for about 45 minutes to a hour. This will be firm enough to slice thin slices.?
To Tenderize meat: place meat in between 2 pieces of plastic wrap or wax paper with tenderizing meat mallet pound the meat flat.
After meat is thaw, season with Texas Style BBQ Seasoning. Heat olive oil in large grill pan or griddle over medium high heat. Add onions, cook until lightly browned, add mushrooms, red bell pepper slices and saut? for another 4 to 5 minutes. Remove vegetables place on paper towels. Add thin sliced duck breast to grill pan or griddle. Cook duck meat until brown. NOTE*?do not over cook duck meat, should be a little pink in center, about 1 ? to 2 minutes each side? depending on how thin sliced it is.
On hoagie rolls, layer duck meat (equal portions), then layer cooked onions, mushrooms, & roasted red bell peppers. Top with pepper jack cheese, add top of hoagie roll. Brush top of hoagie roll with melted butter, place in pre-heated oven for 15 minutes @ 350 degrees or until cheese is melted top of bun has a light brown look.
Steve Harbaugh
Member
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asked a duck guide one time how to cook a sea duck and this was his reply;
get a grill and by some cedar shakes and light them and get the grill going good when the smoke starts to die down then put your sea duck breasts on there for about 6 minutes then flip them over add a little water to the cedar shekes to get smoke going again and cook for another 4 to 5 minutes then when the duck breasts are done throw them away and eat the cedar shakes.
Had me going too when he was telling me.
get a grill and by some cedar shakes and light them and get the grill going good when the smoke starts to die down then put your sea duck breasts on there for about 6 minutes then flip them over add a little water to the cedar shekes to get smoke going again and cook for another 4 to 5 minutes then when the duck breasts are done throw them away and eat the cedar shakes.
Had me going too when he was telling me.
