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Thread: Ducks an Geese

  1. #11
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    Bacon wrapped on the grill!


    -)---> ¥
    Got him!

  2. #12
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    For duck, I cube up the the meat, pan sear with a bit of olive oil and seasoning, add equal parts of french onion and cream of mushroom soup, reduce a little, and then serve over a bed of mashed potatoes. Pretty simple, yet tasty.

    For Geese, I usually make into jerky or bratwurst.

  3. #13
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    Try this, you need 2 ingredients. Apple juice and barbecue sauce.

    Put goose breasts in crockpot, cover with apple juice. Cook on low for 4-6 hours. Take breasts out, shred it and cover with barbecue sauce and serve on bun. I'm telling you, if you told people it was barbecue beef, they wouldn't doubt it for a second.

  4. #14
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    Geese-

    Clean the breasts, dry them, and then place them in a bowl of buttermilk. Let the sit in the refrigerator overnight in the milk. After 24 hours or so, remove the breasts and slice them into strips. Batter and fry. The milk removes most of the game flavor.

    Ducks-

    Clean the breasts and soak them in salt water for 24 to 48 hours. For large ducks, split the breast halves into two pieces. For teal leave the breast halves whole. After soaking, remove the pieces and pat them dry. Slice a green pepper into approximately the same size pieces as the duck pieces. Spread a thin layer or cream cheese inside the green pepper. Set the duck pieces on top of the cream cheese. Wrap theses on bacon and place in a smoker on low heat until done. You can also add a jalapeno slice inside with the cream cheese if you enjoy a little spice. These are a game day favorite.

  5. #15
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    Around here, it really depends on where/when you get them. Birds on the coast that have been eating clam crap and seaweed take a bit more doctoring up to get them really good. The ones that have just migrated off the tundra are as tasty as you can get!
    For birds that you have to disguise (greater's, Canada's) crock pot is the way to go or teriyaki stir fry. Specks and lesser's are great just about anyway you cook them.

  6. #16
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    I'm glad to see that I'm not the only one who doesn't really like the tase of ducks. These are some good ideas to make them more palatable.
    Thanks guys.

  7. #17
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    Here's one more.

    Ingredients:
    Italian Seasoning
    Salt
    Kalamata olives
    Oranges

    Season duck breasts liberally with salt and Italian Seasoning. Grill or fry to medium rare. While breasts are cooking, slice oranges and top with olives.

    It is a very odd combination of ingredients but comes together extremely well. I had serious doubts about it the first time I tried it but it is excellent.


    Click image for larger version. 

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  8. #18
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    Funny this came up. I am on my way to Gregory, Ar.

  9. #19
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    Results of goose prosciutto are in..... It's pretty terrible.

    The texture is mostly similar to regular prosciutto, and the exterior has a nice salty flavor to it, but the rest pretty much tastes like... A goose.

    The dog seemed to like it.

    Click image for larger version. 

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    My mind is a raging torrent, flooded with rivulets of thought cascading into a waterfall of creative alternatives.

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  11. #20
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    I take a duke in the toilet, pick up the turd, throw back a goose breast, flush, then start chowing down on the turd!! Cause we all know it taste better than waterfowl!! Hahaha j/k guys!!

    I usually make jalapeño jerky with it!
    TALL, WIDE and HANDSOME

    @backcountryhunter

    "The will to win, the desire to succeed, the urge to reach your full potential... these are the keys that will unlock the door to personal excellence."
    Confucius

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