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Who is cooking duck?
#5427684
11/18/14 02:35 AM
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Joined: Dec 2005
Posts: 35,618
Guy
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OP
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Done this 2 nights in a row, dang good... Everything required: Tony's to season duck. Get thick cut bacon.. I like pickled jalapeno, slice in half, stuff with cheese.. Half slice of bacon will do, duck on each side... Got this little cast iron griddle at Academy, want to say it was only $8. Love it on my gas grill, works great for duck poppers... Delish.
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Re: Who is cooking duck?
[Re: Guy]
#5427729
11/18/14 02:53 AM
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Joined: Nov 2011
Posts: 4,480
4Weight
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Tasty. Especially with teal
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Re: Who is cooking duck?
[Re: Guy]
#5427763
11/18/14 03:04 AM
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Joined: Oct 2014
Posts: 12,412
Duck_Hunter
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Holy smokes. That looks awesome. Will definitely try that this year.
I just turned it on . I was looking bird dogs in the butt this morning.
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Re: Who is cooking duck?
[Re: Guy]
#5427976
11/18/14 04:45 AM
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Joined: Oct 2009
Posts: 1,485
CinchMan
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I use cream cheese but same concept, me and my wife love it!!!
Say When.....
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Re: Who is cooking duck?
[Re: Guy]
#5428017
11/18/14 05:10 AM
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Joined: Jul 2006
Posts: 110,817
dogcatcher
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Combat Infantryman, the ultimate hunter where the prey shoots back. _____________"Illegitimus non carborundum est"_______________
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Re: Who is cooking duck?
[Re: Guy]
#5428243
11/18/14 01:34 PM
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Joined: Sep 2014
Posts: 163
Bissett
Woodsman
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Woodsman
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Re: Who is cooking duck?
[Re: Guy]
#5428263
11/18/14 01:45 PM
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Joined: Aug 2011
Posts: 13,416
jdk1985
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I bet the cast iron is a nice way to brown the bacon quicker
Instagram @justinkingwoodworking
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Re: Who is cooking duck?
[Re: jdk1985]
#5428287
11/18/14 01:57 PM
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Joined: Dec 2009
Posts: 1,387
john paul
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Guy, next time you do this try this instead of using bacon.
Pluck the breast, start on the side of the bird and filet up to the breast bone, then down the other side, leaving the 2 individual breasts connected with the skin. That way you don't have to use bacon. Just season the meat with a little seasoning of your choice and put the jalapeno and cheese between the 2 and toothpick them together.
I'm with GK because I like salty old dudes.
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Re: Who is cooking duck?
[Re: john paul]
#5428305
11/18/14 02:08 PM
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Joined: Dec 2005
Posts: 35,618
Guy
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OP
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Guy, next time you do this try this instead of using bacon.
Pluck the breast, start on the side of the bird and filet up to the breast bone, then down the other side, leaving the 2 individual breasts connected with the skin. That way you don't have to use bacon. Just season the meat with a little seasoning of your choice and put the jalapeno and cheese between the 2 and toothpick them together. Amazing I have never tried that before, I like the idea of leaving together, that way you have skin all around. I'm doing that next time. That bacon is a crutch.
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Re: Who is cooking duck?
[Re: CinchMan]
#5428327
11/18/14 02:17 PM
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Joined: Dec 2005
Posts: 35,618
Guy
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I use cream cheese but same concept, me and my wife love it!!! My only new twist here is cooking it on a cast iron flat surface. I tried doing it on my cast iron skillet, and it filled up with grease and was not good. The grease needs drain off, but when you put it on hot, just right, the cast iron flat surface makes the bacon crispy, while leaving duck med rare. I did it like this the other night and did a better job, only cooked 3 so less grease.
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Re: Who is cooking duck?
[Re: Guy]
#5428408
11/18/14 02:50 PM
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Joined: Dec 2009
Posts: 1,387
john paul
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Guy, next time you do this try this instead of using bacon.
Pluck the breast, start on the side of the bird and filet up to the breast bone, then down the other side, leaving the 2 individual breasts connected with the skin. That way you don't have to use bacon. Just season the meat with a little seasoning of your choice and put the jalapeno and cheese between the 2 and toothpick them together. Amazing I have never tried that before, I like the idea of leaving together, that way you have skin all around. I'm doing that next time. That bacon is a crutch. Yep, I think I am going to have to go get one of those flat irons. If there is even a little fat on the bird it can flare up on the grill as bad, if not worse than bacon.
I'm with GK because I like salty old dudes.
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Re: Who is cooking duck?
[Re: Guy]
#5429124
11/18/14 07:24 PM
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Joined: Dec 2008
Posts: 12,295
Cody Malone
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Re: Who is cooking duck?
[Re: john paul]
#5429183
11/18/14 07:45 PM
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Joined: May 2014
Posts: 36
HayMathews
Light Foot
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Light Foot
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Guy, next time you do this try this instead of using bacon. How dare you talk about bacon that way.....
Duck Hunting- The only time it's not awkward to get a woody with your friends.
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Re: Who is cooking duck?
[Re: Guy]
#5429207
11/18/14 07:52 PM
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Joined: Jan 2010
Posts: 23,830
beaversnipe
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Also, turkey bacon works best. Less salty
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Re: Who is cooking duck?
[Re: beaversnipe]
#5430035
11/19/14 01:08 AM
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Joined: Dec 2005
Posts: 35,618
Guy
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Also, turkey bacon works best. Less salty That stuff tastes like cardboard, my wife has bought that before, if I'm gonna eat bacon, it's going to be the real thing. I have tried the low sodium bacon before and that's not bad.
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Re: Who is cooking duck?
[Re: Guy]
#5430675
11/19/14 12:44 PM
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Joined: Nov 2009
Posts: 548
FWBanger
Tracker
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Tracker
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Posts: 548 |
I beer can roasted one last weekend. It was a little tough but it tasted good.
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Re: Who is cooking duck?
[Re: FWBanger]
#5430696
11/19/14 01:09 PM
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Joined: Dec 2009
Posts: 1,387
john paul
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Creole Braised Duck. I think this might be my new favorite way to cook whole ducks. You could also do it by taking the breast meat and pounding them out and browning them instead of the whole duck. Also when you pull it out for the last step to let it rest, if your gravy is too thin just take flour and add it until you get your preferred consistency. Prep Time: 3½ Hours Yields: 4 Servings Ingredients: 6 teal or wood ducks, dressed salt and black pepper to taste granulated garlic to taste ¼ cup vegetable oil 1 cup flour 2 cups diced onions 1 cup diced celery 1 cup diced green bell peppers ¼ cup minced garlic 1 (10-ounce) can diced tomatoes, drained 1 (10-ounce) can RO*TEL® 1 (10-ounce) can tomato purée 2 cups chicken or game bird stock ½ cup dry white wine 1 tsp chopped thyme 2 cups sliced mushrooms ¼ cup chopped parsley ½ cup sliced green onions Method: Preheat oven to 350°F. Season duck pieces well with salt, pepper and granulated garlic and set aside. In a large Dutch oven, heat vegetable oil over medium-high heat. Dust ducks lightly with flour, shaking off excess. Place ducks in hot oil and brown lightly on all sides. Remove duck from pot and set aside. Add onions, celery, bell peppers and minced garlic and sauté 5–7 minutes or until golden brown. Add tomatoes, RO*TEL®, purée, stock, wine and thyme, scraping the bottom of pot to release browned bits. Return duck to pot and add mushrooms. Cover and bake in preheated oven for 3 hours or until meat is tender. Remove from oven and gently stir in parsley and green onions. Cover and let rest for 10 minutes. Adjust seasonings with salt, pepper and granulated garlic if necessary. Serve hot over steamed white rice or grits and garnish with parsley. From “After the Hunt: with Chef John Folse" http://www.lpb.org/afterthehuntFrom “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737, http://www.jfolse.com.
I'm with GK because I like salty old dudes.
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Re: Who is cooking duck?
[Re: Guy]
#5430797
11/19/14 02:05 PM
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Joined: May 2012
Posts: 176
pprince
Woodsman
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Woodsman
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I use cream cheese and montreal steak seasoning on mine. Whole family loves it!
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Re: Who is cooking duck?
[Re: Guy]
#5431057
11/19/14 03:58 PM
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Joined: Oct 2013
Posts: 1,426
DuckCoach1985
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Hot Fried Duck Breast Stole this from the forum (Hot Fried Dove). It works great for backstrap and duck also! Got a nice fire goin out back, cooked it up over a coleman stove outdoors. Nothin better! The little pieces are the gizzards. They're tough to clean but I like 'em! Anyone else do that?
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Re: Who is cooking duck?
[Re: Guy]
#5431094
11/19/14 04:12 PM
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Joined: Dec 2009
Posts: 2,149
TxDuck24
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Re: Who is cooking duck?
[Re: TxDuck24]
#5431206
11/19/14 05:02 PM
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Joined: Feb 2005
Posts: 4,636
Gdogg
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Boy's ya'll are killing me. I really enjoy these type threads and I am always amazed the time and effort put into these awesome dishes. Great job boys!
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Re: Who is cooking duck?
[Re: Guy]
#5431219
11/19/14 05:08 PM
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Joined: Oct 2013
Posts: 1,331
Dave Scott
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Re: Who is cooking duck?
[Re: Guy]
#5431259
11/19/14 05:23 PM
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Joined: Sep 2010
Posts: 525
Dfwguy
Tracker
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Tracker
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Duck coach - did you dip them after frying 'em up?
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Re: Who is cooking duck?
[Re: Guy]
#5431288
11/19/14 05:36 PM
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Joined: Oct 2013
Posts: 1,426
DuckCoach1985
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yes.. take them straight out of the grease, dip them and set them on the serving pan. When i was done i took the leftover sauce and put it in a little bowl to dip while eating.
Also, I cut the butter out of the sauce this time.. it tastes about the same without it but doesn't stick to the meat as well.
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Re: Who is cooking duck?
[Re: Guy]
#5432185
11/20/14 01:36 AM
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Joined: Jan 2014
Posts: 1,457
BDB
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Tony's is good but try Slap Ya Mama seasoning. They use a little less salt otherwise the same.
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