Guy

When you cook them with the skin on it doesnt dry out as bad. Same concept as Rotissierre chicken. I think the olive oil and brown sugar just give it a glaze like a turkey.

Little secret to frying ducks or especially fish.

soak them in Mustard Water.

Mustard mixed in with water. Dont forget this

I eat ducks about 2 times a week during season and then a few times during the spring/summer.

I have several different ways to cook them:

#1 filet the meat off of the bone. Wrap in bacon with Jalapeno, sometimes I add cheese for something different.

#2 Gumbo, no sausage needed.

#3 Pluck them and smoke 'em. Use whatever seasonings you would on brisket.

#4 Pluck 'em and deep fry like a turkey. Marinate with Cajun Injector Cajun Butter or whatever injectable marinade you prefer.

#5 Filet meat off of bone. Use a tin foil pan. Lay all of the meat in the pan, season with Tony Chacere's or any Cajun Seasoning, add minced garlic, bell peppers, jalapeno's (chopped), onion, and butter. Grill to medium rare.

These are just some of the ways I do 'em. The quickest is the bacon wrap, but my favorite is the deep fried.

I don't soak or brine or marinate before cooking and they always come out tasting great. The main thing is DO NOT OVERCOOK.

You guys were giving me a hard time a while back about eating, but what is all this cajun talk.

HR3 came on here once and gave everyone his Cajun coot recipe, that cracked me up. They say don’t knock it till you try it. I’m pretty experimental with food, but I would need a lot of beer for appetizer before I try that.

Darn Skippy!
I sale all my duck meat to Chinese restaurants. Keeps me in gas money to chase ducks!

My brother last year took all his ducks ,deboned to his deer processor and had them mix it 60/40 pork/duck with japs and made smoked rings out of them they were damn good...

If you're not eating what you kill, you don't need to be out hunting, in my opinion.

RossF how long do you deep fry the ducks and at what temp?
Sounds good, but I don't want to over cook it.

Yum yum

Would have to admit that I do not go duck hunting unless I have someone in advance wanting the ducks to eat...

Hey Hillbilly, here is a sure winner for you. It’s not deep fry, but it’s fry, but this is easy and good, and you wont over cook! Just shave off the breast, throw into some seasoned flower, then into a skillet with hot olive oil. Toss back and forth once or twice till both sides are crisp. After a toss or two, it will still be rare. Push down on the center of the breast with a wood spoon, and you can tell it is still mushy and rare. Keep toss’n, (don’t let it burn) and keep push’n, and you can tell as it cooks more and more, you can push down less and less, there is less mush each time. If there is no mush left, then you over cooked! So just pull it off while there is some mush left, and you did good!

All this MUSH talk is making me hungry

Yep that's about the way I cook them now, But deep frying like a turkey sounds good too, Last year I tried the drunk Chicken way with duck, didn't turn out too good, but you could eat it that way. I've been frying turkeys a few years now and think I'll try it with ducks as I'm going to shoot alot of them this year.

Water Turckeys aren't ducks Hillbilly

I'm not talking about water turkeys, Try Rio Grande or Eastern wild Turkey
even Butterballs work

Thanks RossF, I use canola oil and cook the turkeys about 3 min. per pound at 350*-375*, I'll try the ducks for 2 min. per pound and see,Wife likes me to cook outside says there's less claen up that way Thanks again

For some odd reason I am getting hungry. Here is another heart attack coming at you. Cut breast into fingers and chicken fry. Pot of white rice. Skillet gravy with the drippings from the fryer. Mothers recipe for homemade bisquits. Simmer the fried duck in the gravy for a while and pour over the rice. Fine chopped green onion and chopped bacon over the top. Oh lord, I am gonna slap myself here in a minute.

What we do is simple just soak the breast in buttermilk over night and maybe add some kind of sauce then we dredge them in flour and deep fry them. It is one of my favorite things to eat.

I quit shooting divers long ago, but mallards, pintail, widgeons, & teal are awesome smoked. Soak in clear water to bleed out in the fridge overnight, marinate for 8 hours and then smoke like anything else. I don't like real gamey stuff but smoked duck is a fav.

Post deleted by Sniper John

butter milk ranch is another way,if ya get tired of the same old thing.....