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Country style duck breasts with gravy and onions

  • 4 to 6 duck breasts
  • Garlic salt
  • Flour
  • 3 onions
  • Cooking oil

This recipe works even on mergansers and other strong tasting ducks.

Wet breasts with water, sprinkle with garlic salt and pepper. Roll in flour or shake in bag of flour.
Use about ¼ inch cooking oil in frying pan on medium heat and brown duck breasts. Remove breasts and set aside.
Slice three onions and cook in remaining oil until soft.
Mix 2 to 3 tablespoons of flour in tall glass with cold water and stir to dissolve well.
Add to onions and increase heat stirring constantly until the mixture begins to thicken.
Reduce heat to low or simmer, add duck breasts, cover pan and simmer for about an hour.
Doc's Cajun Duck
  • 2 large ducks
  • Salt and pepper to taste
  • 1-teaspoon garlic powder
  • per duck or per taste
  • ½ cup cooking oil
  • Pepper sauce
Season ducks with salt, pepper, and garlic powder.
Add ½ cup cooking oil to Dutch oven. Heat to 350 degrees and brown ducks. Turn ducks during cooking.
Add 1-cup pepper sauce, more if you prefer hot foods. Add 2 cups water. Bring to a boil,oiil water and pepper sauce then reduce heat Simmer for 2 hours.
When ducks are tender,remove from heat and let stand for 1 hour.
Crock pot option: After browning ducks place them and other contents in a crock.
Serve with white rice.
Note: Ducks are better and more seasoned after reheating them in their broth.
Ducks on the Grill
  • 1 cup soy sauce
  • ½ cup Worcestershire sauce
  • 1 tablespoon teriyaki sauce
  • ½ cup molasses
  • 1 ½ tablespoon sesame oil
  • 1 ½ tablespoon hoisin sauce
  • 1 tablespoon powdered ginger
  • 1 tablespoon garlic
Combine all ingredients in a bowl and let duck breasts marinade for at least 4 to 5 hours.
Brush grill with olive oil. Baste breasts with marinade as they cook.
Cook breasts until done. Marinade covers 10 to 15 breasts depending on the size.
Roast Goose Chili
  • 1 tablespoon butter or margarine
  • 1 cup onion, minced
  • 1 garlic clove, minced
  • 2 cups cubed goose
  • 1 (16-ounce) can tomatoes
  • 1 (16-ounce) can chili beans
  • 1 cup green bell pepper, minced
  • 1 cup beer
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1 teaspoon hot pepper sauce
Melt butter in a large heavy skillet over low heat; add onion and garlic and sauté until golden brown.
Add goose, and cook until lightly browned.
Add tomatoes and remaining ingredients, and bring to a boil. Reduce heat and simmer, uncovered, 3 hours or until sauce reaches desired thickness.
You can also prepare this in a slow cooker. After browning the onion, garlic, and goose, combine all ingredients in a slow cooker, and cook on LOW 8 to 10 hours. Yield: 4 servings
Duck Gumbo
  • 1/2 cup vegetable oil
  • 1 cup flour
  • 1/2 cup chopped green bell pepper
  • 1 1/2 cups chopped yellow onion
  • 1/4 cup chopped celery
  • 1 pound chopped pork tasso, optional
  • 1 pound smoked sausage
  • 2 garlic cloves, chopped
  • 4 quarts boiling water
  • 2 bay leaves (crushed)
  • 2 ducks
  • 2 to 3 teaspoons hot sauce
  • 1 cup chopped green onions
  • Seasoned salt
  • Hot cooked Louisiana rice
  • Filé Powder
Cook oil and flour in a cast-iron Dutch oven over medium-low heat, stirring constantly, 30 to 45 minutes or until dark brown.
Add bell pepper, onion, and celery, and sauté 2 to 4 minutes.
Add tasso, smoked sausage, and garlic, and cook 1 minute.
Add 4 quarts water, bay leaves, and duck, stirring well. Reduce heat and simmer 1 hour and 30 minutes to 2 hours, stirring every 10 to 15 minutes.
Add hot sauce, green onions, and seasoned salt during the last 15 minutes.
Serve over rice and sprinkle with filé.
Yield: 4 to 6 servings
Roasted Goose
Take 1 goose and season the outside with olive oil and your favorite seasonings.
Inject the breast meat with soy sauce, butter, lemon or your favorite liquid flavoring.
The key is to use a rotisserie machine and don't overcook. I have tried may different ways and it always comes out juicy and flavorful.
Marinades

Marinades are an important part of cooking many kinds of meat.it helps tenderize the meat as well as adds flavor.

Marinating time depends on the type of waterfowl, cooking technique and individual tastes. I've marinated freshly killed young bluewing teal for as little as 30 minutes and who-knows-how-old snow geese for two days. Generally, I prefer marinating for six to 24 hours, but I don't think it matters that much. I just add the birds to the sauce when I have time and think about it.

with waterfowl. Cook the meat too long, and it will dry out and "game up." It's important to cook the meat so it still has moisture in the middle, with shades of pink. It also helps if you eat the meat while it's still very warm throughout, before the juices disappear.
Birds In A Blanket

This is the simplest and probably most popular method for fixing fresh ducks, especially early season juvenile birds, which are especially tender!

  • Zesty Italian salad dressing
  • 2 teal or 1 large duck per person
  • Garlic pepper
  • Bacon
  • Sliced jalapeno peppers or chunk pineapple
  • Toothpicks or kabob skewers

Place whole teal fillets directly in salad dressing. Slice larger duck fillets in half, then add. Marinade 1 to 8 hours-whatever's easiest. Remove meat from bag, sprinkle lightly with garlic pepper, wrap around slice of pepper or pineapple chunk, then roll within one-half strip of bacon. Hold together with toothpick or slide onto kabob skewers. Grill over medium to medium-hot coals, being careful not to let "blankets" flame up.feel free to use your favorite brands or flavors of marinades

Wild Duck & Tame Rice

We came across this recipe one night after having a game feast and various left:; overs. My wife mixed everything together to save space in the refrigerator. After one taste the next day it became a popular main course.

  • K.C. Masterpiece Teriyaki Marinade
  • 1-2 teal or 1/2-1 mallard per person
  • *Onions
  • *Carrots
  • *Mushrooms
  • *Corn
  • *Peas
  • *Bacon
  • Instant rice, one serving (see box) per person.
Marinade duck, wrap in bacon and grill like in Birds in a Blanket recipe.  Have vegetables boiling while meat is on grill. Start rice during the final minutes of cooking duck.  When duck is done, slice it and bacon into bite-size pieces. Mix rice, vegetables and meat together. *Fresh vegetables are best, but frozen mixed veggies can be used in a pinch. Plan on about 1/2 to 1 cup cooked vegetables per person.feel free to use your favorite brands or flavors of marinades

Duck Sandwiches

This is a modification of a recipe my then-9-year-old son tried after his first youth waterfowl day, when he came home with four divers he wanted to cook himself. This is a great way to take fix ducks (or geese) that have been in the freezer for a spell. Don't let its simplicity or one unusual ingredient deter you. I've yet to hear of anybody making it only once!

  • Ducks (or geese)of any number
  • Water
  • Coffee
  • Onion
  • Salt
  • Pepper
  • Favorite barbecuesauce
Lay well-rinsed fillets in bottom of crockpot; sprinkle with salt & pepper. Add enough coffee to half-cover meat. Finish covering with water, then cover with rings of thinly sliced onion. Cook on low heat 8 to 10hours (or however long it takes from when you leave the house in the morning until you return from work). Remove meat and pour out liquid. Shred meat with fork, place back in crackpot and add enough barbecue sauce to thoroughly moisten. Serve as hot sandwiches.
Goose Kabobs
  • Lowry's Teriyaki Marinade
  • 1 largegoosefillet for every 2 people or
  • 1 small fillet per person
  • Chunk pineapple
  • Knbob skewers

Slice goose fillets into cubes about 1 inch square, maybe a little larger. If meat appears to be tough, pound slightly with tenderizing hammer.

Marinade 4 to 24 hours, whatever works. Alternate goose cubes and 1 chunk of pineapple on kabob skewers, packing fairly tightly. Grill over medium to medium-hot fire until meat is pink in middle. Can be mixed directly with cooked white rice and seasoned with soy sauce for complete meal. feel free to use your favorite brands or flavors of marinades

Slow roasted duck
start by injecting the breast of the plucked ducks with marinade using a meat yringe.refrigerate the birds overnight covered.

When it time to prepare the ducks sprinkle cajun seasoning inside and out and then stuff the cavity with apples,onions,and/or oranges.

Place the birds breast side down in a roasting pan and pour enough red wine to cover 1/2 inch in the botom of the roaster.any good full bodied table wine like a merlot or cabernet sauvigon works well.

cover the roaster with aluminum foil crimping the edges carefully so the steam can't escape,then bake in a 250 degree oven for three hours

If you like the skin crispy,rubthe birds with garlicbutter and place under 400 degree heat for the last few minutes of cooking.

cut the birds into pieces and serve with wild rice and same wine used in the recipe.