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cooking waterfowl ?

Discussion in 'Off Topic Threads' started by bundy4, Jan 27, 2011.

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  1. bundy4

    bundy4 Member

    Feb 20, 2006
    Hi, I am trying to find some new ways to fix my birds. I barbque them during the summer time. yesterday I got some mallards and one young speck. I breasted the mallards and picked the goose. I would like to pan fry the mallard breasts and I might bake the speck ? Can anyone share some ideas? Thanks in advance, Ray
  2. capulona

    capulona TS Member

    Nov 28, 2010
    Now you're talking!

    My dad, his friends and their sons and I used to hunt Luzon Mallard and we'd take home 80-100 birds in one day (where I came from, there's no bag limit). They built a hydroelectric dam in my province and it became the home of most of the ducks within 100 miles. We sit and wait for the birds in the hills surrounding the dam and a boat roars around the water driving the birds to us. when we get back in town, we'd drop off all the birds in one of the local Chinese restaurants, go home, get cleaned up and return for dinner.

    Duck in Orange and Soy sauce was one favorite recipe: (this is not exact, but it comes close) Easy, too!

  3. Portigee Duckman

    Portigee Duckman TS Member

    Jun 19, 2009
    Ray , Wash them really good removing all the bloodshot ,pat them down with a
    paper towel until dry put them in a one gallon plastic ziplock bag covering
    them with Orange Juice ( anykind will do )refrigerate for 2hrs ,pat dry again
    with paper towel ,use Lemon pepper on both sides frying in hot pan leaving the
    middle nice and pink,cover with sauted onions and mushrooms .I like it this way
    and I think you will too .
  4. shooterIII

    shooterIII Member

    Jan 29, 1998
    MN (state of socialism)
    I remove the legs, thighs, and breast and put them in Zesty Italian Dressing for 8 hrs and grill them to medium rare. Great!!! Be sure to NEVER do them well done no matter how you cook them.
  5. setool

    setool Member

    Apr 1, 2010
    Slice breast and thigh meat into 1/4" to 3/8" fillets.

    Take Canadian bacon, and render it down. Sautee 1 or 2 diced onions in the grease.

    Move bacon and onions to side, place fillets in skillet, and then cover them up with the onions and bacon. Then take red, yellow and green pepper slices and add to the mix. Cook SLOWLY until the peppers take a nice wilt to them, then ENJOY IT with an adult beverage !!!

    Mark Schneider

    p.s. - a cast iron skillet is the best.
  6. hrosik123

    hrosik123 Member

    Apr 12, 2009
    The goose will make awsm jerky. Tons of recipies online. I also deepfry geese. About 1:50 a lb does the trick. Brine overnight and fry the next day. Real good. Good luck Chuck Hrosik
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