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Duck

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   KNOTSANE
I am not a duck hunter at all. I have friends who are. Well my buddy brought me a couple of cleaned ducks. I am in no way a stranger around the kitchen either. I prepared the ducks like a would a chicken or any other bird. When the birds were done, I did the carving up and was shocked by the dark red color of the meat. I thought the inside meat would look like chicken or turkey. After a few bites, I was on the phone with dominoes ordering dinner. This was the nastiest s!#* to ever cross my lips. He shot them that morning so I knew they were fresh. My question is how do you guys hunt ducks and eat them if they taste like what I tasted? These things had the gamiest foul (not fowl) taste in the world. Even tasted like rotten fish. Is this how duck is supposed to taste. If so, I'll never get into duck hunting, because I do eat whatever I kill. And I will never eat that again. What's the deal with this guys?
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   TBOY
What kind of ducks were they? How'd you cook them?
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    Coot
I have so many different recipes to cook duck that will make you come back begging for more everytime, but one of them is not to COOK IT LIKE A CHICKEN.

Google in your web browser "WILD DUCK RECIPES" and you will pull up plenty of hits on cooking wild duck.

Remember, wild duck is wild and cannot be prepared like domestic duck. Two different animals. It's ashame you wasted good ducks. Ask for more and try again.
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If they were marsh ducks, they could have been bad. I know when I used to hunt the marsh some of the ducks weren't always the best, especially them spoonbills and other ducks that have been in the marsh a while. Now if you get a woodduck or teal, now that's some good eatin in a pot roast or baked. Most other big ducks like mallards and gray ducks are good in a gumbo. I wont eat a diver duck, like scaup or ringnecks.

Just my opinion. Oh and the meat is supposed to be dark on this type of bird.
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They take some prep work, marination and type of duck matters. He may have unloaded some dos gris on you!!!
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   KNOTSANE
I hit em up with the cajun injector (roasted garlic and butter), seasoned the outside and inside, stuffed with some carrots, onions and diced potatos and baked covered on a rack with some white wine until the end when I took the cover off to get a nice golden brown color and let the wine sauce do it's thing. Dammm things sure did look pretty though. Shoulda taken a picture.
And I have no idea what kind of birds they were. These were the nasty tasting birds.
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i got a recipe that makes waking up at 3am a whole lot better.
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the best way to cook any wild duck is to hide the flavor with something else. wrap little pieces in bacon with a jalapeno slice and some cheese, tooth pick it, and grill it. Obviously im not a duck hunter either. who would go duck hunting when you could be in a deer stand???????
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sound like you ate some spoonies. and ducks are made to cook in a gravy.
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You might have gotten some mergansers as a prank.
I grill duck breast with the basic spices plus rosemary. You also have to leave it rare for best results. We smoked a mallard for turkey day and that was delicious.
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    Coot
I must omit I don't pluck many ducks. I breast them out. Some will say this is a waste, but I have many recipes for breasted out ducks such as duck sauce picante, blackened duck, bacon wrappred grilled duck, gumbo, chili and some fancy recipes too, however one of my favorite and simplest ways to cook duck is Chicken Fried Duck.

- Pound boneless duck breasts with tendorizer hammer to 1/4" thick (like cubed steak).
- Dip in egg wash
- Roll in seasoned white flour (I like to use equal parts white flour and italian bread crumbs with salt, pepper, and tony's)
- Fry in light oil (Do not over cook)

MMM, MMM Good...... Good with eggs for breakfast too....
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    Coot
Who would take the time to pluck a merganser to give to somebody????
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Hey Coot i sure would be interested to see those other recipes you have. I am gonna try this. I also breast them and i grill them with jalepones and bacon wrapped, but i am looking for some recipes and you sound like the man with what i need. I have quite a few to eat before 2nd split!!
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   GChenier
Ingredients:

2 teal per person; 1 big duck per person (depends on the number of people eating)
4 Medium Yellow Onions. I usually cook 6-8 ducks so use that a rule of thumb for onions
3-4 Tablespoons of Garlic. Use same rule for onions.
2 cans of Mushrooms. Use the same rule for onions.
Olive oil/Bacon Grease. I prefer Bacon Grease.
2 Tablespoons of Sugar
3 Bell Peppers (I like the Tri-color)
Bundle of Green Onion Tops
Flour for Thickening Purposes
Red Wine
Worcestershire Sauce
Tony’s
Chicken Stock
2-3 Cans of Beer

Process:

Season ducks with Tony’s, Red Wine, and Worcestershire Sauce.

Pour thin layer of Olive Oil/Bacon Grease in the largest Magnalite Pot you can find. It has to be big enough for all the duck to lay flat in. You do not want them on top of each other.

Sprinkle the sugar in the oil

Place ducks in the Pot on a medium/high heat. This part is the most crucial. I usually brown my ducks for 1 ½ hours. Every 20-25 minutes remove ducks from the pot and pour half can of beer in the pot and scrape the bottom. It might look like it is burnt but it is not. Just keep on scraping until all the black at the bottom is off and dissolved. Place ducks back in the pot and repeat this process 3-4 times within the 1 ½ hour of the browning process. You might have to add a little oil depending on if the ducks are sticking really badly. I might do this 45 mintues into my 1 ½ hour. Remove ducks after final browning is done.

Pour chopped onions, bell peppers, and garlic into the pot for browning. All of this will add liquid to the pot so it will be easy to watch. Cook down until they basically turn to mush. I usually throw a little beer in there if they start to stick and just scrape the bottom. I usually cook my veggies on a medium fire for about 45 minutes to 1 hour.

Place ducks back in pot with cooked veggies and brown for another 15 minutes.

Cover ducks in Chicken Stock until you can barely see them. Bring fire to medium heat and cover.

I usually add my 2 cans of mushrooms after about 1-2 hours of cooking. Cook ducks down until breast meat is splitting, thigh meat is falling, and the backs are breaking. You will have to add Chicken Stock throughout the cook down. Once the meat is done I always cook the gravy down half way below the ducks. Then I add a couple splashes of Red Wine and thicken the gravy with flour and water/corn starch.

Throw in the Green Onion Tops 30 minutes before serving.

Serve over rice.

The whole process usually takes me 5-6 hours.
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Start with clean washed duck breast. Butterfly the breasts and marinade in italian dressing for at least 8 hours. Get some fresh Jalapeno peppers and cut in half long ways. Clean seeds and vanes out of pepper. Stuff the pepper with cream cheese. Place 1 pepper half in a breast. Wrap breast in thick sliced bacon. Place on low grill (cook it slowly). On the stove in a sauce pan combine butter, worchestire (how ever you spell it) sauce, cajun power garlic sauce, Tony Chacheries, and just a lil b-b-q sauce. Baste duck breasts lightly till done. There is no better.
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for a second i thought nobody would notice what a freak that guy is. take it easy there psycho. p.s. yall are makin duck sound really good maybe il give em another try
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Man, what the hell got into that guy???? I would hate to see what he would have to say if someone said they didn't like CHICKEN...... LOL. Hey Kyle this site is obviously not for you so move on dude, perhaps you need to be attending your anger management classes instead....
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Breast your ducks you don't have to marinate or baby them. Cut 4 or 5 slices in each breast.

Lay two pieces of bacon underneath each individual breast. Stuff the cut portion (cavity) of the breast with finely cut bellpeppers, onions, and jalapenos. Lay large slice of Pepper jack cheese on top of stuffed breast. Wrap the bacon around the breast. Cook in 450 degree oven for about 20-25 minutes. Breast should be slightly pink when done.

That is a money recipe....You can supplant the ducks with worms and it would still taste great!
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   KNOTSANE
So different types of ducks have to be cooked differently or should some be disregarded completely? I am getting the impression that merganser and poul deau are basically crap ducks. Am I right in that assumption or just have to be cooked a different way? I'm willing to give this another shot with some of the recipes you guys have offered up, but I'll find out what kind of duck I'm getting. Thanks again for the good tips.
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   TBOY
Exactly. I would leave the coots for a gumbo, especially with that fist-sized gizzard they have. Some mergansers should be thrown away because they eat alot of fish, so therefore taste like fish. You can skin a lil bit of the breast, if the meat is a dark red, that's a pretty good indicator that they'll taste fishy. My 2 personal favorites for the old pot roast are teal and woodies. Oh, one more trick is to pot-roast them with a couple orange slices in the belly, the acidity removes some of the strong taste.
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    Coot
Mergansers and Poul Deau (Coots) are not ducks, they are birds with beaks and not bills. Anyways, I use mergansers which is a fish eater for duck sausage or put in gumbo. I don't mess with coots anymore, but they are good eating. Coots are vegetarians.
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Use em for fertilizer, or use the feathers for pillows, but do not eat them under any circumstance. Except maybe starvation or malnutrition.

Some might say different but these ducks have seldom tasted good to me. they take a much heavier and gamier taste. They take a whole whole lot of TLC to make em right.

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   cmcnabb
i personally love the taste of ducks. i wouldnt eat mergansers, but i will eat poule deau. i definately agree with some of the guys that say woodies and teal are the best. had teal last night in a gravy with sausage and potatoes. besides that, my favorite way to eat them is chicken fried, like that guy said before. that is very good. i dont agree with that fellow who said the best way to cook duck is drown out the taste, ducks have a good taste.
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   JIMMY W
Duck is some of the best tasting game out there!!And nothing is more fun then hunting them!
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   LUCKY-MAN
when we kill ducks we eat them all spoonbills teal greys mallards pintail it doesent matter my grandmaw cooks them all together in the same pot and besides the size difference you cant tell them apart they all taste great
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bbq grilled teal breast wrapped in bacon or not....talk about GOODDD!...blackened duck breast...YUM!...chicken fried duck...YUM!...they are fine to eat if you know how to handle them.....i have experimented several ways...just gotta try something...some are failures but most are good...tomorrow night im gonna try searing some woodie breast in a skillet for a side course w/ red beans...season w/ some tonys, garlic, fresh squeezed lemon and orange....sounds great already....never tried it before but i just always start from scratch and try somethin new...never know, might want to eat it every day of the week!
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OK, Spoonbills are just like other ducks good to eat. Coot are also good to eat contrary to popular beleif when cooked properly. Merganzers should be left alone unless you are getting a mount done. Diving ducks have a stronger flavor but still good to eat when prepared properly. All other ducks are just plain good. Do some research and try some different recipies. Trust me there are many duck hunters that enjoy killing and eating ducks and it is not because they taste disgusting. Good Luck.
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Sounds like your buddy either slipped you a couple of mergansers or you don't know how to cook. Don't duck hunt and stick to your chicken.
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   RipinLips
I did not read all comments but I am sure people gave you recipes. Your first mistake is to treat them like chicken or turkey. This past weekend I cooked some wild duck and my family was fighting over it (even those who hate wild game). My key is marinating them at least over night...Do not overcook...should still se red inside...and use things like garlic, cream cheese, bacon, peppers and many other great add-ons to help the taste. My first few times were horrible nasty failures but now give me about 10 mins of cooktime and ANY duck will taste good. Teal or Woodducks are the best, but this weekend they had Pintail, Gadwall and still tasted the same.
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Chipotle Duck Pasta
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Ingredients
1 lb. boneless duck meat
4 T. olive oil
7-oz. can chipotle peppers in adobo sauce
Sliced portabella mushrooms or other favorite
1 c. dry white wine
2 c. heavy cream or half & half
½ c. Parmesan cheese
Angel-hair pasta, cooked
Salt & pepper

Cooking Instructions
Cut duck meat into small pieces.
Sauté meat in olive oil until brown. Add chipotle peppers, mushrooms and wine.
Allow mixture to simmer until mushrooms are cooked.
Add cream and bring to boil.
Reduce heat to simmer and add Parmesan to thicken sauce.
Serve over cooked pasta. Add salt & pepper to taste.

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Hey stump..that pasta dish sounds awesome. I am gonna have to try that. I am always looking for ways to get the wife and kids to eat duck. They may like this one.
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Where is Capt John at ?????
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stump, that duck pasta dish sounds great, i'll have to try that someday. Got duck? I'll cook.
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I know a lot of people that do not care for duck. I hunt them a lot more for the sport than eating them. With teal and woodies (I kill very very of them) I will clean and pot roast them. On all others: greys, malllards, widgeons, and mottle ducks I beast them. The way I cook them is either on the pit wrapped in bacon, cream cheese and peppers or make a gumbo with them. I really do not mess with the spoons or blackjacks. I once went on a guided trip and we killed a hooded merganser and one of the guys acutually wanted it to eat. WOW. Try this breast them and let them soak in Itilian dressing, garlic, and any type seasoning like Tonys. Next wrap in bacon, cream cheese and h peppers. Cook on a low heat because ducks dry out very easy even wrapped in the bacon..usually 300-350 on the pit for like 15 minutes. One last thing do not use too big of a piece of duck breast. Cut it in like 3 pieces.
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   dishragem
he must have given you some bag ducks--go to winn dixie--buy some clear baking bags--season ducks well--bake at 350 for 2 hours--take out of oven--throw away the ducks and eat the bag--
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   kjs123
another thing that would make them taste really bad is if the wax glands were left in while cooking. we always cookem whole, in a black iron pot, so you cant forget to cut them off. if you ever plucke ducks and squeeze the wax out on your havd, just smell it....nasty, and thats just how they will taste. my uncle didnt cut the glands out one time... i dont even thing the dogs would have eaten them. but i dont have a problem cooking spoon bill with teal or grays & greenheads all together in the same pot, no difference to me i like all of em, but divers can be a little more stronger tasting. i also noticed that the birds that i kill in venice are a bit more stronger tasting then the ones i kill at the island later on in the season, it has a lot to do with the birds eating habits, must be somethng in the sand or in the river, kinda like an iron taste, and alot of the ducks that i kill down there have the rust on their frathers from the water, so maybe that comes into play into why they tast stronger too.
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   Bink869
Look online for a recipe for Orange Glazed duck. Use whole bird, comes out great. I know the recipe has some sugar, orange peel and Grand Marnier and it is pot roasted. Works great for woodies and teal. I agree with other posts about spoonbills, i pass on taking those because of the flavor of the meat.
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