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Ideas for ducks

73saint

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Been a heck of a season in the Louisiana delta this year. I have a freezer slam full of venison, and the last couple weeks of the season we changed gears and went after some waterfowl. I got lucky and loaded up. I have my traditional roasted duck recipe which I love, but looking for some other ideas. I’d love to make a duck sausage or a prosciutto but I don’t want to waste this precious meat. Duck is one of my all time faves.
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Any tried and true duck recipes y’all are willing to share? Thanks in advance...
 

indaswamp

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Duck Marsala
Duck Parmesan
sous vide duck breast with balsamic and fig sauce
Duck kabobs with cream cheese, jalapeno and onion; wrapped in bacon grilled and glazed with steens
fried duck strips with steens and creole mustard dipping sauce

I got plenty more....
 

indaswamp

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I'm glad someone is killing them here in Louisiana. Been a bad year all way around from the people I know....
 

indaswamp

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And I hope you plucked those teal...

Orange marmalade glazed and grilled teal are to die for!
 

73saint

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I'm glad someone is killing them here in Louisiana. Been a bad year all way around from the people I know....
Keith, that's what I keep hearing. We got lucky and had them late. Last two weeks of the season were nuts. If we'd have shot halfway decent it would have been lights out!
 

indaswamp

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Keith, that's what I keep hearing. We got lucky and had them late. Last two weeks of the season were nuts. If we'd have shot halfway decent it would have been lights out!
Sounds like you needed me inda blind with you then!!!LOL!!
 

indaswamp

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I plucked em all. I hate breasting out ducks, do not like wasting!!
My man.....a true coonass. My great Uncles taught me how to clean a duck-nothing wasted, every bird was plucked. Though I now part them out for the most part. pineapple teriyaki glazed and grilled duck leg quarters are a true delight inda duck blind my friend....
 

Brokenhandle

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Nice hunt! Have never had much duck but knew indaswamp indaswamp would be able to help you out... which he did in great fashion! Now I'm craving duck with all his ideas.

Ryan
 

indaswamp

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I mean, that just looks stupid good. Now I am kicking myself for sharing my ducks with my 78 y/o father who just stayed in camp and watched TV last couple weeks!!!!!
Get the pit up to 300*F. when you put them on, it should only take 45 minutes for teal, 1 hour for widgeons and woodys, 1:15 for big ducks like mallard and canvasback. Don't over cook them. Pull @135~140*INT for med. rare - med. duck....

They should look like this when you are done:
DSC01375_zps0235ca91.jpg
 

73saint

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Inda, you truly are a wealth of knowledge. Thank you my friend...
 

zwiller

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Making duck proscuitto is wasting duck?! Rob, man you are spoiled! :emoji_laughing: I am on Lake Erie and is a big duck area. Nearly all the nicer restaurants here serve duck confit but maybe its a northern thing tho.
 

73saint

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Making duck proscuitto is wasting duck?! Rob, man you are spoiled! :emoji_laughing: I am on Lake Erie and is a big duck area. Nearly all the nicer restaurants here serve duck confit but maybe its a northern thing tho.
I didn't mean to insinuate that. I actually want to make duck proscuitto. I just meant that I want to do right by them, certainly don't think prosciutto is a waste.
 

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