Ideas for ducks

[jcam222]

Making duck proscuitto is wasting duck?! Rob, man you are spoiled! 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 did some confit with chicken thighs this weekend in sous vide specifically to practice to do duck breast next. I’ll be posting it up later.

 

[zwiller]

Just remembered another northern (Great White North that is) poutine. French fries fried in duck fat with cheese curds covered in gravy (made with... yes, duck stock).

 

[HalfSmoked]

Looks like a lot of nice suggestions all I can say is call me when you serve what ever.
Yea we always clean the entire bird waste not want not.

Warren

 

[BandCollector]

73saint

This is one of my very favorites. . .Give it a try!

John

Grilled Rolled Goose/Duck Breasts​

• Marinate the breasts in whatever marinade you prefer for at least 24 hours.
• Place the breasts on a cutting board and slice them in half almost to the end (butterfly them).
• Place the breasts on the grill pocket side down. Grill for a minute or so enough to brown and sear the inside.
• Remove from the grill. In the pocket lay a slice of Smoked Gouda, strips of Red and Yellow Bell Peppers, and a slice/glob of Cream Cheese*.
• Close the pocket. Wrap and roll the breasts with a strip of bacon to fully close and secure with a toothpick. Place the rolled breasts on the covered grill at medium heat for 8 to 9 minutes each side.
• Serve with wild rice, a good red wine, and enjoy!

* Any cheese or pepper combination can be substituted to suit your tastes. I have used Jalapeno Peppers and Pepperjack Cheese for a kicked up version of this recipe.

 

[73saint]

Looks like a lot of nice suggestions all I can say is call me when you serve what ever.
Yea we always clean the entire bird waste not want not.

Warren

You’re right about that Warren! Thanks!

73saint

This is one of my very favorites. . .Give it a try!

John

Grilled Rolled Goose/Duck Breasts​

• Marinate the breasts in whatever marinade you prefer for at least 24 hours.
• Place the breasts on a cutting board and slice them in half almost to the end (butterfly them).
• Place the breasts on the grill pocket side down. Grill for a minute or so enough to brown and sear the inside.
• Remove from the grill. In the pocket lay a slice of Smoked Gouda, strips of Red and Yellow Bell Peppers, and a slice/glob of Cream Cheese*.
• Close the pocket. Wrap and roll the breasts with a strip of bacon to fully close and secure with a toothpick. Place the rolled breasts on the covered grill at medium heat for 8 to 9 minutes each side.
• Serve with wild rice, a good red wine, and enjoy!

* Any cheese or pepper combination can be substituted to suit your tastes. I have used Jalapeno Peppers and Pepperjack Cheese for a kicked up version of this recipe.

Thanks John, this looks incredible!

 

[chilerelleno]

All I gotta to say is....
Is it possible to drown from salivating so much?
All this talk of delicious duck.

Been a looking time since I hunted back in CA's central valley just North of Bakersfield.

 

[BandCollector]

[QUOTE="Thanks John, this looks incredible!
[/QUOTE]

You are welcome my friend.

John

 

[HalfSmoked]

saint Thanks for the like it is appreciated.

Warren

 

[mattkm]

Lots of amazing sounding suggestions!
We barely ever see fully plumed teal like that up here, they leave long before that.

 

[D.W.]

Smoked duck anything. Heck, even smoked Coot is delicious (Don't knock it til you've tried it). Always do various brines etc. to impart flavor. However, one of the best ways to serve imo is smoked duck paté.