Duck Hunting Super Fun / Duck Eating Super Gross:

9Fish

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Jun 4, 2012
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Dan Yourish
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do not own a boat YET
I havent tried this recipe but I met a gentleman this weekend and he said in his 42yrs of hunting duck this is by far the best recipe

place duck breasts in a crock pot (did not say how many)
put 2 cans french onion soup
1 can or jar beef gravy
1 can of beef broth
cook for 12hrs on low in the crock pot

I to think its very hard to cook ducks and have found only a few good recipes but i will diffenately be giving this one a try
 
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el Toro

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Feb 19, 2003
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with the exception of sluester i kill more ducks that anyone on here.... even i say they taste like ass.

fuck respect, if i had respect Nate i would feel bad about all the whores, drugs and my illegitimate kids in Mexico i ignore.

that said i did eat a few this weekend. looks like i know how to toss the salad :)
this

cooked up like this
Freaking cracked me up! Funny.
 
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BiggestT

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Now Nate I've had deer and lope that taste worst than any duck I have ever eaten, I've had some great Elk and pig.

Anytime someone wants to see what hard work is try hunting geese, especially snows

Only duck I've eaten was jerky that Robert gave me and it was good.

Had wild pig and it sucked. I'm told if you want good wild pig, shoot
a sow under 100 lbs. There's a reason they cut the balls off pigs and cows destined for market.

Had deer (mule) and it's skanky bad. No worries about myself competing for tags. Have at 'em.

Had elk and it's fhe best. To die for.

Have yet to have Moose, but I've heard it's good, even better than elk.
 
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Blackfish

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this


cooked up like this


But still tasted like this

images
 
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KID CREOLE

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Sep 19, 2003
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Not really sure if I shoot as many geese a year as Bill does ducks, on average I shoot 200-300 geese a year.

Most are shot in Canada and those are gifted because of logistics. The birds I shoot here in Cali are turned into sausage because it's easy and taste good. Plus I can fool a lot of people into eating wild game.

Now that I hunt northern California there's a processor up there who makes great wild salami I'm told, I'll give him a try.

I hunt snow geese for one reason, the challenge of fooling big adults, period. I could care less about ducks, been there done that
 
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BluefinCurly

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Aug 15, 2004
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Duck HAS to be eaten rare. I have brined, dry aged, eaten fresh, and no matter you still get some that are off regardless. Most likely dependent on their food source.
GWT are the most consistent flavor, with Pins, Widgeon, and Gads following.

My favorite way is simply seared breasts.

Temper the meat first by leaving covered on a plate at room temp so the center is not chilled.
Heat a cast iron skillet to medium (not too hot or it makes the muscle tighten up)
Add a couple of whole peeled garlic cloves and a sprig of thyme, a little EVOO.
Sear each side about 1 1/2 to 2 1/2 min each side (depending on size).
Plate and let rest on the warmth of the stovetop for about 5 minutes.


I have also found that the right sauce compliments duck (not cover the flavor). Here is my fav:

1/2 bottle of cab
1/2 jar of raspberry preserves
1/2 can of chipotle peppers with adobo

Simmer 45 mins, strain to remove the seeds and peppers, return to the stove to simmer.

Add about 1/4 cup worchestershire sauce and 1/4 cup soy and some fresh ground black pepper.

Reduce until it coats the back of a spoon. It should end up more like a glaze or syrup than a sauce.

Slice the breasts on the bias and drizzle the glaze on.

I have had numerous people try this, including many that had never eaten duck, and they all have said it is delicious.
 
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garlicsalt

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Jul 18, 2014
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DO NOT OVER FUCKING COOK IT. it has got to be pink OR YOU HAVE FUCKED IT UP!! FOR FUCK SAKE i say this over and over and over. now back to that ass.
 
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MJB

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  • Jun 19, 2008
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    sold it!!
    Ducks taste like ass except the woodies & mallards I would shoot around corn fields back east.

    Now testosterone can fuck up the meat of BG......wild boars only had a few that were good. Had a bull elk that after a year in the freezer was great, before that it sucked. Had many WT that tasted like shit during the rut but the corn field ones were very good no matter when you killed them.

    And the best wild game has to be Bison. My dad drew an AZ bull tag in 1970......we ate off that boy for 2 years. Had a hard time eating beef after that!
     
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    el Toro

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    Feb 19, 2003
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    Not really sure if I shoot as many geese a year as Bill does ducks, on average I shoot 200-300 geese a year.

    Most are shot in Canada and those are gifted because of logistics. The birds I shoot here in Cali are turned into sausage because it's easy and taste good. Plus I can fool a lot of people into eating wild game.

    Now that I hunt northern California there's a processor up there who makes great wild salami I'm told, I'll give him a try.

    I hunt snow geese for one reason, the challenge of fooling big adults, period. I could care less about ducks, been there done that

    Hey Stefan, just curious... You obviously have the instincts, know your stuff and appreciate the challenge aspect of a hunt. I'd think you'd be one that would really enjoy big game hunting, especially bowhunting. Ever tried it? If no, why not?
     
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    sitonmyface

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    Oct 20, 2008
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    Hey Stefan, just curious... You obviously have the instincts, know your stuff and appreciate the challenge aspect of a hunt. I'd think you'd be one that would really enjoy big game hunting, especially bowhunting. Ever tried it? If no, why not?


    Big game hunting is too easy. Any buttpirate can grab a bow and shoot something out of a tree.
     
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    BiggestT

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    Sep 8, 2004
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    Duck HAS to be eaten rare. I have brined, dry aged, eaten fresh, and no matter you still get some that are off regardless. Most likely dependent on their food source.
    GWT are the most consistent flavor, with Pins, Widgeon, and Gads following.

    My favorite way is simply seared breasts.

    Temper the meat first by leaving covered on a plate at room temp so the center is not chilled.
    Heat a cast iron skillet to medium (not too hot or it makes the muscle tighten up)
    Add a couple of whole peeled garlic cloves and a sprig of thyme, a little EVOO.
    Sear each side about 1 1/2 to 2 1/2 min each side (depending on size).
    Plate and let rest on the warmth of the stovetop for about 5 minutes.


    I have also found that the right sauce compliments duck (not cover the flavor). Here is my fav:

    1/2 bottle of cab
    1/2 jar of raspberry preserves
    1/2 can of chipotle peppers with adobo

    Simmer 45 mins, strain to remove the seeds and peppers, return to the stove to simmer.

    Add about 1/4 cup worchestershire sauce and 1/4 cup soy and some fresh ground black pepper.

    Reduce until it coats the back of a spoon. It should end up more like a glaze or syrup than a sauce.

    Slice the breasts on the bias and drizzle the glaze on.

    I have had numerous people try this, including many that had never eaten duck, and they all have said it is delicious.

    I know that with chicken from the market, you cook til done. None of this rare stuff. Why would you risk cooking a wild bird just to rare? I wouldn't Touch that.
     
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    Marcus

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    May 21, 2004
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    Brining is key. I brine my ducks in kosher salt and brown sugar for up to 5 days, changing the water every other day.

    The birds are also a ton better if you don't just breast them. If you do breast them try cutting them so the skin and fat stays on. It keeps them from drying out and adds a ton of good flavor.

    Here are my go to recipes:

    Mexican salted duck

    -plucked duck with skin on, back bone removed (break the wishbone so the duck lays flat)

    wash bird in soy sauce

    sprinkle:
    beau monde (or celery salt)
    kosher salt
    onion salt
    garlic salt

    over the bird on both sides. When you think you have added enough salt add more. It should be absolutely coated in the salts.

    Cook over a very hot barbeque until the skin starts to get a charred look.

    Take a beer in a bottle (lager works) shake it up and spray the salt off of both sides of the bird. Be careful when doing this as you can get steam burns.

    Cover barbeque and cook for a couple more minutes.

    Remove from grill and let the ducks rest for at least 5 minutes. Cut the birds in half at this time and eat with your hands.....

    Pan-Seared Duck Breasts with Bourbon Butter Sauce

    (this is from Scott Leysath)
    Serves 4

    8 duck breast fillets, skin on or off
    1 teaspoon kosher salt
    1 teaspoon cracked black pepper
    1 teaspoon brown sugar
    3 tablespoons olive oil
    1/4 cup butter
    1/4 cup onion, minced
    2 garlic cloves, minced
    2 teaspoons fresh rosemary leaves, minced
    1/4 cup bourbon
    2 teaspoons Dijon mustard
    2 teaspoons Worcestershire sauce
    Dash of Tabasco

    Combine kosher salt, pepper and sugar and rub over ducks. Heat oil in a large skillet over medium-high heat and place ducks, breast side down, in skillet. Cook until browned, turn over. Add 2 tablespoons butter, onions, garlic and rosemary to the pan and continue cooking until duck breasts are medium-rare, about another 4 minutes. Remove duck from pan and keep warm.

    In a small bowl, combine bourbon, mustard and Worcestershire sauce. Remove pan from heat and add bourbon mixture. Return pan to medium-high heat and reduce liquid by one-half. Add a dash or two of Tabasco and stir in butter until melted. Remove pan from heat. Arrange ducks sliced breasts and spoon sauce over.
     
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    Marcus

    "Oddjob"
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    I know that with chicken from the market, you cook til done. None of this rare stuff. Why would you risk cooking a wild bird just to rare? I wouldn't Touch that.

    You cook a chicken from the market to done because of the chance of salmonella and e coli being introduced from the processing plants.

    Since wild game doesn't go to the processing plant you can cook rare. It's much more tasty rare. Well done and it becomes a hockey puck that tastes worse than liver.
     
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    sdhunter

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    Medium rare chicken is AWESOME, but as stated above, not safe from commercially produced chicken.
     
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    BiggestT

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    Sep 8, 2004
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    You cook a chicken from the market to done because of the chance of salmonella and e coli being introduced from the processing plants.

    Since wild game doesn't go to the processing plant you can cook rare. It's much more tasty rare. Well done and it becomes a hockey puck that tastes worse than liver.

    I would think that wild birds would have the same salmonella risk. It's all in how you deal with the poop shoot.
     
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    el Toro

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    Feb 19, 2003
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    Big game hunting is too easy. Any buttpirate can grab a bow and shoot something out of a tree.

    Funny. With a tree stand hunt, the "hunting" takes place long before the actual sitting in the tree. The hunting is all in finding a good spot. From there it's just persistance. At least that is mostly the case here locally. Now go kill a mule deer or antelope spot and stalk, or call in a big bull elk. That takes some serious skill. Expecially if you can do it consistently. I wish I could say I could.
     
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    aeon

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    after doing my late season archery elk hunt in AZ i admit i have ZERO skill.... that hunt was fucking rough and i do not want to do it again. I am going to kill extra ducks this season to ease my pain.
     
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    Aggro

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    one who wears an eye patch and does the pie snatch of a guy's hatch
     
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    Carl

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    Funny. With a tree stand hunt, the "hunting" takes place long before the actual sitting in the tree. The hunting is all in finding a good spot. From there it's just persistance. At least that is mostly the case here locally. Now go kill a mule deer or antelope spot and stalk, or call in a big bull elk. That takes some serious skill. Expecially if you can do it consistently. I wish I could say I could.
    Mammal shooting is lame....Real hunters spot and stalk spoony....
    images
     
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    Blackfish

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    Just ate some more ass tonight....I should say, I tried some more ass, and the dogs finished it. I'm going to try Marcus recipe next...God help me.
     
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