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Bisque of Duck and Cauliflower

7K views 27 replies 9 participants last post by  Indaswamp 
#1 ·
Here's a great gourmet soup that is simply outstanding!! If you don't like cauliflower... try it. When it's cooked in this manner, smothered down, it looses all of it's "bite" and smoothes out to compliment the duck beautifully. I make this soup every year! :thumbsup: I substitute 2 mallards or other large ducks or 3 medium ducks like widgeons for the long island duck, and don't crisp the skin on wild ducks...too strong a flavor with the fat.

http://www.jfolse.com/recipes/soups/meat09.htm
 
#3 ·
I'm making a fresh batch this week... :drool: cleaning out the last remaining birds to make room for the fresh ones this season... I'll post pics. of the finished soup when I cook it. :thumbsup: I'll be bringing some to the camp for sure come opening week!!
 
#4 ·
personally i love cauliflower, just didnt see this until today...which is a shame cause i cooked pretty much all my breasts so that my wife wouldnt have to prepare any meat for the baby this weak, just microwave and cut.(1.5 years old and will eat 3-5 breasts in a sitting if you let her)

but yeah after this weekend i think his one is gonna get tried.
 
#5 ·
If John Folse took the time to write it down, I would definitely try it.

After you sent me to his website for that Jamabalaya recipe, I ordered one of his cook books and have been using that sucker. I don't have any duck right now, season hasn't started in this part of Missouri yet, but I will most likely try it in the upcoming weeks.

Actually, if you can get ahold of some long island ducks, those suckers are good. I would rather eat Long Island Duck than chicken at this point.
 
#6 ·
GroundSwatter said:
If John Folse took the time to write it down, I would definitely try it.

After you sent me to his website for that Jamabalaya recipe, I ordered one of his cook books and have been using that sucker. I don't have any duck right now, season hasn't started in this part of Missouri yet, but I will most likely try it in the upcoming weeks.

Actually, if you can get ahold of some long island ducks, those suckers are good. I would rather eat Long Island Duck than chicken at this point.
I would not steer you wrong when it comes to food or or money...you know that by now Ground swatter.. :thumbsup: glad you got the cook book. He has one out that is strictly game and fish...and it is a tome....a good 1 1/2" thick and it's 16"X 14"...every recipie I have tried I liked or when I cooked it, I thought of ways to modify it so it would be to my pallet.... :thumbsup: -can't think of the name of that new one though...but it's got him holding an alligator on his shoulder....
 
#7 ·
Indaswamp said:
GroundSwatter said:
If John Folse took the time to write it down, I would definitely try it.

After you sent me to his website for that Jamabalaya recipe, I ordered one of his cook books and have been using that sucker. I don't have any duck right now, season hasn't started in this part of Missouri yet, but I will most likely try it in the upcoming weeks.

Actually, if you can get ahold of some long island ducks, those suckers are good. I would rather eat Long Island Duck than chicken at this point.
I would not steer you wrong when it comes to food or or money...you know that by now Ground swatter.. :thumbsup: glad you got the cook book. He has one out that is strictly game and fish...and it is a tome....a good 1 1/2" thick and it's 16"X 14"...every recipie I have tried I liked or when I cooked it, I thought of ways to modify it so it would be to my pallet.... :thumbsup: -can't think of the name of that new one though...but it's got him holding an alligator on his shoulder....
I saw that one on Amazon and thought about buying it. I think its called After the Hunt.

The one I bought was the Encyclopedia to Cajun and Creole Cuisine. Its my type of cook book with a great section on the history of Louisiana along with more specific history behind some of the dishes. It has a wild game section as well, but I bought the more general cook book so I could go after the more Classic Cajun dishes, not to say wild game isn't classic cajun.

Everything I've read about After The Hunt says its a similar style of cookbook with great recipes and history as well. Probably next on my list of cookbooks to buy.
 
#9 ·
Indaswamp said:
Yea, The encyclopedia is a great cookbook...and one I refer to often...lots of awesome dishes...I have not tried them all but I'm working on it....the blackberry Bar-B-Que sauce pork is awesome!!! so are the ribs....
Haven't tried those yet, but I'm sure I'll get around to them eventually. The jambalaya and crawfish etouffe I've cooked more times than anything else.

One thing about all the recipes is the same, you better plan it out. I make sure to have all my ingredients, diced, measured, and ready to go before I start. Most of those recipes you can't just stop mid way and cut something up if needed.

Another cookbook I go to often, again more stuff I grew up with, is Texas Cowboy Kitchen.

http://books.google.com/books?id=ia...resnum=2&ved=0CAwQ6AEwAQ#v=onepage&q=&f=false

The chicken and dumplings recipe is simply awesome.
 
#15 ·
aggie2011 said:
That looks damn good Inda. I'm gonna have to try that one of these weekends when I've got a free day to spend in the kitchen.
:thumbsup: I always smoke the ducks with Pecan chips for 2 hours before making the stock. :thumbsup:
 
#19 ·
Indaswamp said:
whistlin_wings said:
Never happened without pictures.
:lol3: Doubt many here think I'm bluffing.
Indaswamp said:
I'm making a fresh batch this week... :drool: cleaning out the last remaining birds to make room for the fresh ones this season... I'll post pics. of the finished soup when I cook it. :thumbsup: I'll be bringing some to the camp for sure come opening week!!
You said you were not me :hammer:
 
#20 ·
whistlin_wings said:
You said you were not me :hammer:
:lol3: :lol3: That post was in 2009! I took the pics on my phone and my phone crapped out before I could post em. :mad:
Next batch I make- Pics. are comin! :wink:
 
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