What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
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What is the best way to remove the silver skin from the breasts? I always seem to cut chunks of meat off while trying to remove it. Any tips?
And on another note, I'm going to try to bake some duck breasts in the oven tonight. Got them marinating in some Lowry's Caribbean Jerk marinade. Going to wrap them in bacon and put some rub on. The oven is pre-heated to 420 degrees. Going to just toss them in on a meat cooking tray and let them go until the bacon is done. Hopefully it turns out good.
Let there be welders, to attach metal to other metal things. Genesis 1:36
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- Mrs. Red Ryder
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use a flay knife then put the silvery side down(do it just like a fish skin) it takes some practice but it is the way to do it.
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