Cooking Tips:

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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Cooking Tips:

Postby Duckman84 » Mon Apr 24, 2006 12:47 am

When you get back from your hunt clean your ducks immediately. Letting them sit on the floor of the garage for 3 weeks, gives them a gamey, unpleasant flavor. Remove the feathers and guts before cooking. If the kids ask, tell them it's chicken.



* 1 Coot
* Newman's Own Italian Dressing
* Sliced Bacon
* Garlic Powder
* Black Pepper
* Salt
* 1 Brick

Soak bird in salt water and ice at for at least 20 minutes - repeat this step at least four times. Wrap the bird with a slice of bacon, use toothpicks to hold in position. Place bird in a container with enough dressing to completely cover it, add garlic powder/black pepper to taste and allow it to marinade for 24 hours. Place the bird and the brick in a large pot of boiling water and cook for 6 hours, adding water as needed. Remove toothpicks from the bird and toss out. Serve the brick with salad, baked potato, Sourdough bread, and a good Merlot.
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Postby kiwismakebetterhunters » Mon Apr 24, 2006 12:52 am

As old as the hills that one but you had me fooled for a minute there!
New Zealand

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Location: napier new zealand

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