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.
Moderators: Indaswamp, brassass, daffy...
Just shot my first ducks, a couple bufflehead hens! I filleted the breast meat off (about the size of a chicken nugget apiece) and now I am wondering how to cook these up. I was thinking of just throwing them in a frying pan with some salt, pepper and butter, but I figured I'd ask on here for some tips first. Any help is appreciated.
- Posts: 16
- Joined: Wed Oct 02, 2013 11:11 am
Lots of recipes on here if you look through this forum.
I soak them in milk or cream over night, then marinate a few hours in red wine. Cook them in oil or butter with garlic.
Did you say woodcock or woodduck?
- Posts: 100
- Joined: Sat Nov 13, 2004 2:27 pm
- Location: Connecticut
You are going to have to marinate them with something, bufflehead are very strong tasting. They are fish eaters around here and their meat reflects that. You can salt/pepper and fry if you like chewy fishy liver.
Why do I shoot 3.5" for geese? Because they don't make a 4" yet!
- Posts: 3518
- Joined: Mon Oct 24, 2011 11:15 pm
Return to Duck Recipes & Tips for all Cooking
Who is online
Users browsing this forum: No registered users and 2 guests