Bufflehead recepie?

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Bufflehead recepie?

Postby DOC_Lidocane » Sat Oct 19, 2013 3:49 pm

Hey all,

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.

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Re: Bufflehead recepie?

Postby Citori16 » Mon Oct 21, 2013 12:24 pm

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. :thumbsup:
Did you say woodcock or woodduck?
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Re: Bufflehead recepie?

Postby BBK » Mon Oct 21, 2013 1:01 pm

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. :lol3:
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