diver recipes

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diver recipes

Postby stish5904 » Thu Dec 13, 2007 9:17 pm

anyone know of any good recipes for cans,bluebill, and redheads
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Postby duckjumper » Fri Dec 14, 2007 3:52 pm

Treat the cans differently from the others. Canvasbacks tend to be far better tasting than most divers, and need very little messing with. I like them better than mallards or teal.

Other divers I brine in salty water with brown sugar and aromatic herbs for a few days, then cook as usual. Helps take any potential fishy taste out.

If they are shot up, cut all the meat off the bones, then grind into burger or ravioli filling or use for stew meat.
I love all of God's creatures, properly prepared.
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Bluebill recipe

Postby Scauper » Fri Dec 28, 2007 6:19 pm

On Xmas day I did this and they tasted like prime rib.

8 breasts

Soaked in saltwater over night.
Marinated about 8 hours in A.1. Ginger Teriyaki with orange, its a new marinade for seafood. then I grilled them, sliced them and served. One bird tasted like liver but the others were great.

Oh, the most important part. We ate them with horse radish on the side, a definite.
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Postby duckjumper » Mon Dec 31, 2007 11:27 pm

Oh, I like the horseradish idea! I never thought of that and will give it a go - I got myself a nice fat scaup just yesterday...
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