cbroche10 wrote:Teal are some of the best ducks to eat! They are just very small and takes a lot to feed ya. Never have tried BBQ duck but here is a recipie for you, remember this, great tasting duck starts in the field.
Step 1. Make sure you "PLUCK" or PICK the duck. Get every feather you can off it. After you have picked the duck, singe it with a propayne torch to get all of the "fuzz" of of it and anything left over from picking it. There will be a lot of "PIN" feathers early in the fall but grow out later in the year and the birds become easier to pick. After you have singed it, take the guts out. ALL OF THEM, make sure you get all of the lungs. AFter you have got all of the guts out, wings and legs all clipped, completely wash the bird, inside and out. We use scrub brushes for this and it helps.
Step 2. After you have got the birds all cleaned, you will need to soak them for 24 hours in ice water. Put in a cup of salt and some Real Lemon Juice. This will draw out all of the toxins in the bird plus take some of the "gamey" taste out.
NOTE.... You may have to change the water 3 or 4 times to
reduce the blood that will draw out. Make sure you
change it before you go to bed when you soak them
Step 3. Freeze The Birds. They are very good fresh, don't get me wrong, but freezing them will age them and also take out some of the gamey taste. Make sure you thaw them at room temperature before cooking them though.
Step 4. The Oven! Take the Ducks, put in the cavity, 1/2 cube of butter, 1/2 onion, and 1/2 green apple. Add a dash of All spice. *This makes an amazing aroma and adds a lot to the taste. Also add some garlic. I like the Minced the best. Season to taste. Lemmon Pepper is good and Season Salt.
Step 5. Wrap the Ducks individually in Tin Foil. MAKE SURE THAT YOU WRAP THEM WELL. YOU DO NOT WANT ANY OF THE MOISTURE ESCAPING DURING THE BAKE. Bake them at about 225 for about 3 to 5 hours. This always varies. The average for 4 ducks is around 4 and 1/2 hours in my oven. *YOU WANT TO UNDER COOK THEM!!! The steam or moisture that is locked up in the tin foil will finish them and this also will keep them Juicey and Moist!
Step 6. Enjoy!!! If this is not the best duck dinner you have ever eaten then you cooked it wrong. It will take practice, but once you have mastered it, it is the best. It works great for geese to, you just use a whole apple and a whole onion. We only eat Mallards, Teal, Pin Tails, and Wigeon. Utah ducks other than that taste like mud to me. Goose is fantastic. Good Luck!
Users browsing this forum: No registered users and 6 guests