Meat Poll

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...

At what level of cooked is best for duck and/or goose?

Poll ended at Sat Dec 03, 2005 2:58 pm

Rare
0
No votes
Mid Rare
1
17%
Medium
2
33%
Mid Well
1
17%
Well Done
2
33%
 
Total votes : 6

Meat Poll

Postby decoydog » Wed Nov 23, 2005 2:58 pm

Please give your opinion.
It's hard to pull 1 inch through 6 inches of material while doing "the dance", and looking skyward.
User avatar
decoydog
hunter
 
Posts: 205
Joined: Fri Nov 18, 2005 9:59 pm
Location: Kennewick, Washington


Meat poll

Postby decoydog » Thu Nov 24, 2005 1:49 am

17 people have looked at this poll, and nobody has pulled the trigger on it. This poll is not sitting here because I thought it would be cool, and I had nothing else to do..... it is there because I have a genuin intrest on how other hunters prepare their birds. So buck up and don't be so shy. Ok, pretty please with sugar on top.
It's hard to pull 1 inch through 6 inches of material while doing "the dance", and looking skyward.
User avatar
decoydog
hunter
 
Posts: 205
Joined: Fri Nov 18, 2005 9:59 pm
Location: Kennewick, Washington

Postby AK Ducks » Fri Nov 25, 2005 3:53 pm

don't worry decoydog AK is here to help you. I like my ducks cooked well done thats partly because thats hpw my dad likes em. also here in alsaka the ducks don't always have that good duck taste and will taste fishy (even the mallards) so we like to cook them good
thanks to the men and woman of the United States Coast Guard- without them I would not be here.
User avatar
AK Ducks
hunter
 
Posts: 518
Joined: Thu Dec 09, 2004 1:29 pm
Location: Fairbanks, AK

Postby Fowlercon » Sun Nov 27, 2005 10:46 am

1 for meduim. Decoydog I read your intro in the Honey Hole, welcome. Here is what I do........................Take 4 breast o' duck and salt and pepper both sides with a splash a garlic. Marinade them for a couple hours in equal parts soy sause and worsteshire.......enough to cover em'. Toss em' on the grill, direct heat, on low to medium, for around four minutes a side............this usually produces a nice medium to medium rare. Slice the breasts, the short way, into a little kids pinky size. Put 'em on a platter with a pile of Grey Poupon and dip till your hearts content. A wonderful appetizer that makes an instand duck eater out of someone that always says that ducks are too greasy.
"It is not the function of our Government to keep the citizen from falling
into error; it is the function of the citizen to keep the Government from
falling into error."
User avatar
Fowlercon
hunter
 
Posts: 924
Joined: Sun Dec 14, 2003 8:51 pm
Location: Louisville,Ky


Return to Duck Recipes & Tips for all Cooking

Who is online

Users browsing this forum: No registered users and 16 guests