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.
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- Joined: Wed Jul 25, 2012 6:35 am
mix 1 tablespoon of tenderquick salt and a table spoon of brown sugar and spread it evenly on 4 boneless duck brest, put in a ziplock bag and take as mutch air out as possible and stick it in fridge for one week flipping it once a day after a week take it out the bag and wash the meat off then smoke untill meet reaches 150 then take it out and put it in freezer to tsiffen it up then slice it. (meet is not fully cooked) cook it like bacon
Anybody with a duck count in their signature needs a stiff throat chop.
I'll deliver free of charge.
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- Joined: Sat Jun 15, 2013 10:21 pm
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