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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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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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.
Did you say woodcock or woodduck?
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- Location: Connecticut
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.
Why do I shoot 3.5" for geese? Because they don't make a 4" yet!
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