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POPPERS

PostPosted: Wed Feb 03, 2016 2:23 pm
by bmoocher

Re: POPPERS

PostPosted: Sat Mar 05, 2016 11:23 am
by Fullchoke132
Did you brine or soak the breast meat at all? If so what do you like to use for brining or soakimg?

Re: POPPERS

PostPosted: Sat Mar 05, 2016 11:43 am
by Fullchoke132
Also, how long did you cook them before adding the bbq sauce? Thanks for the recipe!

Re: POPPERS

PostPosted: Mon Mar 07, 2016 1:06 pm
by tenfingergrip
Fullchoke132 wrote:Also, how long did you cook them before adding the bbq sauce? Thanks for the recipe!


Brine soaking always helps or you can let sit in a marinade...italian dressing works well for a few hours prior to cooking which adds a little flavor.

You don't want to add the bbq sauce until close to time when you are ready to remove from heat, otherwise the sauce can burn. However, I think there is a better way:

I make up several different bbq sauces and dips and let the guests or diners dip their own according to their preference. 5 or 6 different bowls with the dips. One particularly easy dip is a mayo/mustard combo that I also like to use as a pretzel dip. Has a very pleasing taste when jalapeno duck poppers are dipped. "No double dipping!!"
Another is to add a little horse radish to any of the sauces to give a little added "kick". Also, a 1000Island/Ranch is quite good.

Re: POPPERS

PostPosted: Wed Oct 12, 2016 10:56 am
by chasu
I marinade my ducks in buttermilk and garlic with a tablespoon of cajun seasoning. I prefer Beazell's or Cajunland seasoning.