The main ducks in my area are shovlers and teal, but mainly shovlers. Does anyone know a recipe to cook shovlers so they taste good. Please no replies about cooking with pine boards (I already know that joke :smile: ) Thanks JVex
After much thought, and, I mean much thought...The only way I can think of might be in a pot Gumbo or ground up as somekind of sausage for the inlaws. They preatty much taste like they smell. Now,... a couple of teal is another story! Y'all have nice day!
Take your birds and soak em in saltwater overnight. Take them out and wash them off real good and pat them dry with a paper towel. Put in your crockpot and cover the breast with barbeque sauce (I prefer KC masterpiece). Slow cook on low temp for 4-6 hours. The meat should pull apart just like you were eating a BBQ beef sandwhich. Put it on a bun and enjoy.
PS The BBQ sauce in a pot gets kinda diluted towards the end, so I put some fresh stuff on my sandwich when I make it. This is a great way to make ducks and geese,
Marinate them in terryioke and lemon juice over night, wrap them in bacon, put them on the grill. Last night i had some mallard, weigon , and shoveler using it and it was good. We also put the on skewers and put jalopeanoas inbetween each one.
Breast them out and sprinkle with salt and pepper. Grill until medium rare. Feed to the dog and order pizza. :yes: No planks involved with that one...
Actually I like marinating my ducks in a wine, soy sauce, garlic, rosemary, and pepper marinade for at least one whole day, two is preferrible. After that you can't tell bluebill from mallard. Then grill them up and enjoy.
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