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Discussion Starter · #1 ·
do goldeneye and buffle heads taste good or taste gamie and fishie ive heard both good adn bad so tell me what you guys think
 

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they arent very good. theres ways to make them taste better. we make jerky with our divers. tastes pretty good. soaking the meat in milk or boiling it in milk helps too.marinating it in various stuff helps also.
 

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Discussion Starter · #4 ·
donell67 can you post or email me the steps you go though to make your jerky if you cant thats fine but i gotta find a new way to cook this duck cuz frying does taste liek dog poo
thanks
 

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slice the breasts into thin strips. like a 1/4 inch thick or thinner if you can.
get your favorite flavor of jerky maranaid. usually get it at our sportsmans warehouse. i am sure most big sporting goods stores have it. i leave the meat in the marinaid about 24 hours. then put it in a dehydrator on the meat setting for about 12 hours. you can do it in the oven to just layout the strips on metal pans. put the oven at like 200 or 250 f . then you just have to watch it wont take as long in the oven. i think the dyhydrator is better cooks it slower. make sure you read the directions on the jerky maranaid boxes and on the dehydrator. any more questions let me know.
 

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just saw you are from meridian. just go to sportsmans warehouse to get your jerky maranaid. were seeing alot of goldeneyes now but not very many buffleheads in the area we hunt.
 

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All ducks can be fine to eat (yes, even mergs) if prepared and cooked properly. I've been a chef for almost 10 years.

First of all make sure there is no fat at all on the breast. Then soak the breast in salted water for 24 hours. Then rinse and dry them. This will help draw out the fishy or gamey flavor.

You can marinate them further at this point if you wish. Try a mixture of vinegar, soy sauce and cooking oil, or red wine, or orange juice. Any store bought marinade would work too.

For stronger flavored ducks a simple recipe would be to brown the breasts well. Then put them in a crock pot with a cup of broth and a bottle of your favorite bbq. Just break up the meat after its cooked. You could add peppers, onions, etc. as well. Cook all day and you should never know the difference.

If you need any more ideas just let me know.
 

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I like to go out and shoot them bring them home clean them right away, package them. Then I find someone in town as soon as possible to give them to. Sorry I can't stand eating duck or goose, love shooting them, not eating them though. :smile: My mom used to make a duck ala oarnge that was really good, but I've tried and it suck's, I'll continue feeding someone else's family, and I'll eat the deer, and pheasant I get. :thumbsup:
 

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one easy way to make any duck taste pretty good is to:

1. slice the duck breasts into thin strips or cubes
2. take a jalapeno pepper and on a toothpick or shishkabob, wrap the duck strip, or two cubes, around the jalapeno.
3. Take a half a piece of bacon and wrap it around the duck and jalapeno. Either grill it (best way) or broil it at 350 for 5-10 mintues.

We usually do this with doves, but it work just as good on duck. The bacon and jalapeno pretty much overpower the flavor of the meat.
 

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That's right, you better believe it. If I kill it I'm going to eat it. Whether it be a bufflehead, goose, merganser or whatever. If you don't intend on keating it, why kill it? I love to eat every duck species. Nothing wrong with buffleheads, atleast to me. So if you even have a slightest doubt about if you're gonna eat it, don't kill it.
 

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just fry them with bacon. Let the bacon greese up in the pan, add the breasted duck, cook over low-medium heat, don't over cook them, or they will taste like leather, cook them rare, just past the bloody stage. If you do it all right they will taste like beef. :thumbsup:
 

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I grilled my first wild duck breasts recently (teals), and they tasted like liver. :thumbsdown: I figure I just don't know what I'm doing yet.

When I breasted them out, the meat was really dark red. I found a site that talks about the importance of dry aging the meat for a few days.

http://www.wildeats.com/wildeats/default.asp?idPage=33

I tried that, but after 2 days no blood had come out of it, and so I tried brining it for a few hours. The brine turned pinkish, but the meat was still really red. Is that normal? Next time, I'd try the 24 hours that was suggested above.

A friend of mine tells me that with chickens he always cut the head off and hung them by their feet for a day to drain the blood out. Does anyone do anything like that with duck?

How quickly should you process them after they're killed? For these, it was probably 6 hours.
 
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