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Thread: anybody ever try this

  1. #1
    Join Date
    Dec 2008
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    Surrey/White Rock
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    64

    anybody ever try this

    I'm new to Waterfowling--first season to be exact-- definitely found a new passion. Everyone I've talked to so far has advised me not to worry about the duck legs--too hard to get, the meat is too tough --all grissle,etc,etc; but being the guy I am, (I believe if you kill it you should at least attempt to use as much as possible.) I have been saving the legs in ziplock bags and today "dutchie", my son, took them out of the freezer and put them in a slow cooker with a little water,lots of garlic,ginger,a little soy sauce, some honey, onions and slow cooked them (6hrs)took them out put a little honey/garlic sauce on them and ---WOW-- chicken wings cannot come close to the delectable morsels these turned out as. Tender --they fell apart in my mouth-- might try "Buffalo Legs" next

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  3. #2
    Join Date
    Nov 2008
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    mill bay
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    Re: anybody ever try this

    awesome .
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  4. #3
    Join Date
    Aug 2008
    Location
    Ladner, B.C.
    Posts
    497

    Re: anybody ever try this

    Dig out a good Italian cookbook and sub the duck legs for the veal shank in the Osso Bucco recipes. It's a fantastic dinner----you can do the same thing with any of the so-called tough cuts of game---especially good with deer/moose/elk shanks or finger meat. Or you can go Moroccan and use the duck legs in a tagine recipe.

  5. #4
    Join Date
    May 2007
    Location
    Cowichan Valley
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    1,403

    Re: anybody ever try this

    Yup, that's what we do with the legs. Slow cook them in whatever flavors we feel inspired to use. Curry works well with goose legs too. Beware though of fishy pintail - oh what an awful mouthful that was!

  6. #5
    Join Date
    Oct 2003
    Location
    Cowichan Valley
    Posts
    6,927

    Re: anybody ever try this

    Another thing you can do as well is after you breast out the birds, boil up the bodies for a couple of hours, take them out to cool(keep broth) once cooled, pick the meat off and put it back in the pot. Add Potatoes, Carrots, Celery and any other vegetable you prefer.You can add dumplings if you like. I usually put some chicken broth in there as well and a good helping of summer savory. Makes a great Fricot.
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  7. #6
    Join Date
    Nov 2005
    Location
    Vancouver
    Posts
    3,912

    Re: anybody ever try this

    My wife plucks every bird and uses the whole thing.

    Sometimes if she wants to grill breasts she'll fillet them off after plucking, then pressure cooks the rest for soup.

  8. #7
    Join Date
    Oct 2008
    Location
    Tsawwassen, B.C.
    Posts
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    Re: anybody ever try this

    I bet this would work good with grouse legs too. No tags of course.

  9. #8
    Join Date
    Oct 2003
    Location
    Cowichan Valley
    Posts
    6,927

    Re: anybody ever try this

    Here is a picture of the eight mallards I shot yesterday, one is destined in the oven for supper tonight. The Breast are headed for work for the BBQ and the legs and strips from inside the breast will be used in the slow cooker.

    My mouth is watering just talking about it. Now I have to go and sweep and vacuum up all the feathers floating around the house.

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  10. #9
    Join Date
    Jul 2007
    Location
    On The Rock
    Posts
    1,651

    Re: anybody ever try this

    [quote=MichelD;395592]My wife plucks every bird and uses the whole thing.
    every bird? , would that include mine also? LOL

  11. #10
    Join Date
    Dec 2008
    Location
    Surrey/White Rock
    Posts
    64

    Re: anybody ever try this

    All these sound absolutely delicious--need to get more birds to try them all-- Tried totally plucking a goose took forever-down and feathers everywhere-must be a faster way-- I've heard about dipping them in hot water first--how hot and for how long----Marc--My mouth is watering looking at the pics of them all processed-- I can say I am getting faster at getting the breasts and legs out-- The Fricot and soup both sound like a great way to get the most out of them--thanks for the tips

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