Duck meat flavor!!

[longshot]

The birds on the island are muddy tasting too say the least, because of what they feed on (ocean fed), grain fed tastes much better. As other posts have stated try making pepperoni, duck stew or what I do sometimes with deer liver is soak it in milk it takes a lot of the gamey taste away. GOOD LUCK!!

Wouldn't say that to all species. Some widgeon and LOTS of pinnies taste muddy, but all the mallards here hide on all the private land. Lots of corn, grass, and other grains for them. Thats why we try for mallard only most of the time. But yes, the species that do hit the ocean and estuaries get 'muddy'.

jr.

[bopper]

Not much you can do for a mallard that has been feeding on rotting salmon, but if the birds you shoot have been feeding on field crops, here's a recipe that can't be beat:

1. Remove breasts from ducks.

2. Immerse breasts in marinade made up of enough......
a. Soy sauce
b. Garlic cloves
c. Sliced onions
d. green pepper slices
to cover the amount of meat you have. Marinade for 4 or more
hours. Drain.

3. Add 1 can of regular ginger ale and marinade for 1 - 2 hours more.
Remove breasts, pat dry. Wrap breasts in bacon slices and secure
with a toothpick.

4. Barbecue over high heat until bacon is done and meat is to
your desired tenderness. If you like your steak rare, you'll like
this duck rare. This recipe produces the "filet mignon " of ducks.

[timberhunter]

No matter what you do to it. It will always taste like duck

[f350ps]

Not much you can do for a mallard that has been feeding on rotting salmon, but if the birds you shoot have been feeding on field crops, here's a recipe that can't be beat:

1. Remove breasts from ducks.

2. Immerse breasts in marinade made up of enough......
a. Soy sauce
b. Garlic cloves
c. Sliced onions
d. green pepper slices
to cover the amount of meat you have. Marinade for 4 or more
hours. Drain.

3. Add 1 can of regular ginger ale and marinade for 1 - 2 hours more.
Remove breasts, pat dry. Wrap breasts in bacon slices and secure
with a toothpick.

4. Barbecue over high heat until bacon is done and meat is to
your desired tenderness. If you like your steak rare, you'll like
this duck rare. This recipe produces the "filet mignon " of ducks.

One thing I might add is if the mallard has been eating fish you can still use this recipe. When you've finished grilling it you just throw the breast away and eat the bacon. K

[yamadirt 426]

Not much you can do for a mallard that has been feeding on rotting salmon, but if the birds you shoot have been feeding on field crops, here's a recipe that can't be beat:

1. Remove breasts from ducks.

2. Immerse breasts in marinade made up of enough......
a. Soy sauce
b. Garlic cloves
c. Sliced onions
d. green pepper slices
to cover the amount of meat you have. Marinade for 4 or more
hours. Drain.

3. Add 1 can of regular ginger ale and marinade for 1 - 2 hours more.
Remove breasts, pat dry. Wrap breasts in bacon slices and secure
with a toothpick.

4. Barbecue over high heat until bacon is done and meat is to
your desired tenderness. If you like your steak rare, you'll like
this duck rare. This recipe produces the "filet mignon " of ducks.

Made this recipe last night. Also made a apple /pear duck sauce to go over top. Turned out great. Meat have a nice flavor. Best duck so far !! Thanks

[Chuck]

Boil it for two hours with a grapefruit sized rock. When it's cooled sufficiently, throw the bird away and eat the rock.

[yamadirt 426]

Made the recipe above again. Not the rock one ! Dam good eats. thanks again

[EvanG]

I always cook my ducks on the bbq after an asian style mainade(garlic, soya sauce, terriayki and ginger and have yet to have a bad experiance and that was after much trial and error. If its real bad boil it in the marinade and then bbq, mite not be the most tender but will be edible.

I also alwyas cut into strips and soak in chilled salt water for a few hours first.

[Gateholio]

You are probably a good guy to ask Gatehouse. You're a Chef?
What is a good method of preparing duck?
Also, what is a good tasting duck? (Interior BC)

I order duck from time to time when we order in Chinese.
It's enjoyable, but I'm sure it tastes much different if cooked
European or Western and would like to harvest my own.

My favorite way to cook duck legs is confit.

Use 8gram coarse salt, 5 gram pepper per kilo of duck legs

Toss duck legs with salt and pepper, some garlic cloves, bay leaves and fresh thyme, let sit over night

In the morning, remove legs and drain off any blood. Keep the garlic etc. In a heavy pan, brown the duck in batches, set aside.

Put the duck and garlic/thyme/bay leaves in a heavy pot. Add some white wine (just a tiny bit to start it)

Put it on medium heat until you start to get a tiny simmer, then turn it down low. Place a plate or pan that fits INSIDE the pot on top of duck legs. Press downa nd you cna even use aweigth like a can of tomatoes to hold it down.

Slowly simmer for a few hours. Keep checking to make sure it's not boiling, only simmering.

Eventually the meat will be almost fall off the bone tender

Remove form heat, gently remove legs. Strain liquid and reserve liquid.

In th eold days, you woudl now put some legs in the bottom of acrock, and pour the fatty liquid form the duck legs on top to form a seal (the fat renders off the legs) and place in cellar.

I just use vac packs and put some of the liquid in them and seal.



Boneless Breasts:

Grill or pan fry, skin side down, over gentle heat until the fat renders down a bit and gets crispy.

Put pan in pre heated 400-450 degre oven for abotu 10 minutes,until breast is cooked medium. Let rest for at least 5 minutes before slicing. Serve with your favorite sauce.

That's how I cook the breats 90% of the time....I serve it with soem demi glace or you coudl make an orange demi glace if you want to kick it old school

[Gateholio]

Gatehouse, that looks like farmed duck breast to me. All the ducks I've shot look alot darker than that.

I would suggest you keep duck hunting, and collect them for sausage and jerky

We raise ducks, I don't hunt them. When raw, the meat is a very dark purple colour, similar to deer or moose meat.