I read the title canning duck meat.... I thought you were being honest with us, and CANNING it!!!
lot of places left to see
I read the title canning duck meat.... I thought you were being honest with us, and CANNING it!!!
Originally Posted by hunter1947
murderer of fowl
Hahahaha
Talked to a pro and said it should be gtg.
Gonna try it tomorrow and post the results.
Lorne
Senior Member
I have canned them - last batch I tried with orange slices. meh, almost edible if you were really hungry and lost a bet.
"We solemly promise never to let down on quality, the customer is entitled to a square deal!"
Markus 'Fred' Leupold
archer2b
I've always wanted to try duck confit, I have a great book called Charcuterie: The Craft of Salting, Smoking, and Curing which talks about it. Check out the wiki article for more info http://en.wikipedia.org/wiki/Duck_confit
HuntingBC Champ
I just canned a batch of duck and deer. Both turned out amazing. Duck meat and a good dose of bullseye BBQ sauce. Seems like pulled pork
moose are for people too lazy to hunt elk
murderer of fowl
Originally Posted by open-sights
Thats brutal!! Heres the tally for me
Jar 1 – salt pepper onion garlic.
Straight out of the jar, about a 4-10. Reheated 8-10
Jar 2 chicken bouillon cube, salt
Straight out of jar 7-10. Reheated 8.5-10
Jar 3 beef bouillon cube, salt-
Straight out of jar 9-10. Reheated 9-10
Jar 4- A very hot homemade bbq sauce. salt
Would try it again with a sweeter sauce.
Straight out of jar 5-10. Reheated 6-10
In short, reheated 3-4 of them were excellent. Loved them actually. Will be doing lots more.,!!
Lorne
murderer of fowl
Well after a few disasters i have it narrowed down. Its perfect IMO.
in half pints (250ml) I put 1/4 beef bouliion cube, 1/4 jalepeno and a clove of garlic chopped. salt and pepper to taste and lastly a small shot of hotsauce.
I put the cube some of the jalepeno and half the clove in the bottom
I brown the meet to rare( just cooked a bit on the outside)
Stuff it in.
Add water adn a bit of wine to the pan and scrape up the "good stuff" stuck the bottom of the pan (degalzing), and fill the jars 3/4 full with the juice) 15psi for 90mins.
Once its done its amazing. Ive made duck shepards pie, duck taco salad and had it just on crackers cold. Its super versatile and tastes great( and not ducky)
Lorne
Last edited by lorneparker1; 12-18-2012 at 04:07 PM.
HuntingBC Champ
What's the matter with you?? Why would you put that hot Mexican crap in with duck?? Unless you are shooting Sawbills and trying to disguise the taste! Then again you are 1 of those guys that doesn't pluck your ducks!---Cheers---Field Marshal.
murderer of fowl
Ive only been canning cormorants and seagulls, the are a bit "gamey"
Lorne
Last edited by lorneparker1; 12-18-2012 at 05:53 PM.
HuntingBC Champ
what is the limit on cormorants anyway?
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