Smoked roasted boneless Wooduck stuffed with chestnuts, wild rice and apples, serve w

[Ian F.]

Smoke roated boneless Woodduck stuffed with chestnuts, wild rice and almonds served with roasted root vegetables

http://www.huntingbc.ca/photos/data/500/IMG_4376.jpg

A couple of nice woodies found there way in my bag the other day and seeing as they are one of my favourite ducks to eat, I thought I'd take the effort to do them justice.

Start with a nice clean "well shot" bird that's been dry aged and plucked clean
http://www.huntingbc.ca/photos/data/500/IMG_4329.jpg

http://server2.uploadit.org/files/ianrfeir-IMG_4330.jpg
Now make a cut along the back bone and being to separate the meat from the bones by following the bones around.

http://server3.uploadit.org/files/ianrfeir-IMG_4331.jpg
take your time, and worked down to the breast bone. At the legs pop them off at the joint, and same for the wing. Think arm pits and hips! You will actually leave 6 bones in the bird, 2 in the leg, 1 in the wing. I trim the wings past the drummy, the legs the same. Be careful near the breast bone/keel not to slice through the skin!

http://server2.uploadit.org/files/ianrfeir-IMG_4332.jpg
what you do to one side do to the other until you get the carcass free! I find it easiest to fillet down both sides and then cut it off the keel bone

http://server3.uploadit.org/files/ianrfeir-IMG_4333.jpg
I choose a stuffing of chestnuts, wild rice and apples with a few spices thrown in. I did find this a little dry, may have to add some fat next time. Put a small pile down, you can add more once you "stitch it up"

http://server2.uploadit.org/files/ianrfeir-IMG_4334.jpg
Ready to cook! "I stitch it up" with small bamboo skewers using the side to side method, 1 down the back, then you can top up the cavity, then another to seal the cavity!

I cook them indirect on the bbq with a smoke box going on the heat side, aim for medium rare, I glazed with some pepper jelly, current would be nice too. let me rest, slice in half and serve! 1 was good for me, 1/2 would have been fine for Sherrill.

Hoping to get a few nice teal before the season is done and plan to stuff them with some roast garlic and sage sausage!

Enjoy!

Ian

[Crazy_Farmer]

Looks tasty Ian. I did the boneless route with a mallard before and it worked out well. Heres some of those teals all done up and two fat drake mallards for a sunday dinner.

http://i45.photobucket.com/albums/f52/Crazy_Farmer/dec6th17.jpg

http://i45.photobucket.com/albums/f52/Crazy_Farmer/dec6th18.jpg

[tomahawk]

That woodduck looks like it belongs on the cover of a cook book, well done!

[Tanya]

Very nice Ian, very nice. Been doing a similar method of de-boning lately, they lay nicely for marinading. May need to try that stuff and skewer thing, intriguing.

[Hank Hunter]

Looks great, thanks for sharing

[longshotz]

Wheres your restaurant?

[Chessieguy]

Fine looking fare gents...

Ian well done doing the woddies justice, I imagine they were awesome.

Will just have to stick to my Eiders for another year or so...then watch out!!!

[dutchie]

man just looking at the 2 of your feasts is making me hungry!

Good cookin!

Dutchie

[zaconb]

Thanks for rubbing in it Ian...you know I haven't shot a woodie all year! Looks great!

[Ian F.]

Rick your kidding me right? we'll at least you've missed more then I have!

[naes]

Crazy Farmer What's the recipe for those bacon wrapped teals? Looks like a good appy for Christmas dinner.

[Crazy_Farmer]

Crazy Farmer What's the recipe for those bacon wrapped teals? Looks like a good appy for Christmas dinner.

Yep it is a great appy. We've done it a few times with just mallard breasts cut up and wrapped in bacon but since I had a bunch of teals I did those.

For a teal breast wrap in a piece of bacon, a normal bacon stripe cut in half worked good, a mallard breast would probably have to be cut into three pieces to keep it bite sized. Stick a toothpick through it to hold the bacon on.

Then it goes on the grill or bbq on a tin foil tray. As the bacon and duck is cooking start brushing them with a sauce already made.

Heat up in a pan the following
-2 tblspoon butter
-3 tblspoon soya sause
-1/2 cup ketchup
-1/2 cup brown suger

And heat it in a pan just till bubbling then you can apply it to the meat on the bbq.

Dont tell people its duck and see if they even know.

[naes]

Thanks Crazy Farmer That sounds great!

[Chessieguy]

The look great Farmer!!!

I do something simlar and add a half Jalapeno pepper inside the bacon wrap, gives it just a little bit of heat. Like you say, no one would know it was duck if you didnt tell them, and I have never had anyone not like them.

One other thing I do is to use dry spagetti instead of a toothpick, as they cook it gets soft and it can just be eaten with the "popper"

Chessie

[Deer Sausage]

That is an absolutely awesome deboning job! Im gonna try that myself. thanks for the idea.

[Tanya]

Thanks for the inspiration and idea Ian. De-boned a couple and marinaded in a red wine, onion, coriander, garlic slurry and Q'd them up. Great stuff.

[shotgunjohn]

As Tanya said your post inspired this.

http://img.photobucket.com/albums/v290/TRV58/dinner005.jpg

A dinner to win over anyone who says they don't like duck.

[Ian F.]

Happy to share, and even happier to inspire!

Once I get some supplies in a batch of Duck sausage with roast garlic and sage will be on the menu!

Ian

[longshot]

k guys, i'm gettin realllly hungry for some duck right now... :-D

jr.

[naes]

Crazy Farmer I made those bacon wrapped Ducks for Appy's tonight and we had 10 people for dinner it was the first time any of them tried Wild Duck and they all loved it. Thanks for the recipe! It was also the first time I cooked any :-D

[Crazy_Farmer]

Good to hear. Glad everyone liked it.

[heyblast]

I just tried the bacon wrapped duck Crazy Farmer,man is that good. Ian F the boneless duck is next I've got some ducks aging in the fridge right now.

[Shooter Jr.]

never had duck before. looks good though. gotta try it one day