Eating Waterfowl?

[325]

I have never hunted waterfowl before, as I have always been hestitant to eat something that may have wintered on a Mexican sewage or toxic waste lagoon. Are my fears misfounded??

[field marshal]

What would be the difference between say Iona's or Cowichan's or Mexican seweage lagoons????:confused: Just sayin'.
Cheers------Field Marshal.

[lip_ripper00]

Don't shoot the one's that glow!

[tomahawk]

Be more concerned the birds have been dining on sea life as they taste fishy.

[Kyle84]

x2 with tomahawk, fishy duck is rank!

[porcupine]

Just had some ducks from Duncan area in a Smoked Sausage, Oyster, Okra Duck Gumbo and it was great! That said, I soak the ducks in salted water and then boil them until soft. I drain the water, clean off any tissue on the meat and then add it to the mix. This always works.

[Dutch]

After watching the film FOOD INC. you should be more worried about what you buy at the markets ,at least ducks are not force fed to gain 5lbs. in 40 days like chickens and also unable to walk,I am glad that at least the chemicals in the waterfowl I shoot are self ingested and if there bad enough they usually die before I get my chance..:-?:-?

[Spirit's Master]

x2 with Dutch.

We all eat a lot of foods that have been pumped full of chemicals and hormones to increase growth rates and shelf life.

Some of the best tasting wild life come in forms that eat what we (and others) leave behind. Flat fish, crab, prawns, all types of shell fish are all bottom feeders that produce some of the best eating anywhere.

hmmmmmmm....I wonder if a duck that wintered in a Mexican sewage lagoon would taste like tacos. It would beat a fishy duck any day.

cwf

[crazy ducker]

they already have fish tacos (taco del mar) taco de duck. if you think you will not like them roasted get it ground up into pepperoni of sausage once mixed with pork you can't even tell its duck

[Bow Walker]

Just had some ducks from Duncan area in a Smoked Sausage, Oyster, Okra Duck Gumbo and it was great! That said, I soak the ducks in salted water and then boil them until soft. I drain the water, clean off any tissue on the meat and then add it to the mix. This always works.
While I'm sure that the above method works great - I bet that the resulting meat in no way tastes like duck anymore (or even resembles duck), which I thought was the original intent when shooting ducks for the table...

[Big Lew]

Never had concerns or problems with waterfowl anywhere throughout the Interior or Cariboo, but will only shoot geese, widgeon, or pintail along the fish-spawning streams on the coast or Fraser Valley.

[KB90]

after watching FOOD INC. you should be more worried about what you buy at the markets

WOW, I'm watching it now on youtube. speechless.

Here's the link if anyone wants to watch, its broken down into 7 or so parts.
part 1: http://www.youtube.com/watch?v=EEmIEEQOHpY

[Duck Tales]

I like to soak the breast meat in some salty water then marinade [mainade optional] for about a day. The salty water will take away any gamey or fishy taste and the marinade will give you the flavor that you may or may not want. Then get your BBQ up to about 350 and thhow em on for about 4-6 minutes a side. Take the breasts off the grill and cut into 1 inch strips and wrap the stips in bacon. If you have wood chips bonus this will golden the bacon to perfection. After the final grilling/smoking, enjoy...and you will. This method works good for the kind of duck we see here in the Ladner area and besides you can really impress your guests when serving as an appitizer with some plumb sauce. Good luck and have fun when October finally comes.

[waterfowlin101]

Yes...your fears are misfounded. Go kill a few ducks and try this recipe. Then go kill some more!! Good luck.

Cut the breast meat into strips like this. Rinse them off real good and dry off the excess water on a towel.

http://i47.photobucket.com/albums/f179/RedCollarDusky/P1100130.jpg

Then heat up a cast iron pan with olive oil in the bottom till it's good and hot! You can be sure it's hot enough by wetting your hand and flicking water into the oil....when it sizzles like the pic, you are ready for the meat.

http://i47.photobucket.com/albums/f179/RedCollarDusky/P1100132.jpg


The meat goes in while the heat is still up.

http://i47.photobucket.com/albums/f179/RedCollarDusky/P1100135.jpg

Sprinkle some salt and coarse black pepper on top for flavor.

http://i47.photobucket.com/albums/f179/RedCollarDusky/P1100139.jpg

The meat will start to lose water to the pan like this.

http://i47.photobucket.com/albums/f179/RedCollarDusky/P1100144.jpg

At this point, you should drain the water off in a strainer.

[waterfowlin101]

http://i47.photobucket.com/albums/f179/RedCollarDusky/P1100141.jpg

Cook the meat just a bit longer and repeat the straining process one more time.

Once the meat has been strained a second time, fill some tortillas with a portion of meat some grated cheese, and drizzle on some enchilada sauce. (not shown in pic)

http://i47.photobucket.com/albums/f179/RedCollarDusky/P1100147.jpg

Roll them up and lay side by side in a baking dish/pan. Cover the top generously will more enchilada sauce. Sprinkle some more grated cheese on top.

http://i47.photobucket.com/albums/f179/RedCollarDusky/P1100150.jpg

Bake until the cheese on top has melted.

http://i47.photobucket.com/albums/f179/RedCollarDusky/P1100154.jpg

Serve with a dab of sour cream and enjoy!!

http://i47.photobucket.com/albums/f179/RedCollarDusky/P1100156.jpg


Note: Recipe works great with either red or green enchilada sauce. Hope you try it.

Jon

[Marc]

god my mouth is watering!

[TheProvider]

I've tried many recipes, some are better than others. Waterfawl can make great sausages and burgers. Fish eaters will of course taste a lil fishy. Best advice I ever read about cooking waterfawl, "Cook it exactly how you cook your steak!" Fire up the bbq, wait till its nice and hot, toss on the waterfawl, a lil freshly cracked black pepper. Cook till medium rare. MMM MMM good. I've ate many this way. Might mix it up with a lil bbq sauce occasionally. I always thought you had to cook it well done till I read that advice

[Duck Tales]

Some of the oldtimers down at Stillwater Sports also told me if your gonna marinade to some ginger in the the mix. This is will forsure get rid of any muddy or fishy taste.

[Ioneth]

I was driving over the Golden Ears bridge into Langley a few weeks ago with my father in-law and he says to me, you see those ducks down there, remember not to shoot those ones next hunting season. I asked what kind they were I didn't get a good look and he says they are shitducks

I found it kinda funny

[waterfowlin101]

I always thought you had to cook it well done till I read that advice

Most if not all wild game, because of the naturally low fat content, will be dry when it is cooked well done. For this reason it should be prepared rare.

[Duck Tales]

I agree with waterfowlin 101 it should be a bit rare. I've also heard of guys in the southern states deep frying duck. Ha those folks deep fry everything, I'd be interested to try that or if anyone has tried that to tell us how it was.

[Bow Walker]

I agree with waterfowlin 101 it should be a bit rare. I've also heard of guys in the southern states deep frying duck. Ha those folks deep fry everything, I'd be interested to try that or if anyone has tried that to tell us how it was.
Brine the whole duck for a few hours. Then deep fry - covered in oil (not 10W-30) until done...call me when the duck is done and the beer is cold.

[Duck Tales]

Not 10W-30, check.

[32-40win]

Just had snow sandwiches, montreal grill spice, onion & garlic powder, roast for 20 min @ 450 from a cold oven, fresh bread, sliced thick, maybe a bit of salt, some mayo. The nice part is the fresh bread with the hot meat.