Any duck recipes that make them edibl ?
Announcement
Collapse
No announcement yet.
Duck recipes
Collapse
X
-
My favorite way is seared in a cast iron skillet. I only use 2 ingredients: salt and butter.
I prefer to leave the skin on the breast halves if possible. Salt the breast and let sit for 30 minutes. Melt butter in a very hot skillet. Sear skin side down for 5 minutes, flip and sear for another 3-4 minutes. Let rest for 5 minutes or so. EnjoyLast edited by Grizz83; 01-29-2018, 11:12 AM.
-
Best way to cook em is straight from the field to the frying pan. Don't even let it cool down. I like it to still be good and warm that way I know it's fresh! Batter it and fry it up for breakfast. I froze them once and I couldn't get past the smell/taste. Fresh is the only way I will cook them.
Comment
-
Originally posted by Grizz83 View PostMy favorite way is seared in a cast iron skillet. I only use 2 ingredients: salt and butter.
I prefer to leave the skin on the breast halves if possible. Salt the breast and let sit for 30 minutes. Melt butter in a very hot skillet. Sear skin side down for 5 minutes, flip and sear for another 3-4 minutes. Let rest for 5 minutes or so. Enjoy
Easy stuff would be fajitas with the Cajun Blaze fajita mix, or make poppers with it.
All the people that say it's not edible or taste like crap are the same ones that probably have poor game care skills, don't know how to cook, or just be we eaten it and spit out heresay
Comment
-
Originally posted by Grizz83 View PostMy favorite way is seared in a cast iron skillet. I only use 2 ingredients: salt and butter.
I prefer to leave the skin on the breast halves if possible. Salt the breast and let sit for 30 minutes. Melt butter in a very hot skillet. Sear skin side down for 5 minutes, flip and sear for another 3-4 minutes. Let rest for 5 minutes or so. Enjoy
Or if you want to get creative.... --> http://discussions.texasbowhunter.co...d.php?t=626780
Comment
-
I love putting them in the sous vide and cooking them that way. Lots of people don't like duck/waterfowl but that's because it's so easier overcooked.
I like them on kabob's, sliced up and fried (steakfingers), cubed up in stir fry..... lots of different ways to cook them if they're prepared right.
Comment
Comment