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Waterfowl
Zone
-- Duck Recipes
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BBQ
Duck Balls
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Duck
Breast Fillets - Slice each breast filet long
ways into several strips (4 strips per side
of breast)
Italian Dressing
Sliced Bacon
Onion chopped into medium sized pieces
jalepeno or bell pepper chunks
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| Marinade
it the duck strips overnight with your favorite
things (worcestershire, milk, italian dressig,
etc.). Drain strips. Coat with a multi-spice like
Tony's or Zatarains or any other spicy mix. Place
1 small pc. of onion and 1 small pc. of jalepeno
or bell pepper on top of a strip. Roll up. Then
roll that up with a strip of bacon. Secure with
a couple of toothpicks. Place on a BBQ grill.
Cook until the bacon seems almost cripsy. Doesn't
take long at all. Remove from grill and serve
these gems with a barbecue sauce or something
else. |
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Crisp
Apple Glazed Duck
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1 whole dressed mallard skin
on
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Glaze
Ingredients -
1 large apple, cored and cut into 1" chunks
1 cup boiling water
2 tbsp. apple juice or dry white wine
1 tsp instant chicken bouillon granules
1/2 cup apple jelly |
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Heat oven to 375 degrees. Stuff
duck loosely with apple. Secure legs with string,
tuck wing tips behind back, and place duck breast-side
up on rack in roasting pan. In a small mixing
bowl, combine water and bouillon. Stir until
bouillon is dissolved. Pour half of bouillon
mixture over duck. Bake for 45 minutes, basting
occasionally with remaining bouillon mixture.
SAUCE: In 1-quart saucepan,
combine glaze ingredients. Cook over medium
heat until jelly is melted. Brush duck with
some of the glaze. Bake for 10 to 20 more minutes,
or until meat reaches desired doneness, basting
frequently with some of the remaining glaze.
Garnish with apple slices and fresh parsley
if desired. Serve any remaining warm glaze with
duck.
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Duck
Breasts in Cream
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6 duck breasts
cold water or vinegar water
1 tsp. Meat tenderizer
¼ tsp. Pepper
1 1/2 tsp. Salt
Flour
¼ lb. Butter
1qt half & half or cream
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| Wash
duck breasts thoroughly in cold salt water or
vinegar water. Sprinkle with meat tenderizer,
salt & pepper. Flour breasts well; brown in
butter in heavy skillet. Cover with cream, simmer
slowly for 1 to 1 ½ hrs. or until tender.
Cover skillet for part of the cooking time. |
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Remington
Mallards
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Dressed ducks
1 tbsp. Cooking sherry
½ tsp. Celery salt
½ tsp. Onion salt
½ tsp. Celery seed
¼ tsp. Curry powder
Salt to taste
1 sm. Onion, chopped
1 stalk celery, chopped
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ducks in roasting pan, breast side up, sprinkle
with 1 tbsp. Sherry; season with spices and let
stand about 1 hr. Add the onion, celery and ¼
to ½ in.water. Bake at 500 degrees for
about 20 min.(until breast is brown). Turn, bake
until back is brown. Cover and cook 1 hr. at 300
degrees. Total cooking time, about 2 hrs. |
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Pfeiffer's
Duck
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2 ducks, boned and diced about
sugar-cube size.
1 c. Veg. Oil
1 med. onion, diced
1 can tomato soup
2 tbsp. Butter
Salt and pepper
½ tsp. Accent
4 tbsp. Grated cheddar cheese
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| Sauté
diced duck in oil with the onion; when tender,
add tomato soup and butter. Add Accent, salt and
pepper to taste; add cheese and allow mixture
to simmer 10 min. Serve over rice, with soy sauce
or wine vinegar. |
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