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Waterfowl
Zone
-- Duck Recipes
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Duck and Dirty Rice
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2
ducks with giblets
1 1/2 lb. sausage
1 stick butter
1 stalk celery
2 chicken bouillon cubes
1 onion
1 1/2 lb. long grain rice
Lea & Perrins to taste
3 eggs
2 Tbsp. flour |
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Boil duck until tender.
Add salt, pepper, butter, and bouillon. Brown
sausage. Celery and onion are boiled separately.
Take duck meat off bones. Drain sausage. Layer
in roaster pan: duck, rice, celery, onion, and
sausage. Add duck juice. It takes more liquid
than normal to cook rice. Season to taste. Cook
35 minutes in 350 degrees oven. Stir and taste.
Cook about one hour more.
Giblet Gravy: Mix cooked onion, celery, boiled
eggs and giblets in pan with duck juice and thicken
with 2 tablespoons flour and 1 cup water. |
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PopDuck
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4
duck breast fillets
Teriyaki Sauce
Olive Oil
Flour
Garlic Powder |
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Slice the fillets into several
long strips. Mix olive oil and teriyaki. More
teriyaki than olive oil. You will have to experiment
to get the right mixture.
Marinate the strips in the sauce
for 12-24 hours.
Mix flour and garlic powder
to your liking. Then coat the marinated strips
with the mixture. Fry in a skillet covered with
buttery popcorn oil or vegetable oil until cooked.
Rice, biscuits, and gravy go
great with this dish.
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Italian Grilled Duck
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Duck
Breast Fillets
Italian Dressing
Sliced Bacon
Garlic Powder
Black Pepper
Salt (optional) |
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with slice of bacon, use toothpicks to hold in
position. Place fillets in container with enough
dressing to completely cover them, add garlic
powder/black pepper to taste and allow to marinade
for 24 hours. Cook fillets to desired level (medium
rare is very good). Remove toothpicks! Serve with
salad, baked potato, Sourdough bread, and good
Merlot. The key to good grilled duck is cooking
on low heat and brushing on the marinade regularly
to keep the meat moist. |
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Duck Gumbo
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4
Duck Breast Fillets
4 Boneless Skinless Chicken Fillets
2 Polish Keilbasa
15-20 (31-40 count) peeled,deveined Shrimp
2 packages of frozen Gumbo Vegetables (This is
where I cheat)
2 cans Whole tomatoes
1 whole chopped Onion
1 teaspoon Margarine
1 tablespoon Worcestershire Sauce
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Garlic
Powder
Garlic Salt
Chili Powder
2 teaspoons Thyme
Black Pepper
Red Pepper
Habenero (or Tobasco) sauce (over)
Salt (optional)
Water
Rice, whole grain |
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Thaw duck fillets, chicken breast,
and shrimp in refrigerator overnight. Soak duck
fillets in salt water and ice for 20 minutes-
repeat this step at least twice. Cut keilbasa
into 3/4" thick slices, chop onion into
small sections. Place meat, vegetables, tomatos,
margarine, worcestershire sauce, thyme, 1 teaspoon
garlic powder, 1 teaspoon chili powder, and
2 dashes of habenero sauce into stock pot or
large slow cooker. Bring to a boil for 5 minutes
while occasionally stirring, then reduce heat
and allow to simmer for one hour. At this point
sample a little broth, depending on how spicy
you want your gumbo, you add small amounts of
chili powder, garlic powder/salt, and pepper(s).
Also begin to shred both the chicken and duck
using a large spoon cutting with the grain of
the meat. Remember to allow gumbo to simmer
for a while in between additions of spices.
Allow gumbo to cook for 4-6 hours on low heat
in order to allow flavors to mix (gumbo is one
of those dishes that gets better the longer
it cooks and is really good when reheated the
next day). Cook rice with a little garlic oil
and salt. Do not add rice to the gumbo, simply
serve over rice. Serve 8-10.
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Duck Salad
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3
whole Mallards (or 5-6 breast)
3 whole Onions or Potatoes
2 cups chopped Celery
1 1/2 cups chopped dill pickles (or dill relish)
1 1/2 cups chopped Pecans
6 hard boiled eggs
1 pint + mayonnaise
Black Pepper (to taste) |
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| Place either a whole
onion or potato in the body of the thawed and
soaked duck and Par boil for about 4 hours. This
will mean that that all the meat will simply fall
off the bone(s). (Note: Duck breast may be used
for this recipe but they are dry and you must
compensate with lots of extra mayo). Allow meat
to cool then add all the above listed ingrediants.
Mix thoroughly and add lots of black pepper, probably
a lot more than you would think. Place in refrigerator
and allow to cool. Serve as sandwich, or with
crackers, and fresh fruit. |
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