Jump to content


Photo

Incredible Duck Recipe!

Best duck recipe ever

  • Please log in to reply
6 replies to this topic

#1 sierrahunter1

sierrahunter1

    Outdoors Enthusiast

  • Members
  • PipPip
  • 350 posts

Posted 05 December 2016 - 06:36 PM

Ok, guys.  Some of you have been asking how we cook our ducks.  I've been reluctant to share this recipe, because I invented it, and kinda want credit for it.  But I also want you all to enjoy the ducks you harvest, so I thought it would be selfish of me to withhold it. Here's what you do: 

First, you must go duck hunting.  Get up at 2:00 am, drive two hours to the refuge, and slog through the mud to your blind while it's pitch black and pouring rain.  Sit in your blind for several hours while your feet grow numb with frostbite and get yourself some ducks!  If you're like me, try to only shoot one or two with your box of shells so your friends won't think your bragging with a full strap of ducks.   Once you get your duck, the fun begins! 

 

For best flavor, it's important to take great pains to pluck every last feather from the duck. This may take an hour to 90 minutes, but it's worth it. If your hands get tired, use one of those feather-plucker attachments for your drill.  You know, the one with the rubber fingers. It really makes it fun.  I like to hang my duck on a string and just run the drill all over the duck. It may be hard to remove feathers this way, as the duck will be flailing about everywhere. So, you really need to bear down on the duck. You'll likely end up tearing the skin quite a bit, but your stomach can't tell the difference when it's cooked. Also, you'll have created a feather cloud that's likely to drift into every corner of your yard, but you can just pick that up later.  Once you're done, you've got yourself a naked duck! Now, the cooking begins.  

 

Heat the grill to about medium heat.  Throw that duck on there with some salt and pepper and attend for 5 or 6 minutes.  Then, remember that you need some side dishes to go with that grilled masterpiece.  So, close the lid on the grill, and leave the duck unattended for maybe 2 minutes so you can throw some salad together in the house.  Next, while in the house, glance outside at the grill, and when you notice great quantities of black smoke billowing from the grill, you know your duck is done. 

 

Open the grill cover carefully, as there should be a fiery inferno inside if you've followed my directions exactly.  Retrieve your duck gingerly.  Your prized waterfowl will have 2-3 foot flames shooting up from it, so grab the duck with metal tongs and beat it on the grill to extinguish the flames.  The bone ends of the duck legs will have turned to ash. This is normal. Now, wait until the duck has stopped smoldering, and bring it inside the house for a beautiful presentation. You will be delighted to discover that when you slice into the duck, it will be cooked to the exact rareness you will learn to love.  See pictures.

As a side-note, duck fat burns so hot, that any carbon left on your grill will be turned to white ash.

 

I now use indirect heat to roast ducks on the grill.

Attached Files



#2 GUNDOGLOVER

GUNDOGLOVER

    "Custom"

  • Members
  • PipPipPipPipPip
  • 3687 posts
  • Gender:Male
  • Location:Lakewood
  • Interests:Hunting, fishing, camping and a beer now and now

Posted 06 December 2016 - 04:54 AM

  You forgot to mention the part where you run to the meat market and pick up a nice rib eye steak.



#3 bearclaw

bearclaw

    Three Bladed Penetrator

  • Members
  • PipPipPipPipPip
  • 5970 posts
  • Gender:Male
  • Location:South Coast Socialist Republic of Kalistan

Posted 06 December 2016 - 09:25 AM

Awesome recipe, and that looks really good!


Give me a bow, a topo and two weeks and I guarantee I kill two weeks!

Just like hunting spots posted online, stupidity is searchable forever.

bearclaw

#4 DKScott

DKScott

    EWB

  • Moderator
  • PipPipPipPipPip
  • 14993 posts
  • Gender:Male
  • Location:Safely behind the Orange Curtain

Posted 06 December 2016 - 09:50 AM

  You forgot to mention the part where you run to the meat market and pick up a nice rib eye steak.

 

Yeah, I always like to garnish with a nice steak


"One final paragraph of advice: do not burn yourselves out. Be as I am - a reluctant enthusiast....a part-time crusader, a half-hearted fanatic. Save the other half of yourselves and your lives for pleasure and adventure. It is not enough to fight for the land; it is even more important to enjoy it. While you can. While it's still here. So get out there and hunt and fish and mess around with your friends, ramble out yonder and explore the forests, climb the mountains, bag the peaks, run the rivers, breathe deep of that yet sweet and lucid air, sit quietly for a while and contemplate the precious stillness, the lovely, mysterious, and awesome space. Enjoy yourselves, keep your brain in your head and your head firmly attached to the body, the body active and alive, and I promise you this much; I promise you this one sweet victory over our enemies, over those desk-bound men and women with their hearts in a safe deposit box, and their eyes hypnotized by desk calculators. I promise you this; You will outlive the bastards."
― Edward Abbey

#5 Cappy

Cappy

    Newbie

  • Members
  • 34 posts
  • Gender:Male
  • Location:SLouisiana
  • Interests:Fishing, camping, gardening, cooking, hunting, trapping, most anything out doors.

Posted 06 December 2016 - 10:35 AM

Had smoked duck gumbo for supper last night they are really wonderful.  Thanks for the pictures.  After we smoke ours we boil them debone and use the stock to make the gumbo.



#6 Nimrod

Nimrod

    Sportsman

  • Members
  • PipPipPip
  • 1032 posts
  • Gender:Male
  • Location:Redlands, Ca

Posted 06 December 2016 - 02:24 PM

I used a similar recipe for bacon wrapped dove poppers. Instead of 2 minutes to throw a salad together, I used a surprise visit from a friend just after placing the poppers on the grill to create the same effect. 15 minutes later I discovered the lumps of coal on the grill. I missed the 2-3 foot flames...Just glad the house didn't burn down!


Cush was the father of Nimrod, who grew to be a mighty warrior on the earth. He was a mighty hunter before the LORD; that is why it is said,"like Nimrod, a mighty hunter before the LORD." ....................... -Genesis 10:8-9

#7 sierrahunter1

sierrahunter1

    Outdoors Enthusiast

  • Members
  • PipPip
  • 350 posts

Posted 06 December 2016 - 08:21 PM

You forgot to mention the part where you run to the meat market and pick up a nice rib eye steak.


You're right! Actually, this should be my recipe for pizza. The final step is to order a pizza!




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users