cooken a quacker?

[Birdman]

Had duck confi)sp) awhile back n liked it alot. Was wondering if anybody has some good tried n true ways a cooken a quacker.I'm looken more for duck recipies n not so much goose but I'll take any hints , secrets etc ya might toss my way. I'm told I'm a pretty good cook n know my way around the kitchen so I should understand most a whats said(I hope LOL). Thanks folks YMHS Birdman

 

[necchi]

Whole Roast duck;
All we ever did was stuff'm with quatered apple pieces, Onion and bacon sliced in 1/2" pieces.
Pin bacon strips across the back with tooth picks and put'm breast down in a 1/2" of water.
300 for a few hours, until tender.

The stuffing mix get's tossed and the juice is not good for gravy, but the process leaves the duck tender, moist and the gamey flavor is gone leaving just mild Duck.

Be sure to clean inside the back and rib cage with a brush to remove all the bloody matter and fat.

 

[rabjr]

Without checkin with my mother necchi's recipe sounds about the same she did years ago when we raised Mascovey ducks for the freezer.

 

[crockett]

In the jungles I live in we wrap up the quaker in aluminum foil and throw it under the hood on top of the engine and by the time we're back home the ducks ready to eat.

 

[ohio ramrod]

Roast duck/goose is simple. Pluck and clean, stuff with potatoes and a few carrots, wrap in green corn leaves , and bury under hot ashes top off with coals( after the fire has burned for about two hours to heat the pit.) Keep the fire burning for about two hours. Or simply wrap with aluminum foil and place in dutch oven with some lard in the bottom and roast. :idunno:

 

[vern faulkner]

We fillet the breast to about 1/2 or 3/4 inch thick and place in a cake pan covering them with skim milk and put in the fridge over night. Next day prepare them to your choosing. Do not over cook them. Them sure is good eat'n.

Vern

 

[loki04]

Sir,

We usually smoke the duck. Stuff the duck with apples and rosemary, coat the skin with cracked pepper, and put in a water smoker for about 4 hours. My father used to like to use mesquite as the wood, but I find I like oak or apple better. you peel the skin and fat layer off before you eat it, and it yields some of the most moist and tender duck I have ever eaten. Try a couple of different wood types to see what flavor smoke you like.

Loki

 

[napolean]

Ya take a dressed & plucked duck, stuff it w/ sourkrout, tack it to a board and throw it on the hot coals. when the whole thing is is nice & brown, ya eat the board.
Jon D

 

[scott taylor]

A friend of mine was rabid about duck hunting, dogs, decoys everything and he ate what he shot. I would always ask him how he knew they didn't just fly in from the local sewer plant before he shot them.

 

[necchi]

:haha: Interesting thing is, I've never seen ducks on sewer plant airation ponds, not even Coot. That stuff is steril water, there's nuthin for'm to eat so they just fly on past.
They be smarter than ya thinks, :wink:

 

[Black Hand]

Ya take a dressed & plucked duck, stuff it w/ sourkrout, tack it to a board and throw it on the hot coals. when the whole thing is is nice & brown, ya eat the board.
Jon D

Spoken like a guys who has been fed dry, overcooked duck. Properly prepared (read - cooked medium rare), duck is better than a piece of beef tenderloin....