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Waterfowl Recipes by Ken


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Duck Wellington

 

Ingredients:

 

2 tbsp butter, divided

1/3 cup chopped mushrooms

2 tbsp sliced green onions

1 tbsp cognac

4 oz liverwurst

1 tbsp snipped fresh parsley

2 boneless skinless whole duck breasts 8-12 oz each, split in half, pounded to 1/4"

1 sheet frozen puff pastry, defrosted

1 egg beaten with 1 tbsp water (eggwash)

 

Directions:

 

Heat oven to 375F. In a 10' non-stick skillet, melt 1 tbsp butter over medium heat. Add the mushrooms, onions and cognac. Cook for 2-3 minutes, or until onions are tender, stirring frequently. In a small bowl, combine the mushroom mixture, liverwurst, and parsley, set aside. in the same skillet heat the remaining butter over medium heat. Add the breast halves, cook for 8-10 minutes, or until meat is browned, turning occasionally. To make the wellingtons, roll out the puff pastry dough out on a floured surface to make a 14x14 inch square. cut the sheet into four 7" squares. Place 1 breast halve on each square. Spread the live worst mixture evenly over each breast. brush the edges of the dough with eggwash. Bring the edges together over the breast half. Pinch edges and ends together. Place on ungreased baking sheet. Bake for 20-25 minutes, or until golden brown.


Bahama-Style Roasted Mallards

 

Ingredients:

 

4 whole dressed mallards, skin on

1/4 cup lime juice

2 tbsp orange marmalade

4 cloves garlic, minced

1 tbsp water

1 tsp rum

1 tsp seasoned salt

1 medium seedless orange, peeled and quartered

4 whole cloves garlic

12 peppercorns

 

Directions

 

Place ducks breast side up in a roasting pan. In a small mixing bowl, combine the juice, marmalade, minced garlic, water, and rum. Brush ducks evenly with mixture. Cover with plastic wrap and chill for 6-8 hours.

 

Heat oven to 300F. Remove ducks from pan, drain and reserve marinade. Sprinkle 1/4 tsp salt over each duck. Place 1 orange quarter, 1 clove garlic, and 3 peppercorns in cavity of each duck.

 

Arrange ducks breast side up in roasting pan. bake for 1 1/2-2 hour, or until meat is desired doneness, brushing several times with reserve marinade. the last 15 minutes of cook time raise temperature to 400f for crispier skin. Serve with fried plantains and wild rice.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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Korean Duck Kabobs

 

Ingredients:

 

1 cup vegetable oil

1 onion cut into chunks

2/3 cup sugar

1/4 cup plus 2 tbsp soy sauce

1 tbsp all-purpose flour

1 clove garlic

2 tbsp sesame seeds

1 lb boneless, skinless duck breast cut into 1" pieces ( need 36 pieces)

12 6" wooden skewers

1 8 oz can pineapple chunks in juice, drained

6 green onions, cut into 1 1/2" lengths (need 24 lengths)

 

Directions:

 

In a food processor or blender, combine the oil, onion, sugar, soy sauce, flour, and garlic. Process till smooth. Pour marinade into medium mixing bowl. Stir in sesame seeds. Reserve 1/2 cup marinade and refrigerate. Add the duck pieces to the remaining marinade. Stir to coat. cover with plastic wrap and refrigerate for overnight.

 

Soak skewers in water for 30 minutes. Drain and discard marinade from duck. On each skewer, alternate 3 duck pieces with 1 or 2 pineapple chunks and 2 green onion lengths. Arrange kabobs on rack in broiler pan. place under broiler with surface of meat 3-4" from heat. Broil for 4-6 minutes, or until meat is desired doneness., turning the kabobs over once and brushing with reserved marinade several times. These can also be done on the grill.


Crisp Apple-Glazed Duck

 

Ingredients:

1 whole dressed duck 1 1/4-1 1/2 lbs, skin on

1 large red cooking apple, cored and cut into 1" chunks

1 cup boiling water

1 tsp instant chicken bouillon granules

 

Apple glaze:

 

1/2 cup apple jelly

2 tbsp apple juice

 

Directions:

 

Heat oven to 375F. Stuff duck loosely with apple chunks. Secure legs with string. Tuck wing tips behind back. Place duck breast side up on rack in roasting pan. In a small mixing bowl, combine the water and instant bouillon, stirring till dissolved. Pour half the bouillon mixture over duck. Bake for 45 minutes, basting occasionally with remaining bouillon mixture.

 

Meanwhile, in a 1 quart saucepan, combine the glaze ingredients. Cook over medium heat until jelly is melted. Brush duck with some of the glaze. bake for 10-20 minutes more, or until duck is desired doneness, basting frequently with remaining glaze. Let duck rest for 15 minutes before carving, and serve with remaining glaze.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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Seared Duck Breast With Pan Juices

 

Ingredients:

 

2 whole duck breasts, split in half, skin on

1/4 tsp salt

1/4 tsp pepper

3/4 cup dry sherry

2 tbsp raspberry preserves

2 tbsp butter

1/2 cup onions, chopped

 

Directions:

 

Sprinkle breast halves evenly with salt and pepper. In a small mixing bowl combine the sherry and preserves. In a 10" non-stick skillet, melt butter over medium heat. Add breast halves. Cook for 3 minutes. Turn breast halves over and add onions. Cook for 2-3 minutes, or until meat is browned.

 

Pour sherry mixture over breast halves. Cook for 4-8 minutes, or until meat is desired doneness and liquid is slightly reduced. To serve carve breast halves crosswise into slices. Fan slices over cooked pasta, and pour pan juices over breast halves.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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MARMALADE GOOSE BREASTS:

 

Ingredients:

1 whole boneless, skinless goose breast

2 cups milk

1/2 tsp white vinegar

1/2 cup dry white wine

1/2 cup apple juice or cider

1/3 cup frozen orange juice concentrate, defrosted

1 1/2 tsp grated orange peel (zest)

2 tbsp orange marmalade

 

Directions:

 

1. In a medium mixing bowl combine milk and vinegar, add goose breast, turning to coat. Cover with plastic wrap. Refrigerate 8hrs or overnight, turning once or twice.

2: Drain and discard milk mixture. In a second medium bowl combine wine, cider, orange juice concentrate, and zest. Add goose breast turning to coat. Cover and chill for 4 hrs.

3: heat oven to 425F line a 8" square baking dish with heavy-duty foil, allowing foil to extend for about 10" on each side. Drain wine mixture, reserving 1/2 cup. Place goose breast in baking dish, pour reserve wine mixture over goose. fold up foil to seal. bake for 30-35 minutes or until meat is desired doneness. fold back foil. Brush marmalade over goose. Bake for 5-10 minutes with foil open, or until meat is browned. Slice breast across the grain into thin slices and serve over wild rice

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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GOOSE BREAST FETTUCINI PRIMAVERA

 

Ingredients:

6 goose breast halves, skinned

1 tbsp garlic salt

1 tbsp fresh ground pepper

1/2 cup olive oil

2 cups chopped onions

2 cups chopped red bell peppers

1/2 cup flour

3 cups diced tomatoes and liquid

3 cups dry red wine

2 cups beef stock

2 cups fresh mushrooms, quartered

2 cups sliced zucchini, 1/4" slices

24oz uncooked fettuccine

1 cup parmesan cheese, grated

1 tbsp fresh basil, chopped

 

Directions:

 

Trim off silver skin from breasts and cut into finger size pieces. In a glass bowl, toss the fingers of meat with garlic salt and pepper.Cover and refrigerate for 2 hours. In a large skillet, heat oil until almost smoke hot. Add the goose fingers and brown on all sides. Remove goose fingers from skillet and keep warm. Add the onions and red pepper to the skillet, cook until almost tender. Add the flour and gently combine with the vegetables. Add the tomatoes and liquid, red wine, beef stock, mushrooms, zucchini, and the goose fingers to the skillet. Simmer for 30 minutes over low heat, stirring occationally to keep from sticking. Cook the fettucini as directed on package, drain well. Toss with parmesan cheese and basil. Place fettucini on a large platter, top with the goose mixture and toss to combine.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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KEN'S GRILLED DUCK

 

Ingredients:

2 boneless, skinless whole duck breasts, split in half

1 red cooking apple, cored and cut into 1/4" slices

1 onion, sliced

1 8oz can water chestnuts, sliced, rinsed and drained

1/2 tsp seasoned salt

1/4 tsp pepper

 

Directions:

 

Take 4 pieces of aluminum foil 12X12 and place a breast half on each. Arrange the apples, onion and water chestnuts evenly over each breast half. Sprinkle with salt and pepper. Fold up to seal packets and place on preheated grill. Grill for 30 minutes or until meat is tender and juices run clear


ROASTED WILD GOOSE

 

Ingredients:

1 cup butter

2 cups celery, thinly sliced

1/2 cup onion, chopped

4 cups unseasoned bread crumbs

2 cooking apples, cored and cut into 1" chunks

3 hard cooked eggs, chopped

1 cup fresh parsley, finely chopped

1/2 tsp salt

1/4 tsp pepper

1 tsp dried basil

1/4 tsp poultry seasoning

1/8 tsp dried thyme

1 whole dressed goose, skin on

4 slices bacon

 

Directions:

 

Heat oven to 325F. In a 10" skillet, melt butter over medium heat. Add the celery and onion, cook 3-4 minutes, or until tender, stirring occationally. In a large bowl, combine the celery and onions, bread crumbs, apples, eggs, and seasonings. Spoon stuffing into cavity, secure legs with string, tuck under wing tips. Place the goose into a roasting pan and place bacon across the breast. Bake for 20-25 minutes per pound or until legs move freely and juices run clear, baste occationally with the pan drippings.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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BAKED GOOSE IN MUSHROOM WILD RICE

 

Ingredients:

2 goose cut into quarters

3 cups chicken stock

2 cans cream of celery soup

2 cups fresh mushrooms, halved

1 1/2 cups uncooked wild rice

1 cup diced red onion

1/2 cup sunflower seeds, shelled

1 tbsp Worcestershire sauce

2 bay leaves

1/2 tsp pepper

 

Directions:

 

Clean and cut birds into quarters. In a dutch oven place all ingredients. Cover and bake for 3 hours in a 325F oven, or until rice and meat are tender. Remove bay leaves before serving.


FRUITED ROAST GOOSE

 

Ingredients:

1 whole dressed goose, skin on

1/2 tsp salt

1/2 tsp pepper

1 seedless orange, cut into 8 wedges

1 cooking apple, cored and cut into 8 wedges

1 can sliced peaches in syrup, drained (reserve 1/2 cup syrup)

1 tbsp oil

1 3/4 cup beef broth

2 tbsps cornstarch mixed with 2 tbsps water

1 tbsp soy sauce

 

Directions:

 

Heat oven to 350F. Sprinkle salt and pepper on goose and in cavity. Stuff goose loosely with fruit. Secure legs with string and fold wing tips under back. Brush goose with oil. Place on a rack in roasting pan breast up. Pour broth and reserved peach syrup around goose. Bake for 20-25 minutes a pound or until legs move freely and juices run clear. Baste occationally with pan juices. Transfer goose to a warm platter, let stand tented with aluminum foil for 15 minutes. Meanwhile, drain pan drippings, skim and discard fat. In a 1 quart sauce pan combine 2 cups drippings, the cornstarch and water and soy sauce. cook over medium heat 5-7 minutes, or until sauce thickens and bubbles. Serve sauce over carved bird.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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WOODCOCK SUPREME

 

Ingredients:

2 tbsps butter

4 boneless, skinless whole woodcock breasts, split in half

1 small green pepper, thinly sliced

1 cup finely chopped onions

1/2 cup fresh morel mushrooms

1/2 cup chicken broth

1/4 cup dry white wine

3 tbsps red currant jelly

1 tbsp cornstarch mixed with 1 tbsp water

1/4 tsp salt

 

Directions:

 

In a 10" non-stick skillet, melt the butter over medium heat. Add the breast halves. Cook for 4-6 minutes, or until meat is browned, turning once. Add the peppers, onions and mushrooms. Cook for 4-5 minutes, or until vegetables are tender-crisp, stirring occationally. Add the remaining ingredients, cook for 3-4 minutes, or until jelly melts and mixture is thickened, stirring frequently. Serve over hot cooked wild rice.


DUCK BREAST PATE

 

Ingredients:

4 duck breast fillets

2 tbsps olive oil

1/4 cup chopped onions

4 cloves garlic

12oz cream cheese, softened

1 tbsp mayonnaise

1 tsp fresh basil, finely chopped

Tabasco sauce; salt & pepper to taste

1/4 cup freshly minced parsley

 

Directions:

 

Fillet the duck breasts thin and saute in olive oil until well done and crisp. Let cool and place in food processor, chop to almost a fine powder, set aside in a mixing bowl. Next add the onion, basil and three cloves of garlic to the food processor and process till minced. Add the onion mixture to the duck breasts. Now add 8 oz of the cream cheese and the mayonnaise to the duck, onion mixture and beat with a mixer until well blended. Remove the mixture from the bowl and mound into 4 balls on waxed paper on a cookie sheet, place in fridge until well chilled. In a clean processor bowl, cream the remaining 4 oz of cream cheese with the remaining clove of garlic, salt and pepper. start adding Tabasco one drop at a time to the mixture to taste. Frost the pate balls with this mixture and sprinkle with parsley. Serve at once with crackers or freeze for later use.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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MARYLAND-STYLE ROASTED GOOSE

 

Ingredients:

1 cup butter

2 cups celery, thinly sliced

1/2 cup chopped onions

4 cups unseasoned dry bread crumbs

2 medium cooking apples, cored and cut into 1" chunks

3 hard cooked eggs, chopped

1 cup snipped fresh parsley

1/2 tsp salt

1/2 tsp pepper

1/4 tsp dried basil

1/4 tsp poultry seasoning

1/8 tsp dried thyme

dash of cayenne pepper

1 whole dressed goose, skin on

4 slices bacon.

 

Directions:

 

Melt the butter in a 10" skillet, add the celery and onions. Cook for 3-4 minutes or until tender, stirring occationally. Remove from heat. In a large bowl combine the celery, onions bread crumbs, apples, eggs and seasonings. Spoon this mixture into goose. Secure the legs with string and fold wings under back of goose and place breast up into a roasting pan. Place the bacon slices over breast and bake at 325F for 20- 25 minutes a pound, or until legs move freely and juices run clear. Baste occationally with pan drippings. remove from oven and remove stuffing, let bird rest for 20 minutes before carving.


ROASTED GOOSE WITH LEMON HERB CRUST

 

Ingredients:

4 goose breasts, skinned

 

(Marinade)

2 tbsp olive oil

1 tbsp dijon mustard

2 cloves garlic, minced fine

1/2 tsp thyme

1/2 tsp rosemary

1/2 tsp black pepper

1 tbsp lemon juice

 

(Crust)

1 1/2 cups fresh bread crumbs

2 tbsp melted butter

1 tsp marjoram

1/2 tsp basil

1 tsp mint

1/2 tsp lemon zest, grated fine

1/2 tsp black pepper

1/2 cup flour

 

Directions:

 

Place all the marinade ingredients into a glass bowl and whisk well. Place the goose breasts into a large zip lock bag and pour marinade over top. Close bag and refrigerate for 2 days. To make crust, place the bread crumb into a bowl add the melted butter and remaining crust ingredients except the flour, stir to combine.Take breasts out of marinade and roll in flour to coat, the roll in crust mixture, press to coat. Place breasts into a casserole dish and bake uncovered at 375 for 30 minutes, turn breasts over and cook an additional 30 minutes.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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TOMATO-BASIL GOOSE SOUP

 

Ingredients:

2 geese skinned and cut into quarters

2 cups diced tomatoes with juice

2 cups fresh sliced mushrooms

1 1/2 cups beef stock

1 1/2 cups dry red wine

1 cup diced red onion

1 cup carrots, diced

1 cup celery, cut into 1/4" slices

1 cup tomato sauce

2/3 cup uncooked pearl barley

1/2 cup chopped cilantro

1 tbs Worcestershire sauce

1 tbs dry basil

2 cloves garlic, minced

2 tsps salt

1 tsp pepper

parsley and favorite shredded cheese for garnish

 

Directions:

 

Place all ingredients into a crock pot and cook on low heat for 8 hrs( so easy a caveman can do it).


BAKED GOOSE IN MUSHROOM WILD RICE

 

Ingredients:

1 goose cut into quarters

3 cups chicken stock

2 cans cream of celery soup

2 cups halved fresh mushrooms

1 1/2 cups uncooked wild rice

1 cup diced red onion

1/2 cup sunflower seeds

1 tsp Worcestershire sauce

2 bay leaves

1/2 tsp pepper

 

Directions:

 

Combine all ingredients into a large dutch oven, cover, and bake at 325F for 3 hours or until rice and goose are tender ( so easy a caveman can do this one too). Also works great with duck just use 2 ducks.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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Mallard Saute

 

Ingredients:

 

1/4 cup all-purpose flour

2 tsp garlic powder

2 tsp dried tarragon

1 skinless, boneless mallard breast, cut into 1" strips

1/4 cup olive oil

1 tbsp butter

4 oz fresh mushrooms, thinly sliced

1 medium green pepper, cut into 1/2" strips

1 small onion, thinly sliced

1/4 cup sherry

 

Directions:

 

In a large plastic food storage bag, combine the flour, garlic powder and tarragon. Add the duck strips and shake bag to coat. In a 12" skillet heat oil and butter over medium heat. Adds the duck strips. Cook for 3-5 minutes, or until meat is browned, turning frequently. Add the remaining ingredients except sherry. cook over medium heat 3-5 minutes, or until vegetables are tender-crisp, stirring frequently. Add the sherry. Cook for 5-8 minutes, or until meat is desired doneness, serve over cooked wild brown rice.


Duck Fricasseed

 

Ingredients:

 

1/3 cup flour

1 tsp salt

1/2 tsp pepper

2 dressed ducks, skin and bones removed, cut into 1" pieces

1/4 cup butter

1 cup onions, finely chopped

1 cup small fresh mushroom caps

1 small green bell pepper, thinly sliced into rings

1 cup water

1/2 cup Burgundy wine

2 bay leaves

 

Directions:

 

In a large plastic food storage bag, combine the flour, salt, and pepper. Add the duck pieces and shake to coat. In a 12" non-stick skillet, melt the butter, over med-high heat. Add the duck, onions, mushrooms, and pepper rings. Cook for 5-7 minutes, or until duck is browned, stirring occasionally. Add the water, wine, and bay leaves. Bring to a boil. Reduce heat to low. Simmer for 40-45 minutes, or until duck is tender, stirring occasionally. Serve over hot buttered egg noodles.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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Duck & Sausage Gumbo

 

Ingredients:

 

!/4 cup plus 2 tbsp vegetable oil

1/2 cup all-purpose flour

1 cup chopped onions

1 cup chopped green bell peppers

1 cup chopped red bell pepper

1 cup sliced celery

5 cups water, divided

1 1/2 cups cooks duck breast, cubed

1 lb Andouille sausage, sliced

1/2 cup sliced green onions

1 clove garlic, minced

1 tsp salt

1 tsp pepper

1/2 tsp dried thyme

2 1/4 cups frozen sliced okra

1 tsp Worcestershire sauce

1 tsp red pepper sauce

 

Directions:

 

In an 6 quart dutch oven, heat the oil over med-low heat. Gradually add the flour, stirring constantly with a whisk. Cook over med heat for 25- 35 minutes or until mixture is dark golden brown, stirring occasionally. (this is called a rouge do not allow to burn). Add the chopped onions, peppers and celery. Cook over med-high heat for 2-3 minutes, or until vegetables are tender crisp, stirring frequently. Add 3 cups water, the duck cubes, the sausage, green onions, garlic, salt, pepper, and thyme. bring to a boil. reduce heat to low and simmer, covered for 1 hour. Add the remaining water after 1 hour, the okra, Worcestershire sauce, and red pepper sauce. Simmer uncovered over low heat for 1 additional hour, stirring occasionally. Serve over rice, with file` powder.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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Goose Potato Corn Chowder

 

Ingredients:

 

1 large goose, skinned and cut into 6 pieces

8 cups water

1 cup onions, coarsely chopped into 2" pieces

1 tbsp fresh parsley about 10 sprigs

3 garlic cloves, crushed

1 tsp dried thyme

2 bay leaves

1/2 tsp cracked black peppercorns

4 whole cloves

cheesecloth

1/2 lb bacon, diced

1 cup diced onion

1 tbsp flour

3 cups cream-style corn

3 cups potatoes, cut into 1/2" cubes

1 cup frozen kernel corn

2 tbsp Worcestershire sauce

2 chicken bouillon cubes

1 1/2 tsp fresh thyme

1/2 tsp black pepper

 

Directions:

 

Make a sachet bag by placing the fresh parsley, garlic, dried thyme,bay leaves, peppercorns and cloves in a piece of cheesecloth and tie up with a piece of butchers twine. Place the goose, water, coarsely chopped onions, and sachet bag in a soup pot. Bring to a boil and reduce heat to low. Simmer for 2 hours. Remove goose pieces from pot and debone. Cut meat into 1" chunks. Strain broth and skim fat from top. Place the broth into a clean soup pot and simmer to reduce broth down to 5 cups. In a skillet brown the bacon, add the diced onions and cook till tender. Add the flour to bacon and onions and combine well. Cook on low heat for 2 minutes stirring often. Add the skillet ingredients to the soup pot and stir well. Add the remaining ingredients and goose meat, simmer on low for 30 minutes.Add salt to taste.


Grenadiers of Duck With Shallots and Marsala Wine

 

Ingredients:

 

Brown sauce:

6 tbs butter

1 cup diced onions

1/2 cup diced celery

1/2 cup diced carrots

2/3 cup flour

6 cups beef stock

1/4 cup tomato puree

1 bay leaf

1 tsp salt

1/2 tsp black pepper

 

2 whole boneless duck breasts, skinned

2 cups milk

1 tsp salt

1 tsp pepper

3/4 cup seasoned flour (salt and pepper added to taste)

1/4 cup butter

1/4 cup diced shallots

8 large mushroom caps

1 cup brown sauce (recipe included)

1/2 cup Marsala wine

1/2 cup dry white wine

1 tsp chopped fresh parsley

 

Directions:

 

Make brown sauce by, Heat butter in a heavy saucepan to a fast bubble. Add the vegetables and saute till onions are clear. add the flour add cook over low heat for 2 minutes, stirring often with a wooden spoon. Add the stock slowly stirring constantly. Add the tomato puree, bay leaf, salt and pepper. Simmer for 1/2 hour uncovered. strain through a fine strainer and use for recipe. freezer leftovers

 

Cut the duck breasts into 1/2" fingers and soak in milk for 2 hours. Remove fingers from milk and pat dry. Roll fingers in flour and shake off excess. In a heavy saute pan heat butter to a fast bubble. add the shallots and duck fingers. Brown fingers on all sides. Add the mushroom caps, brown sauce and wines. Reduce heat to low and simmer uncovered for 10 minutes , or until duck is tender., stirring occasionally. Serve over wild rice or egg noodles and garnish with parsley.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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Ducks With Apples and Green Bananas

 

Ingredients:

 

2 large ducks, skinned and quartered

1/3 cup vegetable oil

1/4 cup flour

1 cup chopped onions

1 cup sliced carrots

1 cup sliced celery

2 bay leaves

1 cup beef stock

1 tsp salt

1 tbsp butter

3 cups apples,cored and sliced into 1/2" slices

1/2 cup brown sugar

1/4 cup brandy

2 cups sliced bananas(as green as possible), cut into 1/2" slices

 

Directions:

 

Heat oil in a dutch oven. Dredge the duck quarters in the flour and add to the dutch oven, brown well on all sides. Add the onions, carrots, celery and bay leaves. Cook till vegetables are tender. Add the beef stock and salt. Cover and bake at 350f for 2 hours, or until duck is tender. While the duck is cooking make the sauce as close to serving time as possible. To make sauce heat butter to a fast bubble in a saute pan. Add the apple slices and brown sugar. Cook for 1 minute. Add the brandy and bring to a boil. (caution do not add brandy to pan over the flame or you might burn your house down). Simmer for three minutes over low heat. Add the banana slices. To serve remove duck from pan and cover with sauce.


Peas, Cabbage, Pears and Ducks

 

Ingredients:

 

2 ducks, cut into 6 pieces

8 strips of bacon, cut into 1" pieces

1 cup diced onions

1/2 cup diced celery

2 cloves garlic, minced

1/2 cup flour

1 small head green cabbage, cut into 2" cubes

1/3 cup apple juice

1 tsp salt

1 tsp dry tarragon

1/2 tsp black pepper

2 cups fresh diced pears, cut into 1" pieces

1 1/2 cups frozen peas, thawed

 

Directions:

 

In a dutch oven, cook the bacon over medium heat. Add the duck, onions, celery and garlic. Cook till vegetables are tender and duck is browned. Add the flour and stir to combine. Add the cabbage, apple juice, salt, tarragon and pepper. Cover and place in an oven at 350f for 1 1/2 hours. Add the pears and continue to bake for an additional 20 minutes, or until duck is tender. Remove from oven and gently stir in peas and serve.


Wild Duck Tamed With Oranges

 

Ingredients:

 

2 large ducks, cut into quarters

1 quart fresh orange juice

1 1/2 cups diced onions

1 cup diced carrots

1/2 cup uncooked pearl barley

2 cloves garlic, minced

2 tsp black pepper

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp dried thyme

 

Directions: Place all ingredients into a crock pot. Cook for 8-10 hours on low,or 6-8 hours on high, or until meat is tender and falls off bones.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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Shovel Duck Stir Fry

 

Ingredients:

 

4 shoveler duck breasts ( or any other dabbling duck)

1/4 cup vegetable oil

3 cups sliced zucchini,sliced into matchstick size pieces

1 cup carrots, sliced into matchstick sized pieces

2 cups thinly sliced onions

1 clove garlic, minced

1 cups fresh mushrooms, 1/4" slices

1 cup sliced green onions

1/2 cup sliced water chestnuts

1/4 cup soy sauce

1 tbs lemon juice

2 tsp diced fresh ginger

1 cup chicken stock

1/4 cup cornstarch

1/2 tsp salt

1/2 tsp fresh ground black pepper Directions:

 

Slice duck breasts into matchstick strips. Heat oil in a wok till smoke hot. Add the duck and quickly stir fry until brown. Remove duck and set aside. Return oil in wok to smoke hot and add the zucchini, onions, carrots and garlic, saute till onions are clear. Return the duck to the wok and add the mushrooms, green onions, water chestnuts, soy sauce, lemon juice, and ginger. Saute for 2 minutes. Combine the chicken stock and cornstarch to a smooth liquid. Add to the wok. Return to a boil and cook till liquid is clear. Adjust seasoning to taste with salt and pepper. Serve over white rice.


Goose and Sauerkraut

 

Ingredients:

 

1 goose, skinned excess fat removed cut into quarters

1/4 cup flour

1/4 cup vegetable oil

1 cup diced onions

1 cup dry white wine

1 cup chicken stock

2 tbsp brown sugar

1 chicken bouillon cube

2 tsp caraway seed

1 tsp black pepper

4 cups sauerkraut

 

Directions:

 

Dredge goose quarters in flour, shake off excess. Heat oil in a dutch oven. Add the duck to dutch oven and brown well on all sides. Add the onions and cook till tender. Add the remaining flour and stir to combine. Add the wine, chicken stock, brown sugar, bouillon and spices. with a wooden spoon, stir all the brown bits off bottom of dutch oven. Rinse sauerkraut under cold water to remove salt. Drain well and add to dutch oven. Combine gently, cover, and bake at 350F for 2 hours. Serve with boiled potatoes.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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