Jump to content
IGNORED

Waterfowl Recipes by Ken


Bowhunter444
 Share

Recommended Posts

Wood Duck with Thai Marinade

 

Ingredients:

 

4 wood ducks plucked and cleaned

1 lemon coarsely chopped

1/2 cup vegetable oil

1 tbsp brown sugar

3 cloves garlic, minced fine

1 tsp ground coriander seed

1 tsp black pepper

1/2 tsp thyme

1/2 tsp ground ginger

1/4 tsp red pepper flakes

 

Directions:

 

Combine all the ingredients except duck in a bowl. Place ducks in bowl with mixture cover with plastic wrap and put in fridge for 3 days. Place the ducks and 1 cup marinade into a roasting bag, seal bag and place in a pan. Bake at 300F for 2 1/2 hrs, or until duck breast meat starts separating from the bone. Remove meat from birds and serve over white rice.


Peppercorn Pan-Broiled Duck Breasts

 

Ingredients:

 

4 whole duck breasts, skinned

3 tbsp green peppercorns

1 tsp black peppercorns

1/2 tsp coarse salt

1 tbsp olive oil

2 tbsp balsamic vinegar

2 tbsp brandy

1/4 cup beef stock

1 tsp chopped fresh parsley

 

Directions:

 

Place the breasts in between two sheets of plastic wrap and lightly pound out with a meat mallet to 1/2" thick. Place the green and black peppercorns in a zip lock bag and gently crack with the mallet. Combine the cracked peppercorns and salt and press into both sides of cutlets. In a heavy skillet heat the oil to almost smoke hot. Add the cutlets and brown for 1 minute. Turn and brown for 1 1/2 minutes on the other side. Remove cutlets to a warm plate and set aside. Splash the skillet with the vinegar and brandy. Bring to a boil, add the beef stock. Cook the sauce for about 4 minutes and serve over the duck breasts. Top with parsley.

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

Link to comment
Share on other sites

Ducks In Tomatoes and Basil

 

 

Ingredients:

 

3 ducks, skinned and quartered

2 cups diced tomatoes and juice

2 cups fresh slice mushrooms

1 1/2 cups beef stock

1 1/2 cups dry red wine

1 cup diced carrots

1 cup sliced celery, 1/4" slices

1 cup tomato sauce

2/3 cup uncooked pearl barley

1/2 cup chopped fresh cilantro

1 tbsp Worcestershire sauce

1 tbsp dry basil

2 cloves garlic minced

2 tsp salt

1 tsp fresh ground black pepper

 

 

Directions:

 

Place all ingredients in a crock pot and cook on low for about 8 hours.

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

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...