Post by Ronnie Williams on Dec 27, 2005 13:40:05 GMT -5
Duck
Arkhunter's Grilled Duck Breasts
Take the breasts from as many ducks as you want to cook and butterfly them. (Cut them almost in half) Marinade them overnight in Italian Dressing. Take them out and inside the cut, place slices of jalapenos, bell pepper, and onions. Season with garlic powder and Tony Chechere seasoning. Wrap in bacon and secure with toothpicks. Grill over low heat. Just before they are done, add your favorite bbq sauce.
Crock Pot Duck
2-3 Ducks, cut-up
1 can cream of chicken soup (or cream of mushroom)
1 envelope Lipton's Onion Soup mix
Place duck in crock pot.
Mix soup & onion soup mix together.
Pour over duck.
Add potatoes, carrots, sliced onion, if desired.
Cook on low 6-8 hours.
Cajun Duckmans BBQ Duck
Take breast meat off bone, and cube into stew meat size... across the grain.
Soak meat in KC Masterpiece Garlic and Herb for a half hour to hour.
Take out some foil and bacon. Make a foil tray and bend up the edges. Line bottom of foil pan with bacon... I prefer thick sliced pepper bacon.
Take meat out of marinade and place on top of bacon strips. Sprinkle either Tony Chachere's seasoning or Tex Joy steak seasoning on top of meat. Add pepper if you desire.
Get your fire going pretty good. I use mesquite and charcoal, if on gas buy some mesquite chips. Place the foil pan on grill and cover up and let her go for about 20-30 minutes. When the top of the meat starts to form a dk. brown crust the meat is ready.
Serve with wild rice, asparagus, and a nice merlot.
Duck Stew
1 quart duck meat; skinned, boned and cut into 1 inch cubes
2 cans or bottles flat beer
1/4 cup Worcestershire sauce
1/3 teaspoon freshly ground black pepper
6 garlic cloves, minced
2 tablespoons vegetable oil
1 medium yellow onion, coarsely chopped
2 medium carrots, diced
2 stalks celery, diced
2 medium red potatoes, skin-on; diced into 1 inch cubes
1 14 1/2 ounce can diced tomatoes (with juice)
2 quarts beef broth
Combine beer with next 3 ingredients in a glass or plastic bowl. Add duck, toss gently, cover and refrigerate for 6 to 12 hours. Remove duck from marinade, reserve marinade. Heat oil in a heavy-duty stock pot over medium-high heat. Add duck and cook until browned evenly. Add onion, carrots and celery. Cook for 3 to 5 minutes. Add potatoes, reserved marinade, diced tomato and broth. Bring to a boil, then reduce heat to low, cover and simmer until duck falls apart when poked with a spoon, about 2 - 3 hours.
Duck Gumbo
2 - 3 large ducks, such as mallards; cut into serving-sized pieces
1 pound andouille or linguica sausage
1 cup vegetable oil
1 cup flour
2 medium onions, finely chopped
1 bell pepper, finely chopped
4 stalks celery, finely chopped
10 garlic cloves, minced
2 bay leaves
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon dried basil
1/4 cup Worcestershire sauce
1 tablespoon salt
1 10 ounce package frozen okra
2 15 ounce cans diced tomato
5 cups beef broth
*** Tabasco to taste
*** warm cooked rice
Heat 1/4 cup of the oil in a large heavy-duty stock pot. Add duck and sausage
and cook until evenly browned. Remove sausage and duck. Add remaining oil and stir in flour. Continue to cook while stirring until oil and flour mixture (roux) is medium to dark brown. Add onion, bell pepper, celery and garlic and cook for 2 – 3 minutes while stirring. Add remaining ingredients except Tabasco and rice and stir well to blend. Bring to a boil and then reduce heat to simmer. Slice sausage into bite-sized pieces. Add to pot with browned duck. Cover and simmer for 2 hours or until duck is very tender. Check occasionally to make sure that there is enough liquid to keep gumbo from burning. Thin with water or additional beef broth if necessary. Season to taste with Tabasco and serve in bowls over rice.
Another one for Duck Gumbo
Ingredients
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
Garlic Powder
Garlic Salt
Chili Powder
2 teaspoons Thyme
Black Pepper
Red Pepper
Habenero (or Tobasco) sauce
Salt (optional)
Water
Rice, whole grain
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, tomatoes, 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.
Honey BBQ Duck Strips
Cut breast of ducks into strips about 4-5 inches long. Take a few eggs and beat them and dip the strips in them. Then roll the strips in flour and toss em in a frying pan with a little vegetable oil and fry them until there done. Mix the BBQ sauce of your choice and honey of your choice together and roll the strips in them.
Complements of thesouthernoutdoorsman.com/recipes.htm
Arkhunter's Grilled Duck Breasts
Take the breasts from as many ducks as you want to cook and butterfly them. (Cut them almost in half) Marinade them overnight in Italian Dressing. Take them out and inside the cut, place slices of jalapenos, bell pepper, and onions. Season with garlic powder and Tony Chechere seasoning. Wrap in bacon and secure with toothpicks. Grill over low heat. Just before they are done, add your favorite bbq sauce.
Crock Pot Duck
2-3 Ducks, cut-up
1 can cream of chicken soup (or cream of mushroom)
1 envelope Lipton's Onion Soup mix
Place duck in crock pot.
Mix soup & onion soup mix together.
Pour over duck.
Add potatoes, carrots, sliced onion, if desired.
Cook on low 6-8 hours.
Cajun Duckmans BBQ Duck
Take breast meat off bone, and cube into stew meat size... across the grain.
Soak meat in KC Masterpiece Garlic and Herb for a half hour to hour.
Take out some foil and bacon. Make a foil tray and bend up the edges. Line bottom of foil pan with bacon... I prefer thick sliced pepper bacon.
Take meat out of marinade and place on top of bacon strips. Sprinkle either Tony Chachere's seasoning or Tex Joy steak seasoning on top of meat. Add pepper if you desire.
Get your fire going pretty good. I use mesquite and charcoal, if on gas buy some mesquite chips. Place the foil pan on grill and cover up and let her go for about 20-30 minutes. When the top of the meat starts to form a dk. brown crust the meat is ready.
Serve with wild rice, asparagus, and a nice merlot.
Duck Stew
1 quart duck meat; skinned, boned and cut into 1 inch cubes
2 cans or bottles flat beer
1/4 cup Worcestershire sauce
1/3 teaspoon freshly ground black pepper
6 garlic cloves, minced
2 tablespoons vegetable oil
1 medium yellow onion, coarsely chopped
2 medium carrots, diced
2 stalks celery, diced
2 medium red potatoes, skin-on; diced into 1 inch cubes
1 14 1/2 ounce can diced tomatoes (with juice)
2 quarts beef broth
Combine beer with next 3 ingredients in a glass or plastic bowl. Add duck, toss gently, cover and refrigerate for 6 to 12 hours. Remove duck from marinade, reserve marinade. Heat oil in a heavy-duty stock pot over medium-high heat. Add duck and cook until browned evenly. Add onion, carrots and celery. Cook for 3 to 5 minutes. Add potatoes, reserved marinade, diced tomato and broth. Bring to a boil, then reduce heat to low, cover and simmer until duck falls apart when poked with a spoon, about 2 - 3 hours.
Duck Gumbo
2 - 3 large ducks, such as mallards; cut into serving-sized pieces
1 pound andouille or linguica sausage
1 cup vegetable oil
1 cup flour
2 medium onions, finely chopped
1 bell pepper, finely chopped
4 stalks celery, finely chopped
10 garlic cloves, minced
2 bay leaves
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon dried basil
1/4 cup Worcestershire sauce
1 tablespoon salt
1 10 ounce package frozen okra
2 15 ounce cans diced tomato
5 cups beef broth
*** Tabasco to taste
*** warm cooked rice
Heat 1/4 cup of the oil in a large heavy-duty stock pot. Add duck and sausage
and cook until evenly browned. Remove sausage and duck. Add remaining oil and stir in flour. Continue to cook while stirring until oil and flour mixture (roux) is medium to dark brown. Add onion, bell pepper, celery and garlic and cook for 2 – 3 minutes while stirring. Add remaining ingredients except Tabasco and rice and stir well to blend. Bring to a boil and then reduce heat to simmer. Slice sausage into bite-sized pieces. Add to pot with browned duck. Cover and simmer for 2 hours or until duck is very tender. Check occasionally to make sure that there is enough liquid to keep gumbo from burning. Thin with water or additional beef broth if necessary. Season to taste with Tabasco and serve in bowls over rice.
Another one for Duck Gumbo
Ingredients
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
Garlic Powder
Garlic Salt
Chili Powder
2 teaspoons Thyme
Black Pepper
Red Pepper
Habenero (or Tobasco) sauce
Salt (optional)
Water
Rice, whole grain
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, tomatoes, 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.
Honey BBQ Duck Strips
Cut breast of ducks into strips about 4-5 inches long. Take a few eggs and beat them and dip the strips in them. Then roll the strips in flour and toss em in a frying pan with a little vegetable oil and fry them until there done. Mix the BBQ sauce of your choice and honey of your choice together and roll the strips in them.
Complements of thesouthernoutdoorsman.com/recipes.htm