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Waterfowl recipes


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We ground up a lot of geese into sausage at Maplewood north of Green Bay on highway 29. Best place in the area to have sausage made at, they do everything from summer/hot sticks/brats/ and the list goes on.

 

If your in the area give them a try. It wont be cheap but it will be good.

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Marinate the breast fillets in Newman's Sun Dried Tomato dressing for 3-5 hours. Use about an ounce per breast.

Remove from the fridge 30 minutes before cooking to allow them to temper.

 

Sautee one onion, a green pepper, and two cloves of chopped garlic in olive oil until the onions begin to brown, adding salt and pepper to taste.

 

Remove most, but not all of the onions and peppers and put aside.

Add 2 breasts at a time and cook them for about one minute per side. Overcooking ruins them.

 

When all of the breasts are cooked, place them on top of the rice in a serving dish and cover them with the cooked veggies.

 

Pour the leftover marinade into the pan and cook it down to about half of its original volume, scraping the skillet to get all the flavorful bits and pieces of caramelized onions etc.

 

Pour the thickened mixture over the ducks and rice.

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  • 2 weeks later...

unfortunatly woods dont offer much meat but here is my favorite.

1lb boneless breast

6 deboned legs

marinate in 4zo Gentleman Jack Whiskey for 24 hours

bake till done (or skip the legs and grill till med well)

add

Stovetop cornbread stuffing mix

cut the breast into strips and add to the stovetop.

ENJOY

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  • 10 months later...

Reviving this old thread for my best recipe to date!

 

Before cooking, the breasts are removed from the salt water soak and patted dry.

Since duck is generally best cooked no more than medium rare, it's important to allow the meat time to temper before cooking.

30-40 minutes is usually sufficient.

 

 

The recipe serves two without too much fighting over the last piece.

 

Ingredients:

5-6 duck breast fillets

Two medium sized ripe pears

One medium sized ripe app|e

One medium onion

Olive oil

Cinnamon powder

Chili powder

Brown sugar

5 Spice

Dried Thyme (fresh if you have it)

Rice wine vinegar

Ground ginger

 

Chutney -

Cover the bottom of a large skillet in olive oil and add diced onion, salt, and pepper

Saute 3-5 minutes until the onions have lightly browned.

 

Reduce the heat and add diced pears and app|es

Add some cinnamon powder, chili powder, thyme, 5 spice, ginger, and brown sugar (1/2 -3/4 cup)

Allow this to simmer for 20-30 minutes until the fruits have softened and the liquid has been reduced to a syrup

 

Score the duck breasts in a crossed pattern (about six cuts x 2 cuts) about a halfway through.

This will allow for more even cooking and prevent them from drawing up when cooking.

 

When your chutney is about halfway done, season the duck breasts with salt and pepper and saute them in a small to medium skillet for about 3 minutes per side. You want them to be rare to medium rare. Any more than that and they will be dry and gamy tasting.

Set aside the duck breasts to rest while the chutney finishes cooking.

 

breasts.jpg

 

breats2.jpg

Edited by tucker301
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Goose Kabobs- cut into cubes then marinade in italian dressing, worchester sauce and brown sugar for a day of two.

 

The key to this recipe is the brown sugar. Just before placing on the grill, I smother the kabobs in brown sugar. It glazes over real nice and tastes great.

 

We also take about 100 pounds in to the local locker to make jerky and sticks.

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