birddog Posted November 14, 2008 Share Posted November 14, 2008 Thought we could share some with each other. I've been looking for a Duck/Goose bratwurst recipe - anyone have one they could share? I'll post up a couple favorites when I get home later on Quote Link to comment Share on other sites More sharing options...
TMAC Posted November 17, 2008 Share Posted November 17, 2008 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. Quote Link to comment Share on other sites More sharing options...
nchunter Posted November 22, 2008 Share Posted November 22, 2008 If you're lucky enough to have wood ducks I like to soak the breast de-boned and cut up in 1" chunks in zesty italian for about 24 hrs and then wrap in bacon and put on the grill until med well. Have plenty because they get ate up fast. Quote Link to comment Share on other sites More sharing options...
Matt D Posted November 22, 2008 Share Posted November 22, 2008 If you like sweet and a little spicy and have a Buffalo Wild Wings in your area they have an Asian Zing wing sauce that excellent on grilled duck and pheasant. Quote Link to comment Share on other sites More sharing options...
leftyone Posted November 22, 2008 Share Posted November 22, 2008 we have done goose in chivetta's with good success Quote Link to comment Share on other sites More sharing options...
tucker301 Posted November 22, 2008 Share Posted November 22, 2008 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. Quote Link to comment Share on other sites More sharing options...
curtsbenelli Posted December 6, 2008 Share Posted December 6, 2008 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 Quote Link to comment Share on other sites More sharing options...
tucker301 Posted October 11, 2009 Share Posted October 11, 2009 (edited) 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. Edited October 11, 2009 by tucker301 Quote Link to comment Share on other sites More sharing options...
tucker301 Posted October 11, 2009 Share Posted October 11, 2009 Quote Link to comment Share on other sites More sharing options...
tucker301 Posted October 11, 2009 Share Posted October 11, 2009 Quote Link to comment Share on other sites More sharing options...
mudhen Posted October 11, 2009 Share Posted October 11, 2009 Hot grill + salt 'n pepper + sprig and/or speck breasts + maybe 2 minutes on each side + eat 'em up while they are still able to fly away Quote Link to comment Share on other sites More sharing options...
Rost Posted October 11, 2009 Share Posted October 11, 2009 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. Quote Link to comment Share on other sites More sharing options...
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