wyobirdhunter3 Posted December 14, 2009 Share Posted December 14, 2009 I was curious about the ways you all cook your ducks and geese. I have read up on alot of different ways, but I wanted to know what you all found works best for different species. I usually make a good deal of jerkey with mine, its easy and tastes really good. But anyways, whats the best!? Quote Link to comment Share on other sites More sharing options...
tucker301 Posted December 14, 2009 Share Posted December 14, 2009 http://www.benelliusa.com/forum/showthread.php?t=17097 Quote Link to comment Share on other sites More sharing options...
TMAC Posted December 18, 2009 Share Posted December 18, 2009 I think this one has been done before but thus far its my favorite. Take two duck breasts (mallard) and slice thin the long way, then again in half to make 4 pieces of meat. Soak overnight in Terryacki, soy, and Werschester souce. Roll in one water chestnut, wrap wrap with bacon, add toothpick to hold it all. Grill till the bacon turns crisp, the meat should be med/rare appx when finished. Wild rice on the side or what ever suits your fancy. Quote Link to comment Share on other sites More sharing options...
VINCIshooter Posted December 18, 2009 Share Posted December 18, 2009 duck sticks Quote Link to comment Share on other sites More sharing options...
Scrapper Posted December 19, 2009 Share Posted December 19, 2009 I think this one has been done before but thus far its my favorite. Take two duck breasts (mallard) and slice thin the long way, then again in half to make 4 pieces of meat. Soak overnight in Terryacki, soy, and Werschester souce. Roll in one water chestnut, wrap wrap with bacon, add toothpick to hold it all. Grill till the bacon turns crisp, the meat should be med/rare appx when finished. Wild rice on the side or what ever suits your fancy. Just made me hungry....gonna have to remember that one. Quote Link to comment Share on other sites More sharing options...
NovaDucker Posted December 20, 2009 Share Posted December 20, 2009 Save it all for the end of the season then it gets turned into Pepperoni Quote Link to comment Share on other sites More sharing options...
TMAC Posted December 21, 2009 Share Posted December 21, 2009 Its a little putsy but worth the effort..... I made rabbit this weekend for the first time in over 20 years, they were so good it made me wonder why I kept passing them up all those years.....they are officially on the menue. Quote Link to comment Share on other sites More sharing options...
shaman Posted December 22, 2009 Share Posted December 22, 2009 I make a lot of jerky to, doesn't last long. Quote Link to comment Share on other sites More sharing options...
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