deepsouth
somebody shut me the fark up.
salt and fresh black cracked pepper and a hit of garlic salt with rosemary....
salmon for the kiddos and going to walk by the grill with that tuna, for tomorrow....
night time cooking.....
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DUCK! Breasts!
- Thread starter deepsouth
- Start date
salt and fresh black cracked pepper and a hit of garlic salt with rosemary....
salmon for the kiddos and going to walk by the grill with that tuna, for tomorrow....
night time cooking.....
Phubar
somebody shut me the fark up.
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I love duckbreasts!
Can't you get them with the Phat cap on?
That's one of the best things about the breast IMO.
Can't you get them with the Phat cap on?
That's one of the best things about the breast IMO.
Bonewagon
Babbling Farker
Very nice!
deepsouth
somebody shut me the fark up.
i probably can. i got these from the guy that shot them, so i could get them undressed next time i'm sure.
chicagokp
Babbling Farker
Winner winner duck breast dinner!! Mighty fine.
rocketmanray
Full Fledged Farker
I love duck breasts too, they're awesome. Love them bacon wrapped just like you did them!!
We hunted the swamps of Florida when I was a kid, and shot quite a few blue wing teal and Florida wood duck (~mallards).
You made mouth water - I hope they came out as good as they looked!!
RMR
We hunted the swamps of Florida when I was a kid, and shot quite a few blue wing teal and Florida wood duck (~mallards).
You made mouth water - I hope they came out as good as they looked!!
RMR
buccaneer
somebody shut me the fark up.
Looks so good!
Hey, I am totally not surprised to discover we share the same view on how to best prepare tuna.
I literally walk past the grill if it is sashimi fresh, and if not I walk past the grill with a 45 second stopover!
:thumb:
Hey, I am totally not surprised to discover we share the same view on how to best prepare tuna.
I literally walk past the grill if it is sashimi fresh, and if not I walk past the grill with a 45 second stopover!
:thumb:
martyleach
Quintessential Chatty Farker
Oh, those duck breasts look great! Can't wait till I can get some!
That looked really good Love the salmon too
cirk
is One Chatty Farker
For some reason a lot of duck hunters in the south take the breasts without the skin. My guess is they do not want to take the time to de-feather the bird.
: On soap box : And most take the breasts and discard the rest of the bird which I find offensive. If you wanna kill an animal for food respect it enough to use all of the animal that you can. : off soap box:
: On soap box : And most take the breasts and discard the rest of the bird which I find offensive. If you wanna kill an animal for food respect it enough to use all of the animal that you can. : off soap box:
smokehunter
Knows what a fatty is.
Man i bet those were great.... i cook a lot of wild duck and one of the best is to cut the breast in 3s or 4s, wrap in bacon and use that orange sirachi wing sauce that floats around to finish them. Seriously even people that don't duck will love.... I suspect we don't leave the fat on because we always wrap it in bacon. Let's face it these arent hand fed birds like u might get in the store. They fly along way and will have a gamey taste if not prepared right and bacon goes a long way towards that if you are grilling. CHEERS!
deepsouth
somebody shut me the fark up.
Random chance happening upon a friend with a cooler full if these already like this. I graciously accepted since I'm not a hunter yet love wild game.
Outnumbered
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Looks great. Thought they might be wild based on the pick with a shot or two, but whoever shot them appears to be pretty good.
MisterChrister
Quintessential Chatty Farker
Looks great!
deepsouth
somebody shut me the fark up.
Looks great! :clap2:
I've never cooked duck - what's good to know before cooking those critters?
I've never cooked duck - what's good to know before cooking those critters?
buccaneer
somebody shut me the fark up.
Greg, I cook 'em like your wife does chicken or close.
They are fatty so I like to make sure they are suspended on a rack so the fat drains.
Dry salted skin and 400f, unlike chicken they must not be stuffed but rather leave the rear passage wide open so hot air flows inside
Herbs etc inside is fine.
I also never sauce it because the skin goes soggy instantly.
Flavors: citrus, star anise, cranberry , plum
smokehunter
Knows what a fatty is.
I've honestly never cooked store bought but the most important thing about cooking wild duck is to not cook past medium rare. You can do medium but its just not near as good... dont go past mediun or you'll never eat it again..... cut the breast into smaller sizes so it cooks more evenly.. brine for a day in saltwater... if you do these things just add your favorite rub and a piece of bacon and youll love it.
D
Dirtlover2005
Guest
Just pulled 6 breasts out of the freezer from a shoot acouple of weeks ago for smokin tomorrow in the UDS.
The plan was brine them for 3 hours, hang to dry then cold smoke over beech for 24-36 hrs followed by a quick hot smoke keepin them pink...
The plan was brine them for 3 hours, hang to dry then cold smoke over beech for 24-36 hrs followed by a quick hot smoke keepin them pink...
