Hamilton Reef
11-04-2006, 03:13 AM
Barry Pratt's favorite duck recipes
http://www.mlive.com/outdoors/fljournal/index.ssf?/base/sports-1/11624790929260.xml&coll=5&thispage=1
Here are some of Barry Pratt's favorite duck recipes, some of which are his original creations and others that he's adapted:
Hot duck sandwiches
Got a long weekend planned at the cabin up north? This simple but hearty crockpot dish re-heats fast and easy for tired hunters at the end of a long, cold day in the woods or marshes. The recipe also works for nearly any type of wild game.
Ingredients
Breasts of four mallards (more if birds are small)
One pound hickory-smoked bacon, cut in half-strips
Two or three large onions, diced
Six celery stalks, diced
Two cans cream of mushroom soup
Preparation
Cut meat into pieces the size and thickness of silver dollars. Salt and pepper to taste.
Layer crockpot as follows: Bacon, celery and onions, seasoned duck and soup. Repeat layers, finishing with bacon on top.
Cook on high four hours, then reduce to low for two hours.
Stir the first time after 11/2 hours, then stir at least twice during cooking to mix flavors, pushing the meat and bacon under the liquid.
Strain oil off top.
Spoon onto buttered bread.
Roast duck
Save your best and biggest bird for this main dish attraction, which makes the most of "duck butter," a rich, aromatic oil from the melted fat of the bird that is highly prized by wild game cooks.
Ingredients
Two plucked duck breasts
Four cups mixed equal amounts of celery, onion and green pepper, diced and seasoned with salt, pepper and two tablespoons oregano.
Fresh ground pepper
One cup white rice
Preparation
Stuff whole breasts with vegetable mixture, then cover bottom of baking dish with remaining stuffing and place breasts on top.
Preheat oven and bake at 500 degrees 30-40 minutes covered. Uncover and continue baking 10 minutes or until birds are lightly browned.
While birds are baking, cook rice according to package directions.
Mix cooked stuffing and drippings into rice and serve with sliced breasts. Salt and pepper to taste.
Peppered goose steaks
The liver-like taste of goose and duck combines with fresh ground pepper to make this a surprisingly straightforward, delicious dish that takes only minutes to prepare after the day's hunt.
Ingredients
Goose or duck breasts, cut into medallions no thicker than 1/4 inch.
Fresh ground pepper
Olive oil
Preparation
Pound sliced breasts on both sides with a meat mallet.
Heavily coat both sides with fresh ground black pepper and press into meat. Press garlic salt into one side.
Pan fry in oil until slightly pink in the center.
Serve with baked potato. Pan drippings can be used for gravy.
Stuffed jalapeno boats
This appetizer recipe is perfect for venison, duck, goose or virtually any ground wild game. They even taste good cold.
Ingredients
10 fresh jalapeno peppers
1/2 pound ground wild game
Four tablespoons Italian dressing
Seasoning salt
Preparation
Cut peppers in half lengthwise and clean seeds and pulp from interior.
Mix ground meat with Italian dressing.
Spread jalapeno boats on a baking sheet and fill with meat mixture.
Preheat oven and bake at 350 degrees for about 30 minutes.
Remove from oven and immediately top with shredded cheese so it melts as the boats cool. Sprinkle with Lawry's seasoning salt and serve. The amount of Italian dressing can be adjusted depending on the strength of the meat's flavor and personal taste.
http://www.mlive.com/outdoors/fljournal/index.ssf?/base/sports-1/11624790929260.xml&coll=5&thispage=1
Here are some of Barry Pratt's favorite duck recipes, some of which are his original creations and others that he's adapted:
Hot duck sandwiches
Got a long weekend planned at the cabin up north? This simple but hearty crockpot dish re-heats fast and easy for tired hunters at the end of a long, cold day in the woods or marshes. The recipe also works for nearly any type of wild game.
Ingredients
Breasts of four mallards (more if birds are small)
One pound hickory-smoked bacon, cut in half-strips
Two or three large onions, diced
Six celery stalks, diced
Two cans cream of mushroom soup
Preparation
Cut meat into pieces the size and thickness of silver dollars. Salt and pepper to taste.
Layer crockpot as follows: Bacon, celery and onions, seasoned duck and soup. Repeat layers, finishing with bacon on top.
Cook on high four hours, then reduce to low for two hours.
Stir the first time after 11/2 hours, then stir at least twice during cooking to mix flavors, pushing the meat and bacon under the liquid.
Strain oil off top.
Spoon onto buttered bread.
Roast duck
Save your best and biggest bird for this main dish attraction, which makes the most of "duck butter," a rich, aromatic oil from the melted fat of the bird that is highly prized by wild game cooks.
Ingredients
Two plucked duck breasts
Four cups mixed equal amounts of celery, onion and green pepper, diced and seasoned with salt, pepper and two tablespoons oregano.
Fresh ground pepper
One cup white rice
Preparation
Stuff whole breasts with vegetable mixture, then cover bottom of baking dish with remaining stuffing and place breasts on top.
Preheat oven and bake at 500 degrees 30-40 minutes covered. Uncover and continue baking 10 minutes or until birds are lightly browned.
While birds are baking, cook rice according to package directions.
Mix cooked stuffing and drippings into rice and serve with sliced breasts. Salt and pepper to taste.
Peppered goose steaks
The liver-like taste of goose and duck combines with fresh ground pepper to make this a surprisingly straightforward, delicious dish that takes only minutes to prepare after the day's hunt.
Ingredients
Goose or duck breasts, cut into medallions no thicker than 1/4 inch.
Fresh ground pepper
Olive oil
Preparation
Pound sliced breasts on both sides with a meat mallet.
Heavily coat both sides with fresh ground black pepper and press into meat. Press garlic salt into one side.
Pan fry in oil until slightly pink in the center.
Serve with baked potato. Pan drippings can be used for gravy.
Stuffed jalapeno boats
This appetizer recipe is perfect for venison, duck, goose or virtually any ground wild game. They even taste good cold.
Ingredients
10 fresh jalapeno peppers
1/2 pound ground wild game
Four tablespoons Italian dressing
Seasoning salt
Preparation
Cut peppers in half lengthwise and clean seeds and pulp from interior.
Mix ground meat with Italian dressing.
Spread jalapeno boats on a baking sheet and fill with meat mixture.
Preheat oven and bake at 350 degrees for about 30 minutes.
Remove from oven and immediately top with shredded cheese so it melts as the boats cool. Sprinkle with Lawry's seasoning salt and serve. The amount of Italian dressing can be adjusted depending on the strength of the meat's flavor and personal taste.