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Waterfowl recipes

Discussion in 'MichiganWaterfowl.com' started by Branta, Oct 11, 2010.

  1. andymayer1987

    andymayer1987

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    My brother and I where lucky enough to tag 5 birds this morning and this is the recipe we are gonna use "SIMPLE"

    DUCK BREAST SOAKED IN ITALIAN DRESSING OVER NIGHT
    MIX CREAM CHEESE, CHIVES, ONIONS, AND JALAPANO PEPPER
    ONE POUND PEPPER BACON
    TAKE OUT BREAST CUT SLIT IN THE MIDDLE AND STUFF WITH CREAM CHEESE MIX WRAP IN BACON HOLD TOGETHER WITH TOOTH PICK AND STICK IN THE OVEN OR ON THE GRILL WHEN THE BACON IS COOKED IT IS DONE THE DUCK WONT BE OVER COOKED....MMMMM FOOTBALL FOOD TOMORROW!!!! GO LIONS AND GOOD LUCK GUYS!!!
     
  2. walleyeman2006

    walleyeman2006

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    Location:
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    Wet age your goose breast for 4 to 5 days in the fridge before freezing....makes a world of difference ...i fry and make sandwiches ....old bay salt and pepper over night...


    Posted from Michigan-sportsman.com App for Android
     

  3. muckboy

    muckboy

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    We always cook in the crock pot with beef broth, Soy and Worcestershire sauce and call this our base. From this we make many dishes including Chili, toco's etc... for the full recipe visit our Recipe page at http://www.muck-boy.com/Muckboy Recipe Page.htm
     
  4. S.B. Walleyes&Waterfowl

    S.B. Walleyes&Waterfowl

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    Location:
    Bay City
    Cubed breast. Marinated in your favorite marinade. Wrapped in bacon. Cooked on the grill or in a cast iron skillet.

    Sent from my SCH-I415 using Ohub Campfire mobile app
     
  5. Breuker007

    Breuker007

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    Do any of you can any of your goose or duck meat? I have had canned venison before but have never done it myself. How do you do it?


    Sent from my iPad using Ohub Campfire
     
  6. legard29

    legard29

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    Location:
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    I'm looking for a duck recipe I found on here, bacon wrapped cream cheese jalapeño duck breasts


    It was absolutely awesome!!!
    Just can't remember how long to cook so it's med rare
     
  7. greenheadsmacker

    greenheadsmacker

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    Location:
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    When the bacon is done, so is the duck.
     
  8. legard29

    legard29

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  9. haggerty05

    haggerty05

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    Ive marinated breast in balsamic vineggaritt* salad dressing over nite and pan fried them
     
  10. wavie

    wavie

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  11. ajhallfr

    ajhallfr

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    Here's one I'm surprised my dad hasn't posted, it's the goto in our family for duck and goose.

    Cut your waterfowl into bite size or slightly larger pieces.
    Coat them in seasoned flour.
    Brown them in skillet with oil, butter, bacon grease, or whatever you like.
    Add cheap Cream Sherry to just cover the waterfowl, bring to a simmer, lower heat, and cover.
    Simmer for 2-8 hours, adding sherry to keep waterfowl almost covered in liquid (I use a whole bottle, my dad uses half).
    An hour before serving (and at least an hour after the last adding of sherry) add cream of mushroom soup and simmer for an hour.
    Serve over rice or noodles (I prefer rice, dad prefers noodles).

    Enjoy.
     
  12. Oger

    Oger

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    Sounds good. ...is 2 to 8 hours a typo....that's a big differential
     
  13. ajhallfr

    ajhallfr

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    nope, just depends on how much time you have. I generally simmer at least 3 hours, but have done upto 8 with a tougher goose breast.
     
  14. Oger

    Oger

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    I will have to try it thx
     
  15. adam bomb

    adam bomb

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    Location:
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    Marinated bluebill breasts with McComicks Grill Mates Mesquite marinade. Then bacon weaved and put on the smoker at 225. Smoked to internal temp of 155* and wrapped in foil and rested 5 minutes. This is absolutely divine. Tender juicy and flavorful!!!! I'm full!!!
    ImageUploadedByOhub Campfire1429919677.484916.jpg