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Waterfowl recipes

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

  1. Oger

    Oger

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    Omg....looks awesome
     
  2. Ash

    Ash

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    Take goose breasts and soak in salt water for 12 hours to remove blood. Slice breasts into strips. Soak strips terriyaki or cajun or bbq sauce (whatever you fancy) for a couple hours at least - longer is better. Grill strips on medium heat until done and eat! Can put over rice or in a tortilla too!
     

  3. lreigler

    lreigler

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    Nice- about what was the cooking time at 225 to get that temp?
     
  4. Lurker

    Lurker

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    why does everyone over cook & feel the need for marinades or brines?
    skin on duck breasts. slice the skin to the meat so the fat renders. duck fat is better than bacon. grill to medium rare. taste what a duck is supposed to taste like. to each their own I guess.
     
    saddie1990, JBooth, dmc1651 and 4 others like this.
  5. lreigler

    lreigler

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    [​IMG]
    Simple. Cubed goose, thin bacon, garlic and herb marinade. Grilled hit and fast. Fritos because I'm lazy.
     
    zimmzala likes this.
  6. RandyC

    RandyC

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    Location:
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    I cube the duck/goose breasts, slice some smoked sausage and make gumbo following the directions on the side of the jar of Bootsie's Roux. Good stuff!
     
  7. Lurker

    Lurker

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    chromer101 likes this.
  8. adam bomb

    adam bomb

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    Not sure...I just cook by internal temp
     
  9. woodcraft2263

    woodcraft2263

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  10. Lurker

    Lurker

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    Char Siu Duck
     

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  11. Lurker

    Lurker

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    quick sweet and sour sauce:
    balsamic vinegar
    honey
    2:1 ratio vinegar to honey
    bring the vinegar to a boil to reduce to a syrup
    add the honey
    salt and pepper to taste
    goes great with duck breasts that have the skin on and a good fat layer. (park ducks :D )
     
  12. Lurker

    Lurker

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    Cudighi Sausage
    This is a sausage that is indigenous to the Iron Mountain, Michigan area.
    They make it with pork butt.
    I don't. :)

    4 lb. duck,venison,pheasant,partridge (I used whatever was left in the freezer)
    1 lb. pork fat
    2 T. salt
    1 tsp. pepper
    1/2 tsp. cinnamon
    1/2 tsp. nutmeg
    1/2 tsp. allspice
    1/2 to 1 C. dry red wine
    6 garlic cloves
    1 cinnamon stick
    1 clove
    coarse grind the meat and fat
    Mix the following ingredients together: salt, pepper, cinnamon, nutmeg and allspice. Work into ground meat with your hands.
    Combine wine, cinnamon sticks, garlic and cloves. Boil this mixture for 5 minutes and let completely cool.
    Strain this mixture, reserving the liquid and work the liquid into the meat.
    Let meat season in refrigerator for 2-3 days.

    put in casings or cook as patties.

    I serve it on a hoagie with sautéed onions and red peppers topped with pizza sauce and mozzarella cheese.
     
    Kennybks likes this.
  13. Oger

    Oger

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    Sauted some morrels and onions in butter then added it to this recipe. over egg noodles ........OMG!!!. ....wow!
     
  14. Oger

    Oger

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    Did i say omg?......because if u got some duck left and found some morrels........i think this is better than sex. (Im married to all you influential young bucks)
     
  15. Oger

    Oger

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    I have a name for the recipe....braised duck bites with sauteed michigan morrels and onions over buttered succulent noodles with a hint of garlic