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Discussion in 'MichiganWaterfowl.com' started by Branta, Oct 11, 2010.
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!
Nice- about what was the cooking time at 225 to get that temp?
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.
Simple. Cubed goose, thin bacon, garlic and herb marinade. Grilled hit and fast. Fritos because I'm lazy.
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!
IMG_1675 by Lurker posted Jul 30, 2015 at 11:50 PM
asianduck by Lurker posted Apr 3, 2009 at 7:53 AM
Not sure...I just cook by internal temp
Shi kid do you guide?
Char Siu Duck
quick sweet and sour sauce:
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 )
This is a sausage that is indigenous to the Iron Mountain, Michigan area.
They make it with pork butt.
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
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.
Sauted some morrels and onions in butter then added it to this recipe. over egg noodles ........OMG!!!. ....wow!
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)
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