Waterfowl recipes

Have any of you duck hunters ever come up with a recipe for your better halves? I am referring to your pooches. Maybe in late season shoot a few mergs or coots. Make a brine of some sort, then brine merg fillets halved for a while then smoke or oven dry until they are as tough as a cowhide chewy. It might help your wing or swat shooting on dull days in the marsh.

 

Here is one I did on the fly while smoking some chicken and gave some wood duck breasts a shot.
Marinate breasts in Apple Cider for 1 day - less should be ok but 24 hours is optimal
coat with Montreal Steak Seasoning
Put in smoker until done @ 225 degree's.

I took the breasts that I smoked to a dinner to put on cheese and crackers and it was immediately devoured without the cheese and crackers.

 

Building on my experiment I did the following, and I am not kidding when i say that it is the best wood duck I have ever had.

Marinate in Apple Cider for 24 hours.
Liberally coat breasts with Montreal Steak Seasoning
Put in smoker for 2 hours @ 225 degrees, I used hickory

The meat is phenomenal on its own but when combined with Habanero Cheese it the spice so gave it another level so try throwing in some extra pepper if you dare.

 

this will be tried this weekend

 

My wife told me to "shoot more ducks" after trying this...Happy Wife Happy life.

 

I don't think you can go wrong with a lightly salted smoked jerky, it may even be suitable for human consumption. Try my recipe below but cook til its tough as shoe leather.

 

My dog likes spoon bills and woodcock, I marinade fillets in light Italian dressing for a couple hours and toss them on the grill. Remember guys, don't spoil your retriever...

 

Cooked my dog some coot breast last week. Salt and pepper, grill it to med rare. All yours buddy. Only table food he gets. Thought it was phenomenal. But still, wont even eat a goldeneye prepared the same way....

 

This is not the best but is the easiest duck or goose recipe I know. We only use it if we are impatient and want to eat the birds for lunch after a morning hunt. Anyway take breasts and cut into 1" chunks then coat them all in dijon mustard then Drakes mix then deep fry. This may take you a little experimenting as it can be very easy to overcook with the deep fryer

 

similar to a 'quickee' of mine
soak breasts in yellow mustard
dust in flour
pan fry in lots of butter