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Hunter527
Guest
Which do you guys prefer for soaking duck breasts? I got a couple of spoonies, Gadwalls, ruddys, a bufflehead and a cinnamon that I’m going to experiment with.
Depends what you're making... but I'd say salt water brine the spoonies, gadwall, and cinnie. Save the buff for the wall if it's pretty and give the ruddy to the dog.
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I only use plain water changed for about 3 or 4 days....Try making ruddy stuffed jalapenos wrapped with bacon (Matt?)….Delish.
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That’s right Steve! Don’t give the ruddy to the dog! My poppers are always a hit at Steve’s made 40 and they were gone! Just remove all the fat and put a piece of meat about the size of you finger in the pepper that been cut in half. I use mild peppers to not over power the duck. A little cream cheese with your favorite spices and wrap em and grill em!
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Check out this recipe I posted a few years back. Works with any less than desirable game.
https://schoutdoors.com/threads/waterfowl-chaca.10649/#post-88610
https://schoutdoors.com/threads/waterfowl-chaca.10649/#post-88610
Matt you know I was trolling you buddy! Haha. I've made some decent ruddy jerky before actually. Not bad at all.
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Hunter527
Guest
I’m definitely mounting my next buff but I kinda felt like cooking my first one.
Another hit at the party was the ducks (widgeon) marinated in Trader Joe's sweet chili sauce....Cooked on the Traeger.
One more, and this is for the big game boys....I kept my deer ribs this year....Boiled, smothered in honey & brown sugar....Then Sweet Baby James BBQ sauce....Again, on the Traeger...….Delish
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One more, and this is for the big game boys....I kept my deer ribs this year....Boiled, smothered in honey & brown sugar....Then Sweet Baby James BBQ sauce....Again, on the Traeger...….Delish
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I know this might be a little late since the season is over and many of you guys don't keep the skin on your duck breast but this is what I have been doing for a few years now and everyone that has tried them this way, including myself kids, love them.
No brine necessary I just soak in water IF they are bloody from being shot hard otherwise no soak required. Only thing is they must NOT be cooked over med-rare. If they are they will be ruined..
https://honest-food.net/how-to-cook-duck-breasts/
No brine necessary I just soak in water IF they are bloody from being shot hard otherwise no soak required. Only thing is they must NOT be cooked over med-rare. If they are they will be ruined..
https://honest-food.net/how-to-cook-duck-breasts/
Ron,
Couple of the boys cooked theirs with skin on....They said was the best....Got to give it a try next season.
I agree... this is a post from last season but it's the same thinking.. a couple mallard, spoony, and teal breasts cooked like a steak. Sear on med-high, render out that fat if you got the skin and fat on, then finish in the oven with a pan sauce. Gotta eat em medium rare. Now I gotta do my ducks in the freezer.. got more than a few!
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