greenshank1 Posted October 18, 2022 Report Share Posted October 18, 2022 All I was wondering if people would share their favourite recipe and the way they cook their ducks and geese. ? Quote Link to comment Share on other sites More sharing options...
Houseplant Posted October 19, 2022 Report Share Posted October 19, 2022 I've been doing this with skin-on mallard breasts and it's amazing. Very simple and end product is like good steak. Score skin Heavily season with salt and pepper Fry in pan with butter for 1 minute each side Place in oven skin side down for 8 minutes at 200C Rest for 5 minutes Cut across grain and serve Quote Link to comment Share on other sites More sharing options...
bishop Posted October 19, 2022 Report Share Posted October 19, 2022 each to their own but id cook that a tad longer. Hell even the bird lice would still be soggy there😁 Quote Link to comment Share on other sites More sharing options...
nic Posted October 19, 2022 Report Share Posted October 19, 2022 spicy goose jerky https://www.ducks.org/hunting/waterfowl-recipes-wild-game-cooking/spicy-goose-jerky great with canada goose breasts Quote Link to comment Share on other sites More sharing options...
Charlie Anderson Posted October 19, 2022 Report Share Posted October 19, 2022 I have two. Southern fried duck strips and goose and chorizo chilli. I cheat and buy the Dunn's River fried chicken costing from Asda but you could make your own I cannot be *****. Cut duck breast into steaks and then cut off any bits you object to sinew fat etc then give it a good slap with a tenderiser. I bought one off eBay with lots of micro blades and I go over both sides several times. Then add yoghurt and wack in the fridge. Oh dear this sounding very Jamie Oliver. Marinade for up to 3_4 days then take it out covering in the chicken costing and deep fry it. You can also bring the meat for a day first if you want but it might not be good for your blood pressure. Not that deep frying it is that good but nevertheless it's better than the colonels offering in my opinion. For goose chilli, cut thighs and breast skinned meat chorizo into strips. Chop onion garlic green peppers and place it in the slow cooker. Add passata herbs seasoning and chopped chillies also kidney beans and butter beans and stock cube or two. Cook all day on high. In last 1\2 HR make some packet mix dumplings with extra dried herbs and cook on top of chilli until done. Apologies in advance if there are no measurements but that's normal for me. Also apologies for not making dumplings from scratch but when I'm shooting I don't want the hassle of measurements etc etc By cutting the goose \ duck into strips hopefully you can avoid the dentist as steel shot and teeth don't mix. Quote Link to comment Share on other sites More sharing options...
marsh man Posted October 19, 2022 Report Share Posted October 19, 2022 13 hours ago, Houseplant said: I've been doing this with skin-on mallard breasts and it's amazing. Very simple and end product is like good steak. Score skin Heavily season with salt and pepper Fry in pan with butter for 1 minute each side Place in oven skin side down for 8 minutes at 200C Rest for 5 minutes Cut across grain and serve That do look nice Houseplant , although I do like my meat cooked a bit longer , is that Mallard breast magnified . or do you have king size Mallard in N Z . Quote Link to comment Share on other sites More sharing options...
greenshank1 Posted October 19, 2022 Author Report Share Posted October 19, 2022 Brilliant recipes guys keep em coming . I experimented this weekend with greylag breasts in a Cajun spiced cure for 24 hours then pan fried Quote Link to comment Share on other sites More sharing options...
greenshank1 Posted October 19, 2022 Author Report Share Posted October 19, 2022 15 hours ago, Houseplant said: I've been doing this with skin-on mallard breasts and it's amazing. Very simple and end product is like good steak. Score skin Heavily season with salt and pepper Fry in pan with butter for 1 minute each side Place in oven skin side down for 8 minutes at 200C Rest for 5 minutes Cut across grain and serve Looks delicious Quote Link to comment Share on other sites More sharing options...
Houseplant Posted October 19, 2022 Report Share Posted October 19, 2022 Pretty standard size birds. I'd be cautious of over-cooking. Very easy for it to turn out like a lump of leather. It's a fine line! Quote Link to comment Share on other sites More sharing options...
Smokersmith Posted October 25, 2022 Report Share Posted October 25, 2022 Inspired by Stanley Tucci, I did a Venetian duck ragu with pappardelle this evening. Very good!! Quote Link to comment Share on other sites More sharing options...
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