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wild duck and geese #12100878 02/19/17 01:37 AM
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ke4hzc Offline OP
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I have always wanted to eat wild duck, but heard it tastes like liver. I would rather have a root canal that eat liver. Is there a way to cook duck and or goose so it does not taste like liver ?

Re: wild duck and geese [Re: ke4hzc] #12100974 02/19/17 02:46 AM
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Med rare and it won't taste like liver. Very easy to overcook and when you overcook it's tough, dry and livery.


Nick Larsen
Re: wild duck and geese [Re: ke4hzc] #12101326 02/19/17 02:23 PM
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smooth move Offline
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i'm not a big fan of duck cooked just as duck, but in a gumbo or used as the meat in a popper it's great. to me it's no more liver tasting than venison. it's also really good smoked.


es le bon ton roulet
Re: wild duck and geese [Re: ke4hzc] #12102014 02/20/17 12:41 AM
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SeaWoelf Offline
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Alot depends on the species. Dabblers are much tastier than divers IMO and honkers are better than snows. There realy is only two good ways took cook either, high temp for a short time(rare or mid rare) or low temp for a long time(stewed or braised). Nothing better than a skin on mallard breast cooked seared and cooked mid rare with a little red wine reduction!

Re: wild duck and geese [Re: ke4hzc] #12103166 02/20/17 06:47 PM
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I put this on the Texas Hunting Forum a while back. Great way to eat them!


http://texashuntingforum.com/forum/ubbthreads.php/topics/6635260/Duck_Tacos#Post6635260

Re: wild duck and geese [Re: JJHunts] #12103235 02/20/17 07:20 PM
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Originally Posted By: JJHunts
I put this on the Texas Hunting Forum a while back. Great way to eat them!


http://texashuntingforum.com/forum/ubbthreads.php/topics/6635260/Duck_Tacos#Post6635260

as far as i'm concerned-----WE HAVE A WINNER!


es le bon ton roulet
Re: wild duck and geese [Re: JJHunts] #12104122 02/21/17 03:59 AM
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Originally Posted By: JJHunts
I put this on the Texas Hunting Forum a while back. Great way to eat them!


http://texashuntingforum.com/forum/ubbthreads.php/topics/6635260/Duck_Tacos#Post6635260


Would food


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Re: wild duck and geese [Re: ke4hzc] #12105862 02/22/17 02:41 AM
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butch sanders Online Content
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don't eat the divers
you cannot go wrong with mallards & teal
taste like dove
just easier, less expensive, & more

Re: wild duck and geese [Re: ke4hzc] #12106259 02/22/17 12:15 PM
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I used to Duck Hunt a lot.

Species was key to good taste. Mallard was best, only other ducks we saw were Gadwalls and Shovelers and wood ducks.

We always targeted the mallards, didn't care for the taste of the other ducks.

Re: wild duck and geese [Re: ke4hzc] #12106674 02/22/17 04:40 PM
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yeah
i shot something that came from the Arctic
it was a diver
so nasty it made me puke on the 1st bite
i watched it for a long time, it was beautiful
i don't know why i shot it

Re: wild duck and geese [Re: ke4hzc] #12107068 02/22/17 07:59 PM
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I've always put most of my ducks into a gumbo a two man limit will make a pretty serious amount. Serve with rice a crusty bread and I've never had any complaints. Gumbo freezes pretty well also so if I have any leftover I usually package up some lunch size portions and freeze. I've used all kinds of species of ducks, Canada and snow geese never noticed much difference in taste at least in a gumbo. The recipie on th hunting forum looks like a winner I want to try fried duck taquitos!

Re: wild duck and geese [Re: ke4hzc] #12112088 02/26/17 01:54 AM
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I believe in eating what I shoot. Trouble is, wild ducks taste like poopoo with a dash of caca. I've tried a bunch of recipes, 99% of I didn't care for. And, I love dove meat. I can just grill dove, no bs to hide the taste. Anyway, I found one way I really like duck.

Take 5 or 6 breasts and butterfly them. Put them in a large ziplock bag and put enough Worcester in to cover the meat. Then squeeze the juice from one fresh lemon in to the bag. Shake it, put it in the fridge for at least 6 hrs. I prefer over night. Grill on high heat to medium.

Last edited by ShinerInTx; 02/26/17 01:55 AM.

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Re: wild duck and geese [Re: ke4hzc] #12113722 02/27/17 03:03 AM
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Problem is cooking duck to medium. Anything past med rare on duck or goose ruins it!!!


Nick Larsen
Re: wild duck and geese [Re: Team Skeeterless] #12114633 02/27/17 07:00 PM
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Originally Posted By: Team Skeeterless
Med rare and it won't taste like liver. Very easy to overcook and when you overcook it's tough, dry and livery.
To me the over cook rule applies to all meat. Red meats can eaten rarer than white meats. Last time I had a whole duck I cooked it beer can style just like a chicken. It takes a larger duck and maybe a Coors light can. I just coated with olive oil and some of that Tony C seasoning.


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Re: wild duck and geese [Re: ke4hzc] #12115173 02/28/17 12:15 AM
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I do the Gumbo and the popper thing too but for a change I cut the breast into strips, bring a stick of unsalted butter to room temp.Season duck heavily with Paul Prudhomes blackened redfish seasoning. I've tried other brands and Prudhomme's is my favorite. He makes others like "blackened steak" but use the redfish seasoning. After seasoning put duck and softened unsalted butter in ziplock bag. Mash the butter into the duck strips and refrigerate over night. Get a cast iron skillet scorching hot (preferably outside) add more seasoning to duck before blackening. Cook about 2 minutes max or to medium rare. First time I ate this it was at a duck camp and I thought it was deer backstrap

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