wild duck and geese

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 ?

Med rare and it won't taste like liver. Very easy to overcook and when you overcook it's tough, dry and livery.

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.

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!

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!

Would

don't eat the divers
you cannot go wrong with mallards & teal
taste like dove
just easier, less expensive, & more

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.

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

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!

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.

Problem is cooking duck to medium. Anything past med rare on duck or goose ruins it!!!

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.

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

Also, grab a big sweet onion, core it out, pack the hole with butter, wrap in foil. Lay that on the bottom of the taco. It's kick @$$!

Duck poppers and duck Jambalaya is favorite. Mallards and Teal are the tastiest I have found

After many times ears I tried the European prep way for ducks. It works! First I only eat wood ducks,
Mallards, pintail, or teal.
Do not gut, pick or do anything to the bird. Lay out some newspapers in a fridge, place the ducks on their backs and leave for 7 or 8 days. This lets all of the rigor dissapate and naturally tenderizes the meat. Remove from fridge, pluck, guy and wash out cavity. If you only want the breast pluck that area and fillet the meat off leaving the skin on. The skin is the important thing part.
For whole ducks prepare by roasting. Use any good roasting recipe.
For the breast, put a little oil in a skillet and place skin side down and sear then put the meat on a grill until medium rare. Do not overlook.
I promise it will not taste liver like or gamey. Taste like farm raise duck.