Cooking Duck

Marinaded Duck Poppers

December 19, 2013/in Cooking Duck /by Fowled Reality

This has got to be one of the best methods for cooking duck. We’ve had duck prepared many different ways, but this past week we might have found the best of all marinades. It’s a simple process that is sure to be a treat for even people who are turned off by eating duck.

This is what we did for a family of 4.

1. Cut 8 mallard breasts into three chunks each. This will give you 24 bite sized chunks.

2. Place chunks into a zip lock bag and fill with Allegro Marinade. Allegro can be found at many grocery stores. Check their website for availability near you.

*We used the Hickory Smoke variety, but they also make Original, Hot & Spicy, and Teriyaki.

3. Refridgerate the marinating duck breasts for at least 6 hours. Overnight is better.

4. After the duck is done marinating, wrap it with a half slice of bacon and insert a toothpick to hold the bacon on.

5. Grill the chunks at around 375 degrees for around 40 minutes. You’ll know it’s done when the bacon looks cooked.

6. If you’re the one grilling, make sure you eat a few before you take it inside, because it will be gone fast!

Cooking Duck: Turner Island Duck Gumbo

December 5, 2012/in Cooking Duck /by Fowled Reality

Many methods for cooking duck involve bacon, cheese, or a grill. This one doesn’t! It’s time consuming and requires a lot of ingredients, but it’s worth it! There are many ways to make gumbo, but here is one we like to use. This recipe for cooking duck makes a ton so be prepared to freeze some, eat leftovers for a week, or have friends over to share.

Ingredients

Duck breasts (3 mallard or 4 wood duck or 6-8 green-wing teal)
Celery stalks/hearts to cook with duck
One apple, washed & cut up to cook with duck
Cinnamon – dash
Roux – olive oil & 1 cup flour
2 links polish sausage
Chicken (precooked at the deli – full roasted one is fine)
Deer sticks (chopped) – optional
Onion – 1 large, chopped fine
Tomato sauce – 1 small can
Garlic – 1 large clove, minced
Tomatoes – 2 medium cans DICED
Green bell peppers – 2 ea chopped
Mushroom pieces – 1 can
Celery – 4 ribs, chopped
Water – 4 cups
Carrot, 1 chopped
Worcestershire sauce – 2 TBSP
Louisiana hot sauce – 1 TBSP
Salt & pepper to taste

***Keep in mind this is a two day process. Begin the night before you plan on eating.

1. Add 4 cups of water to a large pot.

2. Cut up three celery stalks and add to the pot.

3. Slice an apple and add in.

4. Add in 6 whole mallard breasts.

5. Cook for 40 minutes. If a lot of foam is sitting on the top, scoop it out and discard.

6. Let it cool and pour all of it in a zip lock bag and place in the fridge overnight.

The next day…

7. Begin making roux. The roux is made up of cooked olive oil & flour. Cover the bottom of your favorite large pot with olive oil, heat over a low fire and stir in 1 cup of flour. Stir constantly for 30 to 40 minutes, or until the mixture is dark brown. Be careful not to burn the roux!

8. Add the chopped onions and minced garlic, sauté until browned.

9. Add the polish sausage (chopped), next the green pepper, then the celery and carrot.

10. Stir this all together as it cooks over low heat.

11. Add diced tomatoes, tomato sauce, strained duck boil, water, mushrooms, chopped deer sticks, shredded duck and chicken.

12. Bring to a boil, then cook over low heat 3 to 4 hours, tasting and stirring as you go.

It can be served as is or over rice!

Cooking Duck: Whiskey Steak Sauce Wraps

December 3, 2012/in Cooking Duck /by Fowled Reality

We are always looking for new ways for cooking duck and when we came across this one we had to try it. It’s simple and there are a variety of ways you cook it. Regardless of frying, grilling, or baking the end result is awesome!

Ingredients for Whiskey Steak Sauce Wraps

1 Bottle of your favorite steak sauce

1 Bottle of your favorite whiskey

1 Jar of jalapenos

3 Mallard breasts

Tootpicks

Preparing

For every three breasts you need 1 cup of steak sauce and 1 cup of whiskey. We doubled everything and had 6 breasts per bag.

1. Cut 3 duck breasts into quarters resulting in bite sized pieces.

2. Put 1 cup of steak sauce and 1 cup of whiskey into a gallon zip lock bag.

3. Place cut up duck breasts into the marinade.

4. Put the bag in the fridge for a minimum of 3 hours. The longer you let the duck breast sit in the mixture, the better the end results.

5. Soak toothpicks in water to avoid burning them.

6. After the breasts have had time to marinade, place a jalapeno slice on the breast, wrap in a slice of bacon and stick a toothpick through it to hold it together.

Cooking duck

Cook in the oven for 7-10 minutes on 400. When the bacon looks done, they’re ready.

On a charcoal grill for about 10 minutes.

Or in a deep fryer for 3-5 minutes.

Whichever method you prefer, the end result is delicious! Other ways of cooking duck.

Cooking Duck: Bacon Jalapeno Wraps

June 11, 2012/0 Comments/in Cooking Duck /by Fowled Reality

Cooking duck we harvest in the fall and winter is almost as enjoyable as the hunt itself. We bust our tails throughout the season and while it’s rewarding to know that you fooled the bird into coasting in range, it’s also rewarding to get a full belly after a morning of duck hunting. There are tons of ways to prepare duck. Some are healthy, some not so healthy. Either way, it is our duty of sportsmen and conservationist to utilize what we take. Here is one of Fowled Reality’s favorite ways for cooking duck.

Steps for cooking duck wrapped in bacon and stuffed with cream cheese and jalapenos

*This feeds our family of three so adjust accordingly. Cooking on charcoal is best, but gas will work as well.

1. Thaw out 12 teal breasts or 4 mallards. You can use whatever kind of duck you want just be sure to adjust the number of breasts you thaw out according to the size of the bird’s breast. You also need a package of bacon, cream cheese, a jar of jalapenos or three to cut yourself, and tooth picks.

2. Once the meat is thawed, butterfly each breast height wise or top to bottom. Be sure to not go all the way through. The purpose of the butterfly is create a pocket to hold the good stuff in!

3. After you have the breasts butterflied, soften a package of cream cheese in a bowl. Microwave it for 10-15 second to make the next step easier.

4. Drain a jar of sliced jalapenos and dump the slices into the bowl. If you are cutting your own, be sure to get the seeds out if you’re not into spicy food. If you enjoy some heat to your food leave them in. Stir the jalapenos and cream cheese together until evenly distributed.

5. Take a spoonful of the jalapeno/cream cheese mixture and slap it into the butterflied portion of the duck breast.

6. Wrap a slice of bacon horizontally around the breast and toothpick it together. Wrapping horizontally helps hold the cream cheese and jalapenos in the pocket.

7. After you have completed all of your wraps put them on the grill for approximately 45 minutes. The length of time will depend on how hot your coals are. You can tell the wraps are done once the bacon is ready.

8. Once you’re done cooking the duck, be sure to remove the toothpicks. It’s a bad surprise when you’re enjoying one of waterfowl hunting’s delights and you chomp down on a toothpick. Removing the toothpick will not allow the good stuff to fall out of the center because the bacon will stay wrapped around the duck breast.

Most of us that enjoy duck hunting know about cooking duck, but some who are new to the sport may not be sure what to do with the ducks they bring home. This is a great way to enjoy the birds you harvest. It’s simple, doesn’t take hours to prepare, and even those who are unsure about eating duck should be willing to try something stuffed with cream cheese and wrapped in bacon!

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