cooking buffies

Discussion in 'Diver Hunters Forum' started by goodole'boy, Dec 20, 2003.

  1. Captain Jay

    Captain Jay Senior Refuge Member

    Dec 21, 2003
    Frisco, North Carolina
    A buddy of mine does a wicked, "Ware River Duck Stew" must have Buffs, Ruddys, and Bluebills.

    I will try to score the recipe.

    As for straight up Buffleheads, I have eaten several and they seem to vary radically in taste, don't know any rhyme of reason to it, but some I have eated tasted as good as puddle ducks.
  2. mikei

    mikei Elite Refuge Member

    Dec 6, 2003
    Vacaville, CA
    I have used to following for all types of waterfowl, divers included, with great results. It was a recipe I saw several years ago, with a few tweaks and modification on my end over the years. It's a great appetizer;

    soak breasts in salt water overnight.

    marinate in your choice (I use either oil/vinegar salad dressing or a dry rub I use for deer w/ water and vinegar) for 1 to 24 hours.

    Cut into bite sized pieces.

    Wrap pieces with bacon with a 1/3 Tbs. size chunk of cream chease between bacon and duck. Secure w/ toothpick.

    BBQ until bacon tightes around duck, usually 5 min. per side.

    You can also add a small piece of jalapeno in the wrap for some spice.
  3. G.B. Jack

    G.B. Jack Elite Refuge Member

    May 13, 2000
    Green Bay, WI USA
    I shiska bob mine the same way, its hte only way to eat duck!
  4. Captain Jay

    Captain Jay Senior Refuge Member

    Dec 21, 2003
    Frisco, North Carolina
    Here it is, Lewie's Magic diver stew recipe.....

    Duck and Oyster Gumbo

    >From Coastal Living

    To save time on gumbo day, roast the ducks and make the stock the day before.

    1/2 cup vegetable oil
    1 cup all-purpose flour
    2 celery ribs, chopped
    2 medium onions, chopped
    2 green bell peppers, chopped
    3 garlic cloves, minced
    8 cups Duck Stock ( can use chicken)
    2 tablespoons tomato paste
    1 tablespoon chopped fresh thyme
    1 tablespoon fresh oregano
    1 tablespoon molasses
    2 teaspoons hot sauce
    1 1/4 teaspoons salt
    1/2 teaspoon freshly ground pepper
    1/2 teaspoon ground red pepper
    5 to 6 cups chopped duck meat
    1 (12-ounce) container oysters, drained
    1/2 cup sliced fresh basil
    Hot cooked rice
    1/4 cup chopped green onions

    Cook oil and flour in a large Dutch oven over medium-low heat, whisking constantly, until roux is chocolate colored (about 35 to 40 minutes).
    Stir in celery, onion, and bell pepper; cook 7 minutes, stirring often. Add garlic; cook 2 minutes. Gradually stir in Duck Stock and next 8 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour, stirring occasionally.
    Add duck meat; simmer 15 minutes. Remove from heat; stir in oysters and fresh basil. Let stand 5 minutes. Serve over hot rice. Sprinkle with green onions.

    Yield: 16 cups

    Coastal Living, JANUARY 2002

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