cooking buffies

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

  1. Captain Jay

    Captain Jay Senior Refuge Member

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    Location:
    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

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    Location:
    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

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    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

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    Joined:
    Dec 21, 2003
    Location:
    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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