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Discussion in 'Recipes' started by IAsnow goose, Jan 4, 2006.
Right on the money. We make pep sticks.
Also I have used coke instead of milk. draws blood out and adds flavor.
That's what I do It draws the blood out and that is where you get that swampy taste from.
Same here. Soak them in a brine (water and kosher salt) for a day to get the blood out.
I think someone said age them in the fridge for a week, I do this as well (not for a week in the brine! )
Then marinate them in Italian dressing or make your own with olive oil, red and /or balsamic vinegar, Italian seasoning, chopped garlic, kosher salt and pepper. Ready to cook and enjoy. A sauce always helps as well.
Drink plenty of cold beer....before long you wont even notice the "duck" taste
I also add a little Baking Soda to the water with the salt.
If you want the duck taste out of a duck shoot a chicken and call it a **** a doodle do duck
Soak in good dark beer like Turbo Dog (good louisiana beer) and coke with alot of "Slap ya mama" seasoning
Breast out the duck. Cut into 1/8" thick pieces (cross grain). Sprinkle with a nice seasoning like Pappy's or something similar. Cut a small piece of onion and a small piece of Jalape?o pepper (remove all the seeds and veins if you want it more mild). Wrap the duck, onion and Jalapeno up in a half piece of bacon. It is best if the duck is not hanging out and try to run a tooth pick through all the items. BBQ on a hot grill for about 3 - 4 minutes on each side. Duck should be a nice medium-rare, medium at the most.
I have served these at dinner parties, Xmas appetizers, duck camps, etc. People who don't even eat wild game at all cannot believe how good these are. "Jalape?o Duck Poppers!"