This thread is for COOKED game pics..

Discussion in 'Cooking Forum' started by Coho, Oct 31, 2007.

  1. Coho

    Coho Moderator Emeritus Moderator

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    Don?t worry about getting a little goofy (or goofier) from eating this delicious duck. The alcohol burns off during the cooking process. This recipe is also delicious with venison, goose, pork, beef and pheasant.
    CAUTION: When you add bourbon to the pan, it may ignite! Slowly pour the bourbon into the pan without sticking your big head over the pan. Wait a few minutes for the alcohol to burn off.

    4 servings

    6 ? 8 duck breast halves, skin intact or removed
    salt and freshly ground black pepper
    1 tablespoon olive oil
    2 tablespoons butter
    3 cloves garlic, minced
    1/4 cup red onion, diced
    1 tablespoon brown sugar
    1/2 cup beef or chicken broth
    1/4 cup bourbon
    1/3 cup heavy (whipping) cream

    Liberally season duck breasts with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add breasts, skin side down and cook until seared to medium brown, about 3 minutes. Flip breasts over and cook other side for 2 minutes more. Remove breasts and transfer to a plate lined with paper towels. Add garlic, onion and brown sugar to the pan. Stir to blend and cook while stirring for 3 to 4 minutes. Stir in beef broth and reduce liquid by one-half. Add bourbon very carefully (see CAUTION above) and cook for 2 minutes more. Add cream and cook until sauce is thickened. Return duck breasts to the pan to warm, but do not cook past medium-rare. Remove breasts, slice diagonally into 1/4-inch slices and spoon sauce over.

    Very tasty!
     
  2. BullCook

    BullCook Elite Refuge Member

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    Sorry guys I'm not a fancy chef, just an ol' Columbus County Country Cook

    Country Style Goose Steak
    Fried Goose Breast, Green Butterbeans, Carolina Bay White Ricw w/gravy,
    180' Ice Tea and SwampFire Sauce

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  3. Coho

    Coho Moderator Emeritus Moderator

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    Look good Bullcook! No fancy chef here..I just like to mix it up. I love to cook.:yes :yes
     
  4. Spencer5100

    Spencer5100 Elite Refuge Member

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    Some cans and redheads, soaked in Mr. Yoshidas Sweet Teriyaki Marinade for a day, then throw on the BBQ at about 450. Served with a little rice, veggies and some garlic toast.:tu
     
  5. Coho

    Coho Moderator Emeritus Moderator

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    Looks good Spencer! I gather cans and redheads are very good eating.
     
  6. Cruncher

    Cruncher Senior Refuge Member

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  7. Marshmonster

    Marshmonster Refuge Member

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    I think I have reached a new level of hungry now.....thanks for all the recipe ideas all I was looking for some new ones to spice things up a bit, keepem coming :tu
     
  8. dbmickle

    dbmickle Senior Refuge Member

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    Almost done!
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    The final product!
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    And wow! are they good!:tu
     
  9. Taterem

    Taterem Senior Refuge Member

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    Skillet duck-

    -Put a cast iron skillet in the oven @450 for 15-20 mins.

    -After skillet is really hot, put it on the stove top at full fire.

    -Put seasoned breasts in skillet for a minute and a half each side. Watch them sizzle.

    -Put skillet w/ breasts back in the oven for 6-10 minutes depending on your tastes. Med. rare is usually best, make sure not to over cook.

    -Take meat out of the oven, remove from skillet and let rest.

    -While the meat is resting, I make a brown gravy.

    Slice and serve.

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  10. call4ducks

    call4ducks Elite Refuge Member

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    Cooked a couple of Specs last week for me and the family, did them on the Q
    I like to do them in the disposable tins ,bird should be dry as a bone,
    brush with Basque Norte Marinade
    stuff with onions
    garlic
    and apples
    cook for around 30 min at 450
    and they are mouth watering ,also made Italian green beans ,potatoes and a nice salad, and a glass or 4 of some good red wine...
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