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Discussion in 'Cooking Forum' started by Coho, Oct 31, 2007.
That steak looks mighty good..
Growing up on a Upland Bird Hunting Club I have eaten more Game Birds than Chicken. and this is one of my Favorites. I love Devil Birds.
Pluot Bourbon Glazed Chuckar
MMMmmmm Love me some Chukar..
Duck with Grand Marnier
Vickie's Smoked Duck with Wild Rice
Here ya go....
Vickie’s Smoked Duck with Wild Rice See pic above
1 lb bacon
1 cup cilantro coarsely chopped.
1-2 garlic cloves finely chopped
1 medium-large sized red onion diced
4 large duck breasts diced into small cubes (make sure they are small cubes as that helps with searing and with soaking up the spices)
1/2 to 1 tsp liquid smoke
1/4 cup good quality grated Parmesan cheese. (Better quality makes all the difference)
1/2 (may need more to taste) tsp good quality garlic powder
salt and pepper to taste
You can use any brand of your favorite wild rice for this dish.
Combine Parmesan cheese and garlic powder. Sprinkle over diced duck until all meat is coated and set aside or in the refrigerator until needed (remember that the longer you let it sit the more flavor the meat will soak up, I try to let it sit a couple of hours before starting).
Cut bacon into small strips and crisp in large skillet. Once bacon is crispy have the duck ready. Push all the bacon to one side of the pan. Tip pan to the side so that all the bacon grease forms a puddle on the opposite side. Make sure this grease is really hot (burner set between medium and high, this will sear the duck and give it a steak like texture). Slowly add the duck to the grease (make sure you keep the pan tipped) The meat is usually cooked within two to three minutes…make sure you keep it moving in the grease so as not to burn it. Lower the flame to medium and set the pan flat again. Make sure you taste your duck and add salt and pepper to your liking. Add cloves of garlic, onion, liquid smoke and cilantro and saut? for 2-3 minutes. Drain any excess grease and serve over you favorite wild rice.
It is delicious!!! Enjoy!!!
Wild Duck Scaloppine by O'Mordha
Got my DU Magazine and it had a great stuffed goose recipe. Came out well.
Tried it out and it was good.
Page 30 DU Jan/Feb 2009 issue By Scott Leysath
4 skinless goose breast fillets
3 tbl spoons olive oil
salt and pepper
1/2 bell pepper, finely diced
1/4 cup onion, finely diced
2 garlic cloves, minced
2 tble spoons fresh sage leaves, minced or 2 teaspoons dried.
1 cup cubed stuffing
1/2 cup warm chicken broth
1/3 cup shredded parmesan cheese
dash Tabasco sauce
butterfly goose breasts lengthwise but not all the way through (leave a hinge). put in a gallon zip lock and pound to 1/4 inch thick. rub with two tble spoons olive oil and season with salt and pepper.
heat remaining olive oil in a small skillet and saute bell pepper, onion and garlic for 3 min let cool. combine all remaining ingredients.
lay fillets out and fill with stuffing and roll up tightly like a burrito. place the fillets seam side down and about 1/4 inch apart in a lightly greased baking dish, and roast in preheated 400 degree oven until browned on the top. about 10 min for medium rare.
I only had one goose, I cooked mine close to 20 min and they were closer to medium. The ends were a little over done while the center's were still rare in the center.
Very good. Served myself and 5 of my kids. 10, 9, 5, 4, 2!!! The dog ate the left over end scraps!!!
I'll try that with a couple snows I got yesterday..