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Discussion in 'California Flyway Forum' started by fishdog, Nov 1, 2016.
^ I'm gonna try that one.
lunch at moms today will look like this....
its been #1 on my list for 40 years....
Pluck and roast, stuff with oranges, season with garlic seasoning, salt and pepper. I usually put a half can of beer in it too.
My other favorite way is to breast em out, skin on, and season like steak and grill to rare or medium rare at the most
Seasoned and grilled like a steak then I make a dipping sauce out of A-1 sauce and horseradish.
Flyfisher recipe looks good going to have to try that one
It works on all big waterfowl.. cans, mallards etc...you just need the space to shove all the stuff in there lol... its fantastic.
I told my mom some people brine their birds..... she started swearing in Italian...
I will even cook some Specks like this for you at Ray's club this year.
California Barbecue Duck/Speck
I always pluck ducks for cooking cause I really like the skin.
I carefully debone the ribcage and breastbone. It is easy.
You end up with the skin on, breast strip, thigh and leg intact. (This is the secret to getting the marinade to penetrate the meat, a lot of direct meat contact. If you try to marinade ducks whole, the skin, fat layer and ribcage/breastbone prevent the marinade from penetrating).
I marinade these over night or the morning before dinner. Note: on teal I just make cuts on the breast each side of the breast plate bone as teal are too small to debone.
Chakka's MMM Sauce as the main base (available at chain grocery stores).
Add to the Chakka's:
Fresh garlic run through a press
Fresh ground black pepper
A dash of black and or regular rice vineger
A splash of dry sherry
A few drops of toasted sesame oil
Half a teaspoon of apricot jam or chutney
A small amount of chopped hot pepper
I use a three burner Weber. I turn all three burners on until max temp.
I then turn the center burner off and wait a couple of minutes and put the ducks in the center, skin side down, close lid and cook for 17 minutes at 400-450 degrees.
Medium rare (mallards), turning once.
The trick is to cook them fast under high heat, but not have them flame up and char.
Good side dishes are a spinach salad (with rice wine vineger, olive oil, and garlic dressing) and baked yams, or wild rice.
One of my fishing clients turned me on to the Chakka's MMM Sauce.
Great marinade base (also works well with the black pepper and garlic only for Tri-Tip).
I'm liking Flyfisher's recipe. I just pasted it into Word to save on my 'puter, will try it later this week.....Thanks!