Your most unusual GOOD duck/goose recipe

Discussion in 'Cooking Forum' started by Luigi Daniele, May 2, 2008.

  1. Luigi Daniele

    Luigi Daniele Elite Refuge Member

    Messages:
    3,802
    Joined:
    Dec 22, 2007
    Location:
    in a blind watching the specks and sprig work
    I have a feeling it won't last long enough for pics:no :D
     
  2. All Day

    All Day Elite Refuge Member

    Messages:
    2,944
    Joined:
    Dec 24, 2004
    Location:
    Rochester Wa
    It tends to get consumed pretty quick!
     
  3. All Day

    All Day Elite Refuge Member

    Messages:
    2,944
    Joined:
    Dec 24, 2004
    Location:
    Rochester Wa
    Ready to roll!
    [​IMG]
    Ready for the oven!
    [​IMG]
    Ready to eat!!
    [​IMG]
     
  4. Luigi Daniele

    Luigi Daniele Elite Refuge Member

    Messages:
    3,802
    Joined:
    Dec 22, 2007
    Location:
    in a blind watching the specks and sprig work
    Oh my gosh, that looks awesome!
     
  5. Meats

    Meats Elite Refuge Member

    Messages:
    13,089
    Joined:
    Sep 27, 2001
    Location:
    Tumwater, Wa

    So Curt..........................what time is dinner :nutz
     
  6. Coho

    Coho Moderator Emeritus Moderator

    Messages:
    25,652
    Joined:
    Mar 11, 2000
    Location:
    Bothell,WA 98011
    Looks great but all I see is Meats portion..where's the rest?:dv :dv :dv
     
  7. Meats

    Meats Elite Refuge Member

    Messages:
    13,089
    Joined:
    Sep 27, 2001
    Location:
    Tumwater, Wa
    Oh come on now................I'll share:dv
     
  8. SeniorCoot

    SeniorCoot Elite Refuge Member

    Messages:
    8,399
    Joined:
    Aug 13, 2001
    Location:
    Wisconsin
    Had a few dux kebobs left over Sun so i cut them into leetle pieces-bacon,jalepenos, and all-then mixed it up with some Picante Sc.,chopped onions and peppers (sweet0 and heated it- rolled mix in Tortillas,covered it with Mexican Sc.((my name for it) and put it in a 300F oven for 15 min then added some shredded Cheddar and heated till cheese was melted- served it with more Mex. Sc. and sour cream-- Not bad for leftovers.
     
  9. All Day

    All Day Elite Refuge Member

    Messages:
    2,944
    Joined:
    Dec 24, 2004
    Location:
    Rochester Wa
    Sounds pretty tasty! Dinner time is anytime at my house!!:l
     
  10. Quackinator

    Quackinator Elite Refuge Member

    Messages:
    3,944
    Joined:
    Dec 29, 2001
    Location:
    Rowlett, TX
    Few years ago I approached a culinary school here in Dallas about putting together a special class for several of us duck hunters. We provided the duck/goose breasts. That was one heck of a fun night. They walked us through the recipe with each of us preparing one for cooking. They then wrapped them up for us to take home and then served us some that they had already prepared along with sides, desert and wine. :grvn

    Here ya go:

    Wild Duck with Cognac fois gras, Truffels & Duck demi glace

    4 Duck breasts butterflied/hammered
    4 cabbage leaves, green and blanched
    4T Duck fois gras mousse with Cognac (can be found in deli section of Central Market or check with you top end grocery store)
    1 small Truffel
    1 pk Duck demi glas (we didn't use this on ours)
    Truffel oil

    Lay out duck breast, place cabbage leaf on breast
    Spread 1T fois gras on cabbage
    Shave small amount of truffel on fois gras and drizzel with truffle oil
    Roll and tie
    Brush with oil
    Salt and Pepper
    Sear on High heat
    Place in 300degree oven for 5 minutes
    Serve with demi glace

    As I recall we also reconstituted some dried cherries with Cognac and added that inside as well.

    The sides were:
    Rum Sweet Potatoes
    Dutch-Belgium Endive
    Rosemary Bisquits

    and for Desert:
    Creme Brulee with Jack Daniels Cream Sauce (a designated driver is advised)
     

Share This Page