Ringneck. It's what's for dinner.

Discussion in 'The Duck Hunters Forum' started by widgeon, Jan 31, 2020.

  1. widgeon

    widgeon Elite Refuge Member

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    On the last hunt of the season, as we were paddling back to the truck. We jumped some ducks. They circled and came right back over us about 45 yds. My hunting partner in an epic display of skybusting, missed three times. I meanwhile, made a spectacular single shot kill on this trophy ringneck hen.
    IMG_20200130_110356741.jpg
    I've decided to spare no expense and make this duck into a special salute to the end of the season dinner.
    IMG_20200131_190443388.jpg

    Any suggestions on how to best prepare this feast?
     
    Out of focus and okie drake like this.
  2. blacktail

    blacktail Elite Refuge Member

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    You own a pellet grill? I have the most amazing recipe for whole picked ducks.
    @Mean Gene ate one a few weeks ago swears he had an out of body experience
     
    JP, Brottboss and WHUP ! Hen like this.
  3. widgeon

    widgeon Elite Refuge Member

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    No, but I got a medium big green egg.
     
  4. HaydenHunter

    HaydenHunter Elite Refuge Member

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    blacktail, let those of us with pellet grills know your recipe, please.
     
  5. bill cooksey

    bill cooksey Elite Refuge Member

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    Put it up. I don't have a pellet grill, but I can probably replicate with what I have. I'm making a blackberry and port wine reduction to go over seared sprig breast right now. 20200131_182239.jpg
     
    callinfowl, widgeon and partyfowl like this.
  6. partyfowl

    partyfowl Senior Refuge Member

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    I like to roast them on the Weber. Salt, pepper, paprika and a little olive oil rub. 25 coals on each side to get it up to 500 or 550 degrees.

    15-16 minutes for teal, 20 for medium sized birds, 25 for big birds. Medium rare and crispy skin.

    And catch the fat in a roasting pan to fry my eggs in the next morning.

    :tu
     
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  7. blacktail

    blacktail Elite Refuge Member

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    game shears, cut in half as in up breast bone down back.
    Filet bottom part of breast up off bone, just to get seasoning under breast meat.
    My seasoning has zero measurements.
    I use a bunch of rosemary from garden, some brown sugar, onion powder, garlic powder, and a liberal supply of this
    01E05175-CD35-4BBC-A4B6-551597B599C1.jpeg
    rub it all in. Under the breast meat you fileted back.
    2 hours on the lowest setting your grill does.
    Pull off, crank grill to 375 degrees.
    Put back on and insert thermometer.
    When internal temp hits 130 degrees. Pull duck off.
    Score the fat/skin prior to rubbing on spices. I ain’t lying, this is the bomb.
     
    JP, okie drake, WHUP ! Hen and 2 others like this.
  8. blacktail

    blacktail Elite Refuge Member

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    I’m doing one for dinner tomorrow night. I’ll do a photo shoot and post.
    I still don’t understand how people would not like duck if cooked proper.
    I eat so much I have web feet
     
    WHUP ! Hen, JP and creedsduckman like this.
  9. blacktail

    blacktail Elite Refuge Member

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    Here’s another recipe for those that shoot “less than desirable” birds. I.e anything but mallards, teal, sprig wood duck.
    Calls for an InstaPot.
    Take 10 birds worth of breasts/leg meat.
    Put in insta pot. Add 1/2 cup chicken broth and one packet fajita seasoning.
    1 hour on high.
    Shred meat.
    Shred cheddar(Tillamook medium of course). Put handful in bowl, a little broth and cheese and microwave to heat up and melt cheese.
    Add one over easy egg, half avocado and salsa. Eat. If my diet allowed tortillas it would be the greatest burrito made.
    I call them wigeon bowls. I eat them every day
     
    okie drake and WHUP ! Hen like this.
  10. blacktail

    blacktail Elite Refuge Member

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    i have a reduction recipe over medium rare breasts that my wife absolutely loves. Very similar. Cut this recipe in half.
    DED91AD7-E7C7-422D-B6E2-221E2501F7B0.jpeg
     
    WHUP ! Hen and bill cooksey like this.

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