Ducks stew
- Thread starter lcooper
- Start date
Whole skinned duck marinaded in wine vinegar, olive oil, rosemary, thyme, sea salt. Let marinade for a day. Allow to return to room temp and cook on rack pan at 450F. Mallard would take about 25mins (adjust for smaller ducks). Mind you, your duck will be medium-rare, so if you're squeamish about that, cook longer (but it'll dry out a bit if you do).
I find there is no better way to use those less than ideal species like divers, gadwalls, et or freezer burned birds than Cajun Style Duck Gumbo. I kind of play with the recipe every time I do it and it is always good. However, to get you started try this recipe from the Delta Waterfowl website.
www.deltawaterfowl.org/hunting/recipes/archive/014-gumbo.php
www.deltawaterfowl.org/hunting/recipes/archive/014-gumbo.php
Mud Ducks ? mmmmmmmmmm Not when you get them after they've been into the corn and there is an inch of nice yellow fat on them...Mud Ducks ? LoL !
My Mom use to stuff an onion inside and wrap them in bacon if they wer not fat birds, I find stuffing them with quartered oranges and ginger keeps them very juicey. Nothing like a duck goulosh or gumbo when you want to spice it up !
Has anybody deep-fried a duck ?
My Mom use to stuff an onion inside and wrap them in bacon if they wer not fat birds, I find stuffing them with quartered oranges and ginger keeps them very juicey. Nothing like a duck goulosh or gumbo when you want to spice it up !
Has anybody deep-fried a duck ?
Canvasback, one of the wonderful things about life is how different we all are. Good thing to or we would all wear the same coat drive the same car and be chasing the same woman. To each his own, I like to shoot divers and I eat all I shoot but when it comes to a fine meal give me a fat late season mallard or a woodie any day.
Yes, Singlemalt, and it's also great that not all ducks taste the same. Anyway, found this in a story about market-hunting and thought that you might find it interesting re Canvasbacks and Mud-Ducks:
"In 1873, New York City's Fulton Market posted these prices: Swans, $2; wild geese, 75 cents; canvasbacks, $1 a pair; mallards, 75 cents a pair; teal, 50 cents a pair; wild turkey, 15 cents a pound; deer legs, 11 cents; saddles, 18 cents; haunch, 20 cents."
"In 1873, New York City's Fulton Market posted these prices: Swans, $2; wild geese, 75 cents; canvasbacks, $1 a pair; mallards, 75 cents a pair; teal, 50 cents a pair; wild turkey, 15 cents a pound; deer legs, 11 cents; saddles, 18 cents; haunch, 20 cents."
Here's from another article that also shows prices in today's dollars in parentheses. On a price/lb basis, Mud-Ducks are at the bottom ( except for Sky Carp, of course )8D
http://www.theatlantic.com/food/archive/2010/12/ruddy-ducks-the-original-butterball-turkey/67472/
"These are retail market prices for ducks taken from the Currituck Sound in North Carolina in 1884:
• Pair of Canvasbacks: $1.00-2.75 ($64.83)
• Pair of Redheads: $0.50-1.60 ($37.72)
• Pair of Ruddy ducks: $0.25-0.90 ($21.22)
• Canada Goose: $0.50 ($11.79)
The price in parentheses is the modern price, adjusted for inflation. Astounding, isn't it? Also, no other species of waterfowl are listed. Then I found a 1901 restaurant menu cited in Appetite City: A Culinary History of New York from a place called Rector's that listed restaurant prices for a single cooked wild duck:
• canvasback, $4 ($101.79)
• redhead, $3 ($76.34)
• mallard, $2.50 ($63.62)
• ruddy duck, $2 ($50.89)
• teal, $1.25 ($31.81)
http://www.theatlantic.com/food/archive/2010/12/ruddy-ducks-the-original-butterball-turkey/67472/
"These are retail market prices for ducks taken from the Currituck Sound in North Carolina in 1884:
• Pair of Canvasbacks: $1.00-2.75 ($64.83)
• Pair of Redheads: $0.50-1.60 ($37.72)
• Pair of Ruddy ducks: $0.25-0.90 ($21.22)
• Canada Goose: $0.50 ($11.79)
The price in parentheses is the modern price, adjusted for inflation. Astounding, isn't it? Also, no other species of waterfowl are listed. Then I found a 1901 restaurant menu cited in Appetite City: A Culinary History of New York from a place called Rector's that listed restaurant prices for a single cooked wild duck:
• canvasback, $4 ($101.79)
• redhead, $3 ($76.34)
• mallard, $2.50 ($63.62)
• ruddy duck, $2 ($50.89)
• teal, $1.25 ($31.81)
Makes totol sense(cents ?)to me!I use to figure in an average year my cost per bird to be 50 bucks[approx.] My friends shake their head as to why I just don't go to the market and buy a nice plump duck that's ready for the oven,cost 8-9 bucks ? The Asian food stores will sell you a whole B B Q duck for 12 dollars!If I remember correctly a wise old proffessor sums it up best " Some understand without an explanation and others never will".
quote:
Originally posted by singlemalt
Canvasback, one of the wonderful things about life is how different we all are. Good thing to or we would all wear the same coat drive the same car and be chasing the same woman. To each his own, I like to shoot divers and I eat all I shoot but when it comes to a fine meal give me a fat late season mallard or a woodie any day.
I prefer a canvasback or redhead over a mallard. Woodies are darn good eating but I have not shot one in a long time.
Paul Meisenheimer
Originally posted by singlemalt
Canvasback, one of the wonderful things about life is how different we all are. Good thing to or we would all wear the same coat drive the same car and be chasing the same woman. To each his own, I like to shoot divers and I eat all I shoot but when it comes to a fine meal give me a fat late season mallard or a woodie any day.
I prefer a canvasback or redhead over a mallard. Woodies are darn good eating but I have not shot one in a long time.
Paul Meisenheimer
The first set of prices were market prices, which I think were for plucked and cleaned birds, OCLP. So, the plucker/cleaner had been paid and the retail market would be making a profit, so I expect that the market hunter might have made 40-50% of the retail price. Note the range in price, which was probably based on how fat the bird was and on how badly it was or wasn't shot-up:
"These are retail market prices for ducks taken from the Currituck Sound in North Carolina in 1884:
• Pair of Canvasbacks: $1.00-2.75 ($64.83)
• Pair of Redheads: $0.50-1.60 ($37.72)
• Pair of Ruddy ducks: $0.25-0.90 ($21.22)
• Canada Goose: $0.50 ($11.79)
"These are retail market prices for ducks taken from the Currituck Sound in North Carolina in 1884:
• Pair of Canvasbacks: $1.00-2.75 ($64.83)
• Pair of Redheads: $0.50-1.60 ($37.72)
• Pair of Ruddy ducks: $0.25-0.90 ($21.22)
• Canada Goose: $0.50 ($11.79)
Hello guys,
I like mallards and blacks (same species) but I would take one canvasback over two of them in a heartbeat.
I harvested a Ruddy Duck last fall ... it was not a pleasant meal.
I have heard the term "sky carp" a few times ... what are they?
Jerome
PS:OCLP ... the saying is "For those who understand no explanation is needed and for those who do not none is possible".
I like mallards and blacks (same species) but I would take one canvasback over two of them in a heartbeat.
I harvested a Ruddy Duck last fall ... it was not a pleasant meal.
I have heard the term "sky carp" a few times ... what are they?
Jerome
PS:OCLP ... the saying is "For those who understand no explanation is needed and for those who do not none is possible".
Hello Dave,
Nice birds ... who cleaned and plucked them?
I fillet out the breast meat and the legs (on large ducks). I should try doing the whole bird again.
Scott suggested that I use a slow cooker since I usually overcook them on a George Foreman grill.
I have had poor success in cooking my ducks since my mother died ... edible ... yes ... tasty ... no!
Jerome
Nice birds ... who cleaned and plucked them?
I fillet out the breast meat and the legs (on large ducks). I should try doing the whole bird again.
Scott suggested that I use a slow cooker since I usually overcook them on a George Foreman grill.
I have had poor success in cooking my ducks since my mother died ... edible ... yes ... tasty ... no!
Jerome
I enjoy ducks lots of different ways from stew to BBQ. However I think my all time favourite is a whole plucked late season mallard or black pretty simply roasted hot and fast in the oven just until medium rare. It is very easy to blow this and overcook. I noticed that the DU Inc. (USA) magazine this fall (has a black lab with pintail in snow on cover) has a recipe very similar to the way I like it so I tried following it just before Christmas and the whole family agreed it was amongst the nicest meals of any type we ever served. I will certainly be doing it again.
I'll second that singlemalt. My only modification is that the same applies anytime to the following fat healthy ducks that can be cleanly plucked. Order of preference for me is 1) BW Teal 2) Mallard or Black 3)Canvasback or Redhead 4) Ringneck/Woody/GW Teal 5) Widgeon/Gadwall/Pintail. I find BW teal are almost always superior and the others can easily improve or fall off the chart depending on circumstances (what they were feeding on)
quote:
Originally posted by singlemalt
I enjoy ducks lots of different ways from stew to BBQ. However I think my all time favourite is a whole plucked late season mallard or black pretty simply roasted hot and fast in the oven just until medium rare. It is very easy to blow this and overcook. I noticed that the DU Inc. (USA) magazine this fall (has a black lab with pintail in snow on cover) has a recipe very similar to the way I like it so I tried following it just before Christmas and the whole family agreed it was amongst the nicest meals of any type we ever served. I will certainly be doing it again.
quote:
Originally posted by singlemalt
I enjoy ducks lots of different ways from stew to BBQ. However I think my all time favourite is a whole plucked late season mallard or black pretty simply roasted hot and fast in the oven just until medium rare. It is very easy to blow this and overcook. I noticed that the DU Inc. (USA) magazine this fall (has a black lab with pintail in snow on cover) has a recipe very similar to the way I like it so I tried following it just before Christmas and the whole family agreed it was amongst the nicest meals of any type we ever served. I will certainly be doing it again.
Old Hunter Recipe
For a larger group of guys,par boil 8 to 10 or as many as you like duck breast,s then rinse and dice into bite size pieces,then place in roaster and add sliced onions,a couple of cans of mushrooms pieces or whole,it don,t matter then add assorted canned gravies example beef,chicken,mushroom then add half a bottle of red cooking wine.
Roast in oven for about 3 hours and stir once in a while,serve with mashed or boiled potatoes.Enjoy.
RON
For a larger group of guys,par boil 8 to 10 or as many as you like duck breast,s then rinse and dice into bite size pieces,then place in roaster and add sliced onions,a couple of cans of mushrooms pieces or whole,it don,t matter then add assorted canned gravies example beef,chicken,mushroom then add half a bottle of red cooking wine.
Roast in oven for about 3 hours and stir once in a while,serve with mashed or boiled potatoes.Enjoy.
RON
BB, that is the one. We had it again last night and it was delicious. The two mallard's breasts tasted and looked like very nice medium rare roast beef and the legs are wonderful. I had to fight to get one as my son ate three of them. I did cook the breast to a little higher internal temperature than Mr Leysath recommends. He suggests 145m I was more like 155.