Camp Cooking and Game Processing Trade recipes and other tricks of the trade for cooking wild game.

Duck cooking technique

Old 10-17-2021, 04:16 PM
  #1  
Fork Horn
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Default Duck cooking technique

So, I cooked the duck I took on the 16th today. The duck before processing weighed 2.2 pounds. I ran into problems with pinfeathers, so I skinned it and cut the breasts and legs/thighs off. I also took out the neck, heart, liver, and gizzard. I like to make gravy out of them.

I brined it in the following solution, 1/2 gallon of water:1/2 cup coarse salt:1/2 cup brown sugar. I brined it for 6 hours. After brining, I fried the breasts and legs/thighs in butter. When it reached an internal temperature of 165, I took it off the heat.

Then, I ate it with some mashed potatoes and duck giblet gravy.

BEST wild duck I ever had!

Then, this happened, it was funny:


Thats all. It was a delicious duck!

Jared
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Old 02-18-2023, 12:32 PM
  #2  
Spike
 
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You must have enjoyed yourself hey. In your opinion which one tastes better, the wild duck or the Pekin Duck or maybe the Muscovy duck as well, which one would you say has the best taste?
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Old 02-19-2023, 03:42 PM
  #3  
Fork Horn
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I actually forgot about this post! Thanks for replying and bringing it back to me!

To be honest, the wild ducks have less meat than the other two you mentioned. At least from my experience.

However, the taste of wild duck and goose is much better after brining the way I mentioned.

Actually, I have updated this recipe since I posted it. Give me some time to type it out.

Jared
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Old 12-28-2023, 10:12 AM
  #4  
Spike
 
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Routee. Salt/pepper/garlic powder and brown it in a little lard. Keep adding water and simmering till meat is falling off the legs then cook out the rest of water. Serve over rice.
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Old 03-22-2024, 09:15 AM
  #5  
Spike
 
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Sounds tasty!
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