Carpmaster

Hey if anyone wants to give up any good waterfowl recipes that havent been posted lately, please post them here, I'm working on a cookbook, thanks!!!!!!

RustyOlRanger4x4

I use this one on most of my birds I cut the breast into smaller chunks like 2"x2" or so and soak it in italian salad dressing over night then wrap it in bacon hold that on with a tooth pick and grill it and sometimes I like to cut the chunk open not in half but sorta slice it so it can be wrapped around a chunk of monere(sp?) jack cheese then wrap it with bacon and grille it, its goooood

rbduck

Slow Cooked Goose with Noodles


A loaf of French garlic bread goes good with this

Ingredients
1 14 oz can stewed tomatoes
1 green pepper
1 large pkg broad noodles
2 large white onions
2 medium sized carrots
1 red pepper
2 stalks of celery
4 whole goose breasts( 2 birds), cubed


Instructions
Peel and slice onions, then simmer covered for 1 hour or until caramelized
Peel and cut all vegetables into 2' matchstick sized pieces
Cube the breast meat

Dump stewed tomatoes into slow cooker, add mixed vegetables, goose cubes, caramelized onions.
Cook on low heat for approx. 12 hours.
Prepare broad noodles as directed on pkg.
When all is ready, mix together 2 tbsp flour and 1 cup water to form a paste. Slowly add to goose mixture to make a thick gravy(stir well).
Divide noodles onto 4 plates, cover with goose mixture and serve with garlic bread.

I find a nice light ice cold Lager goes well with this dish. Enjoy!

This recipe can be prepared the night before and kept in fridge overnight. Just add all ingredients to slowcooker in the morning, turn it on low and it should be ready for you when you come home from work.

Carpmaster

Thanks Ron!!! Gonna give 'er a shot!

farmcntry

Wrap in bacon, smother with Treet, eat it!

wesleykey

Serve with quackers.

Serves 4.

Texxan

Cube the breasts into 1"x2" pieces. Season with salt and pepper. Put a chunk of pineapple on it and wrap with bacon. Cook in broiler or on grill until the bacon is done. Serve and enjoy.

speyrjb

I take the duck and fillet the breast off the bone. You end up with two nice cunks of meat. I butterfly each one open and put 1/2 of a pickled jalapeno in it. I then wrap it in bacon and use toothpics to hold it together. I cover all of them with honey and season it with my favorite creole seasoning, Tony Chacheries (sp?). I put them on the grill until the bacon is done and serve.

Makes you never want to pluck another duck, just breast em' out like doves