DuckSouth.com

My wife doesn't like that strong "ducky" flavor as she calls it. I was thinking of trying to create a duck chili recipe by chunking it up in with some olive oil, chili powder, cumin, garlic, onions, and pepper, then mixing it into chili like your mama taught you to make to try to cover some of that flavor she doesn't like. Anybody tried this? It works with deer meat and with chicken I know.

I'm hongry. Ya'll try this.

BAKED DUCK STUFFED BELL PEPPERS by Brian Roach


3 Ducks (breast -6 halves)
6 large Red bell peppers
1 bottle Italian dressing
Hoover Sauce (from Louis, MS) or
Dale’s liquid seasoning.
Liquid crab boil
1 block Cream Cheese

1 jar of sliced jalapeños
1 container of Parmesan cheese w/garlic
1 pack shredded cheddar cheese
1 container of mushrooms
2 cans of chicken broth
Creole seasoning
Salt / Pepper



Thoroughly drain all possible blood off breast.
Place two halves in a gallon plastic bag and pound out less than ¼ inch thick with meat mallet. Continue this process until all breasts are tender.
Place all breast in bag and add enough water to cover the breast. Shake well and then drain remaining blood. Repeat process and drain.
While breast are still in bag, add Italian dressing, a cup of Hoover Sauce, and two teaspoons of crab boil. If you use Dale’s, a half cup should do. Let marinate in this overnight if possible.
Drain off marinade and lay breast flat on cookie sheet or large cutting board.
Core the bell peppers but do not cut them up.
Lightly salt and pepper each breast and apply Creole seasoning.
Apply a 1/4”x 1” strip of cream cheese to the center of the duck breast along with the Parmesan cheese.
Cover breast with sliced mushrooms and jalapenos to taste.
Gently roll breast up and slide them into the bell peppers.
Place the peppers upright in a sauce pan or stock pan that can be placed in oven.
Once you have all the bell peppers stuffed, fill each with chicken broth and then cover with the shredded cheddar cheese.
Pour the remaining chicken broth into the pot and cover.
Cook in oven at 350 for 1 hour

Any good marinades for making some duck jerkey

pintailhunter is right on. it is an awesome meal. i actually add one package of dry lipton onion soup mix to the zesty italian marinade. gives it a little extra flava flave. i also "bleed" the meat by keeping it in a cooler and adding ice everyday.

We do one very similar to a post above

Marinade the breasts overnight in orange juice, italian dressing and some dales.

split the breast in the middle almost all the way (butterfly them)

smear a healthy portion of cream cheese on one side and press jalapeno peppers into the cream cheese

add seasoning of choice- I use Tony C

close the breasts back up, wrap completely in bacon and toothpick it together

cook on a 400 degree grill till medium to medium rare, about 6 minutes on each side

anybody cook ducks whole

mlreb wrote:anybody cook ducks whole?

Yep. My preference (outside of gumbo) is boiled whole duck. Boil the ducks in well seasoned water with a whole onion (quartered) per duck and a tablespoon of worcestershire sauce, little vinegar, and LOTS of salt and pepper. Pretty basic, but one of my favorites.

Debone the boiled duck and eat it "as is", or put it in dressing, or use it in other recipes like duck-rice consomme.

h20 dog-
try that boiled duck consomme stuffed into a split zucinni squash, with most of pulp scooped out, coated with bread crumbs and deep fried in peanut oil.

thanks KWAKHED for the first recipe tryed it tonight my wife even liked it and she don't like wild game.

Glad to hear it! That was the intention of this thread. I made duck enchiladas last night. Can't say it was my recipe, but it turned out good. It was a H. Helper meal that called for chicken,so I just sub'd in duck. Instead of searing it and leaving in the entire time, I seared it and set it aside until about 3 min. before meal was done so as to keep it from getting tough.

Here's one i tried out of the delta waterfowl mag.
Take about 6 to 9 whole breast. Mix bread crumbs, a cup of parmesan cheese, a a little bit of flower.
Crack a few eggs. to dip the breast into then roll it in your bread crumb mixture. Fry in hot olive oil until golden brown.
After your through place in a baking dish, pour your favorite spaggetti sauce over it and cap of the top of it with more parmesan cheese.
Serve over your favorite pasta noodles. taste.
If you eat one right after it's fried you may not have enough and may just eat them all. The parmesan really adds a different flavor.