DuckSouth.com

Tired of cooking ducks the same few ways. Anyone got any tried and true recipes?

Cut your duck breasts into strips. Marinate them overnight in everything you've got in your spice cabinet......Tony's, Cavender's....Allegro Wild Game, Lea & Perrin's, you get my drift.

Melt a stick of butter in a skillet. Cut up an onion and sautee your onion for about 10 minutes. Cut your heat on low fire, and put the strips in the skillet, seasoning, liquid and all.

Cover and and sautee your duck and onion for roughly 15 minutes, and they'll be ready to eat.

If you pluck them and want to pot roast em'....I know a GREAT way to cook them

They've already been breasted out. I normally fry them or stuff the breast with cream cheese, onion and jalapeno, then wrap in bacon. Just kinda tired of that and its a good bit of tedious work.

I made a pot of gumbo on the last mess of ducks i killed. Really enjoyed it. Its not that hard, just takes a long time.

Pluck a duck . . . stuff full of sliced oranges . . . put in dutch oven, cook at 325 for 3 hours, pull it out and cover with that green pepper jelly like u would put on a block of cream cheese, good stuff.

Here are 2 that are tried and proven.

Duck Gumbo


(Grandmother's Rolling Fork Recipe)

Cook 2 or 3 Ducks in 4 quarts water with 1 quartered onion, 2 ribs of celery, and 1 tablespoon salt until well done. Save stock and debone ducks. (About 10 duck breast halves can be substituted). (or substitooted if your from Delta City)

1 ½ sticks oleo

1 cup flour

Brown slowly while stirring to make rue.

(When adding ingredients to rue, make sure they are very warm or the rue will separate and you will have to start over).

2 quarts duck stock (save the rest as it may be needed later).

1 heaping cup chopped onion

1 heaping cup chopped celery

1 bell pepper chopped

3 cloves garlic

1 bunch green onions

(Optional) 2 lbs. link smoked sausage sliced, cooked, drained, and then chopped

Sliced Okra optional

Mix with stock

Add, 1 (5ounce can) tomato paste

2 No. 2 cans tomatoes ( not sure what No. 2 tomatoes means again guessing Delta City humor) (English pea size can)

2 t Accent

1 t. oregano

2 t. salt

1 t. parsley

1 t. thyme

1 T. black pepper

1 t. red pepper

Mix and simmer long time. Tobasco to taste. Serve over rice. ENJOY!!!



Duck & Deer Marinade
(This recipe won the Natchez Wild Game Cookoff
for the best marinade 3 years running. A friend had to
take the winner duck hunting at his honey hole for 2 years
to get the recipe.)

1/4 cup Lea and Perins in the Green Bottle
1 ½ cup canola oil
3/4 cup Soy Sauce
2 T. Mustard Powder
2 ½ t. Salt
1 ½ t Flake parsley
1 T. Ground pepper
½ cup Red Wine Vinegar
1 crushed garlic clove
1/3 cup lemon juice

Blend for 30 to 40 seconds

Best way to do the duck breasts is to cut each breast half in 4 strips, role in a pinwheel with
bacon, marinate with the above marinade overnight and cook on the grill until pink. (Do not
over cook) About 5-6 minutes a side.

Deer tenderloin and backstraps wrapped and bacon, marinaded, and cooked on the grill are
also delicious.



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