Ducks on the menu

[willk]

That sounds kinda good Fish. I'm not big on cooked orange flavor but I may have to try this.

[Highstrung]

I haven't quite been able to get the perfect smoked duck yet. They taste great, not dried out at all, but I'm just looking for the perfect hue. Honestly I've worked on it four times this year, and before that it's been a few. I can grill them with no problem, even high temp roast.. I don't even know if what I'm looking for is attainable.

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Brined teal, maple thyme and some reduced down maple with cayenne. That maple cayenne is great though

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[jws]

Looks damn good to me. I'm just a novice cook.

[SCWOODROW]

Whats your method for plucking? Its gotta be easier than what i do. I just start ripping feathers, takes forever. Any protips?

Paraffin wax

[Highstrung]

Thanks, they were good. I just play around cooking wise. It's fun to me

[Palmetto Bug]

I hate picking ducks. I have one of the motorized pickers like Orvis sells (for too much money). I took the fairing off and gave up on the idea of connecting a vacuum cleaner after I choked a couple shopvacs to death. It may work with an industrial dust collector like wood shops use. We just let the feathers fly. It does indeed speed things up but it's best to keep your waders and wading jacket on so you don't get feathers and blood all over your street clothes. I have a squirrel cage blower fan I want to try to blow the feathers down wind. The whole area looks like a major league pillow fight when you're done.

[flockbuster]

I put a trash bag inside a 5 gallon bucket and pluck them inside it. Still get some feathers floating around but not nearly as many. Then again, I don't kill enough ducks to make it very much work.

[Fish]

That sounds kinda good Fish. I'm not big on cooked orange flavor but I may have to try this.

It doesn't taste orangey. The juice adds acid to the marinate.

[jasonw]

Anyone got a good recipe for duck perleau? Something with some spices or andouille in it.

[Highstrung]

It doesn't taste orangey. The juice adds acid to the marinate.

My father cooked ducks using oranges to break them down several times when I was younger. I get the juice part, Salud, you know the place uses a bunch of it.. If I can remember right they'll break some pork down in oj, lemon, and HA punch. I don't give a shit what anyone says, that food is good.

JW, I haven't done that in a while. I'll throw together a chicken in one a couple times a year.

[Highstrung]

Some Gadwall tonight


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[Highstrung]

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[Highstrung]

A Gadwall killed in a salt marsh is okay with skin on, but it ain't a freshwater corn and acorn eating summerduck. I'm not saying it's bad, but over the years I've taken my time to cook different species from different areas. Each one has been cleaned and taken care of, no brining, no marinating, just olive oil salt and pepper and a hot pan.

[Highstrung]

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[mudnut1970]

Looks good

[Buckin Bronco]

What are the morels cooking in?

[Highstrung]

I reconstituted the morels while cooking down some shallots in some butter. I added the chopped morels, salt, pepper, and that's a little beef stock. I didn't feel like messing around to make my own or a duck stock.. I let that simmer for a bit then added some heavy cream. I then let that reduce back down to about half way until it thickened.