More Duck/Goose Recipes

**Mergie Master** · 03-06-2004, 05:44 PM

Here's some more I picked up from another hunter from Missouri who's in the military now in Louisiana. They sound pretty good but will have to be *verified* by Bull before they can become valide SC Ducks recipes!

--MM

This one is easy like filet mignon with a twist.

Breast the bird/birds out, don't worry your not gonna throw away what's left that's for later.
Duck breats are small enough to begin with, slice snow breasts in half through the width of the breast not the length. For Canadas, halve the width and the length, (that means you end up with 8 pieces of meat from 2 breasts).
Slice into the length of each breast as you would to stuff them. Don't cut all the way through, you'll end up with a mess later.
Place em in a ziploc bag with (per 3 lbs) 1/3 cup lemon juice, 2 tbsp garlic juice and tabassco, 1 tbsp salt. Suck the air out of the bag and marinate for 12-18 hours.
Take 1/4" slices of cream cheese (1 or 2 for ducks/snows, 3 for canadas)and stuff them into breast portions.
In front of the cream cheese place 4-8 jalepeno slices for ducks/snows and 6-12 for Canadas. I use the the big jars of Whitfield's from the Sam's Club they're a bit more mellow than usual and are sweeter than most kinds.
Wrap breasts in thick sliced bacon and shove toothpick halfs through them to keep em all together.
Grill till bacon is done (it'll be a little chewy) And that's it.

Going back to leg and wing meat, cut it off the bone and slice into 1/2-3/4" chunks, soak it in salt water for at least 18 hours and let dry on a paper towels before you use it for these, or freeze it for later.

Etouffee

Make a gravy with butter/margerine and barley flour (malted preferred), if you don't have either one of them use wheat flour. I'll assume you guys can make gravy here. (figure 1-1/2 to 2 cups gravy per pound of meat) All that follows is per 2 pound meat measurements. Combine with gravy.
2 tbsp of dried crushed red bell pepper.
1 onion 2 clovettes of garlic
and 4 stalk of celery finely sliced and sautteed.
1 tsp paprika
garlic salt and black pepper to taste.

Crockpot Garbage

Per pound and a half, combine and cook on low heat for 8-10 hours.

1 26 oz can mushroom soup
1 onion sliced, sauteed
5 stalks of celery, sliced, sauteed
1 can of sliced tomatoes and green chiles, water drained off
1 and 1/2 tbsp crushed red pepper
1 tbsp black pepper
3 clovettes of garlic sliced finely
1 tbsp worchestire sauce

Does anybody like to make sausage? Just go 3 parts pork shoulder to one part waterfowl and add spices from your favorite sausage recipe. Puts a nice kick in your sausage and eggs in the morning. Or do the same with chuck add a little onion and garlic juice and you have a mean tasting hamburger.