What is your favorite duck recipie. Got some woodies and teal sitting in the freezer and want to try something new.

Bacon, jalapeño and cream cheese.

Duck Chile. My wife hates duck but will eat the duck chile.

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It's hard to beat a good old duck pot roast

This past duck season I experimented with making a Jambalaya with duck instead of pork. Talk about a good way to cook ur ducks

duck and rice. boil it in onion soul mix till tender. get rid of bones and shot. mix it up and CHOWDOWNNNN

Thanks for the help guys gonna try som of those.

Look up the one with morgan david blackberry wine.. its awesome

Roux and onions. Slow cooked over rice.

Teal and Andoullie gumbo is always good cold weather fare. I also like to inject with liquid crab boil and either grill or cook down in cast iron with onions peppers and garlic then eat over homestyle hashbrowns. rice or mashed taters 'll do too.

I keep it pretty simple. I spray the breasts with olive oil, shake some Monteal seasoning on them (both sides) then onto the grill. I cook at 375, 4 minutes a side. The breasts should come out rare to medium rare.

Cube the breasts (maybe 1-1.5"), marinade over night in Italian dressing. Then toothpick on a pickled jalapeno slice, wrap with maple bacon and put on grill until bacon is just done (duck should be medium rare inside).

Someone put a recipe for BBQ duck in a crockpot, I tried it, turned out pretty good I must say.

DAMM! Going to the freezer now!

Mince garlic and onion. Take olive oil, salt, pepper, brown sugar and your minced garlic and onion and make a marinade. Spread it all over the duck. Cook the duck in a Big Easy oil less fryer. Serve Jamabalaya as the side dish.

I do the duck poppers. I found a way to make not so tasty ducks editable. I marinade the duck in McCormick's Tomato, Basil, Garlic marinade over night. It makes divers and sea ducks very good!! My wife was asking for seconds and she's a picky eater.

cut a slot in the breast and stuff it with a mix of cream cheese and jalapeno ( chopped up real fine) then close the slot back up and wrap with bacon. put some wickers marinade on the breast for about 30 min before you cook. when bacon done, med rare-med inside.

X1000 on the duck wraps, another good one though u take the breast an cut into strips about 1/2" wide. Put strips in a bowl full of ranch dressing and marinate bout an hour. Then roll em in self-rising flour and seasoning and deep fry for about a min.

The recipe used at Chimes for duck and sausage gumbo is pretty damn good to use at da house.

Jealous much
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Colby cheese jalapeño and duck breast wrapped In bacon

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Try it like this one time, summer squash and onions not cooked together but served with oak grove dirty rice mix served on top with the duck breast. And Felecia's cellars red muscadine wine to wash it down serve it chilled right out of the fridge.

Fry dem! Then make a milk gravy from a lil grease left over and pour over some rice.

If you soak them in milk for a day or so it will take some gamey taste out of it. Or salt water to make then tender!

Yeah I've done that. It just puts a buttermilk wang in it. It's not too bad!

All of my puddlers, I filet the breast out when I clean them - for the most part we eat duck at least every other week during the off season, sometimes, if the season is really good to me, we can get duck every week.

Chicken fry, stir fry, pan fry, poppers, or gumbo - as long as you don't over-cook it (nothing past medium-rare), it is great.

Our favorite is stir fried or pan fried.

One time last season, I was putting up the breast halves and thought I was 4 short - my wife says, no, here is your supper... thin sliced, coated in worchester, soy sauce, slap yo mama and pan fried - topped on a baked potato with ranch dressing ...
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The few divers I take, I make jerky out of - you can really hide the taste with enough seasonings... But, I will definitely have to try the tomato, basil, and garlic seasoning that was mentioned ....

Borrowed this one from ole John Folse. From his book After the Hunt. One word: AWESOME!!

If you do not have any of his cookbooks I highly recommend it.

Substituted Mallard with Teal and doubled the jelly and added Jim Beam Devils Cut to the jelly

Roasted Cane River Mallards
PREP TIME: 2 Hours
SERVES: 6


COMMENT:
The Cane River runs through the heart of Natchitoches. The early settlers of this Creole town often harvested mallard ducks from this river. There are numerous recipes for the preparation of this delicacy, but I think pot roasting is one of the best. Try substituting a variety of fresh fruit in the place of the apples.

INGREDIENTS:

3 mallard ducks, cleaned
1 tbsp thyme, chopped
1 tbsp basil, chopped
1 tbsp sage, chopped
salt and pepper to taste
Louisiana Gold Pepper Sauce to taste
3 medium onions, quartered
2 stalks celery, cubed
2 tbsps garlic, diced
2 red apples, cubed
2 green apples, cubed
1 cup andouille sausage, cubed
1/4 cup vegetable oil
2 red apples, quartered
2 green apples, quartered
1 quart chicken stock
1/4 cup melted butter
4 tbsps Mayhaw or fruit jelly

METHOD:
Preheat oven to 450 degrees F. Season ducks well inside and out using herbs, salt, pepper and Louisiana Gold. Stuff the cavities of the ducks with quartered onions, cubed celery, garlic, cubed apples and andouille sausage. In a large dutch oven, heat oil over medium-high heat. Brown ducks well on all sides, remove from heat and surround with remaining red and green apples and chicken stock. Drizzle butter over ducks and using a pastry brush, paint the breasts well with jelly. Cover with aluminum foil and roast the birds for 1 1/2 hours. Check for tenderness, remove foil and allow breasts to brown evenly. When done, remove ducks and keep warm. Reduce the stock over medium high heat until thickened to a sauce consistency. Strain the sauce and degrease. To serve, place one half mallard duck on a 10-inch dinner plate and top with a generous serving of sauce.