Grilling Duck - Houston Texans Message Board & Forum

JWarren14 · 01-22-2010

Grilled a lot of dead things, but don't have much experience with grilling duck. Any tips, receipes?

I know it can dry out pretty quick.

Best tailgaters in the world so I know there has to be something good out there.

Thanks!

**HOU-TEX** · 01-22-2010

Quote:

Originally Posted by JWarren14

Grilled a lot of dead things, but don't have much experience with grilling duck. Any tips, receipes?

I know it can dry out pretty quick.

Best tailgaters in the world so I know there has to be something good out there.

Thanks!

Plenty of experience in baking and grilling duck. Before we go into recipes, is it wild duck?

JWarren14 · 01-22-2010

Yup, wild duck.

**HOU-TEX** · 01-22-2010

Okay. Obviously there are jillions of recipes out there you can try, but I'll give you a couple few I've done.

First, is it just breast meat? Or is it the entire bird?

No matter what recipe you choose it is imperative to soak wild duck in order to get most of the gamey flavor out of it. I've used milk, italian dressing, but have found ice salt water to work the best. Allow the birds to soak for an hour to hour and a half. It'll draw the gamey blood from the meat.

Breast meat only recipe:
Mix Worcestershire, olive oil, hot sauce of your choice (I use Franks), garlic and pepper. Marinate the birds in the mixture for an hour minimum (longer the better)

Grill over medium heat around 5 min a side until 160-170 inner temp. I do medium rare which is closer to 160

Breast meat appetizer:
Cut breast filets lengthwise into strips, do the same with a few jalapenos w/o seeds and wrap 1 of each in a half a peice of bacon. You can do the same with dove too.

Whole bird (plucked, gutted, etc) #1:
If not already done, cut down the middle of the back in order to flatten rib cage a little.

After soak, marinate at least an hour (longer the better) in your favorite italian dressing with a little worcestershire and a squirt of lemon.

After marinating you can cram a mixture of minced thyme, rosemary, garlic powder and pepper under the skin. Break open ribs and grill skin side down as flat as possible until golden brown. Flip and grill until desired temp. Again, I do medium rare (160 in breast)

Whole bird (plucked, gutted, etc) #2:
Simple recipe. After soak, lay each bird breast down on a sheet of foil that the bird can be wrapped up in. Cover each bird in your favorite BBQ sauce (I use Baby Rays a lot). Slice an onion into half rings and use about 1/4-1/2 and onion per bird. Sprinkle salt and pepper over each. Wrap each bird where the seam is nice and sealed towards the top (opposite breast). Grill on medium heat until 160.

Those are a couple of my own recipes. I've also used quite a few from here:

http://www.backwoodsbound.com/zduck.html

Just remember to ALWAYS soak the birds in a brine or ice salt water for an hour or so. If not, it'll likely taste super gamey and probably ruin your attitude towards duck.

Joe Texan · 01-22-2010

Make sure and completely remove the feathers

**HOU-TEX** · 01-22-2010

Quote:

Originally Posted by Joe Texan

Make sure and completely remove the feathers

Yeah, after plucking and chopping the head, wings and feet off, I normally burn the pinfeathers and furry feathers off with a little propane torch.

JWarren14 · 01-22-2010

Appreciate the tips and the recipes, I will definitely try at least one of them.

I knew someone would have some good advice.

**Texan_Bill** · 01-22-2010

MmmmmmmmmMmmmmmmmmMmmmmmmmmm duck. What time should I be over?

**Hardcore Texan** · 01-22-2010

Quote:

Originally Posted by JWarren14

Appreciate the tips and the recipes, I will definitely try at least one of them.

I knew someone would have some good advice.

The poppers sounded yummy, I have quail meat like that before, really good.

**HOU-TEX** · 01-22-2010

Quote:

Originally Posted by Hardcore Texan

The poppers sounded yummy, I have quail meat like that before, really good.

Yeah, I think the dove are better than the duck in that recipe. I imagine quail would be too. It's been quite a while since I've had quail, but I remember they were good eatin too.

**Shaft75** · 01-22-2010

Hey HOUTEX, you like duck meat???

Silver Oak · 01-22-2010

is there an option to smoke it? more tender and less chance to dry out IMO.

**Texan_Bill** · 01-22-2010

Quote:

Originally Posted by HOU-TEX

Yeah, I think the dove are better than the duck in that recipe. I imagine quail would be too. It's been quite a while since I've had quail, but I remember they were good eatin too.

On my grill two weeks ago!!

**Texan_Bill** · 01-22-2010

Quote:

Originally Posted by Silver Oak

is there an option to smoke it? more tender and less chance to dry out IMO.

Yes, you can absolutely smoke it.

**Texan_Bill** · 01-22-2010

Quote:

Originally Posted by Shaft75

Hey Flaming Sparrow, you like duck butter???

Fixed.

**Shaft75** · 01-22-2010

Quote:

Originally Posted by Texan_Bill

Fixed.

You like venison and duck meat TB?

**Texan_Bill** · 01-22-2010

Quote:

Originally Posted by Shaft75

You like venison and duck meat TB?

Hell yeah!! In fact, Thanksgiving and Christmas, my family's formal dinner is Turkey and Duck... Love venison too.

**Shaft75** · 01-22-2010

Quote:

Originally Posted by Texan_Bill

Hell yeah!! In fact, Thanksgiving and Christmas, my family's formal dinner is Turkey and Duck... Love venison too.

Well, you can duck down and suck ol buck!

**Texan_Bill** · 01-22-2010

Quote:

Originally Posted by Shaft75

Well, you can duck down and suck ol buck!

You've confused me with either Flaming Sparrow or Hobie

**Shaft75** · 01-22-2010

On a serious note, I love any type of game food. I remember when my dad used to chicken fry backstrap. Or when we would eat some bacon wrapped dove.

I'm hungry

01-22-2010	#3
JWarren14 Beer Me Join Date: Apr 2008 Location: Galleria Section: 516 Row B Posts: 800 Rep Power: 843	Re: Grilling Duck Yup, wild duck.

01-22-2010	#4
HOU-TEX Ah, Football! Join Date: Jun 2006 Location: P-land Age: 42 Posts: 14,143 Rep Power: 19780	Re: Grilling Duck Okay. Obviously there are jillions of recipes out there you can try, but I'll give you a couple few I've done. First, is it just breast meat? Or is it the entire bird? No matter what recipe you choose it is imperative to soak wild duck in order to get most of the gamey flavor out of it. I've used milk, italian dressing, but have found ice salt water to work the best. Allow the birds to soak for an hour to hour and a half. It'll draw the gamey blood from the meat. Breast meat only recipe: Mix Worcestershire, olive oil, hot sauce of your choice (I use Franks), garlic and pepper. Marinate the birds in the mixture for an hour minimum (longer the better) Grill over medium heat around 5 min a side until 160-170 inner temp. I do medium rare which is closer to 160 Breast meat appetizer: Cut breast filets lengthwise into strips, do the same with a few jalapenos w/o seeds and wrap 1 of each in a half a peice of bacon. You can do the same with dove too. Whole bird (plucked, gutted, etc) #1: If not already done, cut down the middle of the back in order to flatten rib cage a little. After soak, marinate at least an hour (longer the better) in your favorite italian dressing with a little worcestershire and a squirt of lemon. After marinating you can cram a mixture of minced thyme, rosemary, garlic powder and pepper under the skin. Break open ribs and grill skin side down as flat as possible until golden brown. Flip and grill until desired temp. Again, I do medium rare (160 in breast) Whole bird (plucked, gutted, etc) #2: Simple recipe. After soak, lay each bird breast down on a sheet of foil that the bird can be wrapped up in. Cover each bird in your favorite BBQ sauce (I use Baby Rays a lot). Slice an onion into half rings and use about 1/4-1/2 and onion per bird. Sprinkle salt and pepper over each. Wrap each bird where the seam is nice and sealed towards the top (opposite breast). Grill on medium heat until 160. Those are a couple of my own recipes. I've also used quite a few from here: http://www.backwoodsbound.com/zduck.html Just remember to ALWAYS soak the birds in a brine or ice salt water for an hour or so. If not, it'll likely taste super gamey and probably ruin your attitude towards duck. __________________ "We wanted to make a statement, run the ball and make them like it." - Duane Brown

01-22-2010	#5
Joe Texan Inducted 04 Join Date: Jun 2003 Location: Spring Section: 116 row a seat 20 Age: 50 Posts: 9,784 Rep Power: 4089	Re: Grilling Duck Make sure and completely remove the feathers __________________ PRAYERS TO THE FALLEN AT FT. HOOD

01-22-2010	#7
JWarren14 Beer Me Join Date: Apr 2008 Location: Galleria Section: 516 Row B Posts: 800 Rep Power: 843	Re: Grilling Duck Appreciate the tips and the recipes, I will definitely try at least one of them. I knew someone would have some good advice.

01-22-2010	#8
Texan_Bill Subscribed Contributor Join Date: Jun 2003 Location: Houston. Mediocrity Lives Here!! Section: Bull Pen!! Age: 45 Posts: 47,075 Rep Power: 41545	Re: Grilling Duck MmmmmmmmmMmmmmmmmmMmmmmmmmmm duck. What time should I be over? __________________ DeAndre!

01-22-2010	#1
JWarren14 Beer Me Join Date: Apr 2008 Location: Galleria Section: 516 Row B Posts: 800 Rep Power: 843	Grilling Duck Grilled a lot of dead things, but don't have much experience with grilling duck. Any tips, receipes? I know it can dry out pretty quick. Best tailgaters in the world so I know there has to be something good out there. Thanks!

01-22-2010	#11
Shaft75 Site Contributor Join Date: Apr 2006 Age: 32 Posts: 3,057 Rep Power: 3440	Re: Grilling Duck Hey HOUTEX, you like duck meat??? __________________ 2011 Adopt-A-Texan: #80 Andre Johnson Bullying NFL DB's since 2003!

01-22-2010	#12
Silver Oak Hall of Fame Join Date: Dec 2006 Location: The Woodlands Section: way up the ramp Age: 50 Posts: 3,620 Rep Power: 559	Re: Grilling Duck is there an option to smoke it? more tender and less chance to dry out IMO. __________________ An optimist may see a light where there is none, but why must the pessimist always run to blow it out? - Rene Descartes

01-22-2010	#20
Shaft75 Site Contributor Join Date: Apr 2006 Age: 32 Posts: 3,057 Rep Power: 3440	Re: Grilling Duck On a serious note, I love any type of game food. I remember when my dad used to chicken fry backstrap. Or when we would eat some bacon wrapped dove. I'm hungry __________________ 2011 Adopt-A-Texan: #80 Andre Johnson Bullying NFL DB's since 2003!

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

Remove advertisements Sponsored links