Grilling Duck

Discussion in 'Texan Tailgate' started by JWarren14, Jan 22, 2010.

  1. JWarren14

    JWarren14 Beer Me

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    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!
     
  2. HOU-TEX

    HOU-TEX Ah, Football!

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    Plenty of experience in baking and grilling duck. Before we go into recipes, is it wild duck?
     
  3. JWarren14

    JWarren14 Beer Me

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    Yup, wild duck.
     
  4. HOU-TEX

    HOU-TEX Ah, Football!

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    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.
     
  5. Joe Texan

    Joe Texan Inducted 04

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    Make sure and completely remove the feathers
     
  6. HOU-TEX

    HOU-TEX Ah, Football!

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    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.
     
  7. JWarren14

    JWarren14 Beer Me

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

    I knew someone would have some good advice.

    :chef:
     
  8. Texan_Bill

    Texan_Bill Subscribed Contributor

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    MmmmmmmmmMmmmmmmmmMmmmmmmmmm duck. What time should I be over?
     


  9. Hardcore Texan

    Hardcore Texan Magnet Man

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    The poppers sounded yummy, I have quail meat like that before, really good.
     
  10. HOU-TEX

    HOU-TEX Ah, Football!

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    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.
     
  11. Shaft75

    Shaft75 Site Contributor

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    Hey HOUTEX, you like duck meat???
     
  12. Silver Oak

    Silver Oak Hall of Fame

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

    Texan_Bill Subscribed Contributor

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    On my grill two weeks ago!!
     
  14. Texan_Bill

    Texan_Bill Subscribed Contributor

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    Yes, you can absolutely smoke it.
     
  15. Texan_Bill

    Texan_Bill Subscribed Contributor

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    Fixed.
     
  16. Shaft75

    Shaft75 Site Contributor

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    You like venison and duck meat TB?
     
  17. Texan_Bill

    Texan_Bill Subscribed Contributor

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    Hell yeah!! In fact, Thanksgiving and Christmas, my family's formal dinner is Turkey and Duck... Love venison too.
     
  18. Shaft75

    Shaft75 Site Contributor

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    Well, you can duck down and suck ol buck! :user:
     
    Hardcore Texan likes this.
  19. Texan_Bill

    Texan_Bill Subscribed Contributor

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    You've confused me with either Flaming Sparrow or Hobie :hobie:
     
  20. Shaft75

    Shaft75 Site Contributor

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    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
     

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