January 19th. Lake Report

[vernon]

OK, I give up.

What's the right way to prepare duck?

It's been a couple hundred years since I shot or tried to cook one but that was some of the nastiest tasting stuff I ever put in my mouth.

I've never shot a goose (but as a golfer and a guy that lives on a golf course I would certainly derive an element of satisfaction from killing a bunch of those pigs with wings) and I'm pretty sure that I've never tasted one either.  The duck was off-putting enough that figured goose would be the same only worse!

My nephew passionately hunts both but I refuse to go near 'em.

But I am willing to learn!

Especially form ANYBODY that could eat those things multiple times in a week......

 

[snagged in outlet 3]

Marinate, wrap in bacon. grill till rare, throw away duck and eat the bacon......

[snagged in outlet 3]

I got a goose with a scalped 3 wood in New Orleans one time.  Drilled him right in the noggin..

[BilletHead]

1 minute ago, vernon said:

OK, I give up.

What's the right way to prepare duck?

It's been a couple hundred years since I shot or tried to cook one but that was some of the nastiest tasting stuff I ever put in my mouth.

I've never shot a goose (but as a golfer and a guy that lives on a golf course I would certainly derive an element of satisfaction from killing a bunch of those pigs with wings) and I'm pretty sure that I've never tasted one either.  The duck was off-putting enough that figured goose would be the same only worse!

My nephew passionately hunts both but I refuse to go near 'em.

But I am willing to learn!

Especially form ANYBODY that could eat those things multiple times in a week......

 

              There really only a couple rules. Number one and the most important is do not overcook. Rare to medium rare. You are not dealing with something going through a slaughterhouse. If it has not been shot up and destroyed and cleaned carefully there is no reason to break rule number one.

  Rule two try to shoot ducks that prefer to eat grains and plants. Avoid ducks that eat shellfish and fish. I have eaten divers but prefer others. 

   Guess I found another rule, Do not listen to @snagged in outlet 3 . 

  BilletHead

[Bill Babler]

There are lots of ways to prepare it.  My brother-in-law makes a pate from the liver and breast meat, grinding them together to almost liquid.  He then fries the meat mixture  in duck fat and sesame seed oil  with red, green, yellow onions, garlic, ginger and several other spices and condiments.  Puts that in a blender and liquefies it.  Pours it into a terrine and puts it in the fridge to make a loaf.  To serve he puts the loaf on a plate and covers with olives slices. His is hard enough to slice but I have had it with less firmness that you just spoon onto crackers or fancy bread or toast pieces.  Serves this on holidays and the plate is licked clean.

Crispy Duck Breast  pan fried in sesame oil to Med rare with fat still on the breast.

My wife loves duck and they are now serving it a the Osage House and most 4 and 5 star restaurants.  Not to mention all Chinese restaurants.  She orders it all the time.

If it is not served in a pate, it is always served rare to med rare.

If you don't like venison or aged beef it is probably not going to fit you.  Duck is very close to the taste and consistency of both.   

[vernon]

14 minutes ago, Bill Babler said:

There are lots of ways to prepare it.  My brother-in-law makes a pate from the liver and breast meat, grinding them together to almost liquid.  He then fries the meat mixture  in duck fat and sesame seed oil  with red, green, yellow onions, garlic, ginger and several other spices and condiments.  Puts that in a blender and liquefies it.  Pours it into a terrine and puts it in the fridge to make a loaf.  To serve he puts the loaf on a plate and covers with olives slices. His is hard enough to slice but I have had it with less firmness that you just spoon onto crackers or fancy bread or toast pieces.  Serves this on holidays and the plate is licked clean.

Crispy Duck Breast  pan fried in sesame oil to Med rare with fat still on the breast.

My wife loves duck and they are now serving it a the Osage House and most 4 and 5 star restaurants.  Not to mention all Chinese restaurants.  She orders it all the time.

If it is not served in a pate, it is always served rare to med rare.

If you don't like venison or aged beef it is probably not going to fit you.  Duck is very close to the taste and consistency of both.   

Man, that's a lot of work!  

I don't much care for venison except in jerky and sticks so that might have something to do with it I guess although I find aged beef to be excellent.

I used to love to quail and pheasant hunt as I enjoyed the walking aspect of it much more than sitting in a hole and freezing to death.

However, I never cared much for eating those birds either.

I just finally decided that anything that requires that much effort not to mention the likes of bacon, mushroom soup, jalapeño and the like to render it palatable just probably wasn't for me in the first place.

Ribeye, medium rare please!

[snagged in outlet 3]

2 hours ago, BilletHead said:

              There really only a couple rules. Number one and the most important is do not overcook. Rare to medium rare. You are not dealing with something going through a slaughterhouse. If it has not been shot up and destroyed and cleaned carefully there is no reason to break rule number one.

  Rule two try to shoot ducks that prefer to eat grains and plants. Avoid ducks that eat shellfish and fish. I have eaten divers but prefer others. 

   Guess I found another rule, Do not listen to @snagged in outlet 3 . 

  BilletHead

I bet the bacon wins a taste contest against any duck.  😀

[Bill Babler]

I've really never had bacon with the duck so I don't know. 

True dry or wet aged beef and I"m not talking 2 or 3 weeks, I'm talking 45 days minium has a bit or an aroma or a mold smell to it.  A few years ago one of our good friends took both Phil and I out to Surf and Sirloin in St. Louis. if I remember I think they dry age 60 to 90 days and I don't think Phil thought it was the best he ever had.  I simply loved it.

I bet Ducky has some great ways to cook duck.

[Bill Babler]

1 hour ago, vernon said:

Man, that's a lot of work!  

I don't much care for venison except in jerky and sticks so that might have something to do with it I guess although I find aged beef to be excellent.

I used to love to quail and pheasant hunt as I enjoyed the walking aspect of it much more than sitting in a hole and freezing to death.

However, I never cared much for eating those birds either.

I just finally decided that anything that requires that much effort not to mention the likes of bacon, mushroom soup, jalapeño and the like to render it palatable just probably wasn't for me in the first place.

Ribeye, medium rare please!

You just knocked out Thanksgiving and Christmas dinner all over the world.  Tell your wife not to use bacon, mushroom soup or onions in any of those dishes and she will probably tell you to go fishing.

[BilletHead]

               Christmas dinner 2018 . Fat wild mallard with crispy skin!

12 minutes ago, Bill Babler said:

You just knocked out Thanksgiving and Christmas dinner all over the world.  Tell your wife not to use bacon, mushroom soup or onions in any of those dishes and she will probably tell you to go fishing.

BilletHead