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Old 01-31-2005, 01:11 AM   #1
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ISO Duck Recipes

My husband is an avid waterfowl hunter. As he believes strongly in conservation and the theory "if you kill 'em, you gotta grill 'em," we eat a lot of goose and duck. I have a list of standard dishes that I make, but I run out of ideas before I run out of meat. I am a supportive wife, only up to a point. I don't want to see the meat until it is cleaned and looks like it came from the butcher shop. By the time I see it, there is only boneless, skinless breast meat soaking in salt water.

Any ideas?

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Old 01-31-2005, 06:35 AM   #2
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i wonder how duck parmagiana would taste? or duck cordon bleu?
one dish i make is i pound out a chicken breast, layer with prosciutto and provolone, sprinkle with oregano and basil, roll and tie them. brown in a little olive oil, then simmer in tomato sauce. sort of like a chicken brasciole. i'll bet duck would work well with this, having a stronger flavor.

another is to bread the chicken (or duck) breast, then put them in a baking dish, layer with ham and slices of sauteed eggplant, sliced sauteed mushrooms, and fresh mozzarella over top. bake covered for a few minutes, then uncovered to brown the cheese.
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Old 01-31-2005, 06:55 AM   #3
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Buckytom's ideas sound great. I have no access to duck breasts, can't even find them frozen, but will do them with chicken breasts.
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Old 01-31-2005, 07:07 AM   #4
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It's good cubed and then wrapped with bacon and grilled - like rumaki.
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Old 01-31-2005, 07:08 AM   #5
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if duck season is over, does that make it wabbit season, huhuhuhuhuhuhuh...
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Old 01-31-2005, 07:20 AM   #6
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Howabout duck a l'orange, or au cerise?
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Old 01-31-2005, 07:26 AM   #7
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I've got a great Duck Salad recipe...I gotta find it. If I don't post it until later...please forgive me. It's in a folder in storage.

I'll have it on here in the next 24 hours.
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Old 01-31-2005, 07:14 PM   #8
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chez there are some duck recipes under the foul forum, and I understand on Food TV someone made dessert out of one.
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Old 02-07-2005, 02:30 PM   #9
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Duck is great in a stir fry, and really in most Asian dishes.
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Old 02-08-2005, 10:47 AM   #10
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My brother-in-law is an avid sportsman. He has three big chest-style deeper freezers, filled with feral hog, venison, duck, fish, etc. When I lived in OK, he would keep me supplied with game. He gave me a bunch of game duck breasts.

I quickly learned that they're tougher than chicken breasts. What they really need, is some tenderizing. I like the idea of pounding them out and layering with proscuitto and cheese, then rolling. I would be interested in trying Coq au Vin, and substitute the chicken with the duck. The braising would tenderize the breasts out.
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