Got a duck!

[tmas]

A little scouting sure paid off the other night. Kinda funny me and a buddy were both watching this field from different locations and called eachother all stoked! Ditched work the next afternoon with a bunch of guys and lots of shooting! It's sure nice not to have a boat or waders or blinds just drops some dekes and start calling! A small pile of ducks sure looks good!
[signature]

[THESLAYER]

where at in the state??
[signature]

[LordoftheFlies]

Holy crap! Nice outing. All mallards?
[signature]

[tmas]

Almost all mallards. There's a couple Gadwalls in there, and a weird duck that had a couple big white splotches on it's neck. We even had a couple divers workin' the spread but didn't want to play.
[signature]

[bowhunter3]

Now that's an amazing duck hunt. Good Job!
[signature]

[Theekillerbee]

Talk about a great haul! Nice work man.
[signature]

[Urfishesdaddy]

Way to slaughter those birds! How do you like to cook them up? Crispy duck baby. Crispy duck. Crisp.
[signature]

[Got_Bait]

Crispy duck. I like the sound of that. What's ur recipe?
[signature]

[tmas]

Crispy duck huh? I'm a duck jerky guy pretty much 100%
[signature]

[Got_Bait]

well then, since I'm not getting no love on the crispy duck, tell me how you make your jerky.
[signature]

[bowhunter3]

I would also love to hear how the "Crispy Duck" is made, or your jerky. I love to hunt waterfowl, but have yet to find a way to cookit in which I really enjoy eating much.
Any input on recipes would be greatly appreciated!
[signature]

[usar97]

Ive found 2 ways that make quackers at least bearable to eat.
First cube the breast meat into 1/2" peices. Generously coat them with Cabelas Blackend seasoning. Heat a bit of olive oil on medium high heat. Toss em in and fry them until just browned. It leaves them juicy and tender.

The second one i take the breast meat and cut them lenght wise into fingers. 4-5 per breast. I roll them through a lil egga nd milk mixture then bread them in Italian Bread Crumbs. From there you can fry them in oil in hot skillet or deep fry them. Hot and fast again. Leaves em juicy and tender. Doesnt leave to much ducky taste. Thousand Island salad dressing makes a pretty good dip for this recipe.

We have found that cooking them hot and fast makes a much better cut of duck meat. The other ways we have tried always seems to dry the meat out.

Hope this is a good start for ya'll
[signature]

[ParrMark]

That's some fine whackage! [cool]
[signature]

[Got_Bait]

I'm with ya on the hot and fast technique. I pulled out some duck breast meat from last year, thawed it, and sliced it super duper thin: as close to perpendicular to the grain as I could. Then I got a cast iron pan with plenty of oil as hot as I could possibly imagine - dangerously hot. I threw the meat in and it was scary. I seared that duck meat in a hurry! Then I just seasoned it up with one of those western family fajita seasoning packets, and tossed it together with some mushrooms, and red and green bell peppers and some jack cheese (I left out the onions cuz they smell like fat guy arm pits). Then of course I rolled it up in a tortilla, and boy oh boy did it make some tremendous fajitas! I don't think anyone would have believed me that they were eating duck meat.
[signature]

[usar97]

I will have to give that a try for sure. But ill have to throw some fat guy pit juice in there. Im quite partial to em. And i bet some good garlic would be fantastic in that. Though my girlie thinks garlic is something kin to the smell of my waders at the end of quacker season....
[signature]

[tmas]

Sweetly hot Duck Jerky

1 Tbsp onion powder
2 tsp black pep
2/3 cup brwn sugar
3/4 cup soy sauce
1/4 cup balsamic vinegar
1/4 cup teriyaki sauce
1/4 cup worchestershire
1 small can pineapple juice
your favorite hot sauce to taste
crushed red pepper to taste!

Mix it all up except the crushed red pepper. slice your duck into your desired thickness, i like it thin about 1/8 inch or so. Marinate for 12-24 hours or so in the fridge. Line the bottom of your oven with tin foil. Let the jerky drain in a slotted bowl, lay the slices right onto the oven racks. sprinkle with how much red pepper you like. Heat the oven up to bout 190-200. put a wooden spoon in to hold the door open just slightly to allow the moist air to circulate. Usually takes about 3-5 hours, take it out when you think it's still just a hair too damp and let it cool on the stovetop for several hours.
[signature]

[Got_Bait]

Thanks man, I'll let you know how it works out!
[signature]