Duck tastes bad?

[AnnabellaKennels]

I have wanted to try waterfowl hunting, but never have been. I raise gamebirds and love the waterfowl for their beauty. I regularly jump mallards when I am guiding pheasant hunters. We have some great river bottoms near my kennel. But, everyone I talk to say that duck just don't taste good. What are your tricks for dressing up the waterfowl at the dinner table? Or is it a lost cause?

[RangeViewKennels]

I have a recipe for duck pastrami that’s pretty good for making sandwiches.
I will see if I can dig it up.

[RangeViewKennels]

Here you go!

Ingredients
1 tablespoon black peppercorns
3 teaspoons dried thyme
3 bay leaves, crumbled
1 teaspoon whole cloves
2 tablespoons minced garlic
1 teaspoon whole juniper berries, plus 1/3 cup coarsely ground juniper berries
4 cups water
1/2 cup packed light brown sugar
1/2 cup kosher salt
1 whole boneless duck breast, split in half (2 to 2 1/2 pounds)
1/4 cup coarsely ground black pepper
Thinly sliced French bread, accompaniment
Creole mustard, accompaniment
Pickled onions, accompaniment
Instructions
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and 1 teaspoon whole juniper berries.

In a saucepan combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and
salt. Remove from the heat, add spice mixture, and steep for 1 hour. Place the duck breast in a glass or
plastic container. Pour the seasoned brine over the duck to cover completely. Cover with plastic wrap and
refrigerate for 48 hours, turning the breasts several times.

Remove the duck breasts from the brine and rinse thoroughly under running water. Pat dry with a towel.

Preheat the oven to 250 degrees F.

In a small bowl, combine the crushed juniper berries and ground black pepper. Using the palm and heel of your
hands, press 2/3 of the berry and pepper mixture into the underside of the breasts. Press the remaining
mixture onto the skin side. Place the breasts, skin side down, on a rack in a roasting pan and cook for 1 to 1
1/2 hours.

Remove and let cool for 30 minutes. Wrap the breasts tightly in plastic wrap and place in an airtight
container. Store in the refrigerator for at least 1 week before using.

[RangeViewKennels]

Maybe we could get a game bird recipe thread?

I have a lot of upland recipes.

[BlueRiverKennel]

I like to take my birds and pluck the feathers off on and around the whole breast. Then cut the breast off with extra skin covering all the meat breast bone still in. Then tie 2 breasts back to back, so you have a breast ball with skin covering the whole thing. Then get them smoked. It tastes great. All you do is heat them up and eat. "Not the skin though" that does not taste good, peel that off. It is the only way I can eat waterfoul. And is good.

[WtrDogs]

While time consuming, the results are worth it. We do both Canada geese and duck this way.
Get a smoker: marinade the breasts in a cheap beer for about four hours, then place in the smoker with apple, hickory or cherry chips - DO NOT USE MESQUITE (to harsh a flavor). Smoke on medium heat for about 1 hour. Remove from the smoker. Cut into large bite sized pieces. Use one oyster, a single slice of jalapeño pepper, the breast piece, wrap all three in bacon and skewer with a toothpick. Place on a hot grill for no more than 30 seconds before turning, Remove and enjoy... after it cools down a little.

[BobM]

I am an avid waterfowler and for so long gave my birds to someone who would eat them. They all tasted like liver to me and I don't like liver. Then.......a buddy gave me a tip.

Breast out your ducks and marinate the breast in soy sauce with a clove of crushed garlic or garlic powder. Marinate time at least 3 hours. Take them out of the marinade, wrap and toothpick with bacon (onion and jalepeno also if you like) and dip the breast/bacon in molasses syrup.

Throw on a hot grill and cook just enough to brown the bacon. Don't overcook or the duck will be dry and tough. Taste better than ribeye! NO LIVER aftertaste, quick and easy!

BobM

[Freeride]

I have wanted to try waterfowl hunting, but never have been. I raise gamebirds and love the waterfowl for their beauty. I regularly jump mallards when I am guiding pheasant hunters. We have some great river bottoms near my kennel. But, everyone I talk to say that duck just don't taste good. What are your tricks for dressing up the waterfowl at the dinner table? Or is it a lost cause?

I like ducks, but can understand some not liking them. One way to fix them is cut the breasts in strips 1/2 to 1 inch marinade them in teriyaki sauce overnight, roll them in flour and fry in hot grease. Enjoy . They also make good jerky