Can't make 'em taste good

bluesclues

bluesclues

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This years duck season was really good. Begining of the season got lots of pudlers... ate em up and they were good eatin.

However, late season, I turned to divers as there was plenty flying around.
So, I have tried and tried to cook these divers, mostly bluebills, redheads and golden eyes, I JUST CAN'T FIND A WAY TO MAKE THEM TASTE GOOD!!!

I have 6 ducks left and was wondering if I was just going to be feeding them to my dog or does anyone on here have some surefire way to make these taste good?

Thanks in advance.
 
bluesclues said:
This years duck season was really good. Begining of the season got lots of pudlers... ate em up and they were good eatin.

However, late season, I turned to divers as there was plenty flying around.
So, I have tried and tried to cook these divers, mostly bluebills, redheads and golden eyes, I JUST CAN'T FIND A WAY TO MAKE THEM TASTE GOOD!!!

I have 6 ducks left and was wondering if I was just going to be feeding them to my dog or does anyone on here have some surefire way to make these taste good?

Thanks in advance.
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This year? Huh? doesnt season start september? Did I miss out or what?
:confused::confused::confused:
 
Not a fan of eating divers.

Canned/jarred, or smoked. They are still terrible, but it saves me time shopping for the inlaws. I put a ribbon on the jar or vac pac the smoked duck and riddon it for Christmas.
They are sooo stupid. I know the birds taste like the inside of a goat, and I know they don't eat them, but when I asked how they were they say MMMMMM Yummy!!. and I say Wait till You see what I got for you for next Christmas.

I wonder if coyote jerky would give them the runs.????:D


Or you can use the divers for training your bird dog. Or a friends dog.
 
Redfrog said:
Not a fan of eating divers.

Canned/jarred, or smoked. They are still terrible, but it saves me time shopping for the inlaws. I put a ribbon on the jar or vac pac the smoked duck and riddon it for Christmas.
They are sooo stupid. I know the birds taste like the inside of a goat, and I know they don't eat them, but when I asked how they were they say MMMMMM Yummy!!. and I say Wait till You see what I got for you for next Christmas.

I wonder if coyote jerky would give them the runs.????:D


Or you can use the divers for training your bird dog. Or a friends dog.
Click to expand...
That my friend is funny. I must give it a try on the mother and law..
 
Redfrog, that's gotta be about the funniest post I"ve EVER read, LOL. :D

This fall I tried jerky-ing a couple divers. Made up a terryaki/soy soak for a couple days, then smoked it over oak. When fresh, it was actually surprisingly good, so I vacuum sealed some for when the kids were home for xmas. (I was actually looking fwd to it)
Well, inside of a goat is a fair description, it did NOT improve with age. :puke:

Side note, in the past I've always found some version of duck ala ronge works well, especially if you spend the afternoon sitting in front of the oven, basting it every few minutes. (with, of course a jug of home made wine). When the wine's done, so's the duck, and it tastes pretty good.....least that's how I remember it. :D
 
Redfrog said:
Not a fan of eating divers.

Canned/jarred, or smoked. They are still terrible, but it saves me time shopping for the inlaws. I put a ribbon on the jar or vac pac the smoked duck and riddon it for Christmas.
They are sooo stupid. I know the birds taste like the inside of a goat, and I know they don't eat them, but when I asked how they were they say MMMMMM Yummy!!. and I say Wait till You see what I got for you for next Christmas.

I wonder if coyote jerky would give them the runs.????:D


Or you can use the divers for training your bird dog. Or a friends dog.
Click to expand...

That is funny cause its prolly true!.. Ha Ha! When I realise Ive shot a diver, it goes in the special freezer for dog food. Still cooked in a respectable way and not wasted, and puppy loves it.:) Just look at him chewing one in the photo, top left.
 
Suka said:
Redfrog, that's gotta be about the funniest post I"ve EVER read, LOL. :D

This fall I tried jerky-ing a couple divers. Made up a terryaki/soy soak for a couple days, then smoked it over oak. When fresh, it was actually surprisingly good, so I vacuum sealed some for when the kids were home for xmas. (I was actually looking fwd to it)
Well, inside of a goat is a fair description, it did NOT improve with age. :puke:

Side note, in the past I've always found some version of duck ala ronge works well, especially if you spend the afternoon sitting in front of the oven, basting it every few minutes. (with, of course a jug of home made wine). When the wine's done, so's the duck, and it tastes pretty good.....least that's how I remember it. :D
Click to expand...
Wait the wine went in to duck or you ?????:rolleyes:
 
Its kinda like Spruce Grouse. Early in the year while there is still green vegetation, they are good to eat. Later in the year when they start eating spruce needles and crap, they are harsh.



For harsh birds late in the season, both ducks and grouse, I cook them in tomato sauce as a pasta. Tomato takes the harsh right out of it.
 
cut the breast into strips.
Put them in a bowl of Orange juice and lemon juice 50/50
soak overnight or that morning
lay the strips down and place a chunk of red onion or green pepper (really what ever you want)
sprinkle with Cavanders powdered greek spice
fold the strip up
wrap in bacon
cook in the oven
 
I gave up hunting divers avidly a number of years ago except for ringnecks. Those little buggers taste darned good. Maybe because we get them in a marsh full of wild rice and celery here? Either way I sold my diver rig, with the exception of 6 ringneck dekes and don't hunt them any more because I am not going to eat them and don't want to see them go to waste. If we get a few divers which we do now and then, I have someone I can give them to who likes eating and cleaning them both..... or I just hunt with someone who is into divers. BONUS!!!:D
 
Wrong Way said:
The single most important advice you will EVER get when it comes to divers, straight from Wrong Way: BRINE THEM.

Mix a gallon of water with a 1/2 cup of kosher salt and a cup of brown sugar. Place the bird(s) in the brine overnight, remove, dry, and cook as normal.
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+1 on this, you can leave the sugar out if you like. My grandfather swore by this and I still use it, takes out the "wild" taste of a diver if you will.
 
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