Duck, Goose, ect. Recipes (Birds)

Status
Not open for further replies.
Duck Julius(Submitted by Big Guy)

2-3 ducks
1/3 cup canola oil
4 cups onion, chopped
1 large green pepper, chopped
4 cloves of garlic, chopped
water
cornstarch
cooked rice

In a large pot or Dutch oven brown ducks on all sides in oil. Add onions pepper, and garlic and saute until clear. Cover duck with water, simmer 2-3 hrs. or until tender. Remove ducks, and when cooled enough to handle remove meat from bones. Discard bones. Thicken pot juices with cornstarch mixed in a little water, return meat to thickened pan gravy. Serve over hot white rice.
 
Goose Pot Stickers(Submitted by Big Guy)


2 lbs. Goose breasts
1 lb. Boneless leg meat
1 ½ cups cabbage
2 Tbs. ginger root
2 Tbs. green onion
2 Tbs. fresh cilantro
2 Tbs. Sesame oil
1 Tbs. Chili oil
1 Tbs. garlic, chopped
1 Tbs. salt
1 tsp. white pepper
Wonton wrappers.
Oil for frying

Sauce

1 ¼ cup water
1 cup soy sauce
1 cup Mirin or sweet Sake
½ cup rice vinegar
¼ cup brown sugar
1 Tbs. chopped Garlic
1 Tbs. Fresh grated ginger
Cornstarch and water slurry

Combine all ingredients except cornstarch slurry, heat to boiling, and simmer 15 minutes. Add cornstarch slurry and cook until thickened.


Chop all ingredients in a food processor except for cooking oil and Wonton wrappers. Place a tsp. of the mixture in the center of a wrapper, fold and seal. Repeat until all meat mixture is used up. Steam wrapped packets for 5 minutes then fry in hot oil until browned.
 
Dutch Apple Duck(Submitted by Big Guy)


1 duck
1 cup uncooked rice
1 medium onion, quartered
2 cups apple, sliced
2 cups apple sauce
1 tsp. grated nutmeg
1 tsp. ground cinnamon
1 Tbs. Sugar
1 tsp. vanilla
4 tsp. vinegar
3 Tbs. butter
1 tsp. honey
4 peppercorns, crushed

2 days ahead clean duck and stuff with onion and rice refrigerate overnight. Remove rice and onions, discard. Stuff with sliced apples and a pinch of cinnamon, refrigerate overnight again.
Before baking. Mix applesauce, nutmeg, cinnamon, sugar, and vanilla and add to the apples in the cavity. Rub duck with salt and pepper and place in a floured cooking bag. Add butter, peppercorns, vinegar, and honey in the bottom of the bag. Seal and puncture as per bag instructions. Bake 15 minutes per pound at 375. Remove duck from bag and baste with the bag juices. Serve over a bed of wild rice.
 
Stir Fry Duck Breasts (Submitted by Big Guy)


2-4 Duck breasts, cut into 1-inch pieces
1 Tbs. Soy sauce
1 Tbs. sherry
1 Tbs. corn starch
1 medium onion, chopped
½ cup oil

Mix all ingredients cover and refrigerate for 30 minutes. Cook in a hot wok until duck is just done, it should be slightly pink inside. Do not over cook. Serve over rice.
 
Company Roast Duck(Submitted by Big Guy)



2 mallards
6 slices of bacon

Stuffing
2 eggs
6 cups soft bread cubes
1 cup celery, diced
1 cup onion, diced
1 cup seedless raisins
1 cup pecans, chopped
½ cup heated milk
½ tsp. salt

Basting sauce
1 cup ketchup
½ cup Worcestershire sauce
½ cup A-1 sauce
½ cup chili sauce
Heat milk and beat eggs; combine both with breadcrumbs, celery, onions, raisins, pecans and salt. Preheat oven to 350. Fill ducks with stuffing and close. Place in an uncovered roast pan breast up. Cover each duck breast with 3 slices of bacon and baste. Roast 15-20 minutes per pound basting 2 to 3 times.
 
No Duck Taste (Submitted by Peter36)

The best way to cut the Wild Duck taste is to bake your duck one of two ways.
1/ when you bake whole cleaned duck , stuff onion and potatoe in cavity and pour about 2 inches of 7-up in pan as it cooks, 300,d about 1.5 hours, pull out, take out cavity material and enjoy!!!

2/ same method, place about 1/4 inch of unsweetend apple sause with a teaspoon of garlic power on top, bake 300 1.5 hrs, take out and enjoy, no wild duck taste.!!!
 
Grouse breasts (submitted by bill c68)


Beaten Egg
Flour
Seasoning

You can try different seasoning mixes until you find the one that works for you. Be very liberal with the seasoning as you will be wasting alot of it.

My personal favourite is the following:
Salt
Pepper
Garlic powder
Summer savoury or thyme (crush it a little)
Paprika


Anyway.. here is the recipe:
Cut breasts into finger sized strips
Mix flour and seasoning in a bowl
beat egg(s) in separate bowl

coat the strips in flour mixture
Then dip in egg wash
The back into flour mixture
(if you are doing mor than a couple of birds, I suggest 2 bowls or trays of flour mix to make things simpler)

Place strips in 1" of hot oil or deep fryer.
(in a fry pan, turn over as they cook, in a fryer stir them once in a while)

When golden, remove from oil and drain, DO NOT OVERCOOK!

Serve with your favourite dips. If you find them a bit bland, sprinkle with salt.


For New Years, I served up 14 breasts. I cooked them all the night before (what a mess!) and froze them in a ziploc bag. Next day, popped them in the oven at 350 for 15-20 minutes, they were perfect!
 
Goose Burgers (submitted by Big Guy)


5 lbs. boneless goose meat.
1 cup finely crushed cracker crumbs
1 onion, chopped
2 eggs, beaten
1 Tbs. parsley


Chill meat until almost frozen, grind through a fine plate. In a large bowl combine all ingredients, mix well. Make into patties and fry in enough oil to prevent sticking. Serve in hamburger rolls with your favorite condiments.
 
GOOSE BREAST SAUSAGE (submitted by Doug)

6 goose breasts
1 lb side bacon
Montreal Steak Spice
Cumin seed
HY's Seasoning Salt without MSG
Onion Powder
Maple syrup

Clean the breasts, remove any feathers, blood-shot meat, and ESPECIALLY any steel shot, it will play hell with your grinder.

Grind the breasts and bacon through a medium screen, a chunk of breast meat, then a slice of bacon, etc until all the meat is ground. Sprinkle very liberally with the first three spices, then add 1 tbsp of the onion powder and about a cup of maple syrup. Mix very well.

Now listen carefully, this is important. Take a small portion of the sausage mixture, make it into a patty, and fry it over medium-high heat. TASTE IT. Not enough salt? Add some. Now is the time to correct the seasonings. If it is too salty you need to add more unsalted meat, preferably goose but you could also at this point use lean ground pork.

OK? just right?

Now either put it through the stuffer to make cased sausages, or package it up like burger for country style sausages.
 
DOUG’S GOOSE BREAST JERKY (submitted by Doug)


Trim all blood-shot and damaged tissue, feathers, fat, etc from breasts. Cutting with the grain, slice the breasts into thin strips of meat. If it is a thick breast, cut the strips in half width-wise to keep the pieces thin and long. In a covered rectangular Tupperware container or similar, lay a row of strips touching each other, and all running the same direction, until the bottom of the container is covered with strips of meat. Season with garlic powder, seasoning salt, and any other spice that you like, both onion powder and lemon pepper are quite good, for example. Sprinkle soya sauce over the entire layer of meat, soaking all the pieces fairly well. Lay a second layer of strips at ninety degrees to the first layer, then season and sprinkle with soya sauce. Continue until all the meat has been laid out in layers in the container, each layer at ninety degrees to the one below it, and sprinkle the top of it VERY liberally with soya sauce. Cover and place in the fridge. IF the top of the container is leak-proof, turn the container upside down after twelve hours, then right side up in another twelve hours. Leave it in the fridge for a MINIMUM of twelve hours, 24 is better, 36 is about right, 48 is OK too, but not too much longer than that.

Skewer individual pieces of meat with a toothpick, near one end or the other, and hang on the racks of your smoker, so that no two pieces are touching, and if you have more than one rack, ensure that the pieces do not touch top to bottom either. Smoke with hickory or mesquite or cherry wood, for about six hours or until the meat is well cooked but not yet dry. Allow to cool, remove toothpicks, and the jerky is ready to eat. It will keep for months in the freezer, weeks in the fridge, or minutes in your pocket.
 
GOOSE BREAST SAUSAGE (submitted by Doug)

6 goose breasts
1 lb side bacon
Montreal Steak Spice
Cumin seed
HY's Seasoning Salt without MSG
Onion Powder
Maple syrup

Clean the breasts, remove any feathers, blood-shot meat, and ESPECIALLY any steel shot, it will play hell with your grinder.

Grind the breasts and bacon through a medium screen, a chunk of breast meat, then a slice of bacon, etc until all the meat is ground. Sprinkle very liberally with the first three spices, then add 1 tbsp of the onion powder and about a cup of maple syrup. Mix very well.

Now listen carefully, this is important. Take a small portion of the sausage mixture, make it into a patty, and fry it over medium-high heat. TASTE IT. Not enough salt? Add some. Now is the time to correct the seasonings. If it is too salty you need to add more unsalted meat, preferably goose but you could also at this point use lean ground pork.

OK? just right?

Now either put it through the stuffer to make cased sausages, or package it up like burger for country style sausages.
 
DOUG’S ROAD-KILL GOOSE (submitted by Doug)

OK this is one I did a few years ago............before the statute of limitations...

1. Remove feathers and all other evidence from front grill of truck where you had to go a bit off-road to hit the goose. This is the most important part of the recipe.

2. Draw the goose (ie gut the stinky damned thing) either now or after step 3.

3. SKIN the goose (you may pluck it if you wish but you are wasting your time.)

4. Place the gutted, skinned/plucked carcass in a "brine" of apple juice, garlic, seasoning salt,and something sweet (honey/maple syrup (best)/brown sugar/whatever you have) in an airtight container and get all the air out. I use a heavy duty plastic bag. Refrigerate overnight, then drain off the marinade.

5. Smoke the whole bird over apple or other fruit wood for about six hours, depending on your smoker, until the meat is cooked to about "medium."

6. Allow the goose to cool, then (with a filleting knife) fillet all of the meat off the carcass in very thin slices. Most of the meat is on the breast of course, but don't miss the legs (fillet out the tendons), and other spots. You can use the carcass for soup or sauces, or throw it out.

7. Serve the smoked goose slices on thin rye bread slices with creamed cheese and fresh squeezed lime juice.

If this one doesn't give you shivers, you are legally dead. TRUST ME.
 
DOUG’S SWEET AND SOUR GOOSE LEGS (submitted by Doug)

1 doz (or so) Canada Goose legs
1 can mandarin oranges
1 can pineapple tidbits
soya sauce
brown sugar OR maple syrup
white wine (or red wine, who cares?)
seasoned salt.

Trim legs, pluck off any feathers, cut away any shot-damaged meat, discard any shot (!), and give the legs a good rinse under cold water.

In a slow cooker or covered Dutch Oven/similar heavy pot, combine oranges, pineapples (with the juice in both cases), about 1/3 cup soya sauce, about 1/3 cup maple syrup OR about 3 tbsp brown sugar, about 1 cup of dry white wine, and a goodly seasoning of salt. Mix well, and add the goose legs, stirring so the legs are covered with the liquid.

Cook very slowly in the slow cooker, or on the stove top, or in the oven, for several hours. The meat is cooked when it falls off the bones easily.

Serve two to three legs per person, and spoon the marinade over steamed rice.
 
DOUG’S TERIYAKI GOOSE BREASTS (submitted by Doug)

4 - 6 Canada Goose breasts
1 bottle low fat (or no fat) Italian salad dressing
2 tsp ground ginger
½ cup honey
½ cup soya sauce

Trim breasts, pluck off any feathers, cut away any shot-damaged meat, discard any shot, give the breasts a good rinse under cold water, and slice them thinly, length-wise, into small strips about ¼” thick.

Mix the other ingredients together to make a teriyaki marinade. Add the goose breast strips to the marinade and put it in the fridge for 24 hours or so (at least 12, up to 48 would be fine).

Heat BBQ to HOT. Place the strips across the grills, and by the time you have finished laying them out, start turning them over. By the time you have turned them all over, they are probably cooked. Total cooking time is less than 5 minutes. Serve medium rare, or AT THE MOST, medium, on warmed plates. My favourite companion dishes are basmati rice and maple-glazed baby carrots. Serves 1 to 2 persons per breast.
 
Goose legs in bacon. (submitted by Doug)

Goose legs
Side bacon
White wine
Apples, cored and sliced
Ground nutmeg
Ground black pepper

Clean legs, pick out any shot, discard any shot-damaged tissue. Wrap each leg with 1 slice of side bacon, peg in place with a toothpick, and place in the bottom of a heavy, covered Dutch oven or similar baking dish. Pour about 1 cup of white wine over the legs, then cover with apple slices. Season with ground nutmeg and ground pepper. Cover, and cook at 275 to 300 F for about 2 hours. They are done when the meat falls off the bones easily.

Serve 2 legs per person, and spoon the “apple sauce” on cooked Acini de pepe pasta.

NOTE: this recipe also works well with goose breasts, but reduce the cooking time by about half. In this case, breasts are cooked when a thin fork inserted in the breast produces clear (not bloody) cooking juices.
 
French-fried Goose breast strips. (submitted by Doug)

Clean breasts, pick out any shot, discard any shot-damaged tissue. Slice breasts thinly, with the grain, then dredge or shake in seasoned bread crumbs and deep-fry in canola oil (or peanut oil!). Drain on paper towel, and serve with banana-curry dip:

2 ripe bananas
2 tbsp fat-free Italian salad dressing
Curry Powder

Mash bananas with a fork, then blend in the salad dressing. Sprinkle with curry powder and blend thoroughly. The more curry powder (and the hotter the curry powder), the more pronounced the curry taste, so I suggest just a mild flavoured dip is best.

If you don’t like curry, serve with any of honey, black currant jam, HP Fruity Sauce, Mango Chutney, etc etc – in other words, a fairly sweet accompaniment.
 
Goose breast en croute. (submitted by Doug)

Goose breast(s) (1 for every two persons)
Side bacon (3-4 slices per breast)
Bisquick biscuit mix

Clean breast, pick out any shot, discard any shot-damaged tissue. Start frying the bacon at medium heat, until the bacon is about half-cooked but still limp and NOT crisp at all. Remove bacon from the pan and dry on paper towel. Sear the breast on all sides in the bacon fat (add oil to the pan if needed to keep the breast from burning.) Depending on the thickness of the breast, cook it a couple minutes until it is still quite rare but not cooked through. Remove the breast and dry on paper towel, then wrap the breast with bacon slices. Use toothpicks to hold the ends in place.

Make a stiff Bisquick biscuit batter following the instructions on the box, and roll it out on a floured plate or cutting board. Wrap the bacon-wrapped breast in the dough, seal it all around, and place on a greased baking sheet or similar pan. Cook at 400 F, for about 20 minutes, or until the crust is golden brown and a thin fork inserted in the breast produces clear (not bloody) cooking juices.

Allow to sit for about five minutes, then slice in generous portions (halves or quarters) and serve. Possible accompaniments are asparagus and wild rice, with mango chutney as a garnish for the goose.
 
Goose breast wraps. (submitted by Doug)

1 Goose breast
seasonings
Becel margarine
Soft tortillas
Red peppers
Old Cheddar cheese
Lettuce

Cube 1 breast into small cubes of about 1 cc. Season with garlic powder, HY’s Seasoning Salt without MSG, and freshly ground black pepper. Saute in Becel margarine on medium heat until JUST cooked. Serve on warm tortillas with diced red peppers, grated old cheddar cheese, and diced lettuce. One breast makes about four wraps.
 
Wild Turkey Burgers (submitted by MommaBear)

2 TBSP bourbon or whiskey

2 TBSP Ketchup

1TBSP molasses

1 Egg

1 small onion, minced

2 cloves garlic, minced

1/4 cup dry bread crumbs

1 TBSP chili powder

1 TSP dried crumbled sage

1 Ib ground turkey

In a large bowl whisk together whiskey, molasses, ketchup. Add onion,garlic and bread crumbs, chili powder and sage. Mix in turkey. Shape into patties and barbeque.

a good topping is smoked cheese and jalapeno peppers
 
Wild Turkey and Venison Meat balls(Submitted by BigGuy)

2 Lbs. Ground turkey legs and thighs
2 Lbs. Ground venison
2 cups seasoned Italian breadcrumbs
2 cups grated Parmesan cheese
¾ cup fresh parsley chopped
½ cup onion chopped
½ cup green bell pepper chopped
3 cloves of garlic chopped
2 Tbs. Italian seasoning
2 Tbs. Salt
1 Tbs. Pepper
4 eggs
½ cup red wine
1 stick of butter or margarine
½ cup olive oil

Mix everything except the eggs, wine, butter, and olive oil. Beat eggs and wine together and add to meat mixture, blend well. Make into meatballs, I prefer big ones (4 oz.) but make what you like. Melt butter in olive oil and fry meat balls on all sides a few at a time. When done put on paper towel to drain. You can now freeze them or pour on your favorite sauce, simmer for about an hour, and eat them now! A great way to use up those tough turkey legs and thighs.
 
Status
Not open for further replies.
Back
Top Bottom