At the beginning of this hunting season I noted that I had several ziploc bags buried in the bottom of my freezer simply label "duck". As I looked over the contents I could tell that freezer burn had left its mark on each one. I had killed an animal to eat and now the best I could hope for was adding it to my coyote bait site in back of the house. To me this was a troubling thought . . .
This year I made a pledge to eat every duck I killed immediately. Yes, folks no freezing or preserving! It has been a little bit of a struggle as my total for the season is currently at 20 ducks and 3 geese but I am pleased to announce that I have been successful in consuming all.
I have employed several different concoctions and combinations of ingredients to insure that I have enjoyed every mouthful.
Here is what I have tried thus far . . .
Duck Stir Fry
Marinate the duck breasts in soy or teriyaki sauce overnight (8 hours). Cut breasts into thin strips. In a large frying pan combine sesame oil, duck, veggies, mushrooms, etc. When done serve over a bed of white rice.
Marinate duck breasts in A1 sauce for 4-5 hours. Cut breasts into thin strips and combine in a pan with Montreal steak seasoning, onions, red peppers, mushrooms and some crumbled bacon. Put in a sub roll and top with shredded cheese and A1.
Marinate duck breasts in fajita seasoning mix and water for 4-5 hours. Cut breasts into thin strips. In a large frying pan combine fajita seasoning mix, duck, red & green peppers, onion and jalapeños. When done spoon mixture into soft flour tortillas and top with shredded cheese, sour cream, guacamole, and lettuce.
Duck Meatball Grinders
Grind up duck breasts and simmer in spaghetti sauce for about 3-4 hours. Spoon mixture into a sub roll and cover with shredded cheese. Put the roll in the oven for 5-6 minutes at 325 to melt the cheese.