Game Birds
 
 

Duck and Goose

Smoking Gamebirds

 2 quarts water
 1 c. salt
 1 1/2 tbs. brown sugar
 3 tbs. lemon juice
 1 tbs. liquid garlic
 1 tsp. liquid onion

Make a brine out of the above proportions. Place birds in a ziplock bag, and squeeze out all of the air. Let birds brine for at least 3 days. Remove from brine, stuff with onion and dry rice. Hot Smoke until done (180 degrees internal). I have used this for geese, pheasants, and grouse. The brine removes a lot of the wild taste.

If your birds do not have the skin on, baste with oil as needed or place strips of bacon or salt pork on the top to self baste.
 

1 duck
1 c. uncooked rice
1 med. onion, quartered
2 c. apples, sliced
2 c. applesauce
1 tsp. grated nutmeg
1 tsp. ground cinnamon
1 tbs. sugar
1 tsp. vanilla
salt & fresh ground pepper
4 tsp. vinegar
3 tbs. butter
 1 tsp. honey
4 peppercorns, crushed

Two days ahead: Stuff cleaned duck cavity with uncooked rice and quartered onion, refrigerate overnight. Remove rice/onion mixture and 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 duck cavity. Rub duck with salt and pepper and place in floured oven bag.

Add butter, peppercorns, vinegar and honey in bottom of cooking bag, seal and puncture according to package directions. Bake 15 minutes per pound at 375 degrees. Remove duck from cooking bag and place on a heated platter, baste duck lightly with bag drippings and serve on a bed of rice.

Baked Goose
 

Breasts from 2 Canada geese
2 tbs. white flour
5 medium onions, peeled & quartered
1 c. apple juice
1 large oven cooking bag salt & pepper

Preheat oven to 350 °. Trim goose breasts of all fat, silver skin, connective tissue and especially all steel shot. Slice breasts into 1/4" slices. Combine sliced goose, onions, apple juice,salt and pepper in mixing bowl. Shake flour in large oven cooking bag and place bag in 2 qt. casserole dish. Add the goose mixture to cooking bag, turning the bag to mix the contents. Close bag with nylon tie and make six H" slits in top. Bake 1 1/2 to 2 hours, or until tender. Serve over wild rice or noodles, garnished with fresh parsley. Tastes similar to round steak or beef tips. Serves 5 to 6.

Goose Burgers
 

1 goose breasts, deboned, skinned & ground up
5 tbs. bottled Italian dressing
1/2 tsp. course ground pepper
1 c flour
1/4 tsp. garlic powder
1/2 tsp. seasoned salt
oil
2 - 4 oz cans mushrooms
2 large onions
 cheese
1 pkg. hamburger buns

Grind goose breast with finest blade you have -- it should look like hamburger. Add Italian dressing and 1/4 t pepper. Let stand at least 1 hour or even overnight.

Mix together the flour, remaining pepper, garlic powder, and seasoned salt. Spread on wax paper. Form goose burger into a ball large enough for one patty. Flatten on flour mixture to form patty and drench. Flip over and do other side. Form rest of gooseburger into patties. Fry patties in only enough oil to coat pan. Do not over fry.

While burgers are frying, sauté onions in 1 T butter until transparent. Add mushrooms and sauté another 3 minutes. Place burgers on buns and top with onion, mushroom mixture and cheese.
 Makes 8-10 burgers.
 

Butterfly Duck Breast
 

4-6 duck breasts
Flour 1 large onion, diced
1 - 8 oz can mushrooms
1 can cream of mushroom soup
Milk
1/2 stick butter
 

Cut duck breast in half, lengthwise, to form "butterfly wings". Flour and brown on both sides in butter. Add onions, mushrooms and salt and pepper to taste. Mix mushroom soup with one can of milk and pour over top. Simmer until tender, 1-1 1/2 hours. Serve over a bed of rice or noodles.

Duck Sausage
 

2-3 feet small hog casings
2 pounds fresh duck meat (wild)
2 tbs. finely chopped fresh chives
2 cloves garlic, finely minced
1 tsp. ground coriander seed
1/4 tsp. ground mace
1/2 tsp. finely ground white pepper
1 tsp. paprika
1 egg white

Prepare casings. Mix the remaining ingredients and refrigerate for 30 minutes. Grind the mixture through the fine disk. Refrigerate 'til firm, about 30 minutes. stuff into casings and twist into 4 inch links. Bring a large pot of water to a boil , add the links, reduce heat, and simmer for 30 minutes. You can eat them immediately or refrigerate, served cold , or browned, or frozen.

Smoked Duck Stew with Smoked Duck Dumplings

(that's a huge name isn't it?that's how it was sent so here we go)
 4 Servings
2 tbs. olive oil
6 tbs. finely chopped onions
1/4 c.  small diced potatoes blanched
1/4 c.  small diced celery
1/4 c.  small diced carrots
1/4 c.  small diced parsnips
1/4 c.  small diced turnips
12 oz. finely chopped smoked duck meat, in all
1/4 c.  chopped tomatoes, peeled and seeded
2 tbs. finely chopped basil
1 tbs. plus 1 tsp. minced garlic
3 c.  duck stock
1 c.  red wine
salt and black pepper
1 lg. egg
1/4 c.  beer
1/2 c.  flour
1/2 tsp. baking powder
2 tbs. chopped green onions
1 sm. loaf of crusty bread
essence

In a large pot, heat the olive oil. When the oil is hot, sauté' 4 tablespoons chopped onions, the potatoes, celery, carrots, parsnips, and turnips and sauté for 2 minutes. Add the 1 1/2 cups of the duck meat, the tomatoes, basil, and 1 tablespoon minced garlic. Stir in the stock and red wine. Season with salt and black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 20 to 25 minutes.

In a mixing bowl, combine the egg, beer, remaining garlic, 2 tablespoons onions, 1/2 cup duck meat, flour and baking powder together. Season the batter with salt. Whisk until smooth. Turn the heat up to high under the stew. When the stew starts to bubble, place spoonfuls of the dumpling batter into the stew. Cook the stew covered
for 3 minutes or until the dumplings are cooked through.

Ladle the stew into a large bowl. Arrange the dumplings over the stew.
Garnish with green onions and crusty bread.

SOURCE: Essence of Emeril Cooking Show
Copyright 1996, TV FOOD NETWORK SHOW #EE2412

Stewed Duck and Wild Mushrooms

Yield: 4 servings

1/4 c. olive oil
1 whole duck (about 3-5 pounds), cut into 8 pieces
1/4 c. flour
3 c. julienned onions
3 oz. finely chopped Tasso
3 c. sliced assorted wild mushrooms, such as Shiitakes, Oysters, and Chantrelles
1 c. red wine
2 c. dark chicken stock
2 tbs. chopped green onions
1 tbs. finely chopped parsley

In a cast-iron skillet, heat the olive oil. Season the duck pieces .When the oil is hot, sear the duck for 2-3 minutes on each side. Remove the duck from the skillet and set aside. Stir in the flour and cook for 5-7 minutes for a medium brown roux. Add the onions, Tasso and mushrooms. Sauté for 3 minutes. Season with salt and pepper.
Add the duck pieces back to the skillet. Add the red wine and stock. Bring the liquid up to a boil and reduce to a simmer.

Continue cooking for 30-35 minutes or until the duck meat is tender. Turn the duck pieces in the sauce every 10 minutes to prevent the meat from drying out. Stir in the green onions. Adjust the seasonings if needed.
 

Recipe Courtesy of Emeril Lagasse

ESSENCE OF EMERIL SHOW #EE2425

Roast Duck with Maple Syrup and Apples

Yield: 4 servings

1  duck, fresh, eviscerated
5  onions, medium, sliced
2  apples, large
20  pecan halves
1/3 c.  water
4 tbs. maple syrup
1  orange rind, grated
1/3 c.  butter, softened  !
2  sage, sprigs
salt
black pepper, freshly ground
paprika

Peel, core and quarter the apples. Preheat the oven to 350. Remove the neck, wings and liver from the duck. Chop into hazelnut sized pieces; line a large roasting pan with the chopped liver and bones. Stuff the duck with a quarter of the sliced onions, sage sprigs, pecans and apple pieces. Tie the duck together. Place the duck on its back in
the roasting pan. Add the water, maple syrup and grated orange rind.

Roast the duck in the oven for 1/2 an hour, basting every 5 minutes with the pan juices. Remove from the oven. Discard the fat; add the remaining onions to the pan. Put the duck back in the oven. Roast for another 30 - 45 minutes, stirring the onions frequently. Remove from the oven; lift out the duck and place on a platter. Keep warm. Skim the fat from the surface of the stock. Transfer the onions, bones and stock to a saucepan. Carefully drain the juices which have collected
inside the duck, and add these to the saucepan. Reduce the stock by 1/2. Fill the pan with cold water to the original level and reduce again by 2/3. Force the sauce through a fine sieve into a second saucepan. Bring back to a boil. Remove from heat and whisk the

From "The Millcroft Inn Cookbook" by Fredy Stamm.

Duck Breast Louisiana Style

Yield: 4 servings

4 duck breasts, halved
1 c. mushrooms, fresh, chopped
1 c. celery, chopped
1/2 tsp. flour
1/2 tsp. salt
1/4 tsp. garlic salt

Cut duck breasts into finger sized strips, cutting with the grain. Roll each in a mixture of 10 parts flour to one each of
sage, salt, pepper. Brown in an iron skillet in one stick of margarine, keeping heat very low and turning often to avoid burning.

When brown, remove meat. Now add to skillet mushrooms, onion and celery and cook until soft. Add duck, crumbled bacon, thyme, garlic salt and extra 1/2 stick butter or margarine and simmer for 30 minutes, stirring frequently. Serve alone or over rice or noodles.

Duck a L'orange

Yield: 6 servings

2 ducks
6 oz frozen orange juice thawed u
3/4 tsp. mustard
1/2 tsp. salt
1 c. water

Wipe ducks dry inside and out, season with salt and pepper, and place in roasting pan close together, breast sides up.
Cover with strips of bacon. Roast at 400 ° for 25 minutes or until done to taste. Meanwhile, heat to boiling in small saucepan the orange juice, garlic, mustard, ginger and salt. Remove from heat and during the last 10 minutes of roasting, remove bacon from birds and brush them with the mixture. Mix cornstarch with 1/4 cup of the water
and add to remaining orange sauce. Pour in remaining water and stir over low heat until sauce thickens. Place ducks on heated platter, slice and serve with the orange sauce.

Aromatic Duck

Yield: 4 servings

1 duckling
2 tsp. peppercorns
1 tsp. thyme, whole dried
2 bay leaf; crumbled
6 cloves
1 tbs.  kosher salt
1 tbs.  sugar, brown
1 tbs.  brandy
1 garlic clove
5 red cabbage leaves

Cut off the wing tips from the duck and wrap them up with the giblets for making stock.  Pull out and discard any loose interior fat. Rinse the duck inside and out and pat dry, inside and out. Mix together in a spice mill or mortar the peppercorns, thyme, bay leaves, cloves and salt. Grind to a fine texture. Combine in a small dish with the brown
sugar and brandy.

Place the duck in a heavy plastic bag that fits snugly. Rub half the spice mixture inside the duck and the remaining
half over the outside. Place the garlic in the duck's cavity. Close the bag tightly and refrigerate 24 hours, rubbing the surface and squeezing in the spices occasionally. Remove the duck from the bag and gently pat it dry. Set it on a cake rack over a plate and return it, uncovered, to the refrigerator for another 24 hours or so, turning it once.

Pat the duck to dry it thoroughly (if not already dry) and let it come to room temperature (at least two hours).
Preheat the oven to 300°. Using a large needle and white cotton thread, sew closed the neck and tail openings.  Place the duck on its side on a rack set in a roasting pan. Roast the duck for 45 minutes.

With the needle, prick the fatty parts on the upper side; do not prick deeply enough to pierce the flesh. Grab the duck by the legs and turn it over onto the other side. Increase the oven temperature to 350° and roast 30 minutes. Price the fatty parts on the upturned side and then turn the duck onto its breast. Increase the heat to 400° and roast about 30 minutes longer, or until the duck is deeply browned and most of the fat has melted away. Remove from the oven and
let cool 1 to 3 hours before serving.

To serve: Using a heavy cleaver or poultry shears, cut through flesh and bone of the duck carefully to make about 12 to 14 serving pieces, keeping the skin neatly intact on each piece. Spread the cabbage leaves over a platter, shallow basket or wooden bowl and arrange the duck on them. If the duck is to be served hot, arrange the cut pieces in a pan in a single layer, cut side down, and roast in a preheated 350° oven 15 minutes.

Food & Wine magazine

Barbecued Duck

      Yield: 4 Servings

2 lg. Mallards
1/2 c. butter [melted]
2 tbs. orange juice
1 tbs. lemon juice
1/4 c. onion [chopped]
Tabasco sauce to taste
2 tbs. Worcestershire sauce
1/2 tsp. garlic salt
1 md onion [quartered]
1 md potato [quartered]

Rinse the ducks and pat dry, then par-boil them in a large saucepan, and drain. Sprinkle with salt to taste.
Combine the butter, juices, chopped onion, tabasco sauce,
Worcestershire sauce, garlic salt, and pepper to taste, mixing well...

Fill the ducks' cavities with the quartered onions and potatoes. Make a slit in each side of each breast..
Place on rack in roasting pan and brush each with the butter sauce. Cover loosely with foil and bake in a 375°F oven for 1+ hours or 'til tender, basting with sauce every 10 to 15 min...

Remove the foil and bake an additional 20 min. or longer 'til browned...

Source: from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"

Duck Casserole with Pinto Beans
 Yield: 4 Servings

 2 c. brown pinto beans
 1 duck, 5-6 pounds, cut into serving pieces
 seasoned flour
 3 strips salt pork, cut into small dice
 1 onion, finely chopped
 pinch basil
 freshly ground black pepper
 1/2 tsp. dry mustard

Soak the beans in cold water overnight. Drain, and simmer them in lightly salted water until just tender. Drain again, reserving the liquid, and place them in a casserole. Dredge the pieces of duck with seasoned flour. Try out the salt pork in a skillet till crisp.

Made this last night, as a spur of a moment creation, and it turned out rather good, so I thought maybe you others would enjoy it too. I used left-over roasted duck breast but any boneless, skinless piece will do.
I wouldn't try this chicken, think it would get too dry.

Kaari

Duck in a puddle
 
 

1/2 lb duck meat without skin
1/2 head romaine lettuce -- chopped
1 avocado
4 rashers bacon
4 slices day old bread (for croutons) -- take off the crust
2 cloves garlic -- chopped
1 orange

DRESSING:

6 tbs. olive oil
2 cloves garlic -- crushed
1 lime ( juice of) about 2 tbs.
2 tbs. cilantro -- chopped fine
zest of the orange
1/3  tsp. mustard powder (Colmans)
salt and pepper, and dash of sugar
1 tbs. sesame seeds

Dressing:
Mix in a deep bowl crushed garlic,  zest of the orange, olive oil, lime juice and finely chopped cilantro. Add mustard powder and mix well. Add salt, black pepper and just a dash of sugar. Mix well, taste and let rest.

Fry bacon rashers  in a pan, and when well done (i.e. very dark), take the rashers off the pan and drain on paper towels. Put aside until cold.

Make the  croutons. Remove the crust from the bread slices and chop the bread in small cubes. Pour some oil in a hot pan, and add coarsely chopped garlic. Stir constantly as to not burn the garlic. When it's
browned, remove the garlic pieces from the pan (NOT the oil) and add the bread cubes. Stir, add some salt, pepper, paprika and Old Bay Seasoning. Stir until the croutons are done, crispy but not burned. Put aside.

To assemble: Put the coarsely chopped lettuce leaves on the serving dish. Peel and slice the avocado and add it on top of the lettuce. Slice the orange to 4 thick slices, add them on the lettuce. Press the juice on the end bits (of the orange) on the lettuce. Add the sliced avocado, bacon crumbled into small pieces and the croutons. Pour a little oil in
a frying pan and add the duck in thin slices. Fry a half a minute, add the sesame seeds and fry about 1-2 minutes until the meat is thoroughly heated. Pour the meat/sesame seed mix on top of the salad and pour the dressing over the meat. Serve with good bread.

Serves 4 as an appetizer or 2 as a dinner.

Basted Duck With Oyster Dressing
 

1 tsp. salt
1/4 tsp. pepper
1 qt. bread stuffing mix
1 c. oysters
1/4 c. butter
1/4 c. lemon juice
1/4 tsp. paprika
1/8 tsp. thyme

Season duck cavity with salt and pepper. Add oysters, drained and chopped, to bread stuffing. Use oyster liquid as part of liquid to moisten. Lightly stuff duck. Place remainder in separate pan to bake with duck. Mix butter, lemon juice, paprika and thyme. Bake duck on rack in covered roaster in 325° oven for about 2 1/2 hours. Baste
often with lemon mixture. Baste dressing with duck drippings. remove cover at the last to brown duck.
 

Braised Wild Duck Or Goose

2 large or 4 small ducks(or 1 medium goose)
coarse salt as needed
8 bay leaves
1/4 c. peppercorns
1 tsp. leaf thyme
4 whole allspice
1 apple, quartered
2 ribs celery, snapped in half
1 med. carrot, coarsely chopped
1 med. onion, coarsely chopped
1/4 c. cooking oil
1 c. dry red burgundy, divided
1 c. brown veal stock OR 2 bouillon cubes dissolved in water
1/2 tsp. cornstarch
2 tbs. dry red burgundy Or water
1 heaping tbs. cold butter, if desired

Preheat oven to 400° F. Rub ducks inside and out with salt.
Choose a roasting pan that is large enough to accommodate the birds without crowding. Put the pan in the oven to preheat. Place bay leaves, peppercorns, thyme, allspice, celery and apple chunks inside the ducks, dividing evenly between ducks.

Tress the ducks with butcher twine so that they retain their shape while cooking. Pour oil into the hot roasting pan and place the ducks in, breast side up. Brown for approximately 20 minutes, turning after 10 minutes to brown all sides. Lower oven temperature to 325° F. Add onions and carrots and turn the birds breast side down. Cover and cook 20 more minutes. Then add half the wine and half the stock and continue to braise the birds for 1-1/2 hours more, covered. Turn the birds occasionally (every 20 minutes or so) during the braising, adding the remaining wine and stock as needed to keep
the roasting pan moist. Should all liquid evaporate, add a little water.

To test for doneness, pinch drumsticks with fingers. If they don't yield, continue cooking. Transfer cooked birds to a baking sheet and cover to keep warm. Strain juice from the roasting pan into a small saucepan.

Carefully skim off all fat from the juice and discard. If more than a 1/2 cup of juice remains, boil it briefly to reduce the amount. Dissolve arrowroot or cornstarch in 2 tablespoons burgundy or water and add to juice to thicken. Stir, bring to a boil and remove from heat. Add the butter and stir again. Taste and correct the seasonings if necessary.
Before serving, split the ducks in half lengthwise, removing loose bones from inside. Place the ducks on a cookie sheet in a 500 ° F. oven for approximately 10 minutes to crisp. Serve immediately.
Serves 4.
 

Source: The Detroit News

Broiled Wild Duck

(Allow one half duck per serving unless very small)

2 wild ducks
4 tbs. olive oil
salt
freshly ground pepper
1/4 lb. butter
4 tbs. lemon juice
2 tbs. minced parsley

Preheat the broiler and place the rack 5 inches beneath it. Split the ducks down the back and flatten them by pressing the breastbone with the heel of your hand. Rub both sides with olive oil and sprinkle with salt and pepper. Place the ducks, skin side down, on the broiler rack and cook 5-7 minutes on each side for rare, 10-12 minutes for medium. In a small saucepan melt the butter and add the lemon juice and parsley. Put the ducks on a warm platter and pour the butter
sauce over them.

Source: The Fannie Farmer Cookbook

Wild Goose With Giblet Stuffing

1 wild goose (6 to 8 lb. dressed)
lemon wedges
salt

STUFFING:

goose giblets
2 c. water
10 cu. crumbled corn bread
2 large Granny Smith apples, chopped
1 large onion, chopped
1/3 c. minced fresh parsley
1 to 2 tbs. rubbed sage
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
butter or margarine, softened

Rub inside goose cavity with lemon and salt; set aside. In a saucepan, cook giblets in water until tender, about 20-30 minutes.
Remove giblets with a slotted spoon and reserve liquid. Chop giblets and place in a large bowl with the corn bread, apples, onion, parsley, sage, salt, pepper and garlic powder. Add enough of the reserved cooking liquid to make a moist stuffing; toss gently. Stuff the body and neck cavity; truss openings. Place goose, breast side up, on a
rack in a shallow roasting pan. Spread with softened butter.

 Bake, uncovered, at 325 ° F. for 25 minutes per pound or until fully cooked and tender.

 If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking. Yield: 6 to 8 servings.

Source: The Taste Of Home Recipe Book (1993)

Wild Duck Gumbo

2 wild ducks,cut up
1/2 c. cooking oil
2/3 c. all-purpose flour
1 lb. smoked sausage, sliced
2 c. chopped onion
1-1/2 c. chopped green pepper
1-1/2 c. sliced celery
2 tbs. minced fresh parsley
1 tbs. minced garlic
1 can (14-1/2 oz.) stewed tomatoes
2 bay leaves
2 tbs. Worcestershire sauce
1-1/2 teaspoons pepper
1 tsp. salt
1 tsp. dried thyme
1/4 tsp. cayenne pepper
2 quarts water
Hot cooked rice

In a Dutch oven over medium heat, brown duck in batches in oil.
Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. Add next eight ingredients; mix well. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender. Remove duck.

Cool. Debone and cut into chunks; return to pan. Simmer 5-10
minutes or until heated through. Remove bay leaves. Serve with rice.
Yield: 16 servings(4 quarts).

Source: Taste Of Home

Wild Rice Salad

This recipe is great for using leftover roast duck or grilled chicken.
Or, buy a whole duck (about the same price as a large duck breast) remove the breast for an elegant dinner for two. Roast the rest of the bird at 325 °F. for about 2 hours. Let cool, then remove and dice the meat. Refrigerate until ready to use for salad.

2 c. cooked wild rice
1-2 c. chopped roast duck
2 c. thinly sliced salad greens
1/2 c. chopped apples (optional)
1/2 c. chopped walnuts (optional)

DRESSING:

1/2 c. light olive oil
1/2 c. rice vinegar (or 1/4 cup white vinegar and 1/4 cup water)
1 tsp. red wine vinegar
2 tbs. Italian Dressing Base
2 tsp. Browns Mustard Seeds (crushed)

Combine all dressing ingredients in a 2 cup container, shake well.
Bring ingredients to room temperature. In a large bowl, toss rice, duck, greens, and 1/3 to 1/2 cup dressing. Let stand a few minutes, toss again and serve.

Cooking wild rice:

For two cups prepared rice, start with 1/2 cup dry. To temper the strong flavor, boil with 2 bay leaves for 10 minutes in 4 cups water. In a separate pot, bring 3 cups chicken stock to a boil. Drain and rinse rice, add to stock, cover, reduce heat and simmer 35 minutes. Drain any remaining stock, fluff with a fork. Let dry before serving.

Source: Penzey's Spices
 

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