By Jeff Matura
It's a hard to beat a plateful of freshly cooked duck after a good duck hunt. The key to maximum enjoyment is keeping it simple and quick. After all getting to bed early is a priority so that you can wake up early and bag a few more ducks.
My favorite and quickest recipe for cooking duck is to simply breast the ducks, cut the meat into bite size pieces, rinse in water, and start frying in pan of melted butter. Next I add a table spoon of water, onion slices, and green pepper slices. The key to tender delicious duck cooked this way is to not cook it to fast or over cook it. After the duck has is done and slightly browned your ready to eat. I enjoy this recipe most on weekday when I go hunting after work.
Another variation of this recipe is to mix up a bag of fajita mix seasoning in a bowl and add the duck cubes. If time allows let it sit to marinade or just spill it into the frying pan. Once the duck is about done drain off the liquid, add the onion and pepper, and allow the duck to brown just a bit while the vegetables are cooking. Remember not to over cook the duck while browning. With the meat just done place an appropriate portion of the meat, onion, and pepper in a fajita wrap along with some Spanish rice on a plate and supper is served.
Another simple recipe for duck on the grill is to once again breast the ducks, rinse the meat, and cut the breast down the middle and across so that four pieces are created. Next wrap each piece with a slice of bacon, secure with a tooth pick and place on the grill. Since cooking bacon will drip a lot fat care must be taken when cooking. Most gas grills will quickly flare up with less flare up problems happening when cooking over charcoals. Once again don't over cook the meat as it will quickly turn into shoe leather. Of course several simple things can be done to make this recipe even better. First soak the duck meat cubes in your favorite marinade overnight. This step alone will greatly improve the flavor of the finished product. Next try cutting a slit into a piece of meat and add either add a piece of jalapeno pepper, cream cheese, or both. Now once again wrap with bacon, secure with a tooth pick, and cook on the grill. Adding the pepper and cream cheese will certainly put an explosion of flavor on your tongue.
My favorite and quickest recipe for cooking duck is to simply breast the ducks, cut the meat into bite size pieces, rinse in water, and start frying in pan of melted butter. Next I add a table spoon of water, onion slices, and green pepper slices. The key to tender delicious duck cooked this way is to not cook it to fast or over cook it. After the duck has is done and slightly browned your ready to eat. I enjoy this recipe most on weekday when I go hunting after work.
Another variation of this recipe is to mix up a bag of fajita mix seasoning in a bowl and add the duck cubes. If time allows let it sit to marinade or just spill it into the frying pan. Once the duck is about done drain off the liquid, add the onion and pepper, and allow the duck to brown just a bit while the vegetables are cooking. Remember not to over cook the duck while browning. With the meat just done place an appropriate portion of the meat, onion, and pepper in a fajita wrap along with some Spanish rice on a plate and supper is served.
Another simple recipe for duck on the grill is to once again breast the ducks, rinse the meat, and cut the breast down the middle and across so that four pieces are created. Next wrap each piece with a slice of bacon, secure with a tooth pick and place on the grill. Since cooking bacon will drip a lot fat care must be taken when cooking. Most gas grills will quickly flare up with less flare up problems happening when cooking over charcoals. Once again don't over cook the meat as it will quickly turn into shoe leather. Of course several simple things can be done to make this recipe even better. First soak the duck meat cubes in your favorite marinade overnight. This step alone will greatly improve the flavor of the finished product. Next try cutting a slit into a piece of meat and add either add a piece of jalapeno pepper, cream cheese, or both. Now once again wrap with bacon, secure with a tooth pick, and cook on the grill. Adding the pepper and cream cheese will certainly put an explosion of flavor on your tongue.
Jeff Matura has been hunting ducks for over twenty years in the Midwest including the states of Iowa, Kansas, Oklahoma, and Missouri.
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Vistit his latest website for the best deals on vintage duck decoys [http://www.vintageduckdecoysforsale.com/] along with Mason duck decoys [http://vintageduckdecoysforsale.com/duck-decoys.php?decoys=Mason+Duck+Decoy].
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