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Duck Recipes


Baked Duck Breasts and Rice in Roast Duck Stock Baked Ducks in Sweet and Sour Sauce Roast Duck Stuffed with Apples and Grapes Duck Basted with Honey and Curry
Baked Ducks Barbecued Duck Duck with Wine Roast Duck
Baked Duck #2 Roast Wild Duck Orange Duck  Fillet of Duck
Wild Duck With Mushrooms Charcoal Broiled Duck Breasts Duck Wild Rice Casserole  Duck Breast with Lemon
Braised Wild Duck Breasts Stuffed Wild Duck  Duck Stew  






In the fall, ducks usually have fine- flavored meat, and any stuffing can be used with them. At other times of the year, they may be more strongly flavored and are improved by soaking the cleaned birds for 2-3 hours in fairly strong salted water to which 1 tsp. baking soda has been added. If ducks prepared this way are to be kept under refrigeration for a few days, after wiping them dry, put a few slices of onion in the body cavity. This will help remove the excess gamey taste, and the onion is to be discarded before the ducks are cooked.

However, like all game birds, ducks should be allowed to hang at a temperature just above freezing for at least 48 hours before they are cooked. The length of time and temperature at which they are allowed to hang beyond that period will control how "high" or gamey they are allowed to become. This should be determined by personal taste.





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