Ways to cook whole duck?

[hunt4fish]

I need some ideas on how to cook a whole duck,I usually just breast them out and slap on the grill,but I've got a couple fresh woodies sittin in the fridge and want to do them up right.Some c'mon guys come off some of them recipies your keeping secret.

[HOLWACHAGOT]

I need some ideas on how to cook a whole duck,I usually just breast them out and slap on the grill,but I've got a couple fresh woodies sittin in the fridge and want to do them up right.Some c'mon guys come off some of them recipies your keeping secret.

The best I have had was a whole Back Duck slow cooked in the 15bean Soup with ham or bacon for flavor and a jar of v-8 added to the broth. Super simple and super delicious. Dice some onions too. HOLWACHAGOT

[BTH284]

Cut through breast plate and back bone to make halves.
Put on grill and brush with favoriter grilling sauce.
Be sure to soak and bleed out meat first. Whether it be buttermilk or whatever. I grill mine med to med rare.

7 up and lemon juice is good marinade for woodrows. Can wrap in bacon after marinate and grill too.

Or smoke them them with bacon on top(to keep from drying out) after marinate.

[Dave Sikorski]

I agree with splitting the birds.

Here's some stuff from the DU website.

Mustard Marinade

Makes about 2 cups

1/2 cup red wine vinegar
1/2 cup dry red wine
1/3 cup Dijon mustard
2 Tablespoons ketchup (yep, ketchup)
1 Tablespoon fresh garlic cloves, minced
1 Tablespoon Italian seasoning
1 teaspoon Kosher salt
1/2 teaspoon cracked black pepper
2/3 cup olive oil

Combine all ingredients except oil and whisk together to blend. While whisking, add oil in a thin stream until emulsified. Pour marinade over split ducks or ducks breasts. Refrigerate for 2 to 12 hours, turning often. Grill, broil or pan sear to desired doneness.


Balsamic Chipotle Vinaigrette

Makes about 1 1/2 cups

1/3 cup balsamic vinegar
1/4 cup Tabasco Chipotle Pepper Sauce
2 teaspoons blackberry preserves
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup olive oil

In a bowl, whisk together vinegar and next 5 ingredients. While whisking vigorously, drizzle in oil in a thin stream. To use as a marinade, pour over whole birds or breasts, cover and refrigerate for 2 to 24 hours. Can also be used as a finishing sauce…just drizzle over just before serving. Serve with Mexican rice and warm flour tortillas.



I haven't had them but they sound good. Gonna try them when I shoot something.

-D

[hunt4fish]

I'll give these a try and will let you know how they turn out.