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Feedyum!
A blog about food
Duck. Duck. Duck. And no goose?!?
vol.3
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Personally, I do not have an opinion on disliking or loving duck season. I am ok with being left all weekend by the people with a mission. I am fine when the conversation turns to limits/guns/waders/ducks. And I don’t even care when I am asked to pull out feathers or I find dead ducks on my doorstep. I am comfortable with just loving the benefits this wonderful season brings me as many of my friends enjoy killing the birds. And I like to cook. It is a beautiful relationship.
Some say it came to soon—others argue that it isn’t soon enough—but it is over. And it's not that bad. Now you can enjoy late mornings in warm beds. More leisurely walks with your dog. Dry socks all day.
Yup, duck season is over. You have time to cook. Eating time is here.
I hope that you are enjoying a freezer full of fowl and are ready to start enjoying the benefits of a season well hunted. Here are some favorites I have collected to share—including my duck gumbo (it is my mom’s original—from the south—uber-yummy).
Duck Ramaki
This is a perfect recipe created by combining recipes from Janet and Preston Ziegler and Laurie Swall Christian. Thanks y'all!
2 duck breasts (approximately one duck), cubed into 1 to 1-1/2 pieces
1 package bacon, uncooked
1 can water chestnuts
1 package cream cheese
2 fresh jalapenos, sliced
1 onion, sliced
MARINADE
2 tablespoons soy sauce
2 tablespoons dry sherry (or sake)
1 tablespoon ginger, peeled, grated, fresh
2 tablespoons light brown sugar
Mix all marinated ingredients together. Cover duck with marinade and refrigerate for 2-3 hours. To assemble: place a piece of marinated duck together with one small water chestnut, jalapeno slice, and onion slice. Hold it all together with a little cream cheese and wrap with half a piece of uncooked bacon, then secure with a toothpick. Place the duck bundles pieces on a cookie sheet under the broiler for 3-5 minutes, then serve immediately.
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How did you know I have ducks cluttering up my freezer? The Ramaki recipe looks great. Thanks!
Sometimes I find the duck overpowers my dish. Do you ever experience that?
Some people find that wild duck is 'gamy' and do not prefer such a strong taste. The game taste is because wild duck has a diet of low-fat fish rather than store bought that was raised with fattening agents. I personally find the stronger flavor of wild game more interesting to cook with as it adds more depth to my recipes.
My exception is for soups I like to stuff the ducks with onions and yams—as explained in the gumbo here—because it will often lessen the gaminess you don't like. I did a bit of research as I usually go with the flavor and found a tip from an old game cookbook. "Meta Given's Modern Encyclopedia of Cooking" published in 1953 states "Ducks that live in the marshes have a 'fishy' flavor which is objectionable. By adding 1 teaspoon baking soda and 1 teaspoon of black pepper to enough water to cover two medium sized ducks, and then parboiling fifteen or twenty minutes, the "fishy" flavor will be eliminated. The duck can then be drained and cooked in any way [you prefer]."
ANY VEGETARIAN RECIPES ANY TIME SOON?... that would be great. YAY VEGGIE.
I'm going to try making the gumbo this week... nervous - but excited, I'll post back if it's as great as it sounds!!
Hey Veg Anon - I have posted a recipe or two for you throughout the blog. Check out the 'sauces' blog as those are GREAT veg bases for lots of cooking!