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Post by Woody Williams on May 31, 2015 16:16:53 GMT -5
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Post by moose1am on Jun 3, 2015 9:54:54 GMT -5
I like to bake waterfowl and poke holes in the bird with a knife all around the bird. Then I cut up orange peels to fit into the holes and put the cut up orange peels inside all the holes in the outside of the bird. Take the orange itself and stuff that on the inside cavity of the bird. Cook and enjoy a nice orange flavor added to the meat. This is simple a great way to enjoy cooked waterfowl. The juices in the orange peels penetrate the meat from the outside and the inside and add a nice citrus flavor to the meat. Note: that orange based cleaners are used to degrease things these days. I guess it helps degrease the waterfowl and make it taste better and less greasy.
Edit: Of course you take the orange peels out of the skin after the waterfowl is cooked. You may not want to eat the orange peels after they are cooked. But the orange inside is ok to eat and very tasty.
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Post by Jamie Brooks 1John5:13 on Jun 3, 2015 12:03:49 GMT -5
Does anyone here like to smoke waterfowl?
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Post by firstwd on Jun 3, 2015 17:48:53 GMT -5
I use a George Foreman electric grill. Excess grease drips away, just make sure not to overcook.
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ajp12
Junior Member
Posts: 25 
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Post by ajp12 on Jun 24, 2015 17:51:13 GMT -5
I smoked a couple of goose breast this past season that turned out great. I cut them thin and turned them into bbq sandwiches. Used peach wood with a dry rub.
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Post by duff on Jun 27, 2015 22:04:18 GMT -5
About ten years ago I had a spectacular season killing geese. Had to get creative in recipes...bar none best way to eat goose is to doce and can.
Next is to dice and cook in a stew or chilli.
Third is butterflies beasts and cooked on grill with western dressing. I prefer this using mallards and wood ducks though.
Finally good food is grilling wirh pepper, cheese and bacon....goes great with some cold adult beverages :-)
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Post by featherduster on Jun 28, 2015 5:18:25 GMT -5
The most important piece of advise I can give someone on this topic is "do not over cook the meat".
Waterfowl is meant to be served rare to medium rare,and use a good meat thermometer when cooking.
For a person cooking waterfowl for the first time I would not recommend doing it on a grill because you can over cook it in the blink of an eye and it will be dry.
If you ruin a duck dinner your wife,family or friends will not care to eat it again.
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Post by mossberg500 on Jul 14, 2015 18:42:20 GMT -5
I just eat the breast and legs . I marinate my birds in wishbone Italian salad dressing for 24 hours after poking holes with a fork in the parts that I eat . I grill them for about 10 min. on each side .
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Post by Jamie Brooks 1John5:13 on Jul 14, 2015 21:57:23 GMT -5
I smoked a couple of goose breast this past season that turned out great. I cut them thin and turned them into bbq sandwiches. Used peach wood with a dry rub. I haven't shot one yet, but this year is my big hunting year. I was thinking that I'd smoke it. Would you always recommend cutting them in slices? |
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Post by Jamie Brooks 1John5:13 on Jul 14, 2015 22:01:01 GMT -5
The most important piece of advise I can give someone on this topic is "do not over cook the meat". Waterfowl is meant to be served rare to medium rare,and use a good meat thermometer when cooking. For a person cooking waterfowl for the first time I would not recommend doing it on a grill because you can over cook it in the blink of an eye and it will be dry. If you ruin a duck dinner your wife,family or friends will not care to eat it again. Got a question: If the meat is kept moist, would it taste bad, worse or just not to you liking if a little more done? |
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Post by featherduster on Jul 15, 2015 6:51:05 GMT -5
Most hunters nowadays fillet out the breasts and because of this there is no fat,the meat of a duck with the skin removed is extremely lean.
Duck like any other animal has a taste of it's own and some folks may not like it, I can guarantee you that if you over cook it just by a few mins it will be dry and tough.
Keeping the meat moist throughout the cooking process is the key to success that's why I cook mine in a crock pot most of the time.
I can't tell you how many wives have said they tried duck that their husbands made on the grill and they didn't like it and the reason for this is because most men don't know how to cook with anything other than a grill.
Open your mind to alternative forms of cooking and you will enjoy the cooking/eating part as much as you do the hunting part.
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Post by duff on Jul 16, 2015 19:45:36 GMT -5
Goose cubed into small pieces cookes into vegie stew or chilli is pretty awesome.
I still like canned best but takes a decent season to get enough to can
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