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SmokyOkie
01-05-2012, 10:34 PM
I haven't done any wild duck yet this year. I think I've been too busy killing them to find time to cook them.

Someone asked me to cook some and take a few pix to publish the ordeal and so I decided it was time ot cook a few.

Here are the filleted breasts after an overnight soak in soy, Worcestershire, Deep Beef, light olive oil and herbs (oh yeah, garlic too), and with a sprinkle of salt, garlic, pepper and oregano . Note the breast tenders laying on top. they will be turned sideways before rolling.

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202102/wildgame%202012/95f1418a.jpg

Then rolled up, wrapped with bacon and skewered.

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202102/wildgame%202012/706250d4.jpg

I double skewer them so that they are easily turned without spinning.

On to the Backwoods Pit Bull. The fire is very hot and the fire grate is on the next to top notch for a real quick sear.

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202102/wildgame%202012/95ec212f.jpg

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202102/wildgame%202012/76b9b30b.jpg

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202102/wildgame%202012/8f151ba1.jpg

Prior to grilling the duck meat I made a glaze of Montmorency tart cherries, chilis, garlic, Chambord and rosemary. I got too sticky to take pix of the glazing so sorry , no pix of that, but here is the result.

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202102/wildgame%202012/961e3287.jpg

And here it is served along side some roasted Brussels sprouts and carrot with mushroom pilaf.

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202102/wildgame%202012/0727f404.jpg

For those not familar, wild duck is totally different than farm raised duck. The texture and character of the meat is much closer to extra rich lean filet mignon. As with filet mignon, it is a drastic mistake to cook it much more than medium rare.

Here is how we like ours.

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202102/wildgame%202012/0c717d46.jpg

Vermin99
01-05-2012, 11:09 PM
Looks like a lot of prep work to make that meal but I'm sure it was well worth the effort! Great set of pics too!!

SmokyOkie
01-05-2012, 11:13 PM
Really not that much work John. The cherry glaze too the most time of anything.

...and yes, it was worth it.

Fatback Joe
01-06-2012, 08:23 AM
That looks fantastic.

trucknstuffmike
01-06-2012, 10:10 AM
Duck looks wonderful, you can keep the sprouts though :msn-wink:

SmokyOkie
01-06-2012, 11:06 AM
Try my sprouts Mike, and you might change your posture on them.

For years I thought I hated them too.

kingkoch42
01-06-2012, 12:28 PM
It all looks super good:Drool2:

I never liked duck before moving down here in south-western France. The ducks are raised here in the fields and let to run around and forage for themselves most of the time - not the same taste as what we had in the Paris area.

Only problem is catching them for the slaughter !

Calhttp://smileys.sur-la-toile.com/repository/Content/0090.gif

SmokyOkie
01-06-2012, 01:11 PM
It all looks super good:Drool2:

I never liked duck before moving down here in south-western France. The ducks are raised here in the fields and let to run around and forage for themselves most of the time - not the same taste as what we had in the Paris area.

Only problem is catching them for the slaughter !

Calhttp://smileys.sur-la-toile.com/repository/Content/0090.gif

A 12 ga shotgun does very well for those purposes.

trucknstuffmike
01-06-2012, 01:35 PM
Try my sprouts Mike, and you might change your posture on them.

For years I thought I hated them too.

Well Okie I would give them a try if I was ever invited to dinner :msn-wink: :roflmaoha0:

I have yet to have them or asparagus any way I like them no matter how many times people have said I would change my mind after I tried theirs, but I always am willing to give them a try.

SmokyOkie
01-06-2012, 04:40 PM
Just look at it this way Mike, if there is something that others enjoy and you don't, they are getting more out of life than you are.:msn-wink:

Buzzwinder
01-06-2012, 05:10 PM
Nice meal, very nice indeed! :cheers2:

trucknstuffmike
01-06-2012, 06:04 PM
Just look at it this way Mike, if there is something that others enjoy and you don't, they are getting more out of life than you are.:msn-wink:

True I guess :shrug:

I don't make anyone eat anything I make but I do kind of expect them to at least try it, I like trying new things and if I don't like them no harm done. I would try your sprouts in a minute Tim :msn-wink:

I remember the first time I went to my neighbors and they made goat, I was thinking this cant be good but I loved it!, I think I had 3 plates of it :roflmaoha0: the wife and nanny were from Bangladesh and man could that nanny cook!

Some of the best food I ever had!!

Tuck
01-06-2012, 06:30 PM
Nice meal, very nice indeed! :cheers2:



:whathesaid:

Later

T

:monkey::monkey::monkey:

Schmokin Party
01-06-2012, 07:14 PM
Since I don't live in Tulsa and can't just drop in, how do you do your sprouts? They looked pretty darn tasty to me. In fact the picture looked good enough to eat....great job.

SmokyOkie
01-06-2012, 09:27 PM
True I guess :shrug:

I don't make anyone eat anything I make but I do kind of expect them to at least try it, I like trying new things and if I don't like them no harm done. I would try your sprouts in a minute Tim :msn-wink:

I remember the first time I went to my neighbors and they made goat, I was thinking this cant be good but I loved it!, I think I had 3 plates of it :roflmaoha0: the wife and nanny were from Bangladesh and man could that nanny cook!

Some of the best food I ever had!!


Not everyone has the same tastes Mike. I know folks that don't like beans or nuts. That's hard for me to understand. You might or might not like them, but it if has been a long time since you tried them, I would be happy to make some for you and let you try them.



Since I don't live in Tulsa and can't just drop in, how do you do your sprouts? They looked pretty darn tasty to me. In fact the picture looked good enough to eat....great job.

Mel, these were coated with oil and then Lipton's soup mix then roasted for about 30 minutes at 400. We always make sure to place them cut side down. It keeps the moisture in.

Buzzwinder
01-06-2012, 09:38 PM
Not everyone has the same tastes Mike. I know folks that don't like beans or nuts. That's hard for me to understand. You might or might not like them, but it if has been a long time since you tried them, I would be happy to make some for you and let you try them.




Mel, these were coated with oil and then Lipton's soup mix then roasted for about 30 minutes at 400. We always make sure to place them cut side down. It keeps the moisture in.

Tim, would that be Liptons Onion soup mix on the sprouts? Curious because they look great and I have never made them before! You didn't specify which soup mix. I want to try these!

SmokyOkie
01-06-2012, 09:44 PM
Tim, would that be Liptons Onion soup mix on the sprouts? Curious because they look great and I have never made them before! You didn't specify which soup mix. I want to try these!

Prolly Beefy Onion soup mix (http://www.amazon.com/Lipton-Recipe-Secrets-2-Count-2-2-Ounce/dp/B000EMAZRW)

Buzzwinder
01-06-2012, 10:26 PM
Thanks Tim! On the menu for the weekend! :thumbs up:

tomshoots
01-06-2012, 11:10 PM
The duck roll looks deelish! And maybe I need to try the sprouts. I don't go all out on veggies cuz wife don't like 'em.

Shiz-Nit
01-07-2012, 03:38 PM
DUDE.... That is crazy good looking...

PigCicles
01-07-2012, 04:38 PM
Most excellent plate Tim! I haven't had either in years but I bet I'd be able to eat my share :thumbs up: :Drool2:

gt2003
01-19-2012, 11:23 PM
Very Nice Tim (as expected)! We killed 2 limits in Bixby last Saturday in maybe an hour and a half! They are cleaned, frozen in ice and ready for a cook this weekend. Here's how I do mine....if you are interested..breast them out like yours, inject with some type of honey teriyaki, sprinkle with seasoning salt, wrap in bacon then smoke, not sear, until done to your liking. I'm guessing mine are usually mediumish. There's just something about adding the smoke that seems to take the wild taste out of them. I had some of my friends 20 month old eating duck like it was filet mignon. Try my recipe. I'm looking forward to trying yours. Hunting Saturday and again the final weekend. Let's do this right!

SmokyOkie
01-20-2012, 11:47 AM
I don't get any wild taste in mine Greg. I age them for at least a week (usually two) before I breast them out, then soak in MSG brine for another week before freezing them.

I cook them rare (not medium) unless I screw up and overcook them (which may not be all that uncommon)

I have smoked a lot of duck over the years and rally prefer them grilled, the exception being plucked (skin on) whole ducks.

I have done similar to what you do but never injected, just marinated.

Have you ever tried freezing in terriyaki with oil?

gt2003
01-22-2012, 08:27 PM
No Tim, I haven't done them like that. How would I "age" them? I normally will breast them out when I get home, soak them in salt water for a couple of days then put them all in a ziploc covered with salt water and freeze them until I'm ready to cook them. Then I let them thaw, inject with honey teriyaki marina, sprinkle with seasoning salt, wrap in bacon then smoke.

Two of us killed 8 in Okmulgee Saturday. Will likely go back there this last weekend too! How has your season been?

SmokyOkie
01-22-2012, 10:24 PM
Season has been nothing less than stellar. Populations are at record levels and we have been taking advantage of it. Between myself and those that have hunted with us we have killed somewhere upwards of 300 birds this season.

To age them, let the ducks hang (weather permitting) or leave them in the fridge in a bag for a week or two. then breast them out and let them soak. I don't like to soak them in saltwater and see no benefit to be derived from that. we soak them in MSG water to break down blood clots and enhance flavor.

gt2003
01-23-2012, 11:34 AM
Good to hear Tim! We've done pretty well every time we've gone out. Killed 8 between 2 of us Saturday and both killed limits last weekend. I had forgotten how much fun duck hunting is and am glad to have gotten back into it. One more weekend to go!

I'll age a few and see how they taste to me. Can I get MSG about anywhere?