Going for the duck or goose hunt is an exciting adventure, preparing with your loyal four-legged companion. Getting ammo packed up, cleaning and lubing the shotgun, gathering the decoys, dummies and calls. Making sure you have you warm clothes and all other necessities, and are ready to go. You take your time in the hunt, finding the best locations, taking the time to scout out the perfect ambush, carefully planning your strike. Then, like a kid on Christmas, you get to fire the shotgun and have your spoils loaded up and are thinking about the best ways to show off your trophies. Some enjoy taxidermy and displaying or mounting their kills, but most others choose to consume them.
For those that like to share their bounty with family and friends and prepare a wonderful feast, Republican Valley Waterfowlers would like to take share some mouthwatering duck recipes to serve at your next gathering.
First to start is Honey-BBQ Duck Legs. Much like the popular chicken wing appetizer, this is sure to be a real crowd pleaser.
Ingredients:
– 12 Duck legs, braised until tender (about 2.5 hrs)
– 1 Cup All purpose flour
– 1 tsp salt
– 1/2 tsp Freshly grounded pepper
– 4 Beaten eggs
– 1 1/2 Cups Italian seasoned breadcrumbs
– 2 TBSP Cold milk
– Canola oil for frying
– 1 Cup Barbecue sauce
– 1 TBSP freshly squeezed lemon juice
– 2 TBSP minced onions
– 2 garlic cloves, minced
– 1 tsp red pepper flake
– 2 TBSP honey
Directions:
First Step – Combine flour, salt, and pepper into a medium bowl. In a second bowl, whisk the eggs and milk. A third bowl needs to have the breadcrumbs in place.
Second Step – In a medium sized pot, add 3-4 inches of oil and allow to heat over medium-high temperatures. When the oil has reached 340-360 degrees Fahrenheit it is ready to start cooking. While you are waiting for the temperatures to be optimal, prepare the sauce.
Sauce – Combine barbecue sauce, honey, lemon juice, pepper flakes, onion and garlic and set aside.
Back to the legs – Roll the duck legs in the flour mixture, coat the legs in the egg bath and generously rub the breadcrumbs on and place in the frying pan. Using tongs, carefully flip them around once or twice. You want them to have a golden brown crispy exterior.
Third Step – For serving, either coat the legs in the sauce, or serve on the side as a dipping sauce.
To conclude this week, we would like to give you a traditional Roasted Duck recipe and we hope you enjoy it!
Ingredients:
– 2-3 medium or large ducks (with skin intact), split and flattened
– 1/2 Cup Olive oil
– 1/4 Cup Red wine vinegar
– 3 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 4 cloves garlic, minced
– 1/3 cup light brown sugar
– Dash or two of Tabasco
Directions:
– In a small bowl, mix all the ingredients minus the ducks. Place the ducks in a container, and generously brush the mixture on both sides of the split duck. Be sure they are properly covered and refrigerate for 3-4 hours. Be sure to return every hour to recoat the ducks with your mixture.
– Preheat your oven to 450 degrees. In a large roasting pan, place the duck skin down. Roast them on the middle rack for 10 minutes.
– Flip your ducks over, so the skin is right side up. Depending on the size of your ducks, roast for 5-8 minutes or until skin is crisp. If you have chosen to precook the leg and thighs, add them to your roasting pan. Continue to roast your duck until the breast has reached the temperatures of 135-145 degrees for medium-rare. If you chose to go skinless, roast the ducks until they are browned evenly on both sides.
