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So, its opening morning, sometime just before lunch. You and your hunting buddies have had a great mornings shoot and its been very productive. You've got a good number of mallards and parie's, but things have slowed and you are thinking about lunch.
You've got the portable BBQ in the maimai (or the back of the ute) and its time to cook up some grub. You've breasted out some birds.
So, what's your favorite (or recommended) recipe and cooking technique for 'duck in the field'?
Keep the shotgun handy because as soon as you fire up the bbq ducks will come splashing in :thumbsup: Murphy ah
Bacon butties and hash brown butties
Bacon, eggs, black pudding, duck Brest cut thin and frayed in the bacon fat, calves liver and frayed tomatoes followed by frayed bread and black coffee. Then a big poo:sick:
Bacon butties...miam, miam, miam...!!!
We go back to the hut and have a huge fry up 'heart attack brekkie' ......eggs, bacon, toast, beans, blackpudding, tomatoes.......YUM
Make up a curry at home and reheat open morning
I do cracked pepper duck, or duck wrapped in bacon,
pepper duck, corse pepper, I crack whole pepper corns with a hammer, slice duck breast thin in to slices 10mm thick, coat in pepper, sear in a hot pan, just the same as venision. take a dipping sauce or two, if you want.
Fuck can I come down?Quote:
Originally Posted by Sideshow
as long as you remember to remove the toilet roll from the freezer;)Quote:
Make up a curry at home and reheat open morning
[QUOTE]Bacon, eggs, black pudding, duck Brest cut thin and frayed in the bacon fat, calves liver and frayed tomatoes followed by frayed bread and black coffee. Then a big poo[/QUOTE]
high lighted yes :thumbsup:cant stand coffee first thing or with a big feed a half gallon cuppa tea more my well.....cuppa tea
Bacon and eggs followed by hot coffee cooked in the maimai kitchen
Been a while since you last had a big poo?Quote:
Originally Posted by Rushy
An hour or two.Quote:
Originally Posted by sako75
bacon and egg pie. no time for cooking in our maimai haha
Sure Rushy bring your hart pills though:thumbsup:Quote:
Originally Posted by Rushy
I assume you mean duck recipes, and mine would be to slice the breast meat across the grain into approx 10mm thick slices. Take some flour in a plastic bag ( season with whatever - even a bit of curry powder) and chuck the slices in the bag. Shake it round to coat all the duck bits. Whisk up an egg in a cup, and dredge the duck bits in that, then coat with breadcrumbs. Fry these up and dip in some sweet chilli sauce. Oh yeah - num num num. They are awesome cold as well.
Lentil that sounds yummy,im going to make duck patties with my new burger press,so mr dundee might get some to take with him.
We run an all day deepfry/bbq. Veni backstrap, lamb chops, paua patties and squidrings are the favourites, after bluff oysters by the doz both raw with a dash of vinegar and then lightly battered and fried. Gout is a serious possibility, even though 30 is the oldest among us. Enjoy opening and stay safe all.
Only if you bring your own toilet paper and spade :sick:Quote:
Originally Posted by Rushy
I have a americian turkey cooker, basically a bloody big gas burner under a bloody big pot. Deep fried turkey ( 30-40 mins all done) is great. Have done a leg of lamb, and was brilliant. Chicken wings, chips, bacon, bread etc... All great.Quote:
Originally Posted by hanse
Havent tried oysters (as like them raw with nothing), but would cook them well for hethens.
The big key is the power of the burner. Ie you need to keep the oil temp up when adding stuff. If it drops to much, you get gresey food.
Then swap the oil for a water based mix (potatoes, chillis, salt, etc... ) and all kinds of stuff in it. Bloody great device
what ever is in the menu at the Horse shoe tavern
Wild pork bacon. (Have)
Eggs Benedict with asparagus or spinach and wild caught salmon (don't have this year yet) so might have to buy farm shit.😆
Fed the ponds yesty and they are looking good.....But they did as well last year before the season and did not produce as they normally do until later.
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wild pork bacon is definetly on my to do list.Quote:
Originally Posted by R93
high cholesterol appointment today or not:D
smoked duck breast aint to shabby either
We had the bacon done locally and it is bloody tasty but you need too cook it till crisp.
Otherwise it is a tad chewy. Could be the animal tho.
Really good in B&E pie as well.
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We have a full time cook making us food on the bbq - bacon, eggs, hashbrowns, baked beans, steak and bread etc. The girls and kids pop down at lunch to see how we are going and always bring scones with jam and cream or pikelets. Then they cook us a big feed, normally a roast for when we arrive back to the house after dark. Sorted! :thumbsup:
Yep, recipes like that was what I had in mind. Will make up a batch of flour and spice and take some eggs and bread crumbs with me for opening morning. Thanks for he tip. I've only ever had duck roasted.Quote:
Originally Posted by Lentil
Shit man I'm hungry now!! :thumbsup:Quote:
Originally Posted by hanse
i like a bit of gum exerccise if you hadnt noticed:DQuote:
Originally Posted by R93
never liked my bacon dried up and crispy.
does wild pork make better ham or just different?
The best ham I have ever had was from a wild pig that lived in the tussock. Dunno if it was a fluke or not but it was seriously good.
But to answer you question, I would say neither is better. Just different imo.
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With all this food around ,when do you guys get time to shoot duck?????
You related to Bubby from Forrest GumpQuote:
Originally Posted by southernman
I think that wild duck is one if the most horrible things I have ever tasted and I literally cannot keep it down unless it's drowned in spices and marinades and had the bejesus cooked out of it to disguise the taste. So I will be off to look for a deer opening morning, and will probably pick up a Jimmys from the servo on the way home.
It was Bubba Maca, not Bubby.Quote:
Originally Posted by Maca49
there are far more ducks shot in the weeks preceding and following the season than ever actuallyget into a retrievers gob during the season nelpop:thumbsup:Quote:
Originally Posted by nelpop
My missus is not in the country this year for our traditional venison curry. And unfortunately it was our best crop of chillis ever. The boys are going to have to put up with my bacon and egg pie.
And the ass paper manufacturers will complain because of her absence, but not the fire brigade.
true her toned down for weak kiwi,s curry had me and kotuku on fire at both endsQuote:
Originally Posted by C404
Cook heaps and we will be down at half timeQuote:
Originally Posted by Lentil
Well, I can add the chillis that would have been in the curry to the Bacon and Egg pie. That ought to put a few hundred feet per second onto a bloke?Quote:
Originally Posted by gsp follower
I am out of venison totally so that option is gone, no more killing wattle trees....
you might as well load them in a cartridge shoot down our throats and out our arses and cut out the middle man.;):DQuote:
Originally Posted by C404
https://www.youtube.com/watch?v=fSBQRGuzLGcQuote:
Originally Posted by Maca49