Cooking your Waterfowl
those ducks sit in your freezer and ruin. Most frozen game maintains
best quality if consumed within 6 months. But, as with most game, it's
always best when cooked fresh.
People are always asking,
"what's the best method for preparing ducks/geese", here's a great way
to fix em. This recipe was taken from the Duck and Goose
Cookery Cookbook from Ducks Unlimited. It contains 100 unique and
tasty ways to prepare your waterfowl.
Take some of those freshly
killed ducks and try this recipe for some good eatin.
FOR THE BRINE
¼ cup non-iodized salt
¼ cup brown sugar
1 teaspoon whole peppercorns
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground mace
¼ teaspoon ground coriander
1 cup apple cider
½ cup Madeira
1 ½ cups water
2 cups apple
1) Trim the fat and all rough edges off the duck. Dry with paper towels.
2) In a large resealable bag, combine the salt, sugar, peppercorns,
onion powder, garlic powder, mace, coriander, apple cider, Madeira, and
water. Shake to mix. Add the ducks and bring overnight in the
1) Preheat a dry Little Chief-type smoker (140-160 F). Put one cup of
the apple wood chips in the chip pan, place the ducks in the smoker, and
close the door. After 45 minutes, pour another cup of chips in the pan
and continue smoking for a total of 2 ½ - 3 hours.
2) To finish off the ducks: Place in a 300 F oven for 40-50 minutes, or
until inside temperature is 170 F (by a meat thermometer).
Also, give this recipe a