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Cooking your Waterfowl

   Don't let 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.

Succulent Smoked Duck

INGREDIENTS
3 ducks

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 wood chips

TO BRINE
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 refrigerator.

TO SMOKE
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 try...Wine-Glazed Tender Duck Chunks