Duck Recipes - Wife Of A Hunter https://wifeofahunter.com/category/hunting/waterfowl-recipes/duck-recipes/ Recipes for a Hunter's Wife Mon, 28 Feb 2022 20:56:22 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://wifeofahunter.com/wp-content/uploads/2021/03/Header-WOAH-150x150.png Duck Recipes - Wife Of A Hunter https://wifeofahunter.com/category/hunting/waterfowl-recipes/duck-recipes/ 32 32 191194188 Asian Duck Sliders https://wifeofahunter.com/asian-duck-sliders/ https://wifeofahunter.com/asian-duck-sliders/#comments Wed, 09 Feb 2022 02:06:49 +0000 https://wifeofahunter.com/?p=3046 With duck season all finished up, and the Super Bowl coming in less than a week, these Asian Duck Sliders are the perfect appetizer/meal! I know a lot of people don’t like duck, which is crazy to me, but if you’re going to hunt ducks you need to eat them! Eating ducks doesn’t need to […]

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With duck season all finished up, and the Super Bowl coming in less than a week, these Asian Duck Sliders are the perfect appetizer/meal!

I know a lot of people don’t like duck, which is crazy to me, but if you’re going to hunt ducks you need to eat them! Eating ducks doesn’t need to be scary and grinding it into a burger takes away the worry about cooking them medium or less.

Also, I’m a fan of using duck with Asian styles of cooking because of how common of a meat it is in their cuisine. Wild duck is different than the normal Peking duck you might find at your local Asian market.

Like any wild animal, compared to a farm raised animal, there is a lot of variety in the wild version. Removing the skin from the wild ducks should help to equalize the flavor for every duck.

With everything in the slider, the duck ended up tasting very reminiscent of the inside of a dumpling. Topping it with the daikon radishes and carrots, (it’s important give this enough time to pickle) slaw, and sriracha mayo was the perfect combination, but you can add whatever your heart desires!

Lastly, throw a little soy sauce, gyoza, and extra sriracha mayo on the side for your dipping pleasure. Let me know how this goes in the comments and enjoy!

Asian Duck Sliders
Asian Duck Sliders
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Asian Duck Sliders

Delicious way to use some duck breasts!
Course Appetizer, Main Course
Cuisine American, Asian
Keyword Appetizer, Burger, Slider, Super Bowl
Servings 24 sliders
Author Sophie May

Equipment

Ingredients

Burger Ingredients

  • 2.5 lbs duck breasts skinless
  • 1 lb pork fat
  • 24 Hawaiian Slider Buns
  • 6 garlic cloves minced
  • 1/2 shallot minced
  • 1 tsp ginger minced
  • 2 T hoisin sauce
  • 2 tsp sesame oil
  • 3 T less sodium soy sauce
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1 1/2 C panko add after marinating overnight

Daikon

Cabbage Slaw

  • 4 oz shredded cabbage
  • 2 whole green onion stalks white and green
  • A few T fresh chopped cilantro enough to be fragrant
  • Dash of rice vinegar
  • Dash of sesame oil

Serve With

  • Gyoza
  • Soy Sauce
  • Extra Sriracha Mayo

Instructions

Daikon Instructions

  • Make your daikon and let it pickle for multiple days (click on link in ingredients for recipe).

Burger Instructions

  • Cut duck and pork fat into small cubes that will fit in your meat grinder and place into a freezer for ~10-30 minutes (depending how cold it already is).
  • Grind the duck and pork fat through a fine plate in your LEM Big Bite Grinder.
  • Mix your fat and duck together.
  • Mix in all of your ingredients with the burger (except the panko).
  • Cover your burger with plastic wrap and put it in the fridge overnight.
  • Take your burger out and mix in the panko.
  • Preheat your grill to medium heat and put a cast iron tray down.
  • Form your burgers to the size of your slider buns.
  • Grill ~5 minutes a side or until cooked all the way through (size of burger will affect time).

Cabbage Slaw Instructions

  • Mix all cabbage slaw ingredients together.

Toppings

  • Dress your burger with the daikon, slaw, and sriracha mayo and than serve with gyoza sauce, soy sauce, and/or extra sriracha mayo and ENJOY!!

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]]> https://wifeofahunter.com/asian-duck-sliders/feed/ 1 3046 Duck and Sausage Gumbo https://wifeofahunter.com/duck-and-sausage-gumbo/ https://wifeofahunter.com/duck-and-sausage-gumbo/#comments Sun, 17 Oct 2021 21:06:21 +0000 https://wifeofahunter.com/?p=2366 This Duck and Sausage Gumbo is to die for. My mom grew up in Belle Chasse, Louisiana which is a suburb outside of New Orleans. Both of my parents attended Tulane University. My parents are well versed on Cajun food and made sure that I was too. I love all Cajun food. The intense spices […]

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This Duck and Sausage Gumbo is to die for.

My mom grew up in Belle Chasse, Louisiana which is a suburb outside of New Orleans. Both of my parents attended Tulane University. My parents are well versed on Cajun food and made sure that I was too. I love all Cajun food. The intense spices and heat that each dish packs is something astounding.

After my first duck hunt, I knew exactly what dish needed to be made. Gumbo.

Gumbo can be made with seafood, sausage, duck, chicken… really whatever you want. I used deer sausage to add extra meat in the gumbo, but honestly the duck would suffice.

When making the roux for this dish, if you are new, make it low and slow. If you are more confident in your abilities, you can ramp the heat up, but be cautious and continuously stir it or you will burn the roux. You are looking for a melted chocolate consistency and color.

This dish is delicious. If you are worried about the okra having that “slimy” texture, it does not have it in this. It is mighty good.

I love gumbo and I especially loved this gumbo. Don’t get stressed out by the long ingredient list or the roux. It is a very simple gumbo and it will be worth it to make. I hope you enjoy it as much as we did!

Duck and Sausage Gumbo
Duck and Sausage Gumbo
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Duck and Sausage Gumbo

Delicious duck gumbo!! Even for the people that think they don't like duck.
Course Main Course, Soup
Cuisine Cajun
Keyword Cajun, Duck, Gumbo, Sausage
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people
Author Sophie May

Ingredients

  • 12 cooked teal ducks meat from the duck broth
  • 3 C Duck Broth
  • 2 cloves garlic minced
  • 1.75 tsp salt
  • 1.75 tsp poultry seasoning
  • 1/2 tsp black pepper
  • 3/4 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 3/4 tsp "Better than Bouillon" roasted beef base
  • 3 bay leaves
  • 1.5 C celery finely chopped
  • 1.5 C onions finely chopped
  • 1.5 C bell peppers finely chopped
  • 1/2 C vegetable oil
  • 10 T flour
  • 1.25 C okra chopped
  • 3.5 T fresh parsley chopped
  • 1 lb sausage (I used venison sausage) chopped into bite sized pieces

Served with:

  • green onion
  • rice
  • parsley

Instructions

  • In a small bowl combine all seasonings (salt, poultry seasoning, pepper, cayenne, and garlic powder) and beef base.
  • In a separate bowl, mix together celery, onions, and bell pepper (Holy Trinity).
  • In a Dutch oven over medium-high heat, heat oil until it shimmers.
  • Carefully add flour and stir constantly (if you are new to making roux start at a lower temp). Cook roux until dark brown (~20 minutes). Stir constantly or your roux will burn. It should look like melted chocolate when done.
  • Remove pot from heat and add seasonings, onions, celery, bell peppers. Stir until thick and well combined (~2 minutes).
  • Return pot to heat and add broth, okra, minced garlic, and bay leaves.
  • Combine and bring to boil, cover and let simmer for 10 minutes.
  • Add meat and let simmer for 15 minutes.
  • Serve over rice. Top with green onions and parsley. Enjoy.

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]]> https://wifeofahunter.com/duck-and-sausage-gumbo/feed/ 5 2366 Duck Broth https://wifeofahunter.com/duck-broth/ https://wifeofahunter.com/duck-broth/#respond Sun, 17 Oct 2021 20:17:32 +0000 https://wifeofahunter.com/?p=2336 A simple duck broth that is a great base for a lot of duck recipes! This is a flavorful broth to make with some of those skinless duck breasts you’re likely to bring home. This is perfect for when you don’t feel like cutting the breasts off of the breast plates. Think of this as […]

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A simple duck broth that is a great base for a lot of duck recipes!  

This is a flavorful broth to make with some of those skinless duck breasts you’re likely to bring home. This is perfect for when you don’t feel like cutting the breasts off of the breast plates.

Think of this as you would beef broth in your duck creations. I have used it in duck gumbo and Duck Pho, and they have both turned out delicious! You can use store bought stock/broth, but making it yourself and putting some of the carcass to good use adds a unique flavor bomb you are not going to get from the store-bought stuff.

This recipe can make a surplus so if you’re not going to use it all immediately you can refrigerate or freeze it for later and it will be good to go! I hope you enjoy this recipe as much as I did!!

Duck Broth
Duck Broth
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Duck Broth

Delicious Duck Broth to go with a delicious gumbo!!
Course Broth
Cuisine Broth
Keyword Broth, Duck
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 56 oz
Author Sophie May

Ingredients

  • 12 teal duck breasts still on the keel bone
  • water enough to cover meat
  • 2 carrots
  • 1 stalk celery roughly chopped
  • 4 parsley stems
  • 1/2 onion roughly chopped
  • 1.5 tsp oregano dried
  • 1.5 tsp thyme leaves dried
  • 1.25 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Place all of the ingredients in a large pot
  • Bring to a boil.
  • Cover and reduce heat.
  • Let simmer for 1-1.5 hours or until the duck is tender.
  • Remove duck, debone, and cut into bite size pieces. Set aside. This goes perfectly in gumbo. If not using immediately, refrigerate or freeze for later.
  • Refrigerate duck broth.
  • Once the fat has separated, remove solidified fat and strain all solids out.
  • If not using immediately, refrigerate or can and store for later. Enjoy!

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