Recipe: Turning Wild Birds into Fine Dining

 

Wild Birds are Fine Dining, at its Best!

 

The time you spend marinating wild birds will be worth the effort when you get to the dinner table.  Fish-eating ducks call for a marinade of vinegar, wine or buttermilk. Older duck or goose will be more flavorful after a bath in (1/2 tsp. salt and 1 Tbsp. vinegar per quart of) cold water.  Leave the ducks in this marinade 4 – 12 hours in the refrigerator – to improve tenderness and flavor.

General Wild Duck Info

Duck meat is best cooked rare.  The meat is dark, dense and dry. That’s why you see so many recipes calling for cooking duck in a covered roaster with several slices of bacon spread over the duck body. Another option is to use a slow cooker with your duck(s). All of these strategies help retain moisture in an otherwise dry meat. Lots of folks are surprised to find that wild duck can be barbecued. However, the most common way to cook wild ducks is to dredge them through flour and spices, fry the outside and smother in gravy and bake for 3 or 4 hours.

Wild Goose

The great thing about wild goose is that there is so little waste with this bird. Young bird is absolutely delicious while older birds tend to be tough and poor prospects for tenderizing with moist heat. Therefore, next time you go hunting, make sure you get a young one!   😉  You know you have an old goose when you see: pinfeathers, very large wing spurs and overall -rather coarse feathers.**

Stuff the goose with your choice: sliced tart apples OR breaded stuffing with tart apples and onions. I’ll end this posting with one of my favorite duck recipes. Next time I add recipes, I’ll include: Chesapeake Barbecued Duck and Roasted Wild Duck.   But today’s recipe is:

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Holly Gravy Duck

1 cup quality oil

1 cup flour

4 cups water

Make a dark roux with the oil and flour (this requires time and nearly constant stirring). The roux – when ready – is the color of an old penny. Take the roux off heat, let cool for a few minutes (5 – 10) {this is to lower the temperature of the pot so you aren’t scalded when you add the water}, put back on stove and add water and seasonings:

2 Tbsp. celery seed                           dash of pepper

1 Tbsp. salt per duck                        1 Tbsp. chili powder per duck

1 clove garlic per duck

Stir until spices are dispersed and gravy starts to thicken. Pour this gravy over the ducks in the roaster, cover and cook @ 350 degrees for 3 or 4 hours.

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**There’s more info on pin feathers and wing spurs in this article:  “What do Pin Feathers on a Duck Look Like?”

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com


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2 Comments

  1. […] Turning Wild Birds into Fine Dining – General Wild                                Duck Info, Wild Geese Info, Holly Gravy Ducks […]

  2. […] Turning Wild Birds into Fine Dining – General Wild                                Duck Info, Wild Geese Info, Holly Gravy Ducks […]


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