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Really should be titled Aunt Betty's wife's recipe...
I kinda had to sneak her cookbook out for y'all.


I read this and I can see someone will ask "cover it or not?". No.
You bake it uncovered in a glass dish.

Can you use a hen mallard? I see the recipe calls for a drake but I only target hens.

Skin on or off??


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Bootlipkiller wrote:Can you use a hen mallard? I see the recipe calls for a drake but I only target hens.

:lol:


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The skin is always on a baked duck. That's what keeps the juiciness in.
Hens are better. Drakes are a little bigger though as you know.
She wrote drake on there for some reason. I would ask but I doubt I'd like the "what are you doing in my cookbook?" lecture.

I saw a recipe on that other site that shows a guy cooking 5 ducks in a dutch oven with bacon and smoked sausage on top. He said he cooks it 3.5 hours at 325 degrees. I don't see how it's not over-cooked and liver-tasting when he serves it finally.

aunt betty wrote:The skin is always on a baked duck. That's what keeps the juiciness in.
Hens are better. Drakes are a little bigger though as you know.
She wrote drake on there for some reason. I would ask but I doubt I'd like the "what are you doing in my cookbook?" lecture.

Just giving you a hard time I'm going to have to try this. I'm a serious BBQer of game so a baked recipe would be a nice change.

Bootlipkiller wrote:Can you use a hen mallard? I see the recipe calls for a drake but I only target hens.

Took a minute for that to sink in...lol
You shoot the brown ones a lot eh?
Can you tell a spoonie from a mallard?

I'm just giving you a hard time for giving me a hard time...it's nuthin' personal. Funny how things get out of control when it's second or third generation leg-pullin'.
hehe

aunt betty wrote:

Bootlipkiller wrote:Can you use a hen mallard? I see the recipe calls for a drake but I only target hens.

Took a minute for that to sink in...lol
You shoot the brown ones a lot eh?
Can you tell a spoonie from a mallard?

I'm just giving you a hard time for giving me a hard time...it's nuthin' personal. Funny how things get out of control when it's second or third generation leg-pullin'.
hehe

I can tell the difference I just prefer to shoot shovel faces.

Bootlipkiller wrote:

aunt betty wrote:

Bootlipkiller wrote:Can you use a hen mallard? I see the recipe calls for a drake but I only target hens.

Took a minute for that to sink in...lol
You shoot the brown ones a lot eh?
Can you tell a spoonie from a mallard?

I'm just giving you a hard time for giving me a hard time...it's nuthin' personal. Funny how things get out of control when it's second or third generation leg-pullin'.
hehe

I can tell the difference I just prefer to shoot shovel faces.

I dub thee "Hollywood".
Bootlipkiller is too much ta spit out fer me.

Do you still use this recipe? Sounds delicious.

Anotherone wrote:Do you still use this recipe? Sounds delicious.

Yes. Stuffed with rice and wild rice mixture.

If you straight up bake a wild duck it'll be a bit dry.
My wife has baked many many mallards and has it down where it comes out moist.

One year my dad raved about it in front of my mom.
"Why can't you cook a duck like this? It's like my mom did it".
Best compliment ever.

I share this stuff because we've been doing it since the 1980s. It's not that bad

The duck soup one is good too.
Everyone eats it anyway.

I may try it this upcoming season with a pair of hoodies. A drake mallard ain’t coming to Amite River swamp ever again. Anyway that pineapple orange juice may defuse the nastiness of a merganser a bit?

Have posted this at least 4 times.
Use regular barley from quaker oats.
This is quick barley. She got it by mistake but there's a recipe on the back of the box...or was.
This is good if you use a wild duck as the meat.
Use an entire mallard.
Duck Soup...funny movie

I think we use frozen mixed vegetables in it.
It's very good

When does the orange duck cooking extravaganza begin? I’m hungry.

Ew.
Gross. We're going to eat this old thing?!?
Hell yeah.

Uh...according to the internet you can bake wild duck to 135F because its not a common carrier of salmonella.
Hm... is that a fact?

We've never used a thermometer just timed it like my grandmother.

We will bake it as usual and check the temp.
You can adjust from there at your own risk.

I’d go with Grandma’s way. We all know the internet is full of shit, a bunch of lying ass duck hunters.

Anotherone wrote:I’d go with Grandma’s way. We all know the internet is full of shit, a bunch of lying ass duck hunters.

I dunno but the way we stuff it sort of changes everything and it's good enough. Let's just see.
I'm betting someone wants it rare.

Why not?
I've got enough mallards to experiment a little.

And if I get low there are two places within easy driving range to shoot released mallards at $25/pop.
They just give you frozen cleaned tagged ducks after you pay. Easy.
I may start doing it.
We like to eat ducks

Aw man look what she did...

This only takes a couple hours so let's not get in a rush.
However...my stomach is growling already.

Mine too.

Ok for you beginners this is a skillet and that's the beginnings of the stuffing.

The heart got chopped into bits and is in there.
Mushrooms next.

This recipe is complicated and ill miss some details.
I just peek in occasionally so she don't get disturbed.

The wild rice mixture is half done...
Time to stuff the duck.

She'll mix that up after it cools and stuff it.
Drain the rice duh.
I think some honey and orange juice goes in the stuffing now.

Basted with oj n honey.

We think the glass dish is important..
We stuck the probe in just cuz.

This gadget is new to this.
We're at 25 minutes with 35 to go.

Erg...she just told me that originally the recipe said bake it 90 minutes.
We've backed off to 60.