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What recipes or ways of cooking do like like with plucked whole birds? Been having trouble getting it right and need some help. Have way too many sitting in the freezer to not get it right

Italian dressing Montreal seasoning and a BBQ. That's all you need!

You cook to med rare and toss the skin? Tried smoking a couple but was so dry. Probably need to try a good brine and inject first next time.

I cook to rare and eat the skin! It's good but the wife pulls the skin off. It's one of those deals where you have to baby sit it. Those babies catch fire in a hurry when that fat starts cooking out.

Huh, how long on grill?

95 minutes.

assateague wrote:95 minutes.

What then eat the grill?

I would've stopped you before you actually tried it.

assateague wrote:I would've stopped you before you actually tried it.

After the pic I posted for the 18,000th time in the other thread I hardly doubt it

Cut the backbone out, spread it out flat and grill like a ribeye to medium rare. Eat the skin... Or gumbo

jehler wrote:Cut the backbone out, spread it out flat and grill like a ribeye to medium rare. Eat the skin... Or gumbo

Just polished off a pot of Swamp's gumbo. I'm good for a couple days

Your split duck ribeye style is a grand idea. You get any steens yet?

Nope

Flightstopper wrote:Your split duck ribeye style is a grand idea. You get any steens yet?

Real hot, let the skin pop then move to med low heat to finish

jehler wrote:Cut the backbone out, spread it out flat and grill like a ribeye to medium rare. Eat the skin... Or gumbo

If you do this, wrap a brick in foil and put it on the back of it to flatten it out.

Flightstopper wrote:Huh, how long on grill?

Depends on the size of the bird. I use a meat thermometer and pull them off when the breast gets to 150.

Sigh...Nobody bakes ducks?
You haven't ate duck right until you've had it baked.
I mean stuffed with rice and wild rice mixture and cooked under glass with gravy.
For years I only shot a handful of mallards and we would bake every single one of them.
Only recently have I been breasting most ducks and only plucking a portion of them.

aunt betty wrote:Sigh...Nobody bakes ducks?
You haven't ate duck right until you've had it baked.
I mean stuffed with rice and wild rice mixture and cooked under glass with gravy.
For years I only shot a handful of mallards and we would bake every single one of them.
Only recently have I been breasting most ducks and only plucking a portion of them.

Only reason I don't pluck more ducks is because I have no room for them. If I pluck it, I eat it that day. I started saving the legs off of my birds this year and I am ashamed of myself for never doing it before. Next year I'm saving hearts too.

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Start saving the gizzards to

jehler wrote:Start saving the gizzards to

Do you save them for something in particular? Or just eat them whenever? I usually eat them right then if i keep them.

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Eric Haynes wrote:

jehler wrote:Start saving the gizzards to

Do you save them for something in particular? Or just eat them whenever? I usually eat them right then if i keep them.

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I've never saved them, but after eating dirty rice in Louisiana I'm going to now, excellent use of hearts and gizzard.

jehler wrote:

Eric Haynes wrote:

jehler wrote:Start saving the gizzards to

Do you save them for something in particular? Or just eat them whenever? I usually eat them right then if i keep them.

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I've never saved them, but after eating dirty rice in Louisiana I'm going to now, excellent use of hearts and gizzard.

Hearts are usually my favorite part of any animal. Just never have any recipes for a dish that uses them.

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Eric Haynes wrote:

jehler wrote:

Eric Haynes wrote:

jehler wrote:Start saving the gizzards to

Do you save them for something in particular? Or just eat them whenever? I usually eat them right then if i keep them.

Sent from my H866C using Tapatalk 2

I've never saved them, but after eating dirty rice in Louisiana I'm going to now, excellent use of hearts and gizzard.

Hearts are usually my favorite part of any animal. Just never have any recipes for a dish that uses them.

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We always cooked duck hearts over the fire on a stick like a marshmallow. The dirty rice is better

Dirty rice...I take it to another level and I'd like to share.
It's a bit complicated. Everyone throws the the giblets in rice and that's dirty rice...am I right?
Maybe not.

My wife and I love wild rice but it's super high-priced. Tried to invent ways to stretch it.
We also like stuffing ducks with rice.

Came up with this idea: Mixing wild rice with white rice and the giblets, then stuffing the duck with that mixture.
How it's done: Boil 1/4 cup of wild rice 25 minutes, drain it, and add it to the white rice recipe you use (Uncle Ben's is best). Ignore that the wild rice is there. Cook as usual. It's really good alone and is fantastic for stuffing ducks with.

You gotta put the gizzards and livers in dirty rice. Best possible use for them.

Personally I like to grill and eat the lower intestinal track. Butter and garlic, served with a side of fried coyote loins.

YUMMY!!!

Tomkat wrote:Personally I like to grill and eat the lower intestinal track. Butter and garlic, served with a side of fried coyote loins.

YUMMY!!!

I've never had coyote, but the smell of the green belly when you skin one just screams jerky. I'll have to try one sometime.

I'm gunna have to keep some crow in my cooler for when TK shows up for dinner.
Crow grilled flat on the grill with Italian Dressing and a hint of BBQ sauce, rice with crow gizzards, and some Freeze-Dried Taster's Choice to wash it all down with.