WaterfowlForum.Net

More later.

Chef needs a beer.

OHYeah...

im starving, thanks AB and welcome back

Mornin Beef wrote:im starving, thanks AB and welcome back

Thanks and thanks. Teal and pintail poppers.
Mixed bag.
Salad...home made Italian beef sammich n duck.

I'm going to move this to the cooking forum. Please share your recipe the pictures look awesome.

Olly wrote:Please share your recipe the pictures look awesome.

X2.

Olly wrote:I'm going to move this to the cooking forum. Please share your recipe the pictures look awesome.

Yeah AB...share that recipe!

Looks good

Oh.
I figured everyone knew how to do duck poppers. I probably do it wrong but don't fucking care.
Breast your duck.
Cut a slot in each breast making a pocket. Stuff a half a jalapeno and some cream cheese into it. Wrap it up nicely with a piece of thick bacon. Try to seal it so the cheese don't ooze out.
You might season the duck with Montreal steak seasonings before stuffing and wrapping.
Use toothpicks to hold the bacon on.
Grill it til the bacon looks burned. If you do it right it should be a bit rare inside and maybe a lil bloody.
Shut up n eat it.

A mallard duck can make two or three poppers out of each breast. Teal and Woodies, you get one.

I cube it in 1in cubes, put a jalapeno slice on it, stuff the jalapeno ring with cream cheese, wrap in bacon, stab, throw on the grill. You get a whole mess of them.

Pound the breast out until it's about 3/8" thick or so, then cut it into strips and you'll get more out of it.

I fill the pepper with duck and cheese, rather than filling the duck. You can stretch a duck a long way by going that route...

Feelin' Fowl wrote:I fill the pepper with duck and cheese, rather than filling the duck. You can stretch a duck a long way by going that route...

Someday I'll show you duck riches. Ever see a pot like this halfway full of teal breasts? Getting duck meat down there is easy. Put up a sign that says you want ducks to eat. Light a fire and wait.