Today we thought we’d take some time to address one of the greatest spoils of a hunting victory: the food. None of us claim to be Emeril Lagasse. Truth be told a lot of us don’t even claim to know who he is, but when it comes to game (deer, duck, pheasant, boar, etc.) we’ve pretty much got it covered. As Sales Manager Kevin Lee says “You don’t get this size without learning a thing or two about how to cook.”
Our recent South Dakota trip left us with ample supply of one of our favorite meats, duck…and it’s here just in time for Thanksgiving. In the sharing spirit of the holiday season, we thought we’d take this opportunity to share some of our favorite recipes with you (with high hopes you’ll return the favor, because we are always looking for new ways to make awesome food). Both of the recipes below are easy, even for a first timer. We’ve all had success cooking, or at least eating, them and we think you will, too. Enjoy!
Bacon Wrapped Duck Bites
A lot of home cooks are intimidated by duck because it is pretty much everything chicken is not, but most likely aspires to be. It’s dark meat with a layer of fat all around. It usually requires a long, slow cooking process for the meat to reach peak tenderness. This version negates all that by utilizing small cubes of duck breast and wrapping them in bacon. Throw in a beer and you’ve got a perfect meal.
What you need:
- 1 cup Game sauce (we like Chatellier’s Rare Game Sauce)
- 1 cup Whiskey (rule of thumb: if you wouldn’t drink it, don’t cook with it)
- 1 pound bacon strips
- 6 duck breasts cut into cubes (deboned)
- 1 box of toothpicks (soaked in water so they won’t burn)
Begin by mixing the game sauce with the whiskey. Pour the mixture into a plastic bag, add the duck cubes and mix well. Throw the marinating duck breast in the fridge and let sit for an hour. While you wait, go ahead and get your grill ready to achieve a nice medium heat by cooking time. Also, this isn’t an essential part of the recipe, but we find this to be a great time to pop open a nice cold one. Nothing makes an hour go by faster than a nice cold drink over an open grill. When your drink is done or an hour’s past, remove the duck from marinade. Wrap a piece of bacon around each duck cube and secure with a toothpick. Throw the cubes on the grill, turning half way through, until the bacon is crisp and the duck is no longer visibly pink, about 5-10 minutes. Plate up and dig in.
Beer Can Duck
Beer, duck…no explanation needed. This is a great meal after a day in the blinds because it’s very little prep work and the bird cooks for a few hours so everyone has time to get cleaned up, hang out and decompress.
What you need:
- 1 Duck (4-5 pounds)
- 1 (8 oz) can of beer (your choice)
- 2 tablespoon salt
- 1.5 teaspoon paprika
- 1 teaspoon black pepper
- 2 teaspoons ground mustard
- 1 tablespoon sugar
Begin by mixing everything, besides the duck and beer, together to make a rub. Set aside and preheat an oven to 425 degrees. Pierce through the skin and fat on the duck in multiple locations, holding the knife at an angle to make sure not to pierce the meat. Rub the spice mixture over the entire duck. Open the beer can and empty half (we suggest into a frosty mug) and pierce 2-3 extra holes in top. Stuff a small lime, shallot or whatever tasty item you can find into the duck neck to plug. Stand the beer can in a deep drip pan filled with a little water. Now, lower the duck onto the can shoving it into the backside as far up as it goes. Put that bad boy in the oven and roast for one hour at 425, then one hour at 375, and then one hour at 325. When the bird is done the skin will be crisp and the meat tender and juicy. Grab a carving knife and let the feast begin!
Hope you guys get the chance to enjoy these recipes and share your own.