Yup, duck season is over. You have time to cook. Eating time is here.
I hope that you are enjoying a freezer full of fowl and are ready to start enjoying the benefits of a season well hunted. Here are some favorites I have collected to share—including my duck gumbo (it is my mom’s original—from the south—uber-yummy).
Duck Ramaki
This is a perfect recipe created by combining recipes from Janet and Preston Ziegler and Laurie Swall Christian. Thanks y'all!
2 duck breasts (approximately one duck), cubed into 1 to 1-1/2 pieces
1 package bacon, uncooked
1 can water chestnuts
1 package cream cheese
2 fresh jalapenos, sliced
1 onion, sliced
MARINADE
2 tablespoons soy sauce
2 tablespoons dry sherry (or sake)
1 tablespoon ginger, peeled, grated, fresh
2 tablespoons light brown sugar
Mix all marinated ingredients together. Cover duck with marinade and refrigerate for 2-3 hours. To assemble: place a piece of marinated duck together with one small water chestnut, jalapeno slice, and onion slice. Hold it all together with a little cream cheese and wrap with half a piece of uncooked bacon, then secure with a toothpick. Place the duck bundles pieces on a cookie sheet under the broiler for 3-5 minutes, then serve immediately.
Marinated Grilled Duck
Recipe courtesy Beau Burks. This recipe has some wiggle room so try out the flavors and adjust to your liking.
1 c shitake-soy-ginger Sauce (or similar soy marinade with ginger)
1/2 - 3/4 cup soy sauce
1/4 - 1/2 cup worcestershire sauce
3/4 - 1 cup brown sugar
3-4 cloves garlic, pressed
1/4 - 1/2 cup water
1/2 bunch cilantro, chopped
6-8 duck breasts from 4 ducks
Mix all ingredients together, add water to taste. Cut duck breasts into 3/4-inch wide strips and marinate overnight. Grill on high heat, turning frequently. Approximately 3-5 minutes on. Do not overcook duck as it will become tough and leathery if overdone. Duck should properly be grilled to medium-rare.
