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timmy

Ducks for Dinner Tonight!!

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Tonight we breasted a few wood ducks. Place a small slice of cheese (any kind you like), and a slice of raw jalepeno pepper. Roll it all up in a slice of bacon and skewer. Grill slowly on the BBQ. When the bacon looks done, everything is done. Great dinner after a long week at work.

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You left off the Tony Chachere's Creole Seasoning. I do any duck that way but you need some Tony Chachere's for that little extra. Goes well on any wild game.

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Well, my wife sprinkled something on it, but I have no idea what it was. I guess it's a secret :lol:

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My bird guy gave us some woody breast fillets and we fried it in the deep fryer.. OMG that stuff was the best duck Ive ever had..

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I just bought some duck breasts and am going to make some procuitto in the next few days out of them. Pretty easy just need kosher salt, pepper and cheese cloth. Will let you know how it turns out.

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Don't know about prosciutto because it refers to pork in Italian. But I'd try it and see how it tastes.

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I have a recipe for Duck procuitto with some pictures of it and it looks amazing. Whats nice about it is my lady wont be mad about a few breasts hanging in the kitchen for a week vs a 20 pound ham dry aging for a month. I will have to eventually build a curing box to cure my meats.

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I thought I'd look up duck prosciutto and found these recipes. I am going to have to give this a try. Thanks for the idea Tim.http://blog.ruhlman.com/ruhlmancom/2009/03...prosciutto.htmlhttp://madfermentationist.blogspot.com/200...prosciutto.htmlhttp://find.myrecipes.com/recipes/recipefi...cipe_id=1823340I think I'll call it Egyptian Mummy Duck. :lol:This guy didn't care for it.http://thepauperedchef.com/2007/11/the-duck-prosiu.html

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I told ya John! I will let you know how it turns out when its done. I just started salting tonight.Basically 2 cups of Salt place breast on one cup Kosher salt then pour other cup of salt on top. If your doing more then one breast make sure they dont touch. keep salted for 24 hours then powder with fine ground white pepper 1.5 teaspoon on booth sides. Wrapp in Cheese cloth and hang till it has lost approximately 30% of its weight may take 7 days or longer. I found the recipe in Charcuterie. Here is a link to the book really good stuff in there.http://www.amazon.com/Charcuterie-Craft-Sa...g/dp/0393058298

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