Rosemary and Orange BBQ Duck

I tried this new recipe at the Quail Flats Wild Game Feed this year and it was a big hit. It takes a bit of time to prepare the ducks initially, but well worth it.


Ingredients:
4-6 Med. size ducks
1 12 oz. can Orange Juice Concentrate
1 package fresh Rosemary

Directions:
Begin by preparing your ducks. I use a pair of game shears to cut out the backs, then trim the rib bones out. Next I cut the legs and wings off and set them aside. Leave the skin on the duck breasts. Next is to finely chop the Rosemary and mix it into the Orange Juice concentrate (without diluting). Next in a large 9 x 12 pan spread the duck breasts and then pour the marinade over them. Save a little marinade for the legs and wings. Cover and refrigerate overnight, about 12 hours or so. Turn the duck breasts once while marinading.


Barbecuing:
Get a good hot bed of coals(white) and place the ducks skin side down on the grill and cover quickly so the skin doesn't burn. Leave for approx. 5-7 minutes and turn for about another 5 minutes.The wings and legs are best baked in the oven so they're tender. Place on a cookie sheet and cook for about 30 minutes at 350 degrees. Keep an eye on these as you may need to adjust the time depending on how big or small the legs and wings are.

Servings:
4-6 depending on size of ducks.
I made sandwiches from a few leftover ducks and they were great. I sliced the meat in thin strips and reheated it and it was very good. A friend had given me a loaf of hand made bread which complimented the duck splendidly! Here is where you'll find the recipe for the bread and more fun things! http://www.cristinaacosta.com/.docs/pg/10189. I am looking forward to trying this recipe with Pheasant, I am sure it will be just as good. The marinade didn't overpower the flavor of the ducks, only enhanced them. Enjoy!

Women's Hunting Journal Integrity For The Hunt

Recipe: Parmesan Goose

This is a wonderful recipe for all types of wild game. It takes a bit of time to prepare the birds although when you are done, you'll be eager to try it on other types of wild game. This is an all time favorite amongst our hunting friends. Haven't met anyone yet who didn't want to know the recipe or ask for seconds. I have cooked Pheasant, Quail, Chuckar, Elk, Deer and Bear Parmesan Style and all was delicious. ENJOY!

Parmesan Goose
Ingredients
1 Canada Goose
2 eggs
1/4 c. milk
1c. or more Parmesan Cheese
1c. or more Whole Wheat Flour
2-4 tbl. Butter
1/4 c. Olive Oil

Directions
First you need to bone out the Goose and cut the meat into approximately 1" chunks or close to it. Next in a small bowl add 2 eggs, a splash of milk and mix together. In another bowl, mix equal portions of Parmesan Cheese and a good quality Whole Wheat Flour. Using a cast iron skillet (preferred) turn on to medium/low and add a couple Tbs. of butter and a splash of Olive Oil (keeps butter from burning). Place Goose chunks in the wet mix, and then thoroughly coat in the dry mix and then into skillet. Let the Goose get golden brown and continue to cook until all sides are browned. This is not a particularly quick recipe for Waterfowl as there are alot of "nuggets" to cook for several friends. For a large Canada Goose plan on giving yourself about 30-45min. once you have de-boned the meat.

Women's Hunting Journal Integrity For The Hunt

Quail Flats Annual Wild Game Feed

This is an event that I have been doing for several years now and a great source of new game recipes. One of the experiences I enjoy about all types of hunting is being able to share wild game with my non hunting friends. I ask my hunting friends to bring a wild game dish of whatever they're inspired to make. My other friends who don't hunt are asked to bring the side dishes, salads and desserts etc. The types of wild meat vary due to the success or lack there of during the previous season. This is quite informative to those who don't hunt. They seem surprised when there aren't any Elk dishes or Venison, let alone Bighorn Sheep etc. Well I tell them it's not as easy as it sounds, being successful each year harvesting Deer , Elk, etc. Sometimes we don't draw a tag and sometimes even when we do draw a tag, we still get outsmarted. After all, it is called hunting for a reason. This year is a fine example. The main dishes will be waterfowl served in a variety of ways and venison thuringer. Types of waterfowl will be Canada Goose cooked Parmesan Style and several species of ducks marinated in rosemary, orange juice and seasonings then barbecued. All harvested from the Klamath Basin in Southern Oregon this past season. The formal recipes will follow in a day or two, so be sure to check back in. There won't be any waders, wet dogs or soggy clothes to dry....just a lot of good food and more stories than you can shake a stick at......second thought, maybe I best keep my waders on hand.

Women's Hunting Journal Integrity For The Hunt