Duck Kabobs
1. Cut each breast into 4 pieces.
2. Butterfly each piece.
3. Put all the duck into a casserole dish with a generous amount of Italian dressing to marinade. Minimum of 3 hours, or up to a total of 8 hours in the fridge.
4. Insert a good amount of cream cheese into each piece of duck.
5. Put a slice of jalapeno across the the piece of duck. About 1/10 of a Jalapeno.
6. Wrap each piece with bacon and either toothpick them up or put them on Kabobs.
Put them on the Bar-B-Q and cook on medium heat till the bacon is just done.
2. Butterfly each piece.
3. Put all the duck into a casserole dish with a generous amount of Italian dressing to marinade. Minimum of 3 hours, or up to a total of 8 hours in the fridge.
4. Insert a good amount of cream cheese into each piece of duck.
5. Put a slice of jalapeno across the the piece of duck. About 1/10 of a Jalapeno.
6. Wrap each piece with bacon and either toothpick them up or put them on Kabobs.
Put them on the Bar-B-Q and cook on medium heat till the bacon is just done.
Red Wine Duck Breast
Duck breast
Onion
Black pepper
Salt
Sugar
Worcestershire
Garlic powder
Freash garlic
Red wine
Cinnamon
Flour
White rice
Wash breast and lay on paper towel. Sprinkle 1 side with salt, pepper and garlic power. Lay in pan of flour and sprinkle other side with same ingredients and flip in flour.
Skillet #1 high heat. Add breast and sear on both sides 5 min each. (cook the fat side of breast first)
Skillet #2 medium heat high walled. 1/3 stick of butter add sliced onion, salt, pepper and fresh garlic. Cook down onion and add seared breast. Turn heat to med high and add red wine up to a little over half way up breast. Add pinch of sugar, dash of cinnamon and 2 dashes of Worcestershire. Cover and reduce heat to med low. Cook 30 mins stir and flip breast cook another 30 mins.
Spoon breast onion and gravy over bed of white rice and serve.
Onion
Black pepper
Salt
Sugar
Worcestershire
Garlic powder
Freash garlic
Red wine
Cinnamon
Flour
White rice
Wash breast and lay on paper towel. Sprinkle 1 side with salt, pepper and garlic power. Lay in pan of flour and sprinkle other side with same ingredients and flip in flour.
Skillet #1 high heat. Add breast and sear on both sides 5 min each. (cook the fat side of breast first)
Skillet #2 medium heat high walled. 1/3 stick of butter add sliced onion, salt, pepper and fresh garlic. Cook down onion and add seared breast. Turn heat to med high and add red wine up to a little over half way up breast. Add pinch of sugar, dash of cinnamon and 2 dashes of Worcestershire. Cover and reduce heat to med low. Cook 30 mins stir and flip breast cook another 30 mins.
Spoon breast onion and gravy over bed of white rice and serve.
Armenian Marinade
This is a fantastic marinade for lamb which is also great for geese, duck, beef, or anything else you want to try it on. My friends tell me that it makes goose taste like steak.
3 pounds meat cut into 1 to 1 ½ inch cubes
1 medium onion coarsely chopped
2 tablespoons olive oil
3 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon oregano
1 teaspoon cumin powder
1/2 teaspoon allspice
1 whole bay leaf crumbled or powdered
2 cloves garlic minced or pressed
Coat meat with onion and oil. Mix seasonings and sprinkle over meat. Cover tightly and marinate 1 to 3 days in the refrigerator. Then you can package the meat into portions and freeze it until your ready to cook....
This makes a great Shish Kebab, or just throw the meat on the grill. With goose and duck you want the meat to be medium rare. I grill goose cubes in the grill for 6 to 8 minutes and they come out great. Serve immediately right off the grill.
Variation: In a plastic zip-lock bag, mix flour, basil, black pepper, and garlic powder to taste. Shake the marinated goose pieces in the bag and then fry them in butter or margarine until golden brown. Like little goose nuggets. Tasty!!
3 pounds meat cut into 1 to 1 ½ inch cubes
1 medium onion coarsely chopped
2 tablespoons olive oil
3 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon oregano
1 teaspoon cumin powder
1/2 teaspoon allspice
1 whole bay leaf crumbled or powdered
2 cloves garlic minced or pressed
Coat meat with onion and oil. Mix seasonings and sprinkle over meat. Cover tightly and marinate 1 to 3 days in the refrigerator. Then you can package the meat into portions and freeze it until your ready to cook....
This makes a great Shish Kebab, or just throw the meat on the grill. With goose and duck you want the meat to be medium rare. I grill goose cubes in the grill for 6 to 8 minutes and they come out great. Serve immediately right off the grill.
Variation: In a plastic zip-lock bag, mix flour, basil, black pepper, and garlic powder to taste. Shake the marinated goose pieces in the bag and then fry them in butter or margarine until golden brown. Like little goose nuggets. Tasty!!
Duck and Wild Rice
Start off with a large crockpot and I make it in a large batch and freeze some of it to take to work for my lunch.
8 duck breast from 4 ducks cut across grain then cube the pieces up.
2 Large Boxes of Uncle Bens Long Grain and Wild rice and the flavor packets.
put the rice along with the duck meat in the crock pot and add flavor packets and follow the directions on the box of rice for adding the water.
2 cans of Campbells Golden Mushroom soup along with 2 cans of water.
Here's where I tweak it a little. I add some onion. I add a little extra wild rice and a couple cloves of Garlic chopped. 6 Bay leaves remove later. Then I just let it cook on high for about 3 hours I check it every so often and add some water if needed as it will soak up all the liquid into the rice.
After 3 hours it is ready to serve.
8 duck breast from 4 ducks cut across grain then cube the pieces up.
2 Large Boxes of Uncle Bens Long Grain and Wild rice and the flavor packets.
put the rice along with the duck meat in the crock pot and add flavor packets and follow the directions on the box of rice for adding the water.
2 cans of Campbells Golden Mushroom soup along with 2 cans of water.
Here's where I tweak it a little. I add some onion. I add a little extra wild rice and a couple cloves of Garlic chopped. 6 Bay leaves remove later. Then I just let it cook on high for about 3 hours I check it every so often and add some water if needed as it will soak up all the liquid into the rice.
After 3 hours it is ready to serve.
Pulled Goose BBQ
What you need.
-Goose Breasts
-Apple Juice
-Your Favorite BBQ Sauce
Put the goose breasts in a crock pot and cover with apple juice. Let cook in crock pot for roughly 8 hrs or until the meat pulls apart. Drain all the apple juice from the meat and disguard the juice. Pull the meat apart and put back into crock pot. Add your favorite BBQ Sauce and stir together. Heat in crock pot until throughly heated. Slap some on a bun and enjoy!!!
-Goose Breasts
-Apple Juice
-Your Favorite BBQ Sauce
Put the goose breasts in a crock pot and cover with apple juice. Let cook in crock pot for roughly 8 hrs or until the meat pulls apart. Drain all the apple juice from the meat and disguard the juice. Pull the meat apart and put back into crock pot. Add your favorite BBQ Sauce and stir together. Heat in crock pot until throughly heated. Slap some on a bun and enjoy!!!
