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Crazzyjunior
Gold Club Member
Joined: 10 Jun 2008
Posts: 6393
Location: London, Ontario |
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 Mallard Breast |
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Ok guys so a native friend of mine said he's gonna bring me a nice mallard next week when he goes hunting, so I can have the feathers and meat so I was just wondering if any one could recommend a nice quick easy recipe for a couple breast and possibly legs?
Thanks
CJ
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I Fish Because The Voices In My Head Tell Me To!
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| Fri Sep 23, 2011 8:42 pm |
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Da Jimm'r
Gold Club Member
Joined: 24 Jan 2010
Posts: 3135
Location: Sarnia |
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| Re: Mallard Breast |
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 | | just wondering if any one could recommend a nice quick easy recipe for a couple breast
CJ |
 Ohhhh CJ..... Good bottle of wine, and soft music. LOL Make sure you have moisturizer for soft hands CJ!
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Fish, Fur, or Feathers ='s food. Enough said so, "Yes, I'm buying both that rifle and that rod. See you in a week Dear!" |
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| Fri Sep 23, 2011 8:48 pm |
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Crazzyjunior
Gold Club Member
Joined: 10 Jun 2008
Posts: 6393
Location: London, Ontario |
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| Re: Mallard Breast |
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| | | | just wondering if any one could recommend a nice quick easy recipe for a couple breast
CJ |
Ohhhh CJ..... Good bottle of wine, and soft music. LOL Make sure you have moisturizer for soft hands CJ! |
Ok sounds good Jim, thanks
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I Fish Because The Voices In My Head Tell Me To!
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| Fri Sep 23, 2011 11:25 pm |
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Fisheye
Belle River Gang
Joined: 13 Nov 2007
Posts: 7562
Location: DEERBROOK, LAKE ST. CLAIR! |
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Are you looking for a recipe or what? I don't know why you guys have to post crap like that!!!!
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PAUL
If you want to catch a fish, you have to drink like a fish!
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| Fri Sep 23, 2011 11:29 pm |
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Crazzyjunior
Gold Club Member
Joined: 10 Jun 2008
Posts: 6393
Location: London, Ontario |
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Yes I am looking for a recipie. But he made a joke so i responded.
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I Fish Because The Voices In My Head Tell Me To!
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| Fri Sep 23, 2011 11:55 pm |
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Daly Dog
Fishing Legend
Joined: 16 Feb 2010
Posts: 495
Location: Wallaceburg |
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CJ..cut the duck breasts up into 1/2 inch cubes and put in a zip lock bag with italian salad dressing and a little hot sause. soak overnight and then wrap in bacon on a kabob stick and BBQ.( You can add veggie's but I found that they are not that great..)You can also just slice the breast in half thickness wise and put in same sause over night and BBQ until just pink inside like a fine steak. It does not take very long. If you cook it too long it will be dry and tough and taste like liver. I cook goose the same way. Bacon wrapped kabobs are to die for..always a favorite.You can still drink the wine and your on your own with the hand moisturizer...LOL
Eric
Sorry Fisheye that was too funny to pass up....right Jimmy....
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| Fri Sep 23, 2011 11:55 pm |
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Crazzyjunior
Gold Club Member
Joined: 10 Jun 2008
Posts: 6393
Location: London, Ontario |
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Ok thanks DD.
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I Fish Because The Voices In My Head Tell Me To!
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| Fri Sep 23, 2011 11:57 pm |
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Da Jimm'r
Gold Club Member
Joined: 24 Jan 2010
Posts: 3135
Location: Sarnia |
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Geez Fisheye, Lighten up.
CJ, My Grandfather showed me this recipe years back and I have used it myself and enjoy it. My Grampa was an old immigrant who use to keep pigeons to eat and he used this recipe on the pigeons as well as on ducks.
Breasts of 2 ducks
1 pkg. dry onion soup mix
1 apple, sliced
2 cups water
1 orange, sliced
Fillet breasts. Place breasts on platter and cover with apple and orange. Cover with plastic wrap and refrigerate overnight. Remove apple and orange slices and place fillets in 1 1/2 quart oblong baking dish. Empty onion soup into dish; add water. Bake at 300 degrees for 2 hours. Serve with pan drippings. Serves 4.
If you have only one duck then debone the legs/thighs and when placing them in the baking dish put the thighs towards the outside of the pan and the breasts in the middle. This is a really simple but good tasting recipe.
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Fish, Fur, or Feathers ='s food. Enough said so, "Yes, I'm buying both that rifle and that rod. See you in a week Dear!" |
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| Sat Sep 24, 2011 8:36 am |
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Crazzyjunior
Gold Club Member
Joined: 10 Jun 2008
Posts: 6393
Location: London, Ontario |
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Sounds great Jim. And not to spicy... my dad can't handle spicy to well. I'll let you know how it turns out.
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I Fish Because The Voices In My Head Tell Me To!
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| Sat Sep 24, 2011 1:41 pm |
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tollboothcraig
Fishing Legend
Joined: 02 May 2009
Posts: 339
Location: Rondeau |
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BBQ till rare, with a little montreal spice on them. Let sit till medium rare.
Thinly slice them with a fillet knife, serve on a onion bun with a little mayo and bbq sauce.
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| Mon Sep 26, 2011 4:41 pm |
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Daly Dog
Fishing Legend
Joined: 16 Feb 2010
Posts: 495
Location: Wallaceburg |
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I agree TBC..if you over BBQ ducks or geese they are tough and taste like liver..pink in the middle and they taste like steak.
Jimmy I might give yours a try..sounds good.
Eric
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| Mon Sep 26, 2011 5:03 pm |
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crawdad_790
1000 Post Club
Joined: 27 Aug 2008
Posts: 1143
Location: .. |
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| | CJ..cut the duck breasts up into 1/2 inch cubes and put in a zip lock bag with italian salad dressing and a little hot sause. soak overnight and then wrap in bacon on a kabob stick and BBQ.( You can add veggie's but I found that they are not that great..)You can also just slice the breast in half thickness wise and put in same sause over night and BBQ until just pink inside like a fine steak. It does not take very long. If you cook it too long it will be dry and tough and taste like liver. I cook goose the same way. Bacon wrapped kabobs are to die for..always a favorite.You can still drink the wine and your on your own with the hand moisturizer...LOL
Eric
Sorry Fisheye that was too funny to pass up....right Jimmy.... |
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Last edited by crawdad_790 on Mon Jun 09, 2014 2:24 pm; edited 1 time in total |
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| Wed Oct 19, 2011 1:31 pm |
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Crazzyjunior
Gold Club Member
Joined: 10 Jun 2008
Posts: 6393
Location: London, Ontario |
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Thanks guys, I ended up using Jim's recipe with the orange and appple slices, and it turned out great! I highly recommend tryin it!
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I Fish Because The Voices In My Head Tell Me To!
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| Wed Oct 19, 2011 8:34 pm |
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