Spicy Mallard Skewers on Mississippi Shrimp 'N Rice
Serves 4
Rubbed with olive oil and seasonings, these skewers cook quickly so don't walk away from the grill, broiler or skillet or you just might overcook 'em.
Skewers
6 skinless mallard breast half-fillets, quartered
1 medium onion, quartered
24 small mushrooms
2 bell peppers, any color, halved, cored and each half cut into 6 pieces
1/4 cup olive oil
1 jalapeno pepper, seeded and minced
1 lemon, juice only
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon Tabasco sauce
12 long wooden skewers, soaked in water for 30 minutes
Mississippi Shrimp 'N Rice
4 tablespoons butter
1/2 pound smoked cajun sausage, cut into bite-sized pieces
1 medium onion, finely diced
1/2 cup bell peppers, any color or mixed colors, seeded and finely diced
2 garlic cloves, minced
1 pound small raw shrimp, peeled, deveined and chopped
1 cup white rice, cooked and cooled
Worcestershire sauce
1. In a medium bowl, combine quartered duck breast, onion, mushrooms, bell pepper, olive oil, jalapeno pepper, garlic powder, kosher salt and Tabasco sauce. Cover and refrigerate for 1-6 hours.
2. Prepare rice. Melt butter in a medium skillet over medium heat. Add sausage and onions. Cook for 5-6 minutes or until onions are translucent. Add bell pepper, garlic and shrimp and cook for 3-4 minutes more. Stir in rice and a dash of Worcestershire sauce and cook for 5 minutes more to warm rice. Keep warm.
3. For each skewer, alternate mushrooms, duck, onions and bell pepper, placing two pieces of each per skewer.
4. Grill, broil or pan sear each skewer until duck is browned but not overcooked.
5. Mound rice on plates and arrange three skewers over rice.
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STUFFED WILD DUCK RECIPE
2 young, plump wild ducks, cleaned
Parsley, grapes, apple wedges
2 small onions, chopped
1 cup chopped apple, unpeeled
1 1/3 cups water
6 tbsp. melted shortening or bacon drippings
2/3 cup orange juice
2/3 cup chopped celery
Salt
Rub cavity of each duck with 1 tsp. salt. Combine celery, chopped apple, and onion; stuff into cavity of each duck. Close cavity with skewers. Brown ducks in shortening in a heavy Dutch oven; add water, orange juice, and 1/2 tsp. salt. Cover tightly; cook over low heat 45-60 minutes or until tender (time depends on age of duck). Baste 2-3 times during cooking. Garnish with parsley, grapes, and apple wedges. 6 servings.
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Barbecued Duck
Ingredients
2 lg Mallards
1/2 c Butter [melted]
2 tb Orange juice
1 tb Lemon juice
1/4 c Onion [chopped]
Tobassco sauce to taste
2 tb Worchestershire sauce
1/2 ts Garlic salt
1 md Onion [quartered]
1 md Potato [quartered]
Rinse the ducks and pat dry, then par-boil them in a large saucepan, and drain. Sprinkle with salt to taste. Combine the butter, juices, chopped onion, tobassco sauce, worchestershire sauce, garlic salt, and pepper to taste, mixing well. Fill the ducks' cavities with the quartered onions and potatoes. Make a slit in each side of each breast. Place on rack in roasting pan and brush each with the butter sauce. Cover loosley with foil and bake in a 375 degree oven for 1 or so hours or until tender, basting with sauce every 10 to 15 min. Remove the foil and bake an additional 20 min. or longer until browned.
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Roasted Wild Duck Recipe
2
2 large
1 stalk
2 cloves
1 cup
1/8 teaspoon
1/2 cup
1/2 cup
1/4 cup
6 slices wild ducks
onion
celery
garlic
regular Yoshida sauce
pepper
red wine
water
olive oil
bacon
Oven Temp: 500° / 300°
Recipe Cooking Time: 30 minutes per lb.
Pan Type: roasting pan
Wild Duck Directions
Preheat Oven.
Wash wild ducks and cut onion in half.
Place one half into each of the ducks body cavities.
Cut the celery in half and place one half into each wild duck cavity.
Stuff one clove of garlic into each duck cavity.
Place wild ducks into a large plastic bag.
In a medium bowl combine the Yoshida, pepper, red wine, water and olive oil.
Mix well.
Pour sauce mix over the ducks and seal the bag, turning once to coat both side.
Place wild duck into the refrigerator and marinate for several hours or overnight.
Remove ducks from marinate.
Place ducks onto a rack on roasting pan.
Lay 2 strips of bacon across each duck.
Recipe Note: Roast wild ducks uncovered for 15 minutes at 500°. Reduce heat to 300° and bake 30 minutes per pound.
Serves 4
Rubbed with olive oil and seasonings, these skewers cook quickly so don't walk away from the grill, broiler or skillet or you just might overcook 'em.
Skewers
6 skinless mallard breast half-fillets, quartered
1 medium onion, quartered
24 small mushrooms
2 bell peppers, any color, halved, cored and each half cut into 6 pieces
1/4 cup olive oil
1 jalapeno pepper, seeded and minced
1 lemon, juice only
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon Tabasco sauce
12 long wooden skewers, soaked in water for 30 minutes
Mississippi Shrimp 'N Rice
4 tablespoons butter
1/2 pound smoked cajun sausage, cut into bite-sized pieces
1 medium onion, finely diced
1/2 cup bell peppers, any color or mixed colors, seeded and finely diced
2 garlic cloves, minced
1 pound small raw shrimp, peeled, deveined and chopped
1 cup white rice, cooked and cooled
Worcestershire sauce
1. In a medium bowl, combine quartered duck breast, onion, mushrooms, bell pepper, olive oil, jalapeno pepper, garlic powder, kosher salt and Tabasco sauce. Cover and refrigerate for 1-6 hours.
2. Prepare rice. Melt butter in a medium skillet over medium heat. Add sausage and onions. Cook for 5-6 minutes or until onions are translucent. Add bell pepper, garlic and shrimp and cook for 3-4 minutes more. Stir in rice and a dash of Worcestershire sauce and cook for 5 minutes more to warm rice. Keep warm.
3. For each skewer, alternate mushrooms, duck, onions and bell pepper, placing two pieces of each per skewer.
4. Grill, broil or pan sear each skewer until duck is browned but not overcooked.
5. Mound rice on plates and arrange three skewers over rice.
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STUFFED WILD DUCK RECIPE
2 young, plump wild ducks, cleaned
Parsley, grapes, apple wedges
2 small onions, chopped
1 cup chopped apple, unpeeled
1 1/3 cups water
6 tbsp. melted shortening or bacon drippings
2/3 cup orange juice
2/3 cup chopped celery
Salt
Rub cavity of each duck with 1 tsp. salt. Combine celery, chopped apple, and onion; stuff into cavity of each duck. Close cavity with skewers. Brown ducks in shortening in a heavy Dutch oven; add water, orange juice, and 1/2 tsp. salt. Cover tightly; cook over low heat 45-60 minutes or until tender (time depends on age of duck). Baste 2-3 times during cooking. Garnish with parsley, grapes, and apple wedges. 6 servings.
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Barbecued Duck
Ingredients
2 lg Mallards
1/2 c Butter [melted]
2 tb Orange juice
1 tb Lemon juice
1/4 c Onion [chopped]
Tobassco sauce to taste
2 tb Worchestershire sauce
1/2 ts Garlic salt
1 md Onion [quartered]
1 md Potato [quartered]
Rinse the ducks and pat dry, then par-boil them in a large saucepan, and drain. Sprinkle with salt to taste. Combine the butter, juices, chopped onion, tobassco sauce, worchestershire sauce, garlic salt, and pepper to taste, mixing well. Fill the ducks' cavities with the quartered onions and potatoes. Make a slit in each side of each breast. Place on rack in roasting pan and brush each with the butter sauce. Cover loosley with foil and bake in a 375 degree oven for 1 or so hours or until tender, basting with sauce every 10 to 15 min. Remove the foil and bake an additional 20 min. or longer until browned.
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Roasted Wild Duck Recipe
2
2 large
1 stalk
2 cloves
1 cup
1/8 teaspoon
1/2 cup
1/2 cup
1/4 cup
6 slices wild ducks
onion
celery
garlic
regular Yoshida sauce
pepper
red wine
water
olive oil
bacon
Oven Temp: 500° / 300°
Recipe Cooking Time: 30 minutes per lb.
Pan Type: roasting pan
Wild Duck Directions
Preheat Oven.
Wash wild ducks and cut onion in half.
Place one half into each of the ducks body cavities.
Cut the celery in half and place one half into each wild duck cavity.
Stuff one clove of garlic into each duck cavity.
Place wild ducks into a large plastic bag.
In a medium bowl combine the Yoshida, pepper, red wine, water and olive oil.
Mix well.
Pour sauce mix over the ducks and seal the bag, turning once to coat both side.
Place wild duck into the refrigerator and marinate for several hours or overnight.
Remove ducks from marinate.
Place ducks onto a rack on roasting pan.
Lay 2 strips of bacon across each duck.
Recipe Note: Roast wild ducks uncovered for 15 minutes at 500°. Reduce heat to 300° and bake 30 minutes per pound.
