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Question from: Nate - Memphis, TN |
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| Do we have to cut the grey skin off the back of the duck breast? |
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Reply from "The Duck Lady" |
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| It has to be broke up or skinned. I find a sharp knife cutting
through the breast loosens the meat so it doesn't tighten up and turn to liver
again. |
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Question from: Ron - Springfield, IL |
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| There are times when at the last min the grill come out and we need
to defrost some and cook. They are good and we still enjoy them but not like
the Marinated one when we pre plan. Any suggestions to pick up the Non Improved
breasts to some what close to the overnighters? |
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Reply from "The Duck Lady" |
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| Cut the duck into thinner strips (do this while it's still alittle
frozen and you can get the strips thinner) then season it with extra meat
tenderizer. Season it with one of our seasonings. It will tighten up the duck
meat and make it more like steak. You can do this right out of the freezer.
Remember to taste as you go. |
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Question from: Allen - St. Cloud, MN |
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| What is the best way to handle ducks in the field so that they will
be better on the table? Should I hang them by their feet, by their head? Also,
am I cheating myself in the end by breasting out all the ducks I shoot? |
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Reply from "The Duck Lady" |
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| We suggest that all birds be cleaned within 12 hours of the kill.
If you need to hang them they should be hung by their feet. As far as making
better for the table, cleaning and storing them properly is the key. Their are
some great whole duck recipes in the cookbook, if you have time to pluck the
ducks you should try them. Most of the recipes are for the duck breasts only, I
don't think you can cheat youself when you make the duck taste good. |
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Question from: Roger - Sterling, IL |
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| What should I soak my duck breasts in, and for how long, before
cooking them? I want to remove the gamey taste, but then again, I don’t want to
drown out what natural flavor might be there. There has to be something better
than using the same old stuff that everyone has used forever. |
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Reply from "The Duck Lady" |
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| The duck breast are very "absorbent" they will take on the flavors
you soak them in. Salt has been a quick fix in the past. I suggest you decide
how you are going to use them and soak them in the flavors you like. Get
creative, have fun. The Garlic Parmesean is a great starter for any of your
household favorites, pastas, soups etc. The Smokey Mountain will make a great
"Flying Fillet". The Jamaican creates a whole party!! |
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Question from: Sam - Starkville, MS |
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| How about sharing that recipe for duck fingers?!? I had some in
Memphis and they were fantastic! |
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Reply from "The Duck Lady" |
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| I'm so glad you liked them like I do!!!! All I did was use our
seasonings, they have natural tenderizers that tighten up the duck meat and
make it more like steak. Cut it in thin strips, season and grill in a hot pan.
Easy, easy, easy. |