Duck breakfast burritos! Dice the duck up and pan seer it, then add the egg to the duck and add fried potatoes,cheese, salsa, or whatever else you like in your burrito. My friends and I cook these after we are done hunting in the morning.
Breast then out leaving the skin on. Put in a scolding hot pan with olive oil and sear both sides make sure they are golden brown. Add thyme rosemary 2 cloves of garlic and butter. Make sure you don’t Scotch the butter or garlic(it will turn bitter). Baste the breasts by using a spoon to drizzle the juices in the pan over them. Cool until medium rare 135f. Amazing.
I soak mine in Worcestershire sauce and cavenders seasoning and its outstanding . I brine coot in low sodium salt, garlic and onion powder, with black pepper and a bay leaf for a few days
Okay a very simple way I’ve made duck steak. First tenderize a bit pound it out slightly the round some Grill mates Montreal steak seasoning drizzle with olive oil and a sort of worchestershire (sp) grill hot and fast 2min/side depending on thickness cover and let sit 5 min enjoy
Looks perfect. But just a tip on the charcoal grill. Keep the lid closed at all times. It will cook more even and cut off some air to the coals as well as trap the smoke.
do a marinate of soy sauce, teriyaki, sesame oil, garlic powder, salt n pepper. I did a few pintail like this for my last cookout and it was hands down everyones favorite
I love seeing cooking videos. Try this, 2ish lbs of ground venison 6-8 duck breast. Cube breast , 1/2 inch cubes marinate with you favorite marinate. Season ground venison to you liking . Three or four egg and a can of bread crumbs or crushed crackers. Combine everything , through in 9x13 pan form into a loaf . Bake at 300 for an hour & 1/2 -2 hrs. depending on how done you want it. I try to stay medium rare to medium.
Love the videos! I like to reverse seer them. So you put the coals on one side and also lay some wood chips on them. Put the breasts on the opposite side of coals for about 15 min. This will give the wood smoke time to get into the meat and it helps cook them internally so you don’t have to cut them on the grill to see if they are done. Then after the 15 min., move them to the direct heat and let her buck! Sooo good!
My uncle cooked duck breast on the grill after soaking it in buttermilk and Tony Sacheries for like a week in the fridge and it was the best thing I've ever eaten
I think Hank Shaw said it best . Thinking of duck breast as a steak wearing a bacon hat when people leave the skin on. I made the mistake of not eating one medium rare my first time and will NEVER made that mistake again. I do love the Italian dressing marinade. I usually do a red brine for a few hours before cooking.
Just remember with ducks the flavor is dependent on the fat. If its orange chuck it, if its white its good. If the fat/skin is yellow and they've been feeding on corn it's good otherwise chuck it. Divers for example normally have orange fat and are skinners. Teal tend to have white fat. Outdoor limits keep up the good work!
@@rshotty9039 hank shaw goes goes into further detail throughout hks book duck duck goose as well as being backed up by steven rinella in his second hunting guide. It's worked pretty well for me as much as that might be worth. I mean spoomies generally all have ora ge fat and we all know how they taste so.
One of my favorites is duck fajitas A1 New York steak house marinade Marinade sliced duck breast’s for an hour or 2 cook in hot skillet with marinade drained off because it can get watery Add sliced onion and bell pepper Serve on tortilla with cheese and sour cream It will change your life bro
Cut it up cook it in a pan with italian dressing then when it's almost done add brown sugar until it's sweet enough for how you like it. Really good like that
We did the same thing with the mallard breast but instead of Italian dressing we just use salt and pepper. Pluck the full bird and remove guts. Let it age wrapped in paper towels for a few days in the fridge. Remove the breast with the skin. Save the wings, thighs, and legs to grill or gumbo. Season the breast with salt and pepper. Then grill just like you did to med rare/med.
Filets w/ skin on Gallon bag Dr. Pepper Red wine or Shiner Bock Montreal steak seasonin Lowry’s steak seasonin Tony Chachere’s Worcestershire sauce Let soak for 1-2 days Then put em on the grill till you think they’re done ol son
Here’s a tip.... Use a sharp filet knife and score the skin...this will allow the fat to render out more and the meat below it to cook evenly faster...and allow seasoning to penetrate
use a propane torch to get those little hair feathers off the skin! also get a temp gauge so you don't have to cut it open to check if it is done. It keeps it more juicy! Thats my favorite way to do them too!
Dude do it the exact same way, but marinade in Jack Daniels and A1. The alcohol really gets the sear going so need to watch it. That’s how I do mine...it’s fire!
Bacon wrapped jack or fireball fried duck Brian the duck breast you cut in to strips or nuggets. After Brian pour jack or your choose between fireball or other whiskey and a1 Mesquite marinade in bowl place bacon and duck in bowl let sit for 8 hours take out do basic batter and sitting to the side wrap the duck in bacon dip in batter then fry till golden brown serve with home cut fries ( note can add s&p to taste to meat ) also can add jalapenos if you want
Add some smoke chips to the fire for some smoky flavor! I also throw on some chipotle garlic seasoning and glaze with some honey! Can also marinade in some honey thinned with a splash of cider vinegar.
You should get a meat thermometer. They're super cheap and make a smaller hole so you lose less juices. Looks super tasty, I need to spend some time plucking next time. You should do a whole duck sometime. Thanks for the awesome videos.
Joe Pacheco afreeland99 you can also use your hand to figure out the doneness of the meat. Touch your thumb to pointer finger and poke the fatty part at the bottom of your thumb, that’s how it will feel if it’s rare. Touch your thumb to middle finger and poke the same spot and that’s how medium rare will feel. As you get closer to your pinky finger the doneness will increase. For a cheap way of doing the same thing
Great video. Some suggestions though. Get Kingsford original or some natural lump coal (royal oak is good) use a bit more coals and have them spread out a bit more evenly. I say kingsford because they will burn hotter and more evenly. I see that 1 breast really wasn’t getting completely seared cuz there just wasn’t enough coal. Also when you have the extra cash invest in an instant read thermometer so you don’t have to cut them breast and lose the juices that you are working hard on retaining. Awesome videos man! Keep up these cooking vids! Beast of luck hunting
try any Asian marinade on skinless goose breast then pan sear and heat in oven to medium-rare... out of this world... tastes like steak from Kobe's hibachi restaurants
first time duck hunter. do you have any advice on cleaning and skinning vs leaving skin on? would love to see a video of you prepping ducks and plucking or just removing meat. TIA
9:31 there’s a hair. Left of the knife tip. Been cutting up elk and that’s one thing I learned. Keep your meat clean. It will be more enjoyable in the long run
The way I cook my duck I put it in a Ziploc bag and put water in the bag and let the duck breast sit in there for two days and then put them in egg and then flour and bread crumbs put oil in the pan and then fry them up there the best that way
Hey Josh I love these videos. I cook my duck like that too except that I make shallow cuts across the fat in a crossing diagonal pattern with a sharp filet knife to help render the fat. Try not to slice into the meat when doing this. I also add a couple chunks of hardwood to the briquettes to add a smokey flavor which can be enhanced by placing the bbq lid on briefly near the end of the cooking cycle. I like to marinade mine in McCormick Grill Mates Korean BBQ marinade but I like your idea of the Italian Dressing marinade and will try it.
Best way to cook duck. Heat up grill salt and pepper the duck then throw it outside and feed it to the cats then throw a nice ribeye on the grill and enjoy!! Lol no that looks good will have to try it
Two tips. Make a crosshatch cut in the fat WITHOUT cutting through the membrane between the fat and the meat so it doesn't curl as bad.. When using charcoal after the sear put the breasts on the other side and cover with the lid so it's indirect heat to essentially back the rest of the way to alleviate to much char.
If I didn't love you I would have stopped watching when I saw the charcoal briquettes! But I knew I could use the real thing so I kept watching. Do your taste buds a favor and get some natural lump charcoal!
Duck breakfast burritos! Dice the duck up and pan seer it, then add the egg to the duck and add fried potatoes,cheese, salsa, or whatever else you like in your burrito. My friends and I cook these after we are done hunting in the morning.
That's the best part, knowing you provided a great meal from nature's bounty. We call that being a provider! Looks amazing.
“Mallards are vegetables” lol I never laughed so hard.
Do more cooking videos... plus deer hunting this year
Slurpee I just dropped a deer hunting video
Sorry I just had to do the shameless plug 😂
Breast then out leaving the skin on. Put in a scolding hot pan with olive oil and sear both sides make sure they are golden brown. Add thyme rosemary 2 cloves of garlic and butter. Make sure you don’t Scotch the butter or garlic(it will turn bitter). Baste the breasts by using a spoon to drizzle the juices in the pan over them. Cool until medium rare 135f. Amazing.
hunter hodgson 100%! Cool it EXACTLY like you would a ribeye.
“Mallards are vegetables”. Can we get that in a T-shirt?
I am loving the cooking videos!! I have literally cooked my last 4 ducks using recipies from you keep it up man!
I soak mine in Worcestershire sauce and cavenders seasoning and its outstanding . I brine coot in low sodium salt, garlic and onion powder, with black pepper and a bay leaf for a few days
Decided to start takeing getting into duck hunting seriously after watching your videos and getting hooked keep up the good work bro
Okay a very simple way I’ve made duck steak. First tenderize a bit pound it out slightly the round some Grill mates Montreal steak seasoning drizzle with olive oil and a sort of worchestershire (sp) grill hot and fast 2min/side depending on thickness cover and let sit 5 min enjoy
Love the cooking episodes. Keep it up
I’ve been looking for new ways to cook duck, this is a good one, keep it up!
Picked up the Shaw book. Great tip! Aging and skin-on has changed the game!
Man, you have the best hunting videos in UA-cam! Greetings from Finland!
Looks perfect. But just a tip on the charcoal grill. Keep the lid closed at all times. It will cook more even and cut off some air to the coals as well as trap the smoke.
I enjoy all of your videos. But, I may enjoy your cooking videos the BEST! Keep it up.
do a marinate of soy sauce, teriyaki, sesame oil, garlic powder, salt n pepper. I did a few pintail like this for my last cookout and it was hands down everyones favorite
I love seeing cooking videos. Try this, 2ish lbs of ground venison 6-8 duck breast. Cube breast , 1/2 inch cubes marinate with you favorite marinate. Season ground venison to you liking . Three or four egg and a can of bread crumbs or crushed crackers. Combine everything , through in 9x13 pan form into a loaf . Bake at 300 for an hour & 1/2 -2 hrs. depending on how done you want it. I try to stay medium rare to medium.
Ducks and charcoal grills??!?! yes please!
Mallards eat corn, corn is a vegetable, mallards are vegetables. Genius! Make this a shirt!
Love the videos! I like to reverse seer them. So you put the coals on one side and also lay some wood chips on them. Put the breasts on the opposite side of coals for about 15 min. This will give the wood smoke time to get into the meat and it helps cook them internally so you don’t have to cut them on the grill to see if they are done. Then after the 15 min., move them to the direct heat and let her buck! Sooo good!
I really love these. Me and my dad are trying to find the best way to cook duck
Loveing these cooking videos and the kayak hunting
Love the cooking vids because all I do is throw it on the fry pan and call it good wanna learn new ways
Keep em coming bro, they’re very informative and look awesome.
That looks fantastic
My uncle cooked duck breast on the grill after soaking it in buttermilk and Tony Sacheries for like a week in the fridge and it was the best thing I've ever eaten
^might've been like 3 weeks its been like 5 years since then😂 and we cooked it skinless and well done and it was still extremely tender
I think Hank Shaw said it best . Thinking of duck breast as a steak wearing a bacon hat when people leave the skin on. I made the mistake of not eating one medium rare my first time and will NEVER made that mistake again. I do love the Italian dressing marinade. I usually do a red brine for a few hours before cooking.
Marinated in Italian dressing for a day or more no skin season flower then fry it’s so good
This is the first way I ever cooked wild duck it was amazing
I got my first duck yesterday. I got 2 mallards and a woody. They are marinating now in water and salt. Next time I'm trying this.
duck and red beans and rice is amazing use a pork rub and cook both then mix to finish off
My bud makes duck gumbo! And it's the absolute bomb
Add a little bit of soy sauce and sricha with the Italian dressing BOMB!!!!
Creamy duck and wild rice soup is my go to dish
Just remember with ducks the flavor is dependent on the fat. If its orange chuck it, if its white its good. If the fat/skin is yellow and they've been feeding on corn it's good otherwise chuck it. Divers for example normally have orange fat and are skinners. Teal tend to have white fat. Outdoor limits keep up the good work!
you have any detailed information on this? first I've ever heard the color of the fat is related to eatable
@@rshotty9039 hank shaw goes goes into further detail throughout hks book duck duck goose as well as being backed up by steven rinella in his second hunting guide. It's worked pretty well for me as much as that might be worth. I mean spoomies generally all have ora ge fat and we all know how they taste so.
Take a propane torch cleans the skin right up gets rid of all the left over feathers 🍻👍looked very yummy
One of my favorites is duck fajitas
A1 New York steak house marinade
Marinade sliced duck breast’s for an hour or 2 cook in hot skillet with marinade drained off because it can get watery
Add sliced onion and bell pepper
Serve on tortilla with cheese and sour cream
It will change your life bro
keep up the food videos love them dude always looking for new ways to cook duck
Duck meatballs. Grind it up with a little pork fat and make your favorite meatball recipe out of them, man you can’t beat it.
Totally love the cooking vids. Try jalapeño duck poppers with cream cheese and bacon wrapped. Had it last night and it was great
Keep up the cool videos
Josh keep the recipes coming
Cut it up cook it in a pan with italian dressing then when it's almost done add brown sugar until it's sweet enough for how you like it. Really good like that
Gotta agree with keeping the skin on. Tried it for the first time last season on some woodies and teal and I'll never go back.
this video was made on my birthday!
We did the same thing with the mallard breast but instead of Italian dressing we just use salt and pepper. Pluck the full bird and remove guts. Let it age wrapped in paper towels for a few days in the fridge. Remove the breast with the skin. Save the wings, thighs, and legs to grill or gumbo. Season the breast with salt and pepper. Then grill just like you did to med rare/med.
" I think I just died and went to mallard heaven" lmao!!!
Filets w/ skin on
Gallon bag
Dr. Pepper
Red wine or Shiner Bock
Montreal steak seasonin
Lowry’s steak seasonin
Tony Chachere’s
Worcestershire sauce
Let soak for 1-2 days
Then put em on the grill till you think they’re done ol son
Here’s a tip....
Use a sharp filet knife and score the skin...this will allow the fat to render out more and the meat below it to cook evenly faster...and allow seasoning to penetrate
Just a tip I can give you is to not cook in to the on the grill let it rest for a few minutes off the grill looks great man keep up the hard work
use a propane torch to get those little hair feathers off the skin! also get a temp gauge so you don't have to cut it open to check if it is done. It keeps it more juicy! Thats my favorite way to do them too!
ive been meaning to go get one of those
Love the cooking video!
Ballin' on a budget!
This is how I eat my cans ribeye of the sky. You should try your hand and duck quesadillas in the crock pot with mango salsa🤤
Dude do it the exact same way, but marinade in Jack Daniels and A1. The alcohol really gets the sear going so need to watch it. That’s how I do mine...it’s fire!
Good stuff! Thanks for the video!
Loving the videos man keep up the good work cant wait to try some of these recipes!!!
Bacon wrapped jack or fireball fried duck
Brian the duck breast you cut in to strips or nuggets. After Brian pour jack or your choose between fireball or other whiskey and a1 Mesquite marinade in bowl place bacon and duck in bowl let sit for 8 hours take out do basic batter and sitting to the side wrap the duck in bacon dip in batter then fry till golden brown serve with home cut fries ( note can add s&p to taste to meat ) also can add jalapenos if you want
Cool video. Try burning those pinfeathers off first with a butane torch or stove top burner. 😀
Love these videos and the rest of your content. I usually lay tin foil down on the grill. Might wanna try that.
For lean game steaks like venison and duck, you've gotta try a suis vide!
Try duck stir fry, its quick, simple, and delicious
I hunt and have mallards on our homestead for eggs and meat keep them coming
Add some smoke chips to the fire for some smoky flavor! I also throw on some chipotle garlic seasoning and glaze with some honey! Can also marinade in some honey thinned with a splash of cider vinegar.
love the cooking stuff! try with a cherry glaze!
You should get a meat thermometer. They're super cheap and make a smaller hole so you lose less juices. Looks super tasty, I need to spend some time plucking next time. You should do a whole duck sometime. Thanks for the awesome videos.
Joe Pacheco afreeland99 you can also use your hand to figure out the doneness of the meat. Touch your thumb to pointer finger and poke the fatty part at the bottom of your thumb, that’s how it will feel if it’s rare. Touch your thumb to middle finger and poke the same spot and that’s how medium rare will feel. As you get closer to your pinky finger the doneness will increase. For a cheap way of doing the same thing
@@parkerdry1022 true that. I do that a lot camping and stuff. Lol.
Skin on means never knowing if it has rice breast...it does taste alot better though. Love the videos!
Just started watching your vids and love them
Ballin on a budget lol
1 minute each side, then indirect heat until desired fineness. Serve with creamy mashed potatoes and lingonberry sauce.
Love these videos bud
Duck chili sounds fire
Great video. Some suggestions though. Get Kingsford original or some natural lump coal (royal oak is good) use a bit more coals and have them spread out a bit more evenly. I say kingsford because they will burn hotter and more evenly. I see that 1 breast really wasn’t getting completely seared cuz there just wasn’t enough coal. Also when you have the extra cash invest in an instant read thermometer so you don’t have to cut them breast and lose the juices that you are working hard on retaining. Awesome videos man! Keep up these cooking vids! Beast of luck hunting
Great video
Grilling mix 1/2&1/2 of Heinz 57 and regular bbq sauce and mop it on meat while cooking oh man out of this world
Try a turducken since we’re in the holiday season!
try any Asian marinade on skinless goose breast then pan sear and heat in oven to medium-rare... out of this world... tastes like steak from Kobe's hibachi restaurants
mallards eat corn, so mallards are a vegtable...that is the best quote ever
first time duck hunter. do you have any advice on cleaning and skinning vs leaving skin on? would love to see a video of you prepping ducks and plucking or just removing meat. TIA
9:31 there’s a hair. Left of the knife tip. Been cutting up elk and that’s one thing I learned. Keep your meat clean. It will be more enjoyable in the long run
Your the best man
Get a quick read thermometer for everything you grill. You'll always get it right and never over cook it.
Honker pot pie. Best recipe ever thanks to my wife
The way I cook my duck I put it in a Ziploc bag and put water in the bag and let the duck breast sit in there for two days and then put them in egg and then flour and bread crumbs put oil in the pan and then fry them up there the best that way
Charcoal is the best ,itialian dressing works well with pork chops too 👍
Yes, real hardwood charcoal beats coal briquettes every time and less chemicals.
I reverse sear using a smoker and then sear fat side down. I do always trim all the silver skin off though.
I've personally always grilled on charcoal. It adds a taste that gas doesn't give.
Hey Josh I love these videos. I cook my duck like that too except that I make shallow cuts across the fat in a crossing diagonal pattern with a sharp filet knife to help render the fat. Try not to slice into the meat when doing this. I also add a couple chunks of hardwood to the briquettes to add a smokey flavor which can be enhanced by placing the bbq lid on briefly near the end of the cooking cycle. I like to marinade mine in McCormick Grill Mates Korean BBQ marinade but I like your idea of the Italian Dressing marinade and will try it.
Also there’s a seasoning you just gotta try bro it’s called Everglades
Best way to cook duck. Heat up grill salt and pepper the duck then throw it outside and feed it to the cats then throw a nice ribeye on the grill and enjoy!! Lol no that looks good will have to try it
Keep on cooking!!!!
Try to get your hands on a pellet grill. It makes grilled food easier than charcoal with better flavor plus you can smoke with it.
This help alot
Love the vids man
I cook my duck breast and legs with shake and bake in the frying pan and they are delish
Two tips. Make a crosshatch cut in the fat WITHOUT cutting through the membrane between the fat and the meat so it doesn't curl as bad.. When using charcoal after the sear put the breasts on the other side and cover with the lid so it's indirect heat to essentially back the rest of the way to alleviate to much char.
If I didn't love you I would have stopped watching when I saw the charcoal briquettes! But I knew I could use the real thing so I kept watching. Do your taste buds a favor and get some natural lump charcoal!
If you score the skin (make an X/checkerboard pattern) it won’t curl up so much.
I love duck Marsala