Posts Tagged ‘Duck’
Irish Whiskey Marinated Duck
A spirited marinade enhances the flavor of split, brined ducks. (Watch this video on YouTube to see the difference in brined vs non-brined duck). Best cooked until crispy on the outside and medium-rare at the center. Serve with your favorite Irish beverage.
Read MoreSriracha Lime Duck Legs
Skin-on duck legs are first made tender by slowly cooking them in their own fat under tender. Cooled, dusted with flour and fried, they are then tossed in a spirited sauce. They’re good, really good. Serve with blue cheese dressing and celery sticks. For fryer options, check out Weston Brands.
Read MoreMexican Meatloaf
Whether you’re long on ground elk, deer, moose, antelope or any other antlered beast, this recipe will add some zip to everyday meatloaf. If you can’t find chorizo, a spirited sausage from south of the border, substitute any spicy sausage. If spicy is not your thing, this recipe is probably not for you.
Read MoreDry Aging Waterfowl with Chef John McGannon
Chef John McGannon knows how to make your ducks and geese taste better through a dry-aging process. It removes the unsavory capillary blood and makes for a much better-tasting and tender bird. You can learn more from John at www.WildEats.com.
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