Dukslayr Recipe Reviews (Pg. 1) - Allrecipes.com (10818229)

cook's profile

Dukslayr

Reviews

Menus

 
View All Reviews Learn more

Bacon Wrapped Duck Breasts

Reviewed: Feb. 23, 2007
Being an avid waterfowl hunter as well as cook, I always have lots of duck and goose to cook. I've cooked it just about everyway you can think of and this is one of my favorites. I will throw a couple suggestions out that I use as an addition to this base. First, I alwasy slice my duck breasts into the size chunks I'm going to use before I marinate them. Secondly, sometimes I soad them in cola for 24 hours or so. The italian dressing is a must and leave it in there as long as you can (24 hours isn't too much). The only other thing I do is to add a half pepperocini, water chestnut, banana pepper or jalepeno between the duck and the bacon - just to give it a little something else. Cook until the bacon is done and DO NOT OVER COOK - medium or medium rare is the way to go. Wash down with ice cold beer!
Was this review helpful? [ YES ]
20 users found this review helpful

Rob's Quacker Bites

Reviewed: Aug. 7, 2011
This is the traditional way (more of less) that we do all of our duck and goose in my house. To kick things up a notch, we often add a slice of jalepeno pepper, pepperocini, water chestnut, or banana pepper with the duck, then wrap the bacon around both and return to the marinade until ready to cook. DO NOT OVERCOOK the duck. When the bacon is close to being done, you're ready to go. If the bacon gets very dark and crispy, you may not be as happy with the results.
Was this review helpful? [ YES ]
4 users found this review helpful

Grilled Portobello Mushrooms

Reviewed: Mar. 30, 2008
This was an excellent vegetarian dish - even as a main course. I made a few alterations to kick it up a notch, not that it really needs it, though. For two mushrooms I chopped 1/4 cup of green onions, 1/4 cup of jalepenos, 2/3 cup of red bell pepper added that to fresh cracked black pepper, a dash of onion powder and a 1/4 cup of olive oil and then lightly blended/chopped it in the bleder to creat a thick salsa like mixture. I cooked gill side down for 5 min and then flipped and added mixture, cooking for another 12 minutes. You can top with a slice of smoke cheese and eat on a sandwich or just use a knife and fork! Excellent recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Slow Cooker Enchiladas

Reviewed: Jan. 28, 2007
I used quite 3/4 # of lean beef and 3/4 # of ground turkey, and then more or less followed the recipe. This was very good and would be something great to make when having a bunch of friends over for poker night or to watch the game.
Was this review helpful? [ YES ]
2 users found this review helpful

Seared Tuna with Wasabi-Butter Sauce

Reviewed: Mar. 14, 2009
Outstanding recipe. I took the suggestion of others and reduced the amount of butter used and paid careful attention to the sauce during and after emulsifying the butter. I used a dry chardonay for the recipes because it's what I had on hand and it still worked beautifully. I took another reviewers recommendation and sliced the cooked tuna into 1/2 slices with a sharp knife and fanned them out on the plate over a little basmati rice with a salad. Very nice, very elegant, very tasty dinner.
Was this review helpful? [ YES ]
1 user found this review helpful

Grilled Buffalo Wings

Reviewed: Jan. 6, 2007
Phenomenal way to cook wings to save on all the butter and frying. The wings pack plenty of punch, too. I've gone 50/50 beer cola and 100 cola and it's great both ways. Thanks for the recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Herbed Mushrooms with White Wine

Reviewed: Apr. 10, 2008
Excellent recipe and very easy to make. I took asparagus, cut into quarters (half of a bunch) and added a couple minutes before the mushrooms . . . what a GREAT additional. I also noticed a lot of users saying that it was too soupy or that they couldn't get it to reduce. I like making this recipe with half portobello slices and half white, which produces a lot of moisture. Just extend your cooking time a little to allow the mixture to reduce before adding the wine. The extra time it takes (just a few minutes) will pack all of that flavor into the moist mushrooms . . . the little juice that's left over is AWESOME!
Was this review helpful? [ YES ]
0 users found this review helpful

Slow Cooker Venison Roast

Reviewed: Jan. 6, 2007
I give this 5 stars because of the ease of preparation along with a very good taste. I like to add potatoes around the roast, topped with baby carrots and then covered with sliced onions!
Was this review helpful? [ YES ]
0 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States