Duck Duck Goose - Soup Loving Nicole Blog at - 223659

Soup Loving Nicole

Feb. 19, 2011 8:28 pm 
Updated: Feb. 26, 2011 3:21 pm
Okay, so some of you probably consider me "redneck" I am sure but I am not as redneck as you think. Hubby may like to hunt but there is a lot of wild game I have never tried. Duck being one of them. I'll back up here and admit that I HAVE tried duck before but it was a gift from a Vietnamese neighbor we had while living in town and was already cut, prepared, and sure not wild. This being the same neighbor that purchased and ate some kind of half-developed duck embryo and considered it a delicacy. This also being the neighbor who introduced me to fish sauce some 10 years ago. Anyway, she was a great person and I learned a lot from her but I never had the heart to tell her that the duck didn't really do anything for us because it was such a special treat to give us in her eyes after we had watched their house and animals when they went on vacation. It was cut oddly and sweet and the dipping sauce they served with it was even sweeter and it just wasn't very good to me. Time went on, we moved, and I had totally forgotten about duck and what it tasted like. 

Fast forward 10 years and hubby informs me he is going duck hunting with his boss in the upcoming weekend. Not to sound mean but he rarely goes out and has "guy time" and also I very much enjoy my alone time which is mostly spent here on AR catching up on the Buzz, looking for new recipes, planning menus, etc. and I was happy that he would be out doing something fun while I had the morning to myself. I honestly didn't have any hopes of him getting anything until the morning starting coming to an end and I caught myself looking up duck recipes here. Once I realized what I was doing, I quickly stopped because I didn't want to jinx him. Little did I know he already had some and was in route home. As soon as I got the word that he would be home shortly with one large, one medium, and two small ducks...well I started searching high and low. There are not a lot of duck recipes here and nothing was really jumping out at me because most involved fruit and we hate fruited meat (again sweet). I did find one that sounded interesting and I also saved a couple that some Buzz members recommended. But, before I had the chance to plan and prepare one, life happened. Hubby got called out of town, we had the biggest blizzard I've ever seen in the 16 years I've lived here dumping 2 feet of snow on top of ice, and I was home alone without water for 2 days. All is back to normal now though and tonight was the perfect night.

I ended up having to tweak it some because my duck was nowhere near 4 pounds but all in all it turned out good. It was nothing what I expected. I knew it would be dark meat but I was expecting something like dark meat on a turkey. I roasted the entire thing but the breast was really the only thing edible in the end. It was dark alright but nothing like the texture of turkey. It was more like cutting a steak. Funny thing though it had that tough white simew strip running through each breast like what you would find in those chicken tenderloin strips. It tasted like and had the texture of Dove to me and not the chocolate (Thank GOD)...hee hee. It was not my favorite and will not be taking the place of my love of turkey for sure but it was decent and a heck of a lot better than what we had in the past.

So, does anyone else ever get an image in their head of what something is supposed to look like in the end?  For instance, tonight I pictured a big plump juicy, golden duck all perfectly laid out on a fluffy bed of lettuce with an apple in its mouth all to settle for a small little guy laid out on a fluffy bed of parsley with no apple...LOL! Things don't always turn out how we expect but that is what makes life interesting right? No regrets! Here was my first try at duck and my wonderful dinner tonight...

To all of my great friends here on Allrecipes...thanks for stopping by!

Soup Loving Nicole

Hubby's first time ever duck hunting 2011
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Buckshot Duck with Wild and Brown Rice Stuffing
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Buckshot Duck with Wild and Brown Rice Stuffing
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Brussel Sprouts in Mustard Sauce
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Feb. 19, 2011 9:12 pm
Wow! Looks great! Did you cook it at the 450 or at a lower temp and how did that go?? Hubby just love it when you want to "capture" the moment LOL...
Feb. 19, 2011 9:20 pm
I ended up doing it at 350 for 2 hours. There was no fat whatsoever?? That really threw me for a loop and I ended up basting it with beef broth and butter. Yeah, hubby is a "ham" alright...hee hee
Feb. 19, 2011 9:21 pm
My hands are STILL orange from that Sazon. LOL!
Feb. 19, 2011 9:39 pm
Really?? Hmm maybe wild duck is not as fatty?? Never thought to google it. But that is a surprise. Try washing your hands with liquid dishwasher detergent, that might help! Thanks for posting!
Feb. 20, 2011 12:43 am
We love Duck...but I have to say, just reading your blog, The duck shouldn't have been a steak consistancy at all. And if you were expecting dark meat like turkey...that would be spot on. I've made the mistake of cooking to high of a temp and it dried out. And had a weird texture to it like liver, I hate liver...When telling my dad, why is it I love duck cooked in a resturant but not at home, and he explained that I over cooked it. I followed the directions but because wild is leaner then here's this I'd like to share with you. It has come in's just a thread, but I've pinged a bit of info off of it from time to time when I make duck.
Feb. 20, 2011 1:54 am
Hi, Looks fabulous. Well done and pleased you enjoyed it. The next 2 will be like child's play for you and even better. I like duck but only restaurant style. Have never cooked it. Try lemon juice for your hands. That might help. cheers.
Feb. 20, 2011 5:15 am
Hi! I have been married to an avid waterfowl hunter for almost 30 years - duck and goose are staples at our house. My son, almost 22, is even more intense about the hunting than my hubby! This year Ihave prepared duck and goose from Ohio, Maryland, Virginia, Rhode Island, and New York. You are so right - wild duck has no grease or fat to it, and if you overcook it, it is ruined. When my "boys" clean their catch they only save the breast meast as the rest is mostly unuseable. I do have one "perfect" whole mallard in the freezer and I may use it for the recipe you used - it sounds delicious. One way to add some grease to your meat is cook with bacon. I make this gumbo recipe often: Good luck and enjoy!!
Feb. 20, 2011 5:15 am
P.S. My avatar is our hunting dog - as you can see - she is a very fashionable young retriever! LOL
Feb. 20, 2011 5:43 am
Hey Nicole, your dish looked great! I've only fixed a duck once(20 yrs ago) and hated it but I would try it again now. I'd really rather go to Mother Ann's and sample her's though :) My guys are going wild boar hunting in June wonder what they will taste like! What car is that in your avatar?
Feb. 20, 2011 5:44 am
Ugh that's supposed to be what "that" will taste like not they :)
Feb. 20, 2011 5:53 am
Good Morning! Your dinner looks delicious (as always!) and I always love reading your blogs about your meals. I have only enjoyed duck from restaurants and would probably never have attempted it myself, but you always seem to inspire. Hubby hunts occassionally and fishes. We were just talking about your blog and he said that hunting water fowl would be something that he would really like to try. He goes on fishing charters that leave out of Tilghman Island (eastern shore) and they also offer water fowl hunting charters. I can see his wheels Maybe he will bring a duck back next trip! Thanks for sharing your kitchen adventures. Can't wait to see your Kalua Pig!! Have a great Sunday! :)
Feb. 20, 2011 6:01 am
Thank you for the info mis7up. There is a lot of helpful info on that thread. It looks like I overcooked it for sure then. You are right about it being lean too. I totally expected a greasy mess but there was none at all and it stuck to the roaster. Thank you again for the info. I appreciate it!
Feb. 20, 2011 6:11 am
Good morning Mother Ann! I have followed your blogs and your sweet hunting dog. I'll admit that you were the first person I thought of when DH told me he was going hunting. He did leave them whole because we didn't know any better but if he gets the opportunity to go again, I'll just have him save the breast. I would love to come try your duck. I bet you have it down just perfect.
Feb. 20, 2011 6:32 am
Hi Cat! I'm with you and would rather go try Mother Ann's. I bet hers is to die for. Your guys will have a blast hog hunting. They are some nasty looking creatures for sure. I had a hard time cooking with the one DH got. The ground was excellent but the roasts and chops were gamey. Go ahead and laugh but do you know what that burnt hair smells like? The chops all had a burnt hair taste to me. Lol! I'm sure it all depends on where the hogs come from and what they eat though. He got his somewhere in Oklahoma. I was kind of hoping he'd get another one this year so that I could try my hand at it again. I didn't have much experience in cooking or blending flavors back then. All I really knew to do was pour some marinade over it and grill it. June will be here before you know it and I look forward to hearing all about their hunt. I'm looking forward to all of your gardening too! The car in my avatar is my 2008 GT. It is only the 3rd car I have ever owned. I had a little Chevy s-10 pickup before this that I drove to death. It was great for 12 years but then started breaking down every single week. Long story short I kept having to go from rental car to rental car and one of those times they were supposed to save me a Maxima (I was a regular customer by now). We got all the way up there and they gave it to someone else. They tried to put me in a little death trap and DH talked them into letting me have a Mustang instead. I had always been a Chevy person but I fell in love. My next vehicle was supposed to be a full size p/u but things changed :) I was in a rental car for months while waiting on this one to come off the assembly line but it was worth the wait. As you know, it is not the ideal car for the winters we have here but you only live once right? Oh and by the way, it is pimped out in Chiefs on the inside. I have white racing stripes too but just haven't had the opportunity to have them put on. What is your Mustang?
Feb. 20, 2011 6:51 am
Thanks abapplez! Something tells me it would come natural to you and that you'd made some killer duck too. I don't hunt at all but I do love to fish. The acre pond that sits on our property is what sold me on buying this house. How exciting is fishing charters! I bet you get to try all kinds of goodies? What has been your favorite so far? Thank you for stopping by and thanks for all of the inspiration you give me. I enjoy your pictures and all of your creativity. The little pop tart things were adorable!
Feb. 20, 2011 7:25 am
I'm getting hungry! If you get a slew of ducks, try making some duck confit! (And watch out for the buckshot... lost a filling from some hidden in a pheasant!)
Feb. 20, 2011 7:36 am
I thought hard about the confit but it intimidates me. But, if he goes again I might just have to give it a try. I am dying to try pheasant and wild turkey both.
Feb. 20, 2011 8:35 am
i have brothers-n-law that live in reno nevada. we go goose hunting and only bring back the breast. they make jerky out of it...just incredible! ducks...naw we leave for the gators in south ga. lmao, or at least i do. lot's of folks head to arkansas for waterfowl here, though.
Feb. 20, 2011 8:48 am
I too love resteraunt duck, but haven't made it. I imagine lower temps, some reynolds wrap around the wings or discard that part. Little pats of butter between skin and meat. A water bath underneath it might give it the extra moisture. Also if it doesn't make it too salty you could try brining it like turkey?. So will you try again?
Feb. 20, 2011 8:51 am
We just use the duck breast but we also cook it on the charcoal grill and also use bacon on top for the fat.
Feb. 20, 2011 9:47 am
Jerky huh Gary? Now that is a good idea! Thanks!
Feb. 20, 2011 9:48 am
Hi Vanessa. I just posted on your blog too..hee hee. I will definitely try again and plan to do some of the things you mentioned. Lower, slower, and adding fat will help for sure.
Feb. 20, 2011 9:49 am
Thanks for stopping by GOLDENS! Bacon does make everything better after all. Bacon is a must next go around.
Feb. 20, 2011 6:52 pm
I've made duck once, very simply roasted and it wasn't too bad. One of my bosses at work is an avid duck hunter and to use up duck before the next season (making room in the freezer for more duck), he makes duck salad. Sounds disgusting, but it's just like chicken salad except he grinds up some jalapenos in it and really kicks up the taste. Just have to watch out for the buckshot!
Feb. 20, 2011 9:25 pm
Great Blog Nikki! And, fun too. I have this picture in my mind of you in the kitchen cooking up that Duck. Once, my nephew, an avid bird hunter, cooked a Turdunken at my house. A very big undertaking and I must be honest.... I didn't really care for it. Hubby & I had Duck Confit at a fancy restuarant once and we both really liked it. But, whoa, was it rich! Here, in Oregon, we're big pheasant eaters. Even if it does take 22 of them for one meal. LOL!
Feb. 21, 2011 6:19 am
Duck salad sounds like a good idea too Magnolia Blossom. Thanks for the idea!
Feb. 21, 2011 6:25 am
Too funny Candice! I ALMOST put a warning on this blog for you to please look away. I know how much you love birds and I love them too so it was a little hard for me to see those beautiful little guys dead. I am very surprised I don't have trouble eating chicken because I am so close to mine and they are definitely my pets but it is different I guess. I will admit that I cannot stand passing a chicken truck on the road. It breaks my heart every single time and I cannot even look as I pass by. To get stuck behind one in traffic is torture on me. Those Turdunken thing have always amazed me and I cannot even imagine tackling something like that. I have never tried pheasant and am dying to try. Are they similar to quail?
Feb. 21, 2011 6:25 am
Oh and do you mostly bake or fry pheasant?
Feb. 21, 2011 12:25 pm
I enjoy ducks -- feeding them, though. They've come to spend springtime here at the lake at our condo and they are so beautiful as they approach my area looking for handouts which I always have on hand for them and the muskogees as well. I can't imagine killing one of these harmless creatures. I, too, can't stand to see the chicken trucks on the highways. There's plenty of other foods at the grocery stores.
Feb. 21, 2011 3:33 pm
I am with you Lace but DH has helped me see a different point of view. Unfortunately that meat at the grocery store has a much crueler life up to the point it lands in our stores and also they were only brought into this world strictly for that very reason...our store shelves. I love meat too much to give it up so I try not to think on any of it for too long.
Feb. 21, 2011 4:51 pm
So, we (I really Orange)fries them up like chicken. They're small and we only eat the breast meat. The Quail is the same. Sometimes he marinates the Quail in milk for a few hours and then grills them. Really good. We love them lots.
Feb. 22, 2011 4:03 am
Never had duck but you sure made it look delicious! My guys (and the girls too) can all shoot very well, 2 of the boys are exceptional but they are not hunters. Apparently all the hunting/gathering has to be at the grocery store - by ME! LOL My dad was a hunter and used to tell us stories about getting up before school to bag a few pheasants for his mom for dinner!
Feb. 22, 2011 5:25 am
I am completely digging on the duck SLN - so very different from the duck I cooked & wrote about for Valentine's Day - great pictures too
Feb. 22, 2011 6:30 am
Not a huge fan of duck, but you sure make it look awesome!
Feb. 22, 2011 6:34 am
and I just saw the picture you took of my crawfish pie recipe - wow !
Feb. 22, 2011 6:38 am
Duck is a rich meat. We used to eat pheasant when my family hunted. We fried ours like chicken; small but good tasting! Ours ate lots of corn -
Feb. 22, 2011 8:16 am
LOLOLOL! You are so funny! Burnt hair huh?! Yum! The guys are all excited abut their trip, I'll let you know how my boar turns out :) Too wild I had a little S-10 too till I had the baby and needed something a little bigger. Went to an Explorer which I loved till gas went up. I have a charcoal grey '07 V-6 with the sports pkg. DH wouldn't put out the big bucks for the GT LOL now he wishes he had.
Feb. 22, 2011 12:06 pm
My husband is a duck hunter as well. We just take the breast, cut it in strips, dip in flour and seasonings and deep fry. Then we dip it in cream gravy, our whole family loves it. Though we like duck we all like goose better. Great blog!
Feb. 22, 2011 12:08 pm
Looks tasty Nicole! I just wanted to let you know that I come from a duck hunting family and it’s very rare to have any fat from the wild ducks. Wild game is usually pretty much fat free unlike our fatty domesticated animals. I tend to slow cook the meat with some olive oil added. My mother tends to wrap the meat in bacon to help it stay moist. I’m a huge fan of wild duck prepared pretty much any way.
Feb. 22, 2011 6:19 pm
WFDM I am delighted to hear that your girls are just as handy with the steel. I was raised up the same way and all for my protection. It is important in this day and age and I am happy to hear it. I am also the main "hunter" in my family because if it were not for the grocery store, we would starve to death...hee hee.
Feb. 22, 2011 6:22 pm
Hi Doug! So glad that you enjoyed my duck and your Crawfish Pie too. We very much enjoyed it and then the picture you see is what I did with the excess filling. They were a huge hit. Thank you for sharing and for also being a huge part of this exchange that keeps this place fun. I'm still looking for your hideous Elway jersey but I'm afraid I have already given it away and don't remember or either the mice have carried it off??
Feb. 22, 2011 6:23 pm
Thanks Carrie! I'm not a huge fan either but this sure was a fun experience and I have 3 more small ones to go.
Feb. 22, 2011 6:25 pm
So swchef, which did you prefer? Pheasant is definitely on my bucket list but I haven't figured out just how I am going to get a hold of it yet unless I mail order and I am really not wanting to do that. Dove wasn't my particular favorite either but Quail was excellent!
Feb. 22, 2011 6:33 pm
Cat, my S-10 was turquoise with grey stripes and was my very first new vehicle. My first car and the one I moved here in was a 1987 Subaru Justy (tiny care bear looking thing with no AC because I didn't need it in Colorado). But, I realized real quick that AC was a must in Arkansas. My uncle in KC worked for GM at the time and my employer gave a great discount and so "Elvis" was born. LOL! It was "him" who fell apart that introduced me to the 07 V-6 (Grabber Orange in color) where I fell in love. Ahahahahah! I DO hope your guys get one that doesn't have the hint and undertone of "burnt hair" :)
Feb. 22, 2011 6:33 pm
Thanks for stopping by Missy! I do believe I will try that with what we have left. It really does need the extra grease.
Feb. 22, 2011 6:37 pm
Good evening LMF443 and thanks for stopping by. I'll admit that from all that I had heard about duck that I had the wrong perception of it. I thought it would be drowning in grease and that the grease would be not only a turn off but my biggest challenge. As you know, I was very wrong. I think I will fry the medium one I have left and then slow cook with bacon the two small ones. I am anxious to try the other methods. Thank you so very much for your input and I appreciate you taking the time to share your insight.
Feb. 22, 2011 6:39 pm
You all really are such a great bunch of people!
Feb. 22, 2011 7:10 pm
My husband is a hunter---big-time! Bow and gun...rifle, shotgun, pistol, you name it. We have horses trained for hunting!! Anyway, I have probably cooked every form of game, and over the last thirty years, the designated house "specialty" is duck breast. I serve it to people who profess to "hate duck" and they ask for it over and over. (Serving it this Saturday night for a crowd! If I can handle it, I will try to take some photos.) Loosely, the recipe is this: Skin the breast and clip that tendon where exposed. Pound it to an even thickness, maybe 1/2 inch or so. Mix 1/4 of soy, twice as much red wine, some crushed garlic, olive oil (1/4 C) and ground pepper and olive oil. Marinate the pounded duck breast in this for at least 4 hours, turn occasionally. For sauce: about 1/2 C of Robert Rothchild raspberry salsa, 2 TB of green peppercorn mustard, 1/4 C of dry red wine, 1 TB soy sauce, tsp of lime juice and salt and pepper to taste. Bring to low simmer in sauce pan and hold for duck. (In Texas, I add some adobo, but that was not the original recipe.) Broil duck breasts (but move rack down one shelf), about 6-7 minutes on each side. Cut diagonally and spoon sauce over breasts, serve immediately. (should NOT be well-done, medium to medium rare.) This recipe gets RAVE reviews, and is not dry!! I am happy to write a better version, but am not familiar with the best way to post recipes. I would welcome feedback, but over many, many years of serving this---it is a consistent crowd-pleaser. Happy cooking!!
Feb. 22, 2011 7:19 pm
Than you so much Aunt Zibba for taking the time to share. Your recipe sounds to die for. I don't know where I would find the raspberry salsa but I am sure I can come up with something similar. Now I need some more duck I think. Wow this really sounds good. I will try your recipe and be glad to let you know how it came out. I do hope you find the time to take pictures. I would love to see them! Again, thank you so much!
Feb. 23, 2011 1:06 pm
My only experience with wild duck was not such a happy one. DH and his friend brought home duck they had shot. I refused to clean it, but agreed to cook it if they did. Those poor birds were so loaded with shot we would have broken all our teeth trying to eat them. I'll stay with my farm-raised LI duckling thank you! BTW my father bought the first Mustang sold on LI and that is the car I learned to drive in, 4 on the floor and posi-traction whoo hoo that was fun!
Feb. 23, 2011 10:03 pm
I actually broke down and cooked some " Coot " ! Oh My Gosh ! Why Folks don't try this is Beyond me !! Wrapped in Bacon , was Awesome , Am on to develop some Jalapeno ,Garlic and Onion recipes now ... Perhaps a Tad of Cheese also !!
Feb. 24, 2011 6:22 am
I have never tried duck, not sure why. I will have to give it a try sometime. But your pic looks great! Thanks for sharing :)
Feb. 24, 2011 7:22 am
we love wild duck boobs, just not overcooked
Feb. 24, 2011 7:23 am
BSM, teach them boys how to wing and head shot, easier on the teeth
Feb. 24, 2011 9:07 am
If you cook at 450 for 3 hrs, you will have jerky. Take 4 mallards, salt and pepper inside and out, stuff with 2 apple and onion quarters and a bit of celery and cook at 400 for 20 minutes basting 3 times with butter and chicken stock mixture. Ducks will be more or less rare and crisp depending on their weight. Adjust cooking time if want more well done. Do not overcook or the meat will toughen. Serve cavity contents with sauce but don't make sauce from pan drippings. Serves 4-8. Enjoy.
Feb. 24, 2011 3:11 pm
Thankfully mine didn't have any buckshot it in BSM. What is LI?
Feb. 24, 2011 3:12 pm
Molly I had never heard of Coot and had to Google it. That will go on my list of must tries. Thanks for sharing.
Feb. 24, 2011 3:13 pm
SB I thought of you when I was giving it the rub down with that Sazon. Lol!
Feb. 24, 2011 3:14 pm
Yeah redneck, I overcooked it for sure it sounds like so I am anxious to try it again with the others we have in the freezer. I'll keep you posted.
Feb. 24, 2011 3:14 pm
Thanks for the tips Lark!
Feb. 24, 2011 3:48 pm
Hi Nicole, I love duck very much. WIll try your recipe. Thanks.
Feb. 24, 2011 4:41 pm
Hi Sinta. Be sure to lower the temp and cook for way less time if you do. Mine was overdone.
Feb. 25, 2011 11:11 am
Being from the very very southern part of louisiana, we eat duck quite often if the guys are lucky in their hunts. If you like rice and gravy, or stews, a duck and sausage gumbo may be right up your alley. We only save the breast meat, heart and gizzard off the ducks. I personally love the gizzard because it is so tender and melt in your mouth. I can get a recipe from my mother-in-law for you if you'd like to give it a try. I know we usually soak the duck in milk for a few days to get all the sand and grit out of the meat. Sadly, reading back over this response, I think I may sound like more a redneck than you. lol.
Feb. 25, 2011 3:49 pm
Awe, redneck isn't that awfully bad is it are7328? :) Mine are already cleaned with all of the innards removed because I don't think I could ever do the gizzard or any organ but I'd love to see her gumbo recipe.
Feb. 25, 2011 8:57 pm
OK, this mom is going to be more open-minded toward DUCK. Thanks for the discussion. I'll have to tell the hunter in our house that it's OK -- as long as HE will breast out the bird! (That's our rule - get it gutted and skinned, more-or-less ready for the kitchen, and I'll do something wonderful with it!)
Feb. 25, 2011 11:55 pm
Haha! I had to read this simply because my husband took up duck hunting for the first time (since we've been married anyway) and managed to shoot 6 of them in a single day... We only cooked the breast meat, but first we marinated it in minced garlic, rosemary, vinegar, wine, olive oil, salt and pepper for about an hour or two, then turned up the skillet to high, and pretty much seared the breast. Cooked on each side about 30 seconds to 1 minute, and they were done. The secret is, they finish cooking through after you pull them off the heat; this way, they don't taste like liver (yuck)! Anyway, thanks for the fun to read post, I always feel like a real backwoods hick when I tell my friends about our own duck-cooking adventures too ;)
Feb. 26, 2011 7:34 am
Good morning mom and thanks for stopping by. I do encourage that you try it. After all, life is too short so a little adventure is a good thing.
Feb. 26, 2011 7:38 am
Good morning lizzybaker and thanks for stopping by and sharing your own experience with duck. I can't help but be a little irritated that I ruined that first one seeing how hard they are to come by BUT you gotta start somewhere which often means learning from mistakes. With all of great tips you wonderful people have given me, the next one should be a walk in the park.
Feb. 26, 2011 9:34 am
Hi Nicole! I'm an Alabama native now living in Van Buren. My duck cooking experience sounds exactly like yours-DH goes duck hunting once a year over in Stuttgart with some folks from ABF. I asked one of the docs I work with who is a hunter how he cooks duck and he suggested i try the duck and wild rice casserole from the Southern Living website, which was pretty good. I cooked the duck meat in the crockpot first. Sure does dry out easily though.
Feb. 26, 2011 9:44 am
Well hello there neighbor! You are only about 45 minutes from me. I really hope DH gets more opportunity to go because I would love to perfect this bird. It's hard to decide exactly what to do when you only have a few birds you know? I'll check out that recipe from Southern Living. Thank you!
Feb. 26, 2011 9:48 am
I really have to giggle here JGNULL. I went in and looked at your profile just now and it looks like both of us have been hunting the same recipes this morning. Both fast forwarding to March 17th :)
Feb. 26, 2011 12:58 pm
for your next duck, give this a try!! ever since i saw this recipe ive been craving it.
Feb. 26, 2011 3:21 pm
Thanks ABH83186!
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Soup Loving Nicole

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About Me
Hello, my name is Nicole. I am 41 years old and have been married to my high school sweetheart for 17 years now. I haven't always enjoyed cooking but Allrecipes has changed that for me over the years. I now consider myself a foodie and am always up for a good challenge in the kitchen. There isn't anything I won't try at least once. Summer is my favorite time of the year and when I am not recipe hunting, menu planning, etc. I spend my time fishing gardening, and babysitting my chickens.
My favorite things to cook
Soups, Mexican, Italian, Asian, and grilling
My favorite family cooking traditions
I don't really have any so I have started my own. Allrecipes has taught me to "think outside the box". I love trying new and unusual things that I would have never dared or even thought of before discovering this place.
My cooking triumphs
When I got married, I honestly had 0% experience in the kitchen. My mom was the kind that wanted the whole kitchen to herself so that nobody was in her way and I was only allowed in there to grab the plates, utensils, etc. to set the table. I really never thought about what I was going to cook until we got back from our honeymoon and then I was like, "uh oh!". Amazingly enough it all came pretty natural and I am happy to say that I have never ruined a meal forcing us to order take-out.
My cooking tragedies
Me and double battering things do not get along!
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