Ideas for "Duck for a crowd"

Pete McMiller

Pete McMiller

Well-known member
I make gumbo a lot. It's good and everyone likes it but I'm looking for something a bit different for a dozen guys. Got any ideas? Grilling is out. Basically I need something I can make up in advance and take hot or in a crock pot.
 
Sarah makes a great Creamy Wild Rice and Duck Soup.... not sure if that is in line with what you are thinking...

Otherwise grinding the duck up and make taco meat out of it works great too....
 
Duck curry.
Any curry recipe works, just use the slow cooker and cook it a long time to make the duck tender.
Adjust spicy-ness to taste.
Serve over rice.
 
Curry, now that gives me an idea - Green Curry and Coconut Thai Duck. Yep, I just made up the name but it's a take off of a great domestic duck dish from my favorite Thai restaurant in Milwaukee. Hmmm, I'll have to conjure on this one a bit.
 
Phil,

That sounds good. I have had something similar with pheasant tho haven't made it myself. Any chance Sarah would share the recipe?
 
I made some duck soup for Christmas Eve and it was great. I used 3 roasted mallards for the stock and then stripped the meat off of them. I put a frozen pack of chopped spinach in there but I think any green like kale or chard would work. I thought about Napa and Boc Choy but I didn't want to go over the top with the Asian thing. Anyway, the only other Asian thing was shitakes and some fresh ginger, lots of fresh garlic(I guess that qualifies)and some low sodium soy. Pepper, salt to taste. I put a couple of chopped carrots in shortly before I served it so they didn't get too mushy. Depending on how rich your broth is you may need to kick it with some beef or chicken broth depending on your preference. I really liked it but it didn't hold all that well. It seems like some soups get better with age and others become boring.

It was very simple and warmed us on Christmas Eve.
 
I did the duck chili verde recipe in the latest DU magazine for a change of pace. Man was that good!!!!!
 
I toss several (about 4 mallard sized) duck breasts into the crock pot with french onion dry soup mix, a can of cream of chicken soup and about a can of water. Let that go all day and then add in a cup or two of rice and let it go until the rice is done. It's excellent and extremely easy to scale up.

Scott
 
As soon as i read this post I thought call georgy he is an old timer that has eaten nad cooked just about everything.LO and behold as I scroweld down this post here you are posting a reply .Atta boy george.
 
I've made it in a stir fry and nobody knew it was duck. I like things with a little kick so that always help with the people who are sensitive to the gamie taste. What I liked to do with goose (would toss in a couple ducks if we got them too) was toss them in the crock pot with BBQ sauce, water and spices. Let them cook all the way down until you can pull all the meat apart. Drain off the extra liquid and add more BBQ sauce and serve on rolls. You can do it with beef broth and onion soup mix too. I made it for our sports banquet (pot luck) a couple years ago and only a select few students knew it was goose and duck. I even had requests for it the next year.

What Thai resturant do you like in Milwaukee. We liked the King and I but another favorite of ours is on Hwy 100 by Cleveland but I can't remember the name of the place. We go there almost every time I'm home andmy Grandparents want to go to dinner.
 
Pulled Duck- Just like pulled pork

Cook in crock pot for 6 or so hours in onion soup mix with enough water to cover meat. Pour water out through a strainer, use a fork to shread the meat, then add your favorite BBQ sauce. Continue on low in crock for another hour or so, serve on bulkie roll with cheese (or without!). I did it with Eider last night, I had 2 BIG sandwiches, the wife had one!

I've done this for a crowd many a times with sea ducks or goose, never had a complaint!
 
Pat,

The King and I is my favorite, just wish I was closer to it. Let me know if you remember the name of the other one as I'm always looking for my next favorite restaurant.

There was a great Thai place in Janesville but they went out of business last year. I do go to Sai Bai Tong in Madison but I don't think it's as good as King and I.
 
Sacrilege!!!! BBQed pulled pork is not crock-potted, it is slow smoked. 50 lashes with a wet BBQ mop:) Trip.
 
Pete I asked my mom for the full name and the cross street and this what she gave me-
Singha Thai Restaurant​
West Allis

2237 S 108th St
Milwaukee, WI 53227​
(414) 541-1234

​
Got to love mothers. The cross street is Lincoln. Its in a strip mall across the street from Oscar's Frozen Custard (good place fore desert).
 
Here is the Creamy Wild Rice & Duck ....

3 tablespoons butter
1/2 cup finely chopped carrot
1/2 cup thinly sliced celery
1/4 cup finely chopped onion
1/3 cup all purpose flour
3 cups ready to serve chicken broth
2 cups cooked wild rice
2 cups half and half
1/3 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup cubed cooked duck (1/4" cubes)

6 servings

in a 3 quart saucepan, melt butter over med hi heat. Add carrot, celery, and onion. Cook for 5-7 minutes or until vegetables are tender, stirring occationally. Stir in flour. Cook for 1 m inute, stirring until smooth. Bring to a boil.

Stir in rice, half and half, wine, salt, pepper, and nutmeg. Cook for 8-10 minutes, or until hot, stirring constantly. (do not boil) Stir in duck. Cook for 2-3 minute, or until heated through, stirring constantly.

Per Serving: Calories 310 Protein:12 g Carbs: 22g Fat:19g Cholesterol: 64mg Sodium: 710 mg

This came out of a cookbook that we got at Cabelas.. The Complete Hunter Game Bird Cookery.
 
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