New duck recipe...

Steve McCullough

Steve McCullough

Active member
I was reading Ed Askew's post and wanted to share a new recipe that I tried last night, that maybe one of the best duck recipes I've ever tried...

We had a great opening weekend in KY and I found this recipe in a magazine and for some reason duck popped in my head. I tweaked it a bit...

Duck and Bacon Meatballs

1 large onion
1 green bell pepper
1/2 head of garlic
12 oz bacon
3 lbs of duck breasts
8 oz of sharp cheddar cheese
3/4 cup bread crumbs
3 eggs
fresh cracked black pepper
Tony Chachere's

Chop vegetables and toss in food processor. Pulse to a find consistency. Reserve.
Chop bacon and place in food processor and pulse until it turns into a paste (not attractive, but trust me...) Reserve.
Chop duck breast and place in food processor and pulse until it turns into a paste. This will be easier than the bacon.
Preheat oven to 450F
Place bacon in cast iron skillet and render until just starts to brown. The pile of mush will turn into beautiful ground bacon as it is rendering.
Place vegetables in bacon and continue to saute until veggies are soft. Remove from skillet, and be sure there is some grease still remaing. If dry, then add a little bit of olive oil to the metal just so it is covered. Allow this mix to cool and also the skillet to cool.
Add all of the ingredients together in a large bowl and mix well by hand.
I made the meatballs using a tablespoon; they were about golf ball size or larger. I arranged them back in the skillet and then placed them in the oven for 18 minutes.
Once done, pull from the skillet and allow to cool.

We had a side of BBQ sauce to dip and I must say DAAAAAAAAAAAAAAAAAAMMMMMMMMMMNNN.

Bon Appetite,
Steve
 
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Oh boy, that really sounds tasty. I'll have to try it soon.

Here's another that I recently made for M'Lady with Canvasback though it works with any duck.

Duck Breasts - starting from the thick edge make a pocket in the breast as large as you can without poking out the other side.

Dust the inside with powdered Curry or Curry paste.

Stuff with Crumbled Bleu Cheese.

Cap the opening with a strip of seeded Jalapeno and sew or skewer the opening closed.

Roll in seasoned flour (cajun works good but I've used Old Bay also).

Fry in hot olive oil in a oven proof pan until brown. At this point the meat will still be rare so put the pan into a preheated 325 degree oven for 6-8 minutes.

You may have some cheese leakage but not big deal, just spoon it over the top of the breasts when you serve them.
 
i will be making these meat balls this weekend

im also going to be looking for recepies for duck and venison breakfast/italian sausages
 
Chris,
this is a good one for the Breakfast Mix. I cut the salt in half, but some like it with more.

Make your own mix with fresh spice and herbs. You will like the difference.
http://www.wedlinydomowe.com/sausage-recipes/breakfast
I am sure the Italian is good too as it follows one I have used closely.

Dried spice from Ocean State Job lot will work but fresh is really good for small batches.

Read up on the cures if you are going to do a lot of jerky and other cold smoked stuff.

Bob
 
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