Pete Brown
New member
I hunt mostly fresh water puddle ducks, blacks, mallards, woodies. Given that most of the seaducks are divers, what do you do with them after the hunt, I can't believe that they eat all that well?
Sea Duck question....
- Thread starter Pete Brown
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Lee Harker
Well-known member
If ya ain't gonna eat them...don't shoot them. I tried Scoter sticks with Sutton and didn't care for them but have eaten Old Squaw, GE's, Mergs(all different types) and if cooked correctly they are tasty..when out of the pan...leftovers are pretty bad. We ate a BUNCH of merg's at the MLB hunt two weeks ago.
Kristan
Well-known member
Most of the divers I prepare are in a mustard sauce marinade or make duck poppers...Either way the marinade in most case removes the "fishy" taste.
Divers in the Mustard Marinade...
1. Breast the birds
2. Soak in salt water for a day
3. Poke a fork several times through both side of breast
4. Cut into strip
5. Buy some mustard of your choosing...I like to buy the cheapest spicy mustard I can find
6. Mix the mustard with vinegar until it whips in the bowl like pudding
7. Soak overnight in the fridge...I have a sealer with a qt container I seal mine in overnight
8. Remove the strips from the marinade and allow excess mustard to drip off...
9. Roll into Kentucky Kernal Flour.
10. Toss it into the pan to fry for 4 to 5 minutes..Don't overcook...
Of course duck poppers are just strip of meat, a slice of pepper, skewered and wrapped in bacon...Toss in a pan of your favorite marinade overnight...An grill 3 to 4 minutes a side...Or until medium rare...Toss on a slice of your favorite cheese and allow drip over the grills fire for the last minute...Pull them off the grill and try to get to them before all the rest of your hunting buddies....Then of course a good bourbon or Yuengling does wonders...
Divers in the Mustard Marinade...
1. Breast the birds
2. Soak in salt water for a day
3. Poke a fork several times through both side of breast
4. Cut into strip
5. Buy some mustard of your choosing...I like to buy the cheapest spicy mustard I can find
6. Mix the mustard with vinegar until it whips in the bowl like pudding
7. Soak overnight in the fridge...I have a sealer with a qt container I seal mine in overnight
8. Remove the strips from the marinade and allow excess mustard to drip off...
9. Roll into Kentucky Kernal Flour.
10. Toss it into the pan to fry for 4 to 5 minutes..Don't overcook...
Of course duck poppers are just strip of meat, a slice of pepper, skewered and wrapped in bacon...Toss in a pan of your favorite marinade overnight...An grill 3 to 4 minutes a side...Or until medium rare...Toss on a slice of your favorite cheese and allow drip over the grills fire for the last minute...Pull them off the grill and try to get to them before all the rest of your hunting buddies....Then of course a good bourbon or Yuengling does wonders...
Personally speaking... I like the taste of Brant. So I eat Brant. I watch the GE's, the Buffies and the Mergs come in and out of my spreads all day - God bless 'em, they make my spread come alive... but I don't shoot 'em because I don't like eating them.
We don't have much puddler action where we go, other than the occasional bonus black (limit = 1). No teal, very little mallards, etc.)
A.
We don't have much puddler action where we go, other than the occasional bonus black (limit = 1). No teal, very little mallards, etc.)
A.
While I haven't hunted or eaten seaducks, most divers taste just as good as any puddle duck I have had. A brined & roasted bluebill or redhead is fine eating. Buffies and GEs are a little strong, but that is what gumbo or curry mix and slow cookers are made for.
Pete McMiller
Well-known member
Pete,
You might be very surprised at how good they are. The caveat to that is where you are located and therefore what the ducks have been eating. I have heard that mallards feeding on salmon carcasas out west are inedible and that brant are horrible. But you talk to someone in another area and those same species are their favorites. Personally, I'll trade any mallards I get for GE's shot in my area. Other than teal or woodies, I'll take GEs over most any other duck.
Proper preperation is the key:
1) After shooting them lay them on their backs immediately.
2) Age on their backs for several days either outside or in the frig. I will be cleaning ducks today (Weds) that I shot on Sunday. Aging really works to tenderize the meat and I think minimizes the gamey flavors.
3) Breast and soak the meat in salt water or baking soda water for a minimum of 24 hours and more if they might be strong.
If you suspect you have a strong bird soak in Pineapple juice after the baking soda water.
4) DO NOT OVERCOOK - medium rare at the most. Flash fry, grill, deep fry, hot oil fondue, etc.
One of my favorite recipes that is quick is to make a pocket in the breast, dust the inside with curry and stuff with blue cheese. Tie up or skewer and roll in seasoned flour, I like cajun. Pan fry in olive oil until brown. Pour off excess oil and put the pan in a 300 degree oven for an additional 8 minutes.
You might be very surprised at how good they are. The caveat to that is where you are located and therefore what the ducks have been eating. I have heard that mallards feeding on salmon carcasas out west are inedible and that brant are horrible. But you talk to someone in another area and those same species are their favorites. Personally, I'll trade any mallards I get for GE's shot in my area. Other than teal or woodies, I'll take GEs over most any other duck.
Proper preperation is the key:
1) After shooting them lay them on their backs immediately.
2) Age on their backs for several days either outside or in the frig. I will be cleaning ducks today (Weds) that I shot on Sunday. Aging really works to tenderize the meat and I think minimizes the gamey flavors.
3) Breast and soak the meat in salt water or baking soda water for a minimum of 24 hours and more if they might be strong.
If you suspect you have a strong bird soak in Pineapple juice after the baking soda water.
4) DO NOT OVERCOOK - medium rare at the most. Flash fry, grill, deep fry, hot oil fondue, etc.
One of my favorite recipes that is quick is to make a pocket in the breast, dust the inside with curry and stuff with blue cheese. Tie up or skewer and roll in seasoned flour, I like cajun. Pan fry in olive oil until brown. Pour off excess oil and put the pan in a 300 degree oven for an additional 8 minutes.
Lou Tisch
Well-known member
Like Pete says.............put on back, age them, don't over cook. That stuff is critical.
I've had Scoter that Sutton prepared and it was awesome (we had it at westlake years ago). Though that might have been the "stew that slew Lou"...if I recall.
I had Eider that Keith Mueller stir fried for us and it was the best duck I've ever had. I brought a bunch home and stir fried them as well and......again........the best duck I've ever eaten.
It's all in how you take care of the bird from the time you shoot it.
Lou
I've had Scoter that Sutton prepared and it was awesome (we had it at westlake years ago). Though that might have been the "stew that slew Lou"...if I recall.
I had Eider that Keith Mueller stir fried for us and it was the best duck I've ever had. I brought a bunch home and stir fried them as well and......again........the best duck I've ever eaten.
It's all in how you take care of the bird from the time you shoot it.
Lou
skin, remove all fat--preferably, cook and eat same day---they ARE an acquired taste, but with marination, etc, they are palatable when grilled medium rare or rare!
not advisable to freeze any sea ducks or brant, for that matter/ I also love brant, but defatted and eaten same day
Whistlers taken from lake champlain are a whole lot better than the same duck taken once it reaches the atlantic coast!!
not advisable to freeze any sea ducks or brant, for that matter/ I also love brant, but defatted and eaten same day
Whistlers taken from lake champlain are a whole lot better than the same duck taken once it reaches the atlantic coast!!
My suggestion is that you have fun with it and try different ways of preparing it. Terryaki sticks, smoked, chili, etc... This was a batch of spicy sausage I made with Eidah and thought it was great. So did a half dozen other guys who ate it.
[Eidah Sausage.jpg]
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[Eidah Sausage.jpg]
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Pete McMiller
Well-known member
to post a picture like that without giving us the recipe. Look good, I assume they are raw, do you smoke them or cook like they are?
Lou Tisch
Well-known member
Now that we're speaking of recipes........here's my take on it. I learned my wok cooking from a tv show....Wok with Won (pronounced Juan). So....this will be .................. Wok with Wou (that would be me). 
Also have to attribute some of the ideas here from Keith Mueller as he's the first one who stir fried Eidah for me and it was awesome.
=======
There are many times we go out specifically on Buffy shoots as well as Coot shoots. Sculling on Coot is fantastic. I love ‘em. They're fun to hunt, shoot and taste great. Any of the divers are good eating if prepared correctly.
There are some secrets.....I always place a duck or coot on it's back right after it's shot. This lets the blood drain out of the breast and removes a lot of the gamey taste. I will then typically age my birds a couple days (this is temperature dependent). If you think about it.......all the meat you eat has been aged. It makes a big difference.
Now you can barbeque the breast if you'd like and I love the Jim Beam Barbeque Sauce.......it's awesome.
My favorite is to stir fry them little puppies.
1. Breast the bird out and chunk the breast into pieces about 1/2" to 3/4" square or so. You can marinade them if you'd like but I typically don't......no need.
2. Heat the wok up and put some peanut oil in and get that good and hot. Then add some Lawrey's seasoning and mesquite seasoning and allow this to steep a little.
3. Once hot, you can throw some chopped onions in and half saute’ them then bring them up on the sides of the wok (learned that from eating Eiders with Keith Mueller). Now put the meat in and begin cooking it. Half way through you can bring the onions down into the meat.
4. I often add some cinnamon to the mix at this time and towards the end..........add a little vanilla extract.
5. Do not over cook.....keep it red in the middle a little. Near the end, add a little Dram Bouie (sp) to the mix and this will change the boiling point and saturate the meat with some of the flavor and the alcohol will flash off.
6. Add some veggies if you'd like....water chestnuts, etc. ........drain and serve. It's awesome. It's also the way I do coot and we've made entire dinners of nothing but coot.
7. Enjoy.
Lou
p.s. this is not the eidah but it's awesome anyway.
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Also have to attribute some of the ideas here from Keith Mueller as he's the first one who stir fried Eidah for me and it was awesome.
=======
There are many times we go out specifically on Buffy shoots as well as Coot shoots. Sculling on Coot is fantastic. I love ‘em. They're fun to hunt, shoot and taste great. Any of the divers are good eating if prepared correctly.
There are some secrets.....I always place a duck or coot on it's back right after it's shot. This lets the blood drain out of the breast and removes a lot of the gamey taste. I will then typically age my birds a couple days (this is temperature dependent). If you think about it.......all the meat you eat has been aged. It makes a big difference.
Now you can barbeque the breast if you'd like and I love the Jim Beam Barbeque Sauce.......it's awesome.
My favorite is to stir fry them little puppies.
1. Breast the bird out and chunk the breast into pieces about 1/2" to 3/4" square or so. You can marinade them if you'd like but I typically don't......no need.
2. Heat the wok up and put some peanut oil in and get that good and hot. Then add some Lawrey's seasoning and mesquite seasoning and allow this to steep a little.
3. Once hot, you can throw some chopped onions in and half saute’ them then bring them up on the sides of the wok (learned that from eating Eiders with Keith Mueller). Now put the meat in and begin cooking it. Half way through you can bring the onions down into the meat.
4. I often add some cinnamon to the mix at this time and towards the end..........add a little vanilla extract.
5. Do not over cook.....keep it red in the middle a little. Near the end, add a little Dram Bouie (sp) to the mix and this will change the boiling point and saturate the meat with some of the flavor and the alcohol will flash off.
6. Add some veggies if you'd like....water chestnuts, etc. ........drain and serve. It's awesome. It's also the way I do coot and we've made entire dinners of nothing but coot.
7. Enjoy.
Lou
p.s. this is not the eidah but it's awesome anyway.
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TConigliaro
Active member
Lou ---I've been reading your posts for a while now and you have a ton of credibility with me.
So I will give your recipie a try.
Where I hunt in South Jersey(Coastal)--I take bufies and brant.(eating sea cabbage grass)
I have tried to cook them over the years with very poor results.
Will post up the results when I try the recipie.
thanks for sharing it.
Tom
So I will give your recipie a try.
Where I hunt in South Jersey(Coastal)--I take bufies and brant.(eating sea cabbage grass)
I have tried to cook them over the years with very poor results.
Will post up the results when I try the recipie.
thanks for sharing it.
Tom
Dang Lou that picture sure makes them look good. What time is supper served at your house?
Michael R Braun
Well-known member
When Ageing the birds do you gut them first? and how long can you go till you need to clean them? I like to give it a try. tell me what I need to do please.
Thanks Mike
Thanks Mike
Pete McMiller
Well-known member
Mike,
I don't gut them first, just lay them on their backs for 3-4 days. This time of year when it is colder at night, temps in the 30-40 range I just put them out in the garage. When it's warmer I'll put them in the frig in the house or turn on the garage frig if I have something like geese to age. If it makes you feel better you would probably get the same result if you gutted them right away but frankly I don't see the need.
Pete
I don't gut them first, just lay them on their backs for 3-4 days. This time of year when it is colder at night, temps in the 30-40 range I just put them out in the garage. When it's warmer I'll put them in the frig in the house or turn on the garage frig if I have something like geese to age. If it makes you feel better you would probably get the same result if you gutted them right away but frankly I don't see the need.
Pete
Lou Tisch
Well-known member
Hi Mike,
I never gut them. I age them intact. I will age them anywhere from a couple days to a week........depending upon weather. If there are flies around........I will age them in a refrigerator. If it's cool our, I'll age them in the garage or barn........out of the reach of any animals.
Also........this will allow you to find wound channels and remove any shot and let your nose be your guide on the meat itself. ".............if in doubt, throw it out"
Lou
I never gut them. I age them intact. I will age them anywhere from a couple days to a week........depending upon weather. If there are flies around........I will age them in a refrigerator. If it's cool our, I'll age them in the garage or barn........out of the reach of any animals.
Also........this will allow you to find wound channels and remove any shot and let your nose be your guide on the meat itself. ".............if in doubt, throw it out"
Lou
LI-Jack
Active member
"Also........this will allow you to find wound channels and remove any shot and let your nose be your guide on the meat itself. ".............if in doubt, throw it out"
Best to be safe than sorry--- you could spend days running to the crapper or worse, end up in the hospital.
I just got took a gigantic Canada goose, and a smaller goose last saturday, and aged both for 3 days in the garage. I pluck the big guy and when I removed the entrails, the odor was beyound normal. I flush the cavity, and could not get the smell out. A few shots passed into the lower half of that goose was the culprit. The other bird had no problem. I was really dissappointed that I had to throw the big guy out, but I've learned over the years "if in doubt, throw it out"
Best to be safe than sorry--- you could spend days running to the crapper or worse, end up in the hospital.
I just got took a gigantic Canada goose, and a smaller goose last saturday, and aged both for 3 days in the garage. I pluck the big guy and when I removed the entrails, the odor was beyound normal. I flush the cavity, and could not get the smell out. A few shots passed into the lower half of that goose was the culprit. The other bird had no problem. I was really dissappointed that I had to throw the big guy out, but I've learned over the years "if in doubt, throw it out"
Pete McMiller
Well-known member
I never used to age birds until Lou mentioned it on here many years ago. So, what I do is what Lou recommends and it works.
I just finished breasting a limit of birds. 4 from Saturday, 1 from Sunday and 1 from Tuesday. 2 GE, 3 Ring Bills and an Old Squaw. They all smelled the same - fresh and ducky. I could tell the birds I shot on Saturday because the texture of the meat was a bit different, just what I was after. Try it, I think you will like the results.
I just finished breasting a limit of birds. 4 from Saturday, 1 from Sunday and 1 from Tuesday. 2 GE, 3 Ring Bills and an Old Squaw. They all smelled the same - fresh and ducky. I could tell the birds I shot on Saturday because the texture of the meat was a bit different, just what I was after. Try it, I think you will like the results.
Michael R Braun
Well-known member
thanks Guys wiill give it a shot!