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Duck Recipes
Chicken Fried Duck
Crock Pot Duck Breasts
Duck Chili
Duck Marinade
Fried Duck Nuggets
Grilled Duck
Mushroom Duck
Roast Duck
Wild Game Stir Fry
Chicken Fried Duck
Kathryn – MPW Tech
Deboned Duck Breast, no skin
Water
Milk
Salt & Pepper
Herbs de Province or your favorite seasoning
Peanut Oil
Buttermilk
Soak the duck breasts in salt water for at least a day
Beat the breasts with a meat hammer to a 1/2 inch thickness
Soak the breasts in buttermilk
Season the flour with seasoning
Roll breasts in the flour
Add to the heated oil and fry until golden brown
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Crock Pot Duck Breasts
Kathryn – MPW Tech
6-8 Skinless Duck Breasts
1 Bottle of your favorite BBQ Sauce
1/2 Can Pineapple Chunks
1 Green or Red Bell Pepper Sliced
1 Onion, chopped
2 Cloves Minced Garlic
Place 4 of the breasts in the bottom of the crock pot
In a large bowl, combine the BBQ sauce, pepper, onion, garlic and pineapple
Pour 1/2 of the mixture over the duck in the crock pot
Place the rest of the ducks in the crock pot and add remaining mixture
Cook on low for 8-9 hours
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Duck Chili
Kathryn – MPW Tech
2 lbs Duck Breasts, cubed
5 Cloves Garlic, chopped
5 Medium Onions, chopped
4 Green Peppers, chopped
2 Cans Tomato Sauce
1 Can Tomato Paste
6 Red Peppers
3 or 4 Chili Peppers
1 1/2 tsp Tabasco Sauce
2 Tbsp Chili Powder
1 tsp Salt
1 tsp Cayenne Pepper
2 Cans Chili Beans
In a Dutch oven, add 2 Tbsp oil and brown duck breast
Add garlic, onions and green pepper, saute until done
Add the remaining ingredients and simmer for 2 hours
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Duck Marinade
Mike – MPW Merchandiser
1 - 16 oz bottle of Kraft House Italian Dressing
1/2 - 1 Cup Soy Sauce
1 Tbsp Worcestershire Sauce
A little pepper, either white or black
Mix together and pour over duck breasts in a glass baking dish
Pierce meat so marinade works through
Refrigerate covered for at least 4 hours
Grill meat on med/low setting until done
Place meat in slow cooker with 1 cup of wine and cook slowly all day
Meat will be very tender
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Fried Duck Nuggets
Kathryn – MPW Tech
Duck Breasts
Favorite Steak Sauce
Flour
Salt & Pepper
Oil
Soak breasts in salt water overnight if possible
Remove from salt water and pat dry
Cut into bite size pieces
Dip meat into the steak sauce, coating evenly
Roll in flour and salt and pepper
Heat oil and fry duck pieces until golden brown
ENJOY
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Grilled Duck
Kathryn – MPW Tech
4 Duck Breasts, cut into 1 inch cubes
1 Bottle of Italian Dressing
1/2 Package of Bacon
Toothpicks
In a large bowl combine the duck and the italian mix
Cover and refridgerate at least 1 hour or overnight if possible
Cut bacon in half
Wrap each cube with a piece of bacon and secure with a toothpick
Grill 10 minutes turning once
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Mushroom Duck
Kathryn – MPW Tech
2 Duck Breasts
Flour
Salt & Pepper
1 Small Onion, chopped
1 Tbsp Butter
2 Tbsp Olive Oil
2 Cups Sliced Mushrooms
1/2 Cup Teriyaki Sauce
Season the flour with salt and pepper and roll the breasts in the flour to coat
Heat the olive oil and butter in a skillet over medium heat
Add the duck breasts and cook until done (15-20 minutes)
Saute the onions in another pan until soft, add the mushrooms and teriyaki sauce and heat through
Add the duck breasts to the sauce and ENJOY!
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Roast Duck
Kathryn – MPW Tech
2 Whole Ducks, cleaned and patted dry
3 Apples
3 Onions
4 Stalks of Celery
1 Cup of Drained Sauerkraut
Salt & Pepper to taste
Season ducks with salt and pepper
Chop the apple, onions and celery into chunks
Add the sauerkraut and mix
Stuff each duck with the mixture
Place ducks in a roasting pan and cover
Bake at 350 degrees for approximately 1 1/2 hours or until internal temperature reaches 160 degrees
Uncover and bake an additional 20 minutes to brown
Remove from oven and allow the duck to rest 10-15 minutes before carving
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Wild Game Stir Fry
Kathryn – MPW Tech
1 Cup Duck, Cut into bit size pieces
1/2 Cup Soy Sauce
1 tsp Corn Starch
1 tsp Sesame or Peanut Oil
1 tsp Red Wine Vinegar
1/4 Cup Chopped Roasted Peanuts
1 tsp Green Onions Chopped
1 Tbsp Oil
1 Tbsp Ginger Root
1 1/2 tsp Red Pepper Flakes
1 Cup Chicken Stock
Marinate the meat in 1 Tbsp soy sauce and corn starch, set aside
Combine the remaining soy sauce, oil, broth, red wine and vinegar together, set aside
Combine the green onions and peanuts
Heat the oil and saute the ginger root and the red pepper flakes for 45 seconds
Add the meat and marinade and stir fry for 1 minute
Add the other liquid ingredients and stir until translucent
Add the green onion and peanuts and stir until combined
Serves 2-3
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