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Old 01-19-2012, 06:48 PM   #1
Low Fence
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Default Mushroom Stuffed Cajun Roasted Teal on Asparagus**Pics & How To**

With season coming to an end, and a freezer full of birds I thought I'd share a duck recipe thats easy to make, looks like it took hours, and taste like heaven on a plate Tired of hearing "cook em' on a shingle....then eat the shingle", when if fact they are some of the best tasting wild game there is when prepared correctly and cared for in the field.

What you need:

A duck, I used a teal and thats about the right size for a single serving.
PLUCKED!!!! NOT BREASTED. I know it takes more time, and I dont do them all this way but after you try this....you will be

Tony's creole butter or whatever you like

Tony's...Ragin Blaze, again whatever you like (I do recommend a little salty here)

Sliced fresh mushrooms

Asparagus

Olive oil

something to roast in


Lets get to cookin!!!!!!





More to come
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Old 01-19-2012, 06:57 PM   #2
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Pat the bird dry and the inject Creole butter, (about a 1/4 surenge in each breast half)

Add Tony's to taste

Stuff mushrooms in cavity, some will fall out while cooking. No big deal, just stuff em' back in before roasting.

In a skillet (cast iron works much better and makes the skin a more crunchy texture) but non stick will work too. Add a little olive oil)

Place bird in and cook on medium heat until bird is a brown color. This will take awhile, and remember to keep turning DONT BURN, just BROWN

Once brown, place on top of asparagus in roasting pan breast up.

Cook @ 500* for 10 min. Check to see if breat temp is 135*

Once at 135* remove and cover with foil for a minimum 5 min. This will allow temp to reach 145* and give the meat a chance to rest. THIS IS FOR MEDIUM/MEDIUM RARE (how I recomend wild game cooked)


Serve and enjoy, great with your favorite red wine




Pics in order to come
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Old 01-19-2012, 07:00 PM   #3
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How To Pics
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Old 01-19-2012, 07:08 PM   #4
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thats nice!! thanks for sharing
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Old 01-19-2012, 08:33 PM   #5
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Forgot to mention:


THIS BIRD SOAKED IN MILD SALT WATER FOR 48HRS.....THIS REMOVES MAJORITY OF BLOOD. CHANGE WATER DAILY, BUT DONT ADD MORE SALT. CAN SOAK UP TO A WEEK, THE LONGER THE MILDER
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Old 01-19-2012, 08:40 PM   #6
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Quote:
Originally Posted by Low Fence View Post
Forgot to mention:


THIS BIRD SOAKED IN MILD SALT WATER FOR 48HRS.....THIS REMOVES MAJORITY OF BLOOD. CHANGE WATER DAILY, BUT DONT ADD MORE SALT. CAN SOAK UP TO A WEEK, THE LONGER THE MILDER
had heard this before, haven't had a chance to try it. looks delicious
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Old 01-21-2012, 01:09 PM   #7
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Gotta try it
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Old 01-25-2012, 11:23 AM   #8
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Cooking again tonight. I will use Cast Iron and post the difference.
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Old 01-25-2012, 09:15 PM   #9
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Cooked with cast iron tonight for my wife and I could tell no difference in taste, but did look even better. Also bumped cook time from 10 min to 13 min because my wife likes med. to med. done. Still tasted awesome
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Old 01-27-2012, 11:36 PM   #10
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I'm gonna have to try that.
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Old 02-11-2012, 08:28 AM   #11
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Anyone tried this yet? I promise its worth the effort!!!
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Old 09-08-2012, 10:28 PM   #12
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Season coming up soon. All bird hunters must try this
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Old 09-12-2012, 09:29 AM   #13
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invite me next time
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Old 09-18-2012, 10:53 PM   #14
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Made this for dinner tonight and it was excellent!! Thanks

Need to get me a duck picker now
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Old 09-18-2012, 11:41 PM   #15
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Looks Good
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Old 09-19-2012, 11:31 AM   #16
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Awesome recipe! I love some roasted duck. Gonna try this for sure!
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Old 09-19-2012, 03:45 PM   #17
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My presentation was nice to start but at the end we looked like savages holding up the little carcass trying to get every last piece of meat off!
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Old 09-19-2012, 08:57 PM   #18
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Quote:
Originally Posted by Matador View Post
My presentation was nice to start but at the end we looked like savages holding up the little carcass trying to get every last piece of meat off!
lol..........me too

watch some youtube videos on plucking tips. water helps a ton
My first bird took almost 15 min. but now I can do one in 3-4 min
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Old 12-18-2012, 09:10 PM   #19
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Good Lord willing we "should" end up with about 30ish gadwall tomorrow

Going to be a lot of feathers flying....but worth it

ALL DUCK HUNTERS should try a few of these later season birds plucked.
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Old 12-18-2012, 11:02 PM   #20
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That bird looks beautiful!! Will have to try this one for sure!!
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Old 12-20-2012, 09:47 PM   #21
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Back up for the duck haters
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Old 12-20-2012, 09:48 PM   #22
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what time is dinner?

Thanks for posting!
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Old 12-24-2012, 07:00 AM   #23
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mouth is watering and it's just 7am.
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Old 05-04-2014, 04:46 PM   #24
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Okay, been looking for this thread all afternoon. Found a couple teal from this year that I plucked just for this reason. I will put them in the water salt solution tonight and change water out accordingly. Tuesday nights dinner should be great.
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Old 05-04-2014, 05:46 PM   #25
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Love the Cutco set. I will get one soon................
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Old 05-12-2014, 01:08 PM   #26
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Quote:
Originally Posted by Muddy Bud View Post
Okay, been looking for this thread all afternoon. Found a couple teal from this year that I plucked just for this reason. I will put them in the water salt solution tonight and change water out accordingly. Tuesday nights dinner should be great.
Water clearing up now?
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Old 05-12-2014, 01:24 PM   #27
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Marked for next season
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Old 05-12-2014, 02:01 PM   #28
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Quote:
Originally Posted by Low Fence View Post
Water clearing up now?
Yep, water cleared up, it wasn't bad but I think we are just used to grilling those puppys. The meat was cooked perfectly a little on the medium rare side for my sons liking. I probably could have spiced it a little more, to help with the wild taste some. But all in all it was probably the best baked duck I've had.
The only other time I had a duck cooked this way was years back. A friends mom baked a couple Widgeon in some type of grape sauce "what she called it" and it was edible. I'm pretty sure you cooked it better than I did, but for me it's going to be a bacon, jalepeno wrapped breast cooked to medium over a mesquite grill.
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Old 05-16-2014, 03:52 PM   #29
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That's some good looking teal. Well done sir
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Old 12-23-2014, 04:28 PM   #30
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With any luck, I'll have a few to cook in the morning!
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Old 08-24-2015, 07:25 PM   #31
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Seen a flock today, wont be long
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Old 09-18-2015, 09:33 AM   #32
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Bob g im bumping this for your teal hunt
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Old 09-19-2015, 03:15 AM   #33
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Looks great.
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Old 09-22-2015, 10:29 AM   #34
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Great post
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Old 09-22-2015, 04:13 PM   #35
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I plucked a couple teal on Saturday and have them soaking in the salt bath ready for this recipe tomorrow night. Just curious, I can't for the life of me get all the little feathers off. I didn't want to go thru the trouble of wax just for 2 teal. You think these will burn off in the cooking process?
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Old 09-22-2015, 04:19 PM   #36
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tagged for the teal in my freezer right now!!!
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Old 09-22-2015, 04:20 PM   #37
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Anyone else soak there's in milk? I soak it in milk, Lee and Perrins and Tonys. leave it overnight. Usually takes most of the gamey taste out of it.
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Old 09-23-2015, 07:53 PM   #38
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Ok, I'm not big on eating duck but I made this tonight. It was pretty dang phenomenal!!! I followed the steps to a tee except I poured a little bit of the creole butter in the cavity with the shrooms and I added some to the cast iron pot when I was browning.

Let me say again, I don't eat duck but me and my little boy DEVOURED this!!!
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Old 09-23-2015, 07:56 PM   #39
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Name:  ImageUploadedByTapatalk1443056296.119709.jpg
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Sorry, this is the only pic I have!!!
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Old 01-29-2016, 09:21 AM   #40
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Got one this morning to close out season
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Old 01-29-2016, 10:42 AM   #41
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Starts here
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Old 01-29-2016, 11:26 AM   #42
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Quote:
Originally Posted by Low Fence View Post
Good Lord willing we "should" end up with about 30ish gadwall tomorrow

Going to be a lot of feathers flying....but worth it

ALL DUCK HUNTERS should try a few of these later season birds plucked.
What does late season matter whether it's plucked or skinned?
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Old 01-29-2016, 12:04 PM   #43
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Better body conditions, higher body fat from food source
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Old 01-29-2016, 12:10 PM   #44
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Quote:
Originally Posted by low fence View Post
better body conditions, higher body fat from food source
10-4
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Old 12-28-2017, 11:20 AM   #45
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Birds lately are fat as pigs. Anyone wanting to try this, now is the time to aquire them
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Old 12-28-2017, 11:30 AM   #46
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Yummy looking
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Old 12-28-2017, 11:35 AM   #47
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Man that looks good!
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Old 01-18-2018, 09:03 PM   #48
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thanks just got back from limiting out in the coast
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Old 01-18-2018, 09:05 PM   #49
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gonna try some tomorrow
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Old 01-20-2018, 05:22 PM   #50
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You cooking yet?
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