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Old 12-27-2016, 07:55 AM   #1
Low Fence
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Default Bourbon glazed duck..... (step by step with pics)

Bare with me, might take a few post to get all pics in



I came up with this glaze from bits and pieces of other glaze recipes and got the idea for thighs from another tbher. They are worth the time to me on mallards now!!! As there is enough meat to justify

I start with birds that I soak in a salt brine for several days. These were shot last Friday and have been in fridge since then in salt water changed daily. Take the time to remove all shot up blood spots and feathers.. as well as any steel shot (it's rough on the teeth )

In this batch I cooked one breast with skin, one skinless and some thighs to compare allay once....
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Old 12-27-2016, 08:06 AM   #2
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After being removed from brine, and re leaned! Remove all fat possible (yellow stuff and use paper towels to get meat as dry as possible. Season with sea salt, black pepper and garlic to taste and pat in it and let set while you light grill and make flaze
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Old 12-27-2016, 08:19 AM   #3
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Light grill and run it up to 400-425 and start glaze.

Glaze:

1 1/2 shot glasses of brown sugar
3/4 shot bourbon
1T ketchup
1/2 t garlic

Mix and set aside
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Old 12-27-2016, 08:23 AM   #4
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In
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Old 12-27-2016, 08:23 AM   #5
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I'm liking the looks of this
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Old 12-27-2016, 08:33 AM   #6
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ah yeah! keep em coming!
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Old 12-27-2016, 08:42 AM   #7
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With grill hot, spray with non stick and add meat (if using skin breast place skin down)

DO NOT ADD GLAZE!!!!!!
the high sugar with alcohol will burn very fast at this time. Just add the seasoned meat.
Place on grill and close lid
Cook for 6 min

Now spoon a little on each piece of meat and flip it
Spoon on top of grilled side now and close lid for another 6 min

Remove from grill and cover with foil for 8-10 min
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Old 12-27-2016, 08:58 AM   #8
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After resting the thighs can be plated
. Place breast on cutting board and slice thin

IMPORTANT: use a sharp knife as to not smash the juices out. Also save drippings where meat was resting. They will be reddish, but it's not blood.

Plate breast and spoon left over juice on top of sliced meat

Enjoy

For "gadwall sized duck" reduce cook time by 1 min per side. Teal sized 1.5-2 min reduction per side
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Old 12-27-2016, 09:04 AM   #9
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Wow looks great!
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Old 12-27-2016, 09:44 AM   #10
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Yep. This was worth the wait. I'm going to try this but someone in the other thread suggested fig preserves in lieu of ketchup and I think I may try that.

Thank you for the taking the time to post this.
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Old 12-27-2016, 09:52 AM   #11
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There is enough sugar in it. The ketchup is needed. I'd replace sugar for fig if anything
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Old 12-27-2016, 09:57 AM   #12
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mouth watering
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Old 12-27-2016, 11:39 AM   #13
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Quote:
Originally Posted by Low Fence View Post
There is enough sugar in it. The ketchup is needed. I'd replace sugar for fig if anything
Good point.
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Old 12-27-2016, 11:50 AM   #14
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Looks good low fence!
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Old 12-28-2016, 07:11 AM   #15
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Oh yeah! I'm in on this one. Just have to go shoot some puddle ducks now.
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Old 01-17-2017, 09:28 AM   #16
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... might work for geese as well
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Old 01-17-2017, 11:34 AM   #17
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Sure would like that for lunch today

Great dish - added to recipe file
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Old 12-28-2017, 12:11 PM   #18
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I planned to make this for the upcoming weekend... just need to get into some big ducks first. All small birds so far this year

Back up top
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Old 12-28-2017, 12:25 PM   #19
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Dang that looks god!
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Old 12-28-2017, 04:24 PM   #20
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Looks good! I always laugh when people say ducks don't taste good! It's all about how you cook them.
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Old 01-21-2018, 12:32 PM   #21
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Trying this recipe out today.
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Old 01-21-2018, 03:08 PM   #22
sir shovelhands
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Quote:
Originally Posted by Low Fence View Post
and use paper towels to get meat as dry as possible.
Quite possibly one of the most important steps in cooking any meat that most people don't know.

That's some mighty tasty looking duck.
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Old 01-21-2018, 04:31 PM   #23
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Would this work ok with a spoonbill or scaup? My dad killed few ducks last weekend and I’m afraid he won’t leave me have the woodduck or mallard.
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Old 01-22-2018, 04:15 PM   #24
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Trying this recipe out today.
This turned out great! I would have taken pics but was too busy watching the game and having a few beers. Definitely a recipe that was added to my favorites list.
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Old 01-22-2018, 09:14 PM   #25
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Quote:
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Would this work ok with a spoonbill or scaup? My dad killed few ducks last weekend and Iím afraid he wonít leave me have the woodduck or mallard.
Work fine with bootlips. Wings and thighs won't have enough meat to mess with. Blue bills work too just brine like mentioned AND REMOVE SKIN.
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Old 01-24-2018, 08:28 PM   #26
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Work fine with bootlips. Wings and thighs won't have enough meat to mess with. Blue bills work too just brine like mentioned AND REMOVE SKIN.
Great. One last question: how much water and salt did you use (what ratio)?
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Old 01-24-2018, 09:12 PM   #27
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Cover meat with water. I eyeball salt

I'd guess for equivalent of 6 duck breast covered in water,a good heaping T.
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Old 01-24-2018, 09:16 PM   #28
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For the shovelers use the cook time for gadwall I posted. Same for bluebill
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Old 01-24-2018, 09:49 PM   #29
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Quote:
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Great. One last question: how much water and salt did you use (what ratio)?
I used the 1 cup of salt to one gallon of water brine. Only used 16 oz of water and 1/8 cup of salt to cover the duck breasts.
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Old 01-24-2018, 11:40 PM   #30
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Quote:
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I used the 1 cup of salt to one gallon of water brine. Only used 16 oz of water and 1/8 cup of salt to cover the duck breasts.
Thanks, guys. I’m stilk hoping I can coax the woodduck away from him. My mom can use the trash birds for gumbo.
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Old 01-27-2018, 11:14 AM   #31
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FINALLY got some mallards this morning. Got the swimming gear soaking with the breast now!
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Old 01-30-2018, 07:26 PM   #32
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7 minutes left...
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Old 01-30-2018, 07:31 PM   #33
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The resting is the hardest part
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Old 01-30-2018, 07:37 PM   #34
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Grew up eating ducks and squirrels and rabbits. Drink the bourbon and throw the rest away. LOL Looks good, enjoy.
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Old 01-30-2018, 07:46 PM   #35
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Might have to try this one tomorrow.
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Old 01-30-2018, 08:07 PM   #36
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Awesome!!!
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Old 01-30-2018, 08:26 PM   #37
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Perfect med rare
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Old 02-03-2018, 08:11 PM   #38
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Looks amazing!!
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Old 02-06-2018, 04:40 PM   #39
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Quote:
Originally Posted by sir shovelhands View Post
Quite possibly one of the most important steps in cooking any meat that most people don't know.

That's some mighty tasty looking duck.
can someone explain to me why this is important?
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Old 02-06-2018, 08:15 PM   #40
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can someone explain to me why this is important?
#1 water steams, so temp can't be achieved until that "moisture " is cooked off

#2 keeps from getting a sear on the meat and good browning and char marks
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Old 02-07-2018, 05:14 PM   #41
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Quote:
Originally Posted by Low Fence View Post
#1 water steams, so temp can't be achieved until that "moisture " is cooked off

#2 keeps from getting a sear on the meat and good browning and char marks
ah gotcha. thank you I did not know that
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Old 02-07-2018, 05:32 PM   #42
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I tried this recipe last weekend. Definitely will be using it more. My wife even LOVED it. And she almost hates red meat of any kind.
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Old 02-07-2018, 05:33 PM   #43
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Looks awesome!!!!!!!
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