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Duck/goose ground meat recipes and suggestiins

972 Views 5 Replies 4 Participants Last post by  BigMac
Whilst my hunting opportunities have been limited, I've been lucky and filled a couple limits (me and my boy) a couple of times.
It's been suggested that salami, summer sausage, and ground jerky might be the way to go. I enjoy duck, but some of those things sound good.
So for those of you that have tried such things, what equipment are you using. I only have a smoker. Nothing else. Also any recipes you've tried.
Later,
Kev
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I think where most people mess up is over cooking waterfowl you could cut a breast in half cook one rare one med rare and you wouldn't believe the taste difference.
Kev, I've made a lot of duck and goose jerky without grinding it-just cut it into strips, marinate in your favorite jerky marinade, and smoke it for a few hours and then finish your jerky off in the dehydrator or a really low-temp oven.
Kev I tried summer sausage for the first time this year. It turned out so well I don't think I will do jerkey again. I just used the Hi-Mountain original kit. It includes the casings, seasoning & cure. 1 kit will do 30 pounds of meat. I can do 15 pounds at a time in my smoker. I have done 2 batches, the 1st I did 50/50 blend of duck to pork. The 2nd I tried 60/40 & could tell no taste diferance. I did not add any fat other than what was already on the pork roast. You will need a grinder & stuffer. I tried using the stuffing setting on my
grinder but it did not work well so I bought a cheeper stuffer & it made all the difference.
BigMac, thanks for the suggestion. I think that may be the way I go. What grinder do you have?

To the rest. I've done duck just about every way imaginable, and I've enjoyed most all of (pulled duck sandwiches, not so great). I enjoy it grilled med. rare, and strip jerky too. Just looking for something different to process large amounts.
Just a heads up, I did duck burgers the other day, about 7-8 lbs. duck + 1 lb. bacon, ground both together, pattied it up, refrigerated to set things up and on the grill. Some good cheddar, onion rings, and BBQ sauce. Awesome burger.
Later,
Kev
BigMac, thanks for the suggestion. I think that may be the way I go. What grinder do you have?

To the rest. I've done duck just about every way imaginable, and I've enjoyed most all of (pulled duck sandwiches, not so great). I enjoy it grilled med. rare, and strip jerky too. Just looking for something different to process large amounts.
Just a heads up, I did duck burgers the other day, about 7-8 lbs. duck + 1 lb. bacon, ground both together, pattied it up, refrigerated to set things up and on the grill. Some good cheddar, onion rings, and BBQ sauce. Awesome burger.
Later,
Kev
I have the Cabels heavy duty #8 grinder. Got it on sale for $80 I think. Reg. $120. It is ok for small jobs. But like I said I don't like the stuffing setting so also bought a Cabelas 5lb stuffer on sale too. I think the grinder is identical to the LEM or Weston brands you see over in town at CAL or Sportsmans.
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