Well not to offend anyone but to me duck is a bit domestic, and u can find good recipies in almost every culture. how bout cormorant?? anyone tried it??
Butter in iron caserole, lightly brown then add a bit of flour, as much as the butter can absorb.. then water. yeah just water, no wine.. whisk it smooth then add whatever u consider good in a game sauce.. then bout a pint of full creme.. some laural leaves, black pepper finely ground and a good pinch of salt.. taste.. then season as suitable.. good u now have the basis..
cormorant meat: drumsticks and breasts and heart.. rest is rubbish unless your starving.. no skin and cut off any fat u see.. any.. and if u wanna make sure soak in vinegar water over night.. then take frying pan, good butter lighly browned, then stick in the meat and seal it.. after, just drop it into the pot of gravy and let it simmer as long as u can wait, and have patience.. too little time and the meats only grey and like chewing rubber.. there really is no advantage to having this meat red inside.. none.. serve with root veggis, taters, rice, whatever u like, and eat
till u think your gonna throw up :)
works with alot of "non game fowl" like seagulls, crow etc. too..
ive eaten seagull like that soo good u couldnt tempt me with the finest french cuisine pheasant.. and im not kidding.. cooking is a passion for me and i do it better than any woman i know even taking into account my mom.. (dammit she would kill me if i told her :P)
And good cooking is simple.. u start from too easy every time u start cooking something new and learn to elaborate on the recipy to dial it in..
the missis might make a mean beanstew or whatever, but noone ever challenges me on the meat on the BBQ ;)
and im really trying not to brag cos it was easy to learn and after a few seasons i dialed it in so much that both wifey and mom ainth got nothing on me :P

Sounds great! Will it wor with any duck? Woodies are hard to come by in my neck of the woods.

I recommend to you one of the finest bits of outdoor writing which happens to relate to duck hunting, drinking, carousing, cooking and eating ducks: "The Great Duck Misunderstanding" which appears in Dark Waters by Russell Chatham, 1988. Any quality duck cooked beyond rare to medium rare is an insult to both duck and diner. I lightly coat duck with olive oil and salt and pepper. Oil is necessary only for salt and pepper to adhere. With gas grill on high, I place duck on a beer can type cooker, the type consisting of a smal pan with wire frame to hold the duck vertical, and close the lid. Temperature exceeds 500 degrees. For a woodie, 15 minutes. Mallard, 20 minutes. The rarer the better. After slicing off as much breast meat as possible, picking the carcass clean by teeth and fingers is not for the faint of heart to watch; best clear the room of women and children. Towels work better than napkins as grease and blood will run down the arms. Pass the salt and pepper, please.

My friend roasts his ducks with salt pepper, sage, and anise it's very good. Or take a peice of duck breast and half a halepeno(spelling) filled with cream cheese and wrap them with bacon the grill.

I like to cut the duck breast into thin slices, apply salt and pepper to the slices, and then cook them in a hot skillet coated with clarified butter. It only takes about 20 to 30 seconds a side and always tastes great.

Looks like a great plate Dave!I like the choice of vegtables.I cant wait to try it out.We do have wood ducks here there are many that frequent even Carters WMU in the flooded timber.Sounds like a must for next year.

damn, i'm hungry!!!

Good recipes all! To me, woodies are the finest table fare of the wild fowls. That said, I would like to try crow using ingebrigtsens ideas.
Try this product with your wild food when it becomes available on the market. It a knockout! Roasted Butternut squash seed oil. www.wholeheartedfoods.com.
David,
Did you find many wood ducks in your spot? They seemed down by 30% this year where I hunt.

cut the duck breast in half the short way, then wrap it in bacon and put a half a jalopeno pepper filled with cream cheese in it and grill. YUM!

Douglas,

From my perspective it's been a pretty good year for woodies down here. In fact, I was out yesterday morning just north of Charleston near the Santee River and there were real good numbers of them. -D

Marinate the cubes of duck breast in a sauce of
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 tbs honey
1/2 teaspoon salt
ground black pepper to taste
1 tsp ground coriander
a pinch of cayenne pepper (optional)