Corpusfishing.com

ArtificialB8

Great day for photography...moreso than hunting...not to mention I have enough duck in the freezer for a while now.

Enjoy....

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

Pretty shots! No duck in the freezer is plenty for me. I can't quite make them taste anything except inferior liver.
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sotx23 · Horse Mullet Joined: 12 Jul 2006 Posts: 245

Tyler- Dry dry aging them in the fridge for 7-10 days. Make sure and keep a moist paper towel over the breast to prevent crusting. The texture will change from the slimy/liver turd to more like a piece of meat! When you get ready to cook it try this:

Tenderize
Marinate in Pineapple juice with a dash of soy for a day (few hrs minimum)
Coat with melted butter
Apply Chef Pauls Blackening season and garlic powder
Blackn- Medium rare

We serve with a creamy horseradish sauce and it is awesome.

Artificial- I want on your lease!!!!!!!!!!!!!!!!!!!!!!!

Stump · Posted: Mon Jan 09, 2012 7:30 pm Post subject:

Great duck pictures! I'm going to try Sotx recipe and thanks for sharing.
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CARPE DIEM

ziacatcher · Posted: Thu Jan 12, 2012 11:10 pm Post subject:

Ditto on the pix. The way I like mine, and even my wife likes them, is I marinate them in 1/2 OJ and 1/2 Italian dressing for several hours and then grill them. Do not overcook.