Pluck-A-Duck Goose Lodge for Goose and Duck hunting

Irina's Duck/Goose

Prepare meat (wash, cut bad places and fat, if any). Cut duck's (goose's) breast into small (maybe 2") pieces for soaking in white Zinfandel or Merlot wine, along with onion and seasoning (Herby) overnight.

Drain the marinate, remove onions, rinse meat with water, let meat drain, mix with mayonnaise, onions and seasoning.

In cooking pan, place one layer of cut fresh onions, then layer of duck/goose, then another layer onions, with a thin layer of mayonnaise. Pour 1/4 cup water. Cover with aluminum foil.

Place in preheated oven (425), cook for approx 1.5 hours. Check to ensure it's about ready. Place on top a layer of shredded Mozzarella cheese (or another cheese) and cook for another 5 minutes, until cheese melts.

Enjoy!!

Irina Newland
Newlands Trout Lodge www.newlands.com

Goose Strips

Take 2-3 goose breast and cut into small strips
Roll in flour salt and pepper or use a shore lunch or use shake and bake just use something to coat the breast to your liking
pan fry using peanut oil this must be peanut oil to get the full flavor of a non gamey taste. this is just fantastic and simple to make

William T Huiss
La Crosse Wi

Duck Bill Stew!

Cinnamon
2 packages of beef stew mix
3 cans beef gravy
8 good sized duck breast
Carrots (I use the mini already peeled ones)
Potatoes( unpeeled but sliced)

Pour 1 can gravy on bottom the add some duck, carrots and potatoes, sprinkle some beef stew seasoning over the top and add a touch of cinnamon repeat this till crock is almost full. Cook on low or med heat all night.............

William T Huiss
La Crosse Wi

Duck and Wild Rice Casserole

2 med. ducks (3 cups cubed meat)
3 stalks of celery
1 onion halved Salt Pepper
1/2 cup margarine
1/2 cup chopped onion
1/4 cup flour
4oz. sliced mushrooms
1 1/2 cups half and half cream
1 Tbsp. chopped parsley
1( 6oz.) pkg.. seasoned wild and long grain rice
Silvered almonds
Boil ducks for one hour (or until tender) in water to cover, with celery, onion halves, salt and pepper, remove and cube meat. Reserve broth. Cook the rice according to the package directions. Melt margarine; sauté onion; stir in the flour. Drain mushrooms, reserving broth. add mushrooms, to the onion mixture. Add enough duck broth to the mushroom broth to make 1 1/2 cups of liquid; stir this into the onion mixture. Omitting almonds, add remaining ingredients plus 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Put into greased 2-quart casserole. Sprinkle almonds on top. Bake covered at 350 degrees for 15-20 minutes. Uncover and bake for 5-10 more minutes, or until very hot. ( If the casserole has been refrigerated it will take longer to heat.) If you don't have ducks, try substituting chicken-it's still good!
Serves 6

Rumaki ( Goose Breasts)

Cut breast into small chunks. Marinate 4 hrs. Marinate: 2/3 soy sauce to 1/3 sherry Dissolve 4 to 8 tbs. honey in microwave and stir into soy sauce and sherry mixture.
Add 3 garlic cloves.

Press down with weight ( we use a plate) to cover goose with marinate.

After goose has finished marinating--wrap each chunk with a thin slice of bacon add a water chestnut secure on a skewer ( if you use a wooden skewer be sure to soak it in water first) Grill to medium rare. Sprinkle with brown sugar ( very important to do after grilling )

Barbara's Duck and Goose Stir Fry

Slice duck and goose into small strips

Sprinkle heavily with McCormick's Montreal Mate Seasoning, garlic powder, and soy sauce and set aside.

In a large skillet melt up to 1 stick of butter

Sauté 2 med. yellow onions, 2 large pkgs.of fresh mushrooms, 3 bunches of green onions ( sliced into small pieces, entire onion, greens and all ) and 3 cloves of garlic diced into tiny pieces .

To sautéed mixture add duck and goose and stir fry until meat is cooked to med. rare ( sometimes have so much onion mixture have to set some aside until meat is done then add back to mixture)

I stir a lot until I add the bell peppers.

Then add ( sliced into long slices ) 3 green bell peppers and 2 red peppers and continue to cook until peppers are soft.

Serve over rice.

P.S. This recipe is for up to 6 snows and 10 duck breasts. You can adjust recipe to fit how many birds you have, just remember to have lots of onion and grill mate. I have used this recipe on just duck--or just goose-but mixture is better with both.

FRIED DUCK

Take the duck breast and cut into large chunks
Sprinkle on the following:

Cayenne Pepper
Garlic Powder
Salt and Pepper
Optional: unseasoned tenderizer

Roll in Italian Style Bread Crumbs
Fry in oil do not over cook but brown on all sides

POPE ISLAND GRILLED DUCK BREASTS AND LEGS

Mash together in a fairly well mixed paste the following ingredients and set aside

4 tbs. Butter
3 tbs. Red Current Jelly (can use apple or mixed fruit jelly)
1/8 tsp. Garlic salt
1/8 tsp Onion salt
1/8 tsp plus pinch Thyme
1/8 tsp. Ground Rosemary
little less than 1/8 tsp. Ground Black Pepper

Marinate breasts and legs for 15 min. to 2 hours in Italian Salad Dressing

Grill breasts and legs over grill for 4 to 6 min depending on how hot the grill is.

Turn frequently –Breasts are done when just begin to firm. Breasts should be rare.

Put mixed paste on cutting board and roll the hot breast into paste ( will melt the butter and jelly) Cut into sliced medallions and serve on crackers or slices of toast or melba toast.

Recipe from Bill Martin, Baltimore

SHADOWS-ON-TECHE SAUCE

1 cup Orange Juice
¼ cup Lemon Juice
¼ cup Powdered Sugar
1 tbs. Horseradish

Melt above and pour over roasted duck
Especially good on Teal,Woodies,Baldpate or Pintails.

BILLS’ MARYLAND GRILLED DOVE

Marinate dove breasts in Italian dressing ( or any marinate)
Cook bacon ½ way to crisp
Soak round toothpicks in water

Wrap each dove breast with ¾ slice of bacon, secure with toothpick

Cook over med. hot fire turning frequently

Can add water chestnut or jalapeno pepper when wrapping before grilling.