"WATERFOWL NOTES"

"THE OPPOSITE IS TRUE"

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Waterfowl is good to eat. Over the past 50 years I've heard time after time that ducks and geese are just not fit to eat. The next untruth is waterfowl are hard to cook. It's easier than you think. Duck and goose can be smoked, grilled, diced and made into stew, soup and casseroles. It can be cooked, cooled and made into a delicious salad. The liver and legs can be sautéed in butter and with bacon for a great and fast appetizer. The one thing that can not be overlooked is that waterfowl CANNOT be overcooked and still be worth eating (unless in a stew, soup or casserole). So if the meat is over-cooked, turn the page in a Duckngoose.com cookbook and make a great stew or casserole or even some appetizers and salads. The meat should be rare to medium-rare. If overcooked the meat become dry, rubbery and lacks flavor.

CARE & HANDLING

Like all food the birds must be prepared and stored properly. Waterfowl are covered with feathers. Most of the feathers are used for insulation in clothing. Meat spoils when it is left warm to hot. As soon as possible, field dress the birds to get the heat down. The heart, gizzard and liver can be separated and placed in a watertight container and kept on ice. Don't drive around with the birds un-cleaned in the back of an vehicle.

In short, clean the birds as soon as possible. If your hunting group likes to sit around the vehicles and talk after a hunt, bring a gallon of water, several trash bags and a box of gallon re-sealable plastic bags. While talking at the vehicles, clean the birds. The tricky part is if you are only going to keep the breast. Then you might need to clean the inside of the bird, cut off head, one wing and legs (just below the thigh) and place in plastic bags and put on ice. A call to your Parks & Wildlife Department on breasting at the hunting site might clear up a possible fine by the Game Warden. Parks & Wildlife will direct you in the proper application.

PREPARATION

Though some hunters feel that picking the birds is the only way to clean waterfowl, I disagree. Here are three method for preparing waterfowl.

PICKED: If the birds are to be picked the best time is when the birds are still warm. Pull the feathers in hand-full from the breast and then the back. For the feathers that are hard to remove by hand, use needle nose pliers. Don't try to burn them off. This can damage the meat. After the feathers are removed, cut off the head, wings and legs (just below the thighs). Clean the bird inside (gut it) and remove the windpipe. Wash the bird inside and out. Place in a waterproof bag and put on ice.

 
SKINNED: The entire bird is kept by skinning. Remove a few breast feathers near the neck. Cut off the head, wings and legs (just above the thighs). With your hands pull the skin to both sides and tear it down the breast. Pull the body out of the skin and feathers. Remove the intestines and windpipe. Keep the heart, gizzard and liver, since they make tasty appetizers or give gravies and sauces a great taste). Wash the bird inside and out. Seal in a watertight plastic bag and keep on ice.

 

BREASTED: A great many hunters keep only the breast. This is quick and easy, but forfeits the thighs, heart, gizzard and liver. Remove a hand full of breast feathers below the neck. Cut the skin down the center of the breastbone with a knife. Pull the skin away from the breast meat on both sides. Filet the breast meat from the bone. Wash off and seal in watertight plastic bags and place over ice.

STORING
(After you get the meat home).

1. Always after cleaning, NEVER store birds that have not been cleaned FIRST.
2. Always remove the blood from the meat by placing in a non-conductive bowl, such as plastic or glass, cover with water to which you've added 1 tablespoon of cider vinegar. Refrigerate, change water every 20 minutes until water runs clear. The meat can then be frozen in a container surrounded by water or placed in a vacuum sealed plastic bag.

NOTE: The meat can be placed in the water or a vacuum packed plastic bag before removing the blood. But remember to remove the blood before marinating.

MARINATING

Marinating waterfowl meat accomplishes three basic things - (1) Tenderizes, (2) Adds a specific taste and (3) Replaces aging of the meat. Aging does not enhance waterfowl meat. The old idea that hanging the bird by the neck until the body falls off will add taste is a myth. It only allows the meat to spoil or at least gives a chance of spoilage.

Waterfowl can be aged for 4 hours to several days. The longer the marinating, the more time the ingredients in the marinade have to work. There are two type of marinating methods: (1) Cover the meat in a bowl or re-sealable plastic bag and refrigerate or (2) Injector (inject the marinade into the meat), cover with plastic wrap and refrigerate. Both methods work. The main thought is that ALL waterfowl benefits from marinating.

For meat that is to be used in soup, stews, casseroles, potpies and salads, the birds can be easily boiled in a pot of water with a shrimp & crab meat boil bag, or placed in a turkey sized cooking bag with a soft drink - orange, peach, root beer, Dr Pepper, ginger ale, Coke, etc. and baked. The birds can be placed on a "beer can" or a Beer Can Cooker filled with beer, soft drink or spiced water and grilled/smoked. The preparation time is short and the cooking requires very little attention.

EQUIPMENT

Duckngoose.com now offers cooking equipment that will help with all waterfowl cooking. And more is being added month by month as new pieces of cooking equipment are tried and found to be helpful, worth the cost, or the opposite.

Grinder - The Weston Deluxe 2 electric grinder works well and is not destroyed by steel shot, as are most grinders. Meat cut into cubes and dropped into the Weston Deluxe 2 electric grinder will make ground meat of a goose breast in less than a minute. The meat can either be hamburger grind or chili grind. For the quick efficient preparation of meat for waterfowl burgers, meatloaf, sausage, and meatballs etc, this is a must-have appliance. You haven't had a "perfecto" meal until you have had Goose Meatloaf or a soft Taco with spiced ground duck meat.

Tenderizer - The Jacquard Tenderizer works wonders. It pierces the meat, used most often with breasts, and allows the marinade to flow through the small holes in the meat. It works much better than pounding the breast with a meat hammer or some other makeshift "pounder."

Grilling Basket - Designed for cooking fish the basket is absolutely perfect for grilling meat that will be used in Tacos, casseroles, soups, stews, any other strip type meal. Cut the meat in 1/2 inch thick strips, place it on the basket add slips of onion, bell pepper, hot peppers, etc. Flip the top over the food. And grill.

Kabob Basket - Six skewers sitting on a metal frame inside a basket. No burned fingers or meat and vegetables falling into the fire. Meat cooks evenly without the hassle. A meal for 4 to 6 people can be prepared with the ease of putting ice in a glass.

Skewers - The metal rack with 6 skewers 14-inches long. They can be a replacement for the rack and skewers in the Kabob Basket or better yet, all 12 skewers can be put together at the same time. When one rack is cooked, remove the cooked kabobs and put on another rack of kabobs. Like Batman "BAM" it's done - no hassle, no burned fingers, and no lost food.

Scissor Tongs - Long enough, with perfect grip handles to turn over the largest steak and easy to clean and designed to hang on the grill hook outside or placed in the grilling drawer in the kitchen.

COOKBOOKS

Duckngoose.com has four (4) on the market at this time.

After The Hunt - The Waterfowl Cookbook - Developed to be the only cookbook needed by the novice or professional waterfowl cook. With chapters on Care & Cleaning of ducks & geese, Appetizers, Breads, Rubs, Sauces, Salsas, Soups, Stews, Gumbos, Marinates, Salads, Salad Dressings, Ducks, Geese, Vegetables, Jerky, Grilling and Bar BQ-ing. Over 300 recipes with suggestions for complete meals - appetizers, salads, main dish, sides and bread. How to and what to do. Each page has an added hunting, cooking tip or hummer.

After The Hunt - Sauces - These sauces are designed to enhance the flavor of the waterfowl not hide the taste. Forty-three pages containing 123 sauces from Tennessee Duck Sauce to Fontina Cheese Mushroom Sauce to Bonnie's Rum Sauce to Brandy Cream Sauce; and there are several excellent Barbecue sauces included.

After The Hunt - Appetizers - Have waterfowl in the freezer? Need to throw a party? Great as a tailgate food, before meal, or just to enjoy. Better for you than chips, popcorn or nuts. Forty (40) pages of appetizers from Mandarin Goose Wings to Duck cranberry Cheese Spread to Mallard Strips to Waterfowl Fried Pies.

After The Hunt - Sandwiches & Sides - Another and tasty way to enjoy waterfowl. Fifty-four pages covering over 110 sandwiches and sides; from Spicy Diver Fold-Overs to California Tacos to Harold Ray's Slaw to Coastal Fried Rice to Pintail Salad Sandwich to Baby Reds to Waterfowl Biscuits & Gravy.

SPICES

There are 6 spices and one liquid enhancer that works wonders to improve the waterfowl. NOT change the taste but enhance the taste.

DNG Waterfowl Spice - This blend of spices when rubbed in an fowl before broiling, baking, frying or grilling will make the "eater" smile with delight.

DNG Bar B Que Spice - This spice when used on beef and pork ribs, beef brisket, chicken and pork shoulder has won 1st place awards in a half dozen city and region wide Barbecue contests. This sauce will eliminate the need for added barbecue sauce when rubbed on grilled and smoked waterfowl.

Randy 's Rub Me Tender - Developed by one of the Southwest's best known "outdoor" cooks. I dare say when applied to most vegetables and meats will bring raves from 99.9 percent of those lucky enough to eat the Rub Me Tender spiced foods.

Sidewinder Searing Spice - A favorite of all "outdoor" cooks that like a dry spice rub with added heat to meat seared on the store or grill. When used with "Blackened" fish it gives each bite a 110 percent taste.

Riverbed Steak Seasoning - This blend of spices tops all the grocery store Steak Seasonings. Perfect for seasoning waterfowl before grilling.

Chipotle Season-All - A spicy and slightly hot blend of spices to enhance the waterfowl fried or roasted.

Serendipity - A blend of spices plus salt to replace any season-all with more down home taste.

Dave's Peppa Royale - Like liquid steak sauces "Worcestershire", "A-1" and "Pickapepper," this bottle sauce will add more delight when it replaces the above sauces in any recipe. The raisins and brown sugar give it a unique flavor. A 3 time winner in this category. Good enough to drink.

JELLY'S

These jellies are perfect as a base for sauces, glazes or when heated with liquor and butter as an injector marinade. Each jelly's title announces the ingredients. All three (3) are not bad on biscuits or toast. They are also a great appetizer poured over an 8 oz. block of cream cheese and served with various snack crackers.

• Jalapeno Kiwi Jelly
• Habanero Pepper Jelly
• Mandarin Orange Serrano Jelly

For more information on these products,  our decoys and accessories,  go to our website at: www.duckngoose.com and check them out. Also check out the Columns and Tips for ways to improve your hunting experience. Don't forget to see the Recipes section for great ways to make use of all those duck and geese that you'll be bring home.

If you want a more successful hunt, it's important for you to plan - NOW!

The December winner of the monthly give-a-way was

Shane Adams, Morristown, TN

and the runner-up was

Todd Enders, Bucyrus, Ohio

Congratulations to BOTH!

Both names will be entered into the 6-month drawing January 1st 2005 for the battery operated spinning wing decoy.

The January to June Battery operated Spinning Wing Duck decoy was:

 Will Goodman of St Peters, Mo.

July started a another 6 months of winners and runner-ups for the January 1 2005 drawing of a spinning wing decoy.

Each month (January, February, March, April, May and June) there will be a drawing for the monthly winner and runner-up of the DNG giveaway. Then the 6 winners and the 6 runners-up will be eligible for a drawing to be held the first week in July for a battery operated spinning wing decoy.

SIGN UP HERE: Free Merchandise Give Away

We never give out your personal information.

See our Privacy and Security Policy.

The Texas Hunting Products Snow Goose tape cassette will be the January give-a-way. The lucky recipient will receive the tape in time for the Snow Goose Conservation Season. This Snow Goose Tape has been made by hunters with over 150 years of experience "harvesting" snow geese. Incidentally new this year, the Snow Goose tape sounds can be purchased on a DVD.

Recipes:

WATERFOWL & WILD RICE CASSEROLE

2 box (6-oz) long grain & wild rice
Chicken stock
6 cup large duck meat, diced into 1-inch pieces
Water
Cider vinegar
1 tsp DNG Waterfowl spice
1 tsp cumin
2 slice bacon, cut into pieces
1/2 cup purple onion, chopped
1/2 cup celery, chopped
2 clove garlic, chopped
3 Tbls butter
3 Tbls all-purpose flour
1 cup whipping cream
1 tsp Randy’s Rub Me Tender spices
1 jig bourbon whisky
1/2 cup toasted pecan pieces
1/2 cup Cheddar cheese, grated

In a nonconductive bowl place meat; cover with water plus 1 tablespoon of vinegar. Refrigerate, change water every 20 minutes until water runs clear. Discard water and pat meat dry with paper towels. Place meat on a plate, sprinkle with Waterfowl spice and cumin. Cover with plastic wrap and refrigerate overnight. In a saucepan cook rice in chicken stock as per package directions (using stock in lieu of water). In a skillet over medium-high heat fry bacon. Add onion, celery and garlic; cook until tender. Add meat and cook until browned. In a 3-quart casserole pour in rice. Over rice spoon in skillet mixture. With a fork mix rice with skillet mixture. In the skillet melt butter over medium heat. Stir in flour and Rub Me Tender until a light tan roux. Slowly stir in cream Remove from heat and stir in bourbon. When combined pour over casserole. Sprinkle top with pecan pieces and cheese. Yield: 6 to 8 servings

Go on line to DUCKNGOOSE.COM - the Food section, to get the finest waterfowl recipe books, the "right" spices and pepper jellies. Don’t spend the time and money to hunt without enjoying the fine meals that come from a properly prepared duck or goose

See new recipes taken from AFTER THE HUNT - WATERFOWL COOKBOOK ,  AFTER THE HUNT - WATERFOWL APPETIZERS and the new AFTER THE HUNT - WATERFOWL SAUCES COOKBOOK. A 46-page book of waterfowl sauces for grilling, frying, baking and roasting waterfowl. From fruit sauces such as orange, grapefruit, pear, apple, plum, grape, lime and lemon to spice sauces with garlic, mint, onion, sage, paprika and horseradish. Also alcohol sauces such as Vodka Goose Sauce and Bourbon Bar B Q sauce and cream sauces like Zippy Wine Cream Sauce and Lucy's Hollandaise Sauce. A must for the coming hunting season!  Enhance the flavor of any waterfowl dish and make your Waterfowl Eating experience even more enjoyable.

See them here or call (713) 864-2711 to place your order now. The cost is $12.00 plus $3.50 shipping & handling.

Check out ALL our great food products

You'll find all the special spices, jellies and sauces that make Chris's recipes so fantastic.

On January 1,  2005 DUCKNGOOSE.COM  will have another a special drawing for a Battery Operated Spinning Wing Decoy.

The people eligible for the drawing are the 6 winners and the 6 runner-ups from the January  through June gift giveaway drawings. If the same person wins or is runner-up more than once an alternate will be drawn that month. The spinning wing drawing will contain 12 names.

Click on http://www.duckngoose.com/  and go to "Free Merchandise Give Away" and sign up.

If you haven't yet subscribed to the monthly "Waterfowl Notes", go to: MONTHLY NEWSLETTER SIGNUP. Fill in the information and start receiving the FREE recipes, tips, columns, etc in your email every month. Plus, find out the products and hunting tactics that really work.

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