The Ducks Everywhere Discussion Forums

Well fellas i was given a "good" recipe for some duck barbacoa tacos,, so i seasoned em up and slow cooked em in the crock pot came home to a damn good smellin house,,,, sat down with my first taco and damn near ralphed all over myself,,, safe to say either Langford jipped me on a bag of ducks and gave me all Smilers or the vatos at work played a good one on the gringo. Took the dog 10 minutes of thinkin if he wanted to try em...

got a recipe for muskrat fajitas-u want to try it

I wondered how long it would take for someone to really try to eat that shit.

Heard about this one today, Chet...

This should be done with whole birds with skin on.

Cut out the back bone and break the wishbones in the bird so it lays flat.

In a bowl of soy sauce "wash" the duck so it gets coated, take out and place breast side down. Liberally, and I mean coat, the inside of the bird in beaumonde (or celery salt), onion salt, garlic salt and regular salt (I like to use kosher salt). It should be absolutely coated in the salts, you can't put too much on it. Flip it over and repeat on the breast side. You want a really hot grill for this with a section to move the birds to so they can have indirect heat. Place the birds breast side down on the hottest part of the grill. You want to cook it until the skin looks charred. Be careful as the fat from the ducks will start a grease fire. If this is happening put the lid on to knock the fires down. Once the breast side looks burnt, flip it to the cavity side and cook until it looks the same. I then move them to the outside of the grill so they get indirect heat. breast side down first and then flip. Cooking times depends on the size of the ducks and how hot the fire is. When they are done, take a beer (I prefer to use a good cheap coors light or budweiser) shake it up and spray the birds down so you wash some of the salt off of them. Be careful as you can get steam burns doing this. Flip them and cover for a few minutes. Repeat with the other side. Once you pull them out let them rest for about 5 minutes to soak the juices back up before cutting them open.

This is called mexican style duck and is awesome........
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May your rods outnumber her shoes

that's wasting buur !! sound's decent though...

Teets i would try that but Texas is goin for a world record of burn ban days,,,, 500 dollars if i was to get caught grillin,,,, been 3 weeks straight and my pasture is still full of smoke

Chet I gotta tell ya.....about half the shit the vatos eat is fantastic and the other half I wouldn't feed to Langford....er uh...my dog.

Do u salt it right before u eat it ---- or after ????