OK, I know it's not duck season, but it is grilling season, and I'm betting all you dedicated duck hunters still have a few tasty morsels in your freezer.If you're like us and you dress your ducks whole instead of breasting them out, you know that a big round object doesn't always cook evenly on the grill.
But there's an easy method for flattening the duck. How easy? Check out the audio slideshow I produced for Delta Waterfowl Magazine's WebXtras - it's the first in a series of four at that link.
The slideshow shows still photos of Boyfriend demonstrating the technique, while he narrates to explain what he's doing. Enjoy!
© Holly A. Heyser 2009
The sizzle at the end is a nice touch. Great show!
ReplyDeleteI just wish I had ducks in the freezer. One of these days, as I've said multiple times, I'm going to have to take up this wingshooting stuff.
ReplyDeleteFor now, though, I'm just going to live vicariously through this blog.
Simply, if I could hunt only one animal, it would be ducks. They are insanely delicious, especially when you take care and dress them whole - the skin and fat is divine.
ReplyDeleteAnd Josh, thanks! That's one of the reason I wanted the audio, not just a photo slideshow. That and hearing the sound of the scissors, knife and breaking bones.
While I have no duck, I got the idea to do with a chicken and it worked great. A nice change from the 'ol standby of beer can chicken. While roasting is nice, the direct grilling can't be beat.
ReplyDeleteI opened my Delta Waterfowl magazine yesterday and saw Hank's article!
ReplyDeleteBoy, that sure looks yummy.
Sweet - I guess we'll be getting our copy soon too.
ReplyDeleteI never thought to remove the saber bone, but boy that sure let's it get F.L.A.T. Great piece Holly and Hank. Thanks!
ReplyDeleteHey LTH, good to see you!
ReplyDeleteI love bones because they add flavor, but I hate picking through difficult bones. This method gives you a good balance.
(But who am I kidding? I would like any duck Hank served to me!)