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| Welcome to the Recipie Page of Outdoors Louisiana. Here we will load all kinds of recipies for wild game, everything is included, from ducks, deer, fish, turkeys, whatever is your favorite, contact us with your favorite recipie, along with your name and state, and we will get it added to this page! |
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| "Mudholes" Grilled Duck One duck breast per person, filleted and cubbed White onions, cut into approx one inch pieces Bell peppers cut into approx one inch pieces Whole mushrooms Sauage cut into inch long pieces (perferably "hot" sauage) Itilian sald dressing Hienz 57 Steak Sauce Worcestershire Sauce Tony Chachere's Seasoning Cayenne Pepper Sliced Bacon Pack of wooden skewers Here's one everyone will enjoy! Get some duck breast out, figure one per person, and fillet the meat from the breast bone. Next, cut the fillets (across the grain) into one inch pieces, place in bowl, cover with Itilian dressing, and set in fridge over night. Come cook out day, cut up white onions and bell peppers onto one inch pieces, take out duck meat and drain off dressing. Spinkle duck meat with Tony Chachere's Seasoning and a little Cayenne Pepper, mix well using your fingers. On a large cutting board or open surface, cut one pound of sliced bacon in half, set one half aside, and open the other. Place a strip of bacon on the board, then a piece of bell pepper, chunk of duck meat on the bell pepper, then a piece of onion on top of the duck meat. Now roll this into a ball, and skewer it with the wooden skewers. Add a piece of saugage, then a mushroom, and keep alternating till you have all the duck meat skewered! Ok, now lets get the grill fired up, so it will be hot and ready to cook on shortly. While we wait on that, lets get the basting sauce made up! In a bowl, mix one part Hienz 57 Steak Sauce with two parts Worcestershire Sauce, then add in some more Tony Chacher's seasoning, and mix thoroughly, this basting sauce needs to be on the thin side, so it will flow around the meat and stuff on the skewers. Ok, now we have our skewers made up of alternating pieces of wrapped duck meat, saugage and mushrooms, we aslo have our grill hot, and the basting sauce made up. Place the skewers one the hot grill, cook approx. fifteen minutes on each side, start brushing on the basting sauce about half way through the cooking time. Once the skewers are cooked, serve on a bed of rice, or just eat 'em off the sticks with your fingers!!!! ENJOY!!! Posted October 16, 2003 Mudhole |
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| "QuackerWackers" Grilled Duck Whole duck breast Soy and Worchester Sause Jalepeno Peppers Mozerallo Cheese Whole Slices of Bacon Round tooth Picks Firgure about one whole duck breast per person (depending on how much they can eat!) Now take and fillet the meat off the breast bone, so what you have are two steaks about the size of your hand. On each slab of meat, lay it sideways, and with a sharp knife, make a slit half way up and into the beast meat, so that it forms a pocket, kinda like one of those pita bread things. After you have all the breast meat done this way, pour your soy and worchester sause in a large pan, you can add more seasoning and sauses of your choice. Then add your duck breast, making sure to open the pockets you cut in them so the marinate go get in there some too! Let this soak overnight or at least six hours. Next, take your jalepenos, slice them in half, and clean out the seeds so you have little cups. Then take your cheese, and slice it up to fit inside the pepper. Now that all that cutting stuff is done, take your marinated duck breast out, and put a piece of cheese in the pepper half, now place that into the pocket you made in your breast fillet, next, with a whole strip of bacon, start at one end, and pin it there with a tooth pick, now wrap the remaining bacon around the meat to the other end, and pin it with a tooth pick as well. Sprinkle the rolled up breast with some seasoning, and place on a hot grill, cook about fifteen minutes per side, be careful not to over cook it! Enjoy!! Posted May 7, 2002 Quacker Wacker |