DUCK STIR FRY
by Don "Emeril" Smith
These are recipes that I have developed. Generally, I just dream them up and experiment while I am cooking, so quantities, etc. are not exact, but this is cooking, not rocket science. The goal here is to create meals with flavors that do not compete with one another. I suggest reading through a recipe completely before starting. You will want to do some things (like slicing sausage) in advance. It is critical that you not overcook the duck. Cook until it is slightly pink inside. Most of these call for rice. That is just a serving suggestion. Bear in mind, though, that there are lots of different kinds of rice. White, brown, wild, dirty, etc., etc. More varieties than I can name here. Try varying them for different flavors. Just don't select one that will compete with your main meal (e.g. Spanish rice would probably not go with the duck stir fry.
Duck breasts (2)
Wishbone Italian Dressing
Light Cooking Oil
White or Wild Rice
- Slice duck breasts lengthwise in long strips or cubed, however you desire.
- Marinate for 2-3 hours in mix of one half Worcestershire sauce and one half Wishbone Italian dressing (measurements not critical) or any other marinade of choice. (not required, but only if desired).
- Heat light cooking oil in skillet and add duck, searing the outside (leave medium rare, do not overcook). Remove duck from skillet.
- Add packaged stir-fry vegetables to skillet and fry to desired texture.
- Add duck to mix to reheat, stirring regularly. Do not overcook the duck.
- Prepare white or wild rice and serve.
Brining really is the way to go with pheasant, to keep it moist and also to "cut" some of that rich gaminess. This brine recipe is from the television show "Outdoor Wisconsin"; I like to keep the bird in it overnight then roast with plenty of butter under the breast skin and plenty of basting. You can also arrange bacon slices over the breast to keep it moist. Prep time includes overnight brining.
Ingredients The Brine
8 cups water
1/2 cup kosher salt
1 cup brown sugar
1/4 cup real maple syrup
1 onion, chopped
3 cloves garlic, smashed (the recipe says "several" garlic cloves; I tend to use about 3)
1 pinch ground cloves
1/2 lemon, juice of (I do use it) (optional)
1 dash cayenne pepper (optional)
1 (2 lb) whole pheasants
2 tablespoons butter
- Heat together the water and salt until salt is dissolved, then allow to cool to room temperature for about a half hour.
- Add the sugar, syrup, onions, garlic, cloves, and lemon and cayenne pepper (if using).
- Add pheasant, cover and refrigerate overnight.
- The next day, preheat oven to 350 degrees F.
- Place brined pheasant in a roasting pan breast up and insert a tablespoon of the butter under the breast skin.
- Rub the rest of the butter all over the pheasant, then roast uncovered for about 1-1/2 hours; check after an hour, though.
- Baste frequently!
- And if you like, to keep the breast meat moist, you can cover it with bacon strips as well.
This is the very best tasting rabbit recipe I have ever had. The seasoning packs really give the meat a fantastic flavor, and the gravy gives the stew a great "Stick-to-your ribs" taste. Best served with fresh baked sourdough or Italian bread.
2-3 Rabbits cut and cubed for stew meat
2 boxes Lipton garlic and chive potato seasoning packs
4-5 large potatoes cut and cubed
1 cup sliced carrots
1 lg. white onion, sliced and diced
1 jar Heinz heat and eat Brown gravy
- Soak the rabbit pieces in saltwater overnight.
- Preheat oven to 350 degrees.
- Brown the rabbit pieces in a skillet with a small amount of oil.
- Use one package of Lipton potato seasoning to coat the rabbit meat and the other package of seasoning to coat the potatoes (Follow the directions on the box).
- Spread the rabbit, potatoes, carrots and onion on a shallow baking sheet and bake at 350 degrees for 45 minutes.
- Add the gravy and bake for an additional 15 minutes, stirring occasionally.
1 goose, 8 - 10 pounds
4 medium potatoes, peeled and cubed
4 tbsp butter
2 onions, chopped
1/2 to 1 cup whipping cream
- In a pan, boil the potatoes until tender. Drain.
- In a sauce pan, melt the butter and saute the onions until soft.
- Place the potatoes in a mixing bowl and add 1/2 cup of cream. Beat until smooth adding more cream if necessary.
- Salt and pepper the potatoes to taste. Add the onions and mix until combined well.
- Stuff the goose with the potatoes. Either skewer the cavity closed or sew shut.
- Place goose on a rack in a roasting pan and sprinkle with salt and pepper to taste.
- Cover with foil and cook at 325 degrees for 3 to 3 1/2 hours.
- If you want to crisp the skin, remove the foil and spoon 3 - 4 tablespoons of ice water over the goose during the last 15 minutes of cooking.
This is a classic camp dinner for sage grouse hunting trips. It works perfectly in a Dutch oven. I prefer to bone and pound the breasts to increase tenderness and reduce cooking time. This recipe can be modified by adding vegetable (mushrooms, carrots, potatoes) either canned or raw. If canned drain, then add in for the last 20 minutes of cooking time. If raw, add for at least 40 minutes cooking time. This recipe can be used for other birds but works best with sage grouse. Makes 4 Servings
1 Sage Grouse, cut in pieces
1/2 Cup Oil, olive
1/2 Cup Wine, blush or white
1 can Soup, Cream of Mushroom
1 can Chicken broth
1 pack Soup, Lipton onion mix
- Dredge sage grouse in flour. Brown in a large heavy skillet.
- Remove grouse and deglaze pan with wine.
- Add soup, soup mix and about half of the broth; stir.
- Put the grouse back in the pan, cover and simmer for 1 hour or until the meat is tender. Add more broth if necessary.
- Serve over rice or noodles.
A simple and easy recipe! Also great for rabbit, and chicken.
After skinning and cleaning your catch place in salt water and bring to a boil. Should be at least two large gray squirrels, one large rabbit, or two large chicken breasts. (better if you can soak the meat a while first) De bone meat after it is cooked well enough to come off the bone easy by hand, and making sure to remove all shot shell and bone fragments. Set ready to use meat aside to mix with the next batch of stuff below.
2 cans cream of celery soup or you can mix and match cream of anything soups depending on personal tastes. ( If you prefer chicken as your meat, obviously the cream of chicken is the best choice) Doesn't matter which, just use two 10.75 oz cans of one or the other and you'll be fine. I've used Cream of Chicken, Brocolli, Asparagus, Celery and Mushroom and they all work and mix well together just fine.
3 or 4 good size mild or even better medium to hot jalepenos, banana, or pepperoncini peppers diced up small.
Dice up half an onion of choice. I like the Texas sweet onion but a yeller one will do too.
1/4 teaspoon of Emirils Essence (I use more cuz I like spicy)
1/4 teaspoon of Cavenders (optional)
1/4 teaspoon of course ground black pepper
1/4 teaspoon of lemon juice (lime juice will also work)
1/8 teaspoon of salt
- Spray Pam in the skillet or oil the skillet with olive oil or some other oil, about a spoon full of oil should do.
- Cook the onion in the skillet until it looks clear or toasty brown on the edges.
- Add the peppers of choice to the skillet and stir in with the onion.
- Add the meat and the soup and then mix it all up good.
- Select a baking pan and pre-heat the oven to 300 degrees.
- Using Mission Yellow Corn Tortillas cover the bottom of the pan by overlapping the tortillas so the bottom isn't showing and pour the above ingredients in on top of the tortillas. (you can substitute taco shells or nachos if you like)
- Cover the top of the mix with grated pepper jack cheese or colby cheese
- Bake at 300 degrees uncovered for half and hour or until the cheese is startin' to get brown.
You can eat this by itself and it's great or you can pour it over rice or steamed vegetables. I've even filled soft tacos with it for a double decker type of meal and I've also used doritos instead of tacos or tortillas. They are all great, as it is a very forgiving and flavorful recipe. Congrats, you've just taken a basic Cream of something soup dish and then taken it up a couple notches. Delicious dish that won't leave leftovers. For those that don't like spice, simply leave out the peppers. It is still delicious, and very quick and easy.