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 Post subject: Duck Stroganoff
PostPosted: December 10th, 2009, 11:29 am 
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Mallard
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Joined: December 9th, 2009, 12:05 pm
Posts: 220
Location: Gadsden, AL
This is my "almost" World famous Duck Stroganoff. I have had many folks ask for the recipe and this is the first time I've ever put it on paper. Duck and other wildfowl can taste awful if not prepared right. This is GREAT! Beef or any meat can be used. I have used wild turkey, goose, pheasant and dove

Duck Stroganoff (or any other red meat)

8-10 Duck breast (duck, dove and other wildfowl-Boneless)
4-5 Tablespoons spices (Cajun, Greek, old bay or any mixture of favorite spices)
1 Bunch green onions-Chopped
2-3 Table spoons diced garlic
3-4 Cups sliced Mushrooms-(fresh or canned)
2 Pints Heavy whipping cream
1½ Oz Cognac or brandy (almost any liquor can be used to glaze pan)
1 12 oz bag wide egg noodles
1 Stick Butter or margarine
1 8 or 12 oz Sour Cream
1 Cup ranch dressing
1-2 Cups Milk or buttermilk** to increase quantity of gravy**
3-4 tablespoons Corn starch in ¼ cup COLD water**to thicken Gravy**

Heat a large, no stick pan with 1/16” of canola oil until very hot. Spray one side of dry breast with pam. Sprinkle some of your spices on breast and place on HOT skillet, spice side down as in blackening. Repeat till pan is full. Then spray the exposed side and sprinkle the rest of the spice on the tops of breast. Don’t be afraid to use a lot of spice, for this is all the seasonings the dish will receive. Sprinkle half the onions, mushrooms and garlic over the breast. Blacken the meat fast. Don’t let the inside of meat get cooked past RARE. The longer you cook fowl, the more of a liver taste it will have. Remove the meat, leaving the onions and mushrooms. Repeat with remainder of breast and onions and mushrooms. *additional oil may have to be added* Remove all meat and keep sautéing the rest. The first batch may appear to be getting burnt, but this adds to the flavor.
Being very careful, pour the shot of liquor into the pan, and tilt to allow the fumes to catch afire. After the flame has extinguished, start stirring immediately, this will deglaze the pan and all the burnt pieces will be suspended in the pan. Slowly start pouring the Cream into the pan while constantly stirring. The cream will turn a khaki color. Add milk or butter milk to make additional gravy. While the gravy is simmering, slice the breast into thin slices and add back to the gravy. This will finish cooking the meat without getting that profound liver taste. If the gravy is too thin, add corn starch and water mixture and stir.
Cook noodles to al dente, drain and pour in large bowl containing the sour cream, ranch dressing and butter (while noodles are hot) and stir. Pour the gravy over noodles, stir and serve with toasted sliced French bread.
Note: I have been adding some chopped Jape leno peppers at the same time as the onions, garlic and mushrooms.

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 Post subject: Re: Duck Stroganoff
PostPosted: December 12th, 2009, 10:32 pm 
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Redhead
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Joined: November 20th, 2009, 12:30 am
Posts: 581
Location: Birmingham
Dcuk stroke-n-off, who woulda figured? Sounds pretty good though.


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 Post subject: Re: Duck Stroganoff
PostPosted: December 12th, 2009, 10:38 pm 
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Mallard
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Joined: December 14th, 2008, 5:18 pm
Posts: 256
Location: Ha! not a chance, Al
hope its good! 5 ducks is pricey for a test run! :many

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 Post subject: Re: Duck Stroganoff
PostPosted: January 26th, 2010, 12:01 pm 
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Mallard
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Joined: December 9th, 2009, 12:05 pm
Posts: 220
Location: Gadsden, AL
I figured a bunch of you guys have some duck in the freezer now and I wanted to "BUMP" this thread back into active. It makes a great super bowl food! If anyonr trys my recipe, let me know how you like it! MMmmmm!

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You just made that hen mallard a “Widow woman”, How does that make you feel?-Phil Robertson
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 Post subject: Re: Duck Stroganoff
PostPosted: December 30th, 2010, 3:59 am 
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Tundra Swan
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Joined: August 26th, 2009, 11:57 am
Posts: 3680
Location: Parks City, TN just over the Bama line North of Huntsville
Hey Giddy,

I cooked a "version" of this last night with a bunch of Coot and ruddy duck breast that I had deboned.
Now, I went a little "easy" on the spices, so the kids could eat it.
And I used elbow (macaronni) noodles, cause that is what was in the cabinet :D

And it was REALLY good.

Thank you for sharing this recipie!!!

God Bless you

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 Post subject: Re: Duck Stroganoff
PostPosted: September 10th, 2012, 9:49 pm 
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Mallard
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Joined: December 9th, 2009, 12:05 pm
Posts: 220
Location: Gadsden, AL
#1-gobama, I just saw where you tried it! Good stuff huh?
#2-I am making this this weekend for a big dove hunt, Sure would be good with some of those Blue wings all of ya'll are killin' !
Enjoy!

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You just made that hen mallard a “Widow woman”, How does that make you feel?-Phil Robertson
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 Post subject: Re: Duck Stroganoff
PostPosted: February 22nd, 2013, 6:01 pm 
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Hooded Merganser
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Joined: February 21st, 2013, 8:18 pm
Posts: 29
I'm definitely gonna try it! Sounds good to me!


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 Post subject: Re: Duck Stroganoff
PostPosted: March 9th, 2013, 11:10 am 
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Ruddy Duck

Joined: July 24th, 2012, 3:14 pm
Posts: 11
Location: Northern, AL
nice. going to have to try it


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