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Muck Boy Waterfowl Recipes
Your webmaster has been waterfowl hunting for nearly 40 years and during that time I have cooked waterfowl just about every way you can imagine and these recipes were always marginal as far as table fare. If you are looking for a good tasting versatile recipe, the Muck Boy Waterfowl Base is just that. Also check the simple creations we have developed using the base. We will continue to offer new creations using this base recipe in the future. So check back soon.
Muck Boy Waterfowl Base Recipe

Place cleaned duck or goose breasts in a crock pot (Note: they can be combined). I normally use one of the larger size crock pots. Make sure to leave enough room to cover breasts with the rest of the ingredients. Cook on high for about 8 hours or until meat pulls apart easily.

After the meat is cooked place into freezer containers, we normally use a size that holds about one pound of cooked meat.

Note: We have started to add a 1/2 cup of red wine and bay leaf which gives the waterfowl a roast beef flavor.

1/4 Cup Soy Sauce
1/4 Cup Worcestershire Sauce
Salt and Pepper to Taste (Caution Soy has a lot of Salt in it)
Garlic to taste
Canned Beef Broth

Optional Ingredients:
Paul Prudhomes Magic Barbecue Tony Chacheres Original Creole Seasoning, Red Wine & Bay Leafs, this depends on how you will finish this batch.

Waterfowl Barbecue:
Thaw as much base as required. In a bowl Pull meat and add your favorite barbecue sauce. Serve on your favorite crackers or bread.

Barbecue Sauce

Waterfowl Gumbo:
Thaw as much base as required. For 1 package of base. I normally use 2 boxes of Zatarain's Gumbo Mix and follow the instructions on the box.

Zatarain's Gumbo Mix

Waterfowl Chili: 
Thaw as much base as required, for this batch, I used one package of the waterfowl base. Then combine the ingredients.

Cook over a medium to medium high heat, stirring frequently until onion and pepper are cooked to desired tenderness.

4 - 16oz. cans of Bush's Mild Chili Beans of course you could use the medium or hot depending on how spicy you like your chili.
2 - 14 1/2 oz cans Delmonte Zesty Chili Style Diced Tomatoes
2 - 15oz cans of Tomato Sauce - This can be added more or less for desired thickness.

1 Green Pepper diced
1 Medium Onion diced

Optional Ingredients:
Jalapeno pepper
McCormick'sChili Seasoning

Mexican Duck Beans
Pre Heat oven to 300 degrees. In a baking dish large enough to hold all the ingredients combine the beans, salsa and marinade along with a package of the waterfowl base that has been shredded, then mix thoroughly. Cover the baking dish and bake until the beans are bubbling. Remove from oven let cool and then serve. If you can wait put in the refrigerator overnight, these kind of dishes always taste better the next day.

1 - 48oz. Jar of Randall's Great Northern Beans.
1 - 16oz. Thick and Chunky Salsa
1 - 16oz. Bottle of KC Masterpiece Fajita Marinade
1 - Container of Sour Cream
1 - Package of Shredded Cheese
Enough tortillas for your guests.

Optional Ingredients:
Jalapeno peppers
Black Beans instead of White Beans

Waterfowl Stroganoff
Thaw as much base as required, for this batch, I used one package of the waterfowl base. In a large skillet combine the ingredients following the instructions on the back of the packet. Note: I had to add more water than what was called for, to get my desired consistency. Ingredients:
2 Packets McCormick Stroganoff sauce mix.
Sour Cream
Olive Oil
The following recipes do not require the base.
Crock Pot Goose Fajitas

In a crock pot place as much thoroughly cleaned goose as you require, for this recipe I used 6 breast & legs, and then combine the ingredients:

Cook for 6 to 8 hours on high, this will depend on how hot your crock pot cooks. When the meat starts to break apart it is done.
To serve place the meat on your favorite tortilla and then add cheese, lettuce, tomatoes, salsa etc.... or what ever you may like on your Fajitas.

1 - small can of chipotle peppers
1 - small can of green chili's
Garlic salt to taste
Black Pepper to taste
2 bottles - KC Masterpiece Fajita Marinade

Teriyaki Jerky

Grind up 5 lbs of waterfowl meat, mix with packets in the processing kit. Use a "shooter" to lay strips on racks over a baking pan, bake in an oven at 200 degrees about an hour, with the door slightly ajar (I placed a wooden spoon handle in the top of the opening).

Alternate method

Slice goose breasts about 1/8" thick, using your favorite jerky processing kit, marinade meat with seasoning mix overnight in cooler. Then dry in a smoker at about 200 degrees for about an hour, it's a little chewier but good stuff.

1 - Con Yeager Teriyaki Jerky Kit
Waterfowl Bacon Wraps
Remove all fat and tallow from duck breasts then cut in cubes (about 8 cubes per mallard breast), marinate in teriyaki or soy sauce for a couple of hours. Then wrap each cube in about a half slice of bacon and skewer with a tooth pick. For more flavor add a piece of green pepper, jalapeno, onion, pineapple, water chestnut, or any combination, next to the duck meat or leave the wraps plain (use your imagination here). Place on a rack over a baking sheet in a 275 degree oven for about 1.5 hrs or until bacon is done. Don't eat em too fast cause you'll want some more later.

or Soy Sauce

Optional Ingredients:
Green Pepper
Jalapena Pepper
Water Chestnuts

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