[Leica] Duck control

[photo at frozenlight.eu (Nathan Wajsman)]

Thanks for the recipes, I may try them if I ever buy a duck from the butcher 
or at the Mercado Central. But the ones in my pool will not end up on my 
table. The process of killing them is incompatible with living on a golf 
course in a city ;-)

My cat could not care less about the birds. The dog will chase them if she 
sees them but she does not spend a lot of her time in the back of the house 
where the pool is.

Cheers,
Nathan

Nathan Wajsman
Alicante, Spain
http://www.frozenlight.eu
http://www.greatpix.eu
PICTURE OF THE WEEK: http://www.fotocycle.dk/paws
Blog: http://nathansmusings.wordpress.com/

YNWA









On Mar 3, 2014, at 1:35 AM, lrzeitlin at aol.com wrote:

> Nathan,?
> The poultry swimming in your pool are ducks.
> The big bird in the front of this picture is a goose. The ones in the 
> water behind it are ducks.
> http://gallery.leica-users.org/v/Larry+Z/Geese+and+ducks.JPG.html
> You can get them to choose some other home by harassment. Train your dog 
> to chase them. Shoot at them with a laser pointer. Ducks hate the red 
> laser light. Chase them around your pool with a radio controlled motor 
> boat. If you run out of ideas, contact me, I am the official Canada goose 
> control agent for our home owner association.
> 
> 
> With a little imagination, wild ducks make a wonderful feast. Here are 
> some recipes I have collected:
> 
> 
> Wild ducks and geese are plentiful. They have increased so dramatically in 
> numbers that they threaten native birds and waterfowl. They chase 
> children, befoul yards and beaches, and frighten small dogs. After a 
> summer of grazing on our manicured lawns they are plump and juicy, just 
> ready for the platter.
> 
> 
> Most of the meat in a wild duck or goose is in the breasts. Unlike 
> domestic turkey breasts the meat is dark and flavorful. It stands up well 
> to robust means of cooking. Sweet fruity sauces will not rob it of its 
> character. It can be roasted, smoked, stewed or baked for a mouth watering 
> entree.
> 
> 
> Here are some recipes I have collected. There are dozens more available on 
> the on the Internet. Just search for "wild fowl recipes." Do your part to 
> beautify the environment and have a delightful feast. It's a win/win 
> situation.
> 
> 
> 
> 
> Smoked Wild Duck Recipe
> 
> 
> A wild cooked duck can be dry and tough, so a good recipe is a must. One 
> of my favorite duck recipes starts with a soak in marinade, and ends with 
> some time in the smoker. It makes for great eating.
> 
> 
> Marinated and Smoked Wild Duck
> 1 cup soy sauce
> 1/2 cup brown sugar
> 1 tsp pepper
> 1 tsp garlic powder
> 1/2 tsp cayenne pepper
> 1/4 tsp ginger
> 
> 
> Pluck and clean the duck. You can do it yourself or the local butcher can 
> do it for you. Clean up the breast halves. Slice the duck breasts into 1/2 
> inch thick strips, cutting lengthwise, and soak them in the marinade for 
> eight hours.
> Set up your charcoal grill for smoking by building a hot fire on one side 
> and putting a pie plate of dampened wood chips on the other. Use your 
> favorite wood to smoke the strips..wild duck has a lot of flavor and can 
> handle a heavy smoke.
> For a spicier flavor, before laying the strips in the smoker, add a few 
> sprinkles of pepper flakes to the duck meat.
> Smoke the duck at 200-225 Fahrenheit for one to two hours, or until the 
> internal temperature is 170F. Try not to let the breasts smoke too long. 
> They will start to dry out, and the sugar from the marinade can scorch.
> If you don't have a smoker or a grill, you can cook this wild duck recipe 
> in the oven. Just stick a toothpick through one end of each strip, and 
> hang them through the upper oven rack. Set the temperature to 225F, and 
> they'll be done in about 1 1/2 hours. Lay foil on the lower rack to catch 
> the drips. Put your pie plate with wood chips on the foil.
> Enjoy!
> 
> 
> 
> 
> BBQ Duck
> 
> 
> 
> 
> ~ 2 wild duck breasts
> ~ apple juice
> ~ favorite bbq sauce
> 
> 
> Wash and pat dry the breasts.
> Place in a crockpot and cover with apple juice.
> Cook on low 7 - 8 hours.
> Remove the meat and rinse with clean water. Discard juice.
> Shred the meat into pieces.
> Return to crockpot and add bbq sauce.
> Cook until heated through.
> Serve on buns.
> Enjoy!
> 
> 
> 
> 
> 
> 
> Wild Duck Stew
> 
> 
> ~ 4 to 6 large duck breasts
> ~ 1/3 cup salt
> ~ 2 tbsp baking soda
> ~ water
> ~ 1 large onion, chopped
> ~ 1 stalk celery, chopped
> ~ 4 tbsp butter
> ~ 2 tbsp worcestershire sauce
> ~ garlic powder
> ~ hot sauce
> ~ 48 oz. beef consomme
> ~ salt
> ~ cubed vegetables like carrots, potatoes, rutabaga, turnips, etc.
> 
> 
> Soak the breasts overnight in 1/3 cup salt, baking soda and enough water 
> to cover.
> Remove and pat dry. Cut into 2" cubes.
> In a dutch oven or large pot, saute the onion and celery in butter.
> Add the meat, worcester sauce, a liberal amount of garlic powder and hot 
> sauce to taste.
> Cook about 10 minutes over medium high to high heat or until brown.
> Add the beef consomme and stir together. Salt to taste. Reduce heat and 
> simmer 1 hour. Stir occasionally.
> Add your veggies and simmer 30 minutes or until the veggies are tender. 
> Stir occasionally.
> This turns out very tender and so close to beef stew that even non-poultry 
> eaters won't know the difference.
> Enjoy!
> 
> 
> 
> 
> 
> 
> Wild Duck with Orange Glaze
> ?
> Prep Time: 10 Minutes
> Cook Time: 30 Minutes
> Ready In: 40 Minutes
> Servings: 4
> "This is a great recipe for wild duck. Sweet and tangy at the same time. 
> Wild duck breasts are baked with a zesty orange glaze."
> INGREDIENTS:
> 6 duck breasts
> salt to taste
> 1 dash dry vermouth (optional)
> 1 tablespoon grated orange zest
> 1 orange, juiced
> 1 teaspoon lemon juice
> 1 teaspoon brown sugar
> 1 clove garlic, minced
> 1 tablespoon soy sauce
> 1/2 teaspoon dry mustard
> 1/4 teaspoon caraway seeds
> DIRECTIONS:
> 1. Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in 
> cold water, and place in baking dish. Splash with vermouth, then season 
> with salt; set aside.
> 2. In a medium bowl, combine orange zest, orange juice, lemon juice, brown 
> sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze 
> over breasts in baking dish.
> 3. Bake in preheated oven for 30 minutes, or until no longer pink and 
> juices run clear. Baste at least twice during baking.
> Enjoy!
> 
> 
> Larry Z
> 
> 
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