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Duck : Korean BBQ-style!
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Nedred to finish the last of last season's Dick tordas, so tried Duck breast Bulgogi. In a Word AWESOME! In more Woods : tender, succulant, balanced tasting... even a non-game eater would eat this.

Used my Foodsaver to accelerate the marinate, from 24 -> 4 hours. Perfect!

In anyone is interested, I'll post the recipe.
 
Posts: 1490 | Location: New York | Registered: 01 January 2010Reply With Quote
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I'm interested. Thanks.
 
Posts: 10596 | Location: Houston, Texas | Registered: 26 December 2005Reply With Quote
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I'm interested!! Two days until the waterfowl starts to hit the turf and I'm always up for new ways to prepare it.
 
Posts: 295 | Location: Sk, Canada | Registered: 06 September 2012Reply With Quote
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Smiler Here it is (from Hank Shaw's Book)

1/4 cup rice vinegar
1/3 cup soy sauce
2 tablespoons toasted sesame oil
4 green oils, whole things, chopper up
2 tablespoons ginger, peeled and chopped
5 cloves of garlic
2 tablespoons sugar

2 pounds of duck breasts - skinless

Take all the ingredients (other than duck) and blend them into a paste / sauce.

Put in marintaing bag / or Foodsaver, and marinate for 4 - 24 hours

Cook duck breasts with a little oil.

Serve with either white rice / kimchi for authentic flavour, OR mashed potatoes.

Enjoy!
 
Posts: 1490 | Location: New York | Registered: 01 January 2010Reply With Quote
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quote:
Originally posted by Orvar:
Smiler Here it is (from Hank Shaw's Book)

1/4 cup rice vinegar
1/3 cup soy sauce
2 tablespoons toasted sesame oil
4 green oils, whole things, chopper up
2 tablespoons ginger, peeled and chopped
5 cloves of garlic
2 tablespoons sugar

2 pounds of duck breasts - skinless

Take all the ingredients (other than duck) and blend them into a paste / sauce.

Put in marintaing bag / or Foodsaver, and marinate for 4 - 24 hours

Cook duck breasts with a little oil.

Serve with either white rice / kimchi for authentic flavour, OR mashed potatoes.

Enjoy!


This sounds interesting, but I have a question about one of the ingredients. What is "chopper up green oils?" Is this a typo or something I'm not familiar with? Please give us some clarification. Thanks.


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“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
– Thomas Sowell, “The Vision Of The Anointed: Self-Congratulation As A Basis For Social Policy”


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Posts: 771 | Location: Missouri | Registered: 09 January 2011Reply With Quote
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Typo! Sorry, should say "chopped" (finely).
 
Posts: 1490 | Location: New York | Registered: 01 January 2010Reply With Quote
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Yeah, I kinda figured that was "chopped," but what I don't know is "green oils." What is that?


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DRSS; NRA; Illinois State Rifle Association; Missouri Sport Shooting Association

“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
– Thomas Sowell, “The Vision Of The Anointed: Self-Congratulation As A Basis For Social Policy”


.
 
Posts: 771 | Location: Missouri | Registered: 09 January 2011Reply With Quote
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Green onions = scallions
 
Posts: 1490 | Location: New York | Registered: 01 January 2010Reply With Quote
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I tried out this recipe a couple nights ago and it was good. It was missing something though and I can't put my finger on what it might need. I recommend it to anyone to add some variety to your waterfowl meals.
 
Posts: 295 | Location: Sk, Canada | Registered: 06 September 2012Reply With Quote
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