Wild Cooking | Best way to prepare Duck & Goose!

[@SurvivingDuckSeason]

Do you like to eat duck? Let us know what you think about this video. Thanks for watching!

[@cardinalcrazy09]

How about sharing that recipe? 😏

[@etfremd]

Surviving Duck Season I just made the best roast duck I have ever made I think I finally found how to do it. Both my boys 10 and 12 asked for more. I half spatchcock them without removing the backbone fully plucked brined in garlic salt water for a few days, liberally seasoned with Cavender’s Greek Seasoning, cold smoked with a cold smoked tube running hickory for a couple hours, then on GMG pellet grill with Grill Grates seared cooked 5 minutes a side I used 350F as my first experiment. Unbelievably delicious chewing all the meat and duck fat/skin off the bone. The legs are fantastic. 👍😋 Excellent video I love to Sous Vide.

[@SurvivingDuckSeason]

@@cardinalcrazy09 I'm planing on doing some recipes!

[@cardinalcrazy09]

@@SurvivingDuckSeason good because that peach cranberry glaze sounds amazing. Happy hunting. I'll be in arkansas opening weekend. Hope its good

[@SurvivingDuckSeason]

@@cardinalcrazy09 It will be good!!

[@GetOutsidewithSteve]

First season ever hunting. I've been out several times now and had many successful duck hunts so far. This channel has been a great help in learning about all this, for I am at it alone.

[@aaronekker3250]

just so happy its hunting season right now.

[@pahanin2480]

My mans perfecting the art of cooking

[@SirSponge941]

i like making jerky with less desirable birds, like certain divers. comes out great. huge hit w anyone who's a little apprehensive about eating wild game

[@darden324]

I have had the pleasure of hunting at Cypress Crossing and they are a top notch outfit. Awesome guides great company and great food. Joel is an awesome cook.

[@SurvivingDuckSeason]

Hey, thanks so much! -Joel

[@marcgriffis7704]

I love your channel! Thank you for continuing to remind people DO NOT OVERCOOK WILD GAME! I have people that think they don't like venison asking for more when I cook it to rare with my seasoning rub. Happy hunting!

[@SurvivingDuckSeason]

Trust me, I know... I'm sure I'll be reminding people of that and other things on my future cooking videos as well! Thanks for the comment and thanks for watching!

[@roystergolf]

Thank you, after seeing this video I tried sous vite cooking my duck/ goose breasts and by far this is the best way I've ever had them prepared. I will not go back to cooking them any other way.

[@greengiant7439]

Fantastic Video! Can't believe I have not come across your videos over the past several years of watching waterfowl vids. As a current 78-year-old-grandpa and avid hunter who began hunting at around age four with my grandpa, and an avid amateur camp cook who at least knows you can very easily overcook wild game, learned a new way to cook today. I will be ordering a Sous Bide Stick today and will be setting it up in a modified cooler as well. Further, I will not stop until I have viewed all of your videos. THANKS for producing some of the most informative videos I have had the pleasure of viewing!

[@jcvb251087]

Been wanting to try Sous Vide for a while now but i never thought about using the method to cook ducks! I just might have to give it a try!

[@SurvivingDuckSeason]

Go for it!

[@mojoman366]

Brother Man,,, your video is phenomenal!

[@nickkettinger676]

Great info. Love the part on the water bath to get air out of bags. My vac seal broke, and truthfully it was a pain to use on waterfowl due to the crap being sucked out. Thanks.

[@SurvivingDuckSeason]

Yep, for that same reason we experimented and figured out a better way! Thanks for watching!

[@KhanShikari]

Teal and Pink Footed goose are my favorite.

[@BLASTER-vb5wu]

That is amazing!! Have never heard of cooking waterfowl that way. Bring on the recipes!! You are definitely the man!!👍🏼👊🏼🦆

[@ericlarsen5152]

I love your duck hunting videos and your videos that compare hunting products X tactics and strategies, they have very practical application for all of us that hunt waterfowl. I just watched my first video on cooking wild game and would love to see more, keep em coming!

[@daniellavoie8379]

Thanks, I wasn't aware of the Sous Vide cooking method. I'm in favor of more wild game cooking.

[@Pmgraham]

I’ve never heard of cooking like that. It looks delicious. Thanks!

[@kennybrandow4994]

I love wild game cooking

[@paulmorin2234]

I will give it a shot! It looks good Joel

[@ThorinOakenshieldGSD2023]

Thank you for the cooking video.

[@cortstevens3456]

Love the sous vide, perfect every time. Great idea on the cooler if you are cooking a large quantity of meat. Thanks for the tips.

[@trevorhulsey2659]

Love the videos man! What temp is considered med/rare - med for duck and goose?

[@140PatrolWaterfowl]

Honker pastrami and teal fajitas 😎

[@ronnystouder2811]

Joel that was an awesome video. gonna have to try that

[@michaelosullivan1248]

Great video thanks will certainly try

[@jordancollar7116]

Yes! I have been waiting for this. Thank you!

[@SurvivingDuckSeason]

You’re welcome!

[@Allen-xy6hi]

Joel! That was awesome!!! Thank you so much for sharing. I really enjoyed the video. I have always struggled to cook duck and have it taste good. Please keep the cooking videos coming. I would love to see any other duck and goose cooking tips and recipes that you would like to share.

[@SurvivingDuckSeason]

Thanks glad you liked it. More coming your way!

[@jackoff8919]

My favorite is wood duck but mallard is excellent as well and goose is good. The legs eaten like chicken wings is my favorite way to eat them.

[@kevinknox8881]

Really liking your videos....Great video on this method of cooking duck and geese. Mallards, teals, Canada's and snows out in the prairie pothole area of Manitoba. (live in Ontario) We usually go for 8-10 days and eat a bunch of birds while there, and at home, with a few different recipes, and will be trying this method out for sure...Loved the water bath vacuum sealing... will definitely be using that tip.

[@jvwg95rt98]

Nice tip on sealing the bags

[@aaronsnatic2446]

Never thought about the Sous Vide to cook and then sear on the grill. Thanks for a great tip. I'm going to have to invest in one now.

[@hankandrews9051]

I like mallards and teal! Thanks for doing this video!

[@SurvivingDuckSeason]

you're welcome... thanks for watching!

[@jdkOutdoors]

Wonderful content, Joel! Just picked up my first sous vide last winter and struggled a bit with making my ducks and geese awesome. Pre-seasoning and grill finish is the tip I was lacking! Thanks, and can’t wait to see how your season plays out! Cheers from Colorado!

[@SurvivingDuckSeason]

Yep that’s the key! We’re going to have a great season... I’ve already seen it!!

[@sds205t]

I am a born again Christian. I love your videos. The information is inspirational. Thanks for all your help. I live in Veneta Oregon. The waterfowl art grass and feed in back slues and don't taste very well. I love ducks and geese. Thanks for the great tips. Keep up the awesome videos. 👌

[@steveh3323]

Wow! Just finished 5 mallards and a Pintail using this method. Tastes as good or better than prime rib - my opinion. Highly recommended this to anyone that turns up their nose to ducks. This will be my only method to cook duck or goose. Thank you for the introduction. Sure like your videos

[@SurvivingDuckSeason]

Great to hear!

[@jamesschmidtke5183]

Very nice!

[@kindredspirittv8598]

Man does your recipe looks fantastic

[@lat4227]

I hunt SE/coastal Texas and like most all properly cooked waterfowl. I’m definitely going to try the sous vide method; thanks for sharing this. My favorites are Teal, Canvasback and Sandhill Crane. BTW- I just recently came across your channel and must say I’m loving it. Keep ‘em comin’!

[@woodywoods6355]

I know this is late but fried a speck like a turkey, came out good

[@gregkeyes4232]

Yo Joel! Greg K here. Wonderful video!!! Where is the cherry duck recipe! 🤣

[@SamJ6131]

Also the stuffing and glaze, please. Also Alberta, Canada says hi!

[@texasrailer]

I like em all. I smoke em, grill em, broil em. Sometimes I do them in the crockpot. I like the jerky too. I probably like them chicken Fried the best! And yes, most people don’t like duck because they had it done all the way through.

[@sasquatch3800]

Thank you Joel! I've been experimenting for awhile on cooking never thought of doing it that way. I never thought about using that much salt. I might have to try it!! I enjoy watching people cooking duck and goose.

[@mudshark412]

never met a properly cooked duck I didn't like mallards and woodies are prevalent here in NE but try the reynolds roasting bag for Canada Geese makes them taste like roast beef so much so my daughter thought that was what she was eating the pot roast one cook bird and veggies all at once even got the wife to eat it also waterfowl make excellent stir fry ingredients

[@travisaustin4743]

Mallards 🦆 all the way!

[@SurvivingDuckSeason]

Of course!

[@huntingman2182]

The best way to prepare ducks is to pluck them and remove the breast from the bone but leave the skin and legs attached to the breast meat, then rub flesh side with olive oil and season with salt&pepper and place the duck on a wire rack in the fridge to dry age for 2 day on teal 4 days for mallards then grill skin side down until crisp and flip just to sear flesh side for a minute. Will taste better than any steak you've ever had

[@lurvenh1]

I would love to hear about the stuffing and sauces. Just found your channel, love it

[@aaronkeistler8217]

I've always struggled cooking my duck and goose to be medium rare and end up over cooking on accident. I'll give the sous vide method a try. Please keep the cooking videos coming as well! How do you freeze your meat once breasted? Also, any leg recipes to share? I've been taking them the last couple of years for more meat and cooking them like chicken wings.

[@SurvivingDuckSeason]

Yeah, give sous vide a try! I wrap my meat up in a plastic bag making sure to get the air out. Then wrap it tightly in paper, or put in a paper bag and wrap it tightly that way. Then into the freezer!

[@ethanmathias7974]

Joel, Awesome tips and can't wait to try it. I don't know anyone that eats snow geese but would be interested to hear/see if you have ever cooked one. That would be an interesting video!

[@dwmccullough1]

Thanks for the tips! Mallard hands down is my favorite! The season just closed last week so now I can focus on different ways to prepare my harvest! Thanks Joel

[@afreeland99]

woodies on a hot grill. 2:30 per side, perfect mid-rare!

[@triplecurlproductions9423]

Do you know the brand name or type of cooler you use? I've been trying to find just the right size with removable lid. Thanks for the great ideas on your videos!

[@jackoff8919]

Wood duck is my favorite for sure. Taste like a little prime rib.

[@martihubbard3003]

Great info and your recipes look delicious. Do you have a cookbook? Would definitely buy it.

[@BushcraftingBogan]

Duck is amazing. It is the beef of bird.

[@gunguru7020]

My wife, daughter and I absolutely love duck! Everyone I have cooked it for is stunned by how good it is. The number one component has always been to never over cook it. Always medium rare. Personally, I am not a fan of extensive soaking of the meat. I have always thought would you soak a rib eye in a bowl of water overnight?

[@SurvivingDuckSeason]

jason st john exactly!

[@airassuranceheatingaircond2861]

we need the recipe for the stuffing and glaze. I've had it while hunting with you and it is absolutely amazing. so share that recipe please!!

[@patrickgjorven7832]

Whenever I watch hunting shows with cooking content, I start to wonder what part of it the host likes more, the hunt or the cooking portion.

[@SurvivingDuckSeason]

Hmmm...

[@Alextimof]

Joel, what do you do with the rest of the meat ? How about wings and legs? Do you also cook liver, hearts or stomachs?

[@jackdotzman2908]

What is your recipe for the orange walnut dressing and the peach cranberry sauce From Missouri

[@Allen-xy6hi]

Love to see a video on what you like to do with your teal...

[@SurvivingDuckSeason]

Teal cook so quick. They make Great kabobs with pineapple.

[@SamJ6131]

Could I get the spice mix you made up please. I prefer fresh made to purchased.

[@michaelficarro2591]

I like to make duck a l' orange with mallards woodies and black ducks, but I just make jerky with canada geese and snows. Do specks taste better? will this method of cooking work with Canadas??

[@SurvivingDuckSeason]

Specks are one of the best tasting waterfowl. Some people call it the ribeye of the sky. We don’t see many Canada geese in Arkansas so I can’t say from personal experience I don’t see why it wouldn’t work though!

[@eriknelson8761]

I like mallards, and specks, but a fat pintail that has been eating rice is probably the best

[@etfremd]

Watching this again and can't find the sous vide temperature? I am thinking 128-130F?

[@SurvivingDuckSeason]

I go 126 on ducks and geese. Then finish them on the grill to get a nice sear. It will bring it up a couple more degrees depending how long you leave it on the grill.

[@etfremd]

@@SurvivingDuckSeason thank you! 👍👍 I will try it.

[@khristiannoble7088]

Definitely going to try this one out. I've been doing the slow cooker ways but it's really bland that way unless I make it into a strew. Which takes away from the actual duck flavor

[@Meh-hr7gq]

Any tips I. Removing the steel pellets. Never fails that I chomp down on one…..ouch

[@jukyha]

I want to try this recipe. But what is the exact seasoning blend bbq rub that you put on the ducks? Want make sure they come out good.

[@SurvivingDuckSeason]

You can use whatever blend you like. Here's one suggestion that I really like: utzworks.com/index.php/product/bold-no1-bbq-seasoning-rub/

[@jukyha]

Awesome. Thank you I’ll try those ones out.

[@heavymetalfishingla]

This is gonna be a weird comment.. But the narrator for your show title cards, is that the same guy that does SimpleHistory's narration?

[@SurvivingDuckSeason]

Yeah Chris does that show.

[@GetOutsidewithSteve]

Would this method work if you put the water in a raoster and put it in the oven at 126°?

[@bluecollaradventures8528]

Info on the cypress duck hunt

[@eagle777dh]

Wood ducks are my favorite duck. Spring snow geese are a close second, don't know why they got such a bad reputation as being bad to eat. like all ducks and geese if it isn't at least pink it most times will be tough, dry, and wild tasting. Look forward to using your method .

[@SurvivingDuckSeason]

Yes snow geese do have a bad wrap. We just posted a new video about tasting different waterfowl... including snow geese. Check it out! kzbin.info/www/bejne/opLZo5-CYt-pfdE

[@flyway5160]

Awesome video! Why Kosher salt?

[@SurvivingDuckSeason]

Great question! First it’s lighter flavor it better for cooking. Unlike table salt it has no iodine in it which is bitter. The large flakes make it easy to use in cooking. It readily dissolves and then absorbs into meat. The name Kosher is a religious process in Judaism they require for foods but is irrelevant as far as the cooking properties.

[@PlatonicVoyeur]

Hi Joel, just cooked my first goose of this season and it was almost inedible it was so tough. I don't think I did anything different from what I normally do, but where they're normally about as tender as a decent steak, this one was just shoe leather. Are early season geese tougher? The only thing I did different is that I didn't hang this one like I normally do. Do you or your processor hang yours, and if so for how long?

[@SurvivingDuckSeason]

All meat has to rest before you cook it. Game birds 24-48 hours at least. Never cook anything the day you kill it, or it will be tough. Not sure if that’s your problem or not.

[@PlatonicVoyeur]

@@SurvivingDuckSeason this guy rested about a day pre-cleaning, about 2 days post-cleaning. Maybe just an old bird? I watched some of your other videos and I think I’ll be investing in one of those retractable tenderizers. Thank you for all your help! Loving the shotgunning series!

[@christorborg8165]

Do you have a link to the BBQ rub?

[@SurvivingDuckSeason]

You can find it at www.survivingduckseason.com

[@ericdavis3736]

Mallard duck and dumplings.

[@jrow84]

Do more recipes and post them please!!!!

[@kindredspirittv8598]

Please add more cooking vids

[@Jim-z3k]

You mention a rub with cayenne in it. What else is in the rub?

[@ericdavis3736]

I put goose in crop pot and make a stew with potatoes carets celery and Chicken mash room soup

[@maxhumbaugh8403]

SNOW GEESE!!!

[@jimarnholt483]

Where do you find the susie stick? or how is it spelled? Thank you.

[@SurvivingDuckSeason]

Anova 'Sous Vide' Stick': amzn.to/2JCpKA9

[@kitbruttig1995]

Mallard and Teal

[@MikeTanner3210]

I love duck !! not only shooting them but eating them as well. Thank you for another tip. Have you tried this from frozen breasts ?

[@SurvivingDuckSeason]

Yes. Most of the time it’s from frozen.

[@darrenbaty5066]

Canvasback!!!

[@SurvivingDuckSeason]

I’ve never eaten one. I’ve heard they are great!

[@gretchenkuehnel7953]

👍👍👍

[@goatzega3006]

Mallards and Wood ducks.

[@JM-zp1il]

Ill eat anything with “bill” in the name! Yeehaw!

[@SurvivingDuckSeason]

Right on!

[@skeeterb6183]

Wigeon is best duck to eat i like to go with lemon pepper

[@tjmontoya544]

That’s almost exactly how I cook steaks

[@TheBarred123]

could eat about 10-12 servings of that!

[@alansmith4618]

So what's your take on making a duck breast, skin on or skin off. I often breast mine out and have been playing with both skin on and off trying to find what's best. Your'e opinion??

[@SurvivingDuckSeason]

Whenever I can, I like skin on! That little bit of fat really makes a difference.

[@johnmagnusson9289]

Cranes and mallards.

[@truthh8322]

Never heard of that cooker

[@jessecroy2949]

Why did you not keep the fat on? Best part!!

[@richardadamson2983]

Do you know a good coot recipe?

[@williamcrawford7857]

One thing I like to do is age my ducks guts and all for 4 to 7 days before I prepare them. I agree, Ducks should not be overcooked.

[@Allen-xy6hi]

Ok, Joel! Time to get serious. I have a serious question for you? What are your thoughts about the use of (flooded or even non flooded) UNHARVESTED CORN to hunt ducks and to HOLD those ducks in the northern parts of the country where freezing weather, and conditions would normally push those ducks further south as part of their normal migration? Do you think the practice of flooding UNHARVESTED CORN to hunt ducks and HOLD those ducks in that same area, is having an effect on how and when dabbling ducks (Mallards in particular) are migrating south? I'm asking you because you are located south of Missouri, and Missouri seems to have the most amount of acres of flooded unharvested corn during duck season. Have you noticed a change in the number of migrating Mallards in the last 20 years? I value your opinion no matter what it is. This is a hot debate, and well worthy of its very show. LOL. Just a thought... Here are some videos that came out recently. kzbin.info/www/bejne/e5yoZIGsiNp5bqc kzbin.info/www/bejne/e4G0iISAgJmKf7M This 2nd video is important because of what Jeff Foiles has to say about the subject. I respect him as a very well versed hunter, and believe him when he says we have a problem. This is what the experts say. kzbin.info/www/bejne/bpiriX-Clq-sfpI Both of these opinions are very different. What say you?

[@SurvivingDuckSeason]

I have actually been interested in all of this for several years. I have done quite a bit of research and already have production underway for a documentary dealing with the topic of "what's happened to the ducks?" It will not likely be released very soon (probably sometime next summer). There are some very respected people in all of the links you've shown. Even though they say the people on the videos are unbiased, the producers of the videos are biased... Believe me, I know how this all works. I do believe that there is truth somewhere in the middle of the two polar opposite opinions, and is likely a combination of some things. I know many people complain about duck numbers in in the south... I cant speak about Louisiana or Mississippi, but I can about Arkansas. I've seen some of the best hunting in my life in the last 10 years, with the best year being 2017-2018 of my last 34 seasons. National banding data supports that too. I also do realize that my experience (and countless others that share my same feelings) don't necessarily represent the whole. That is why I want to know the answers too- and if there is anything that can be done to make things better. Thanks for your question and comments.

[@Allen-xy6hi]

@@SurvivingDuckSeason Thank you for your response Joel. I look forward to watching your documentary whenever it comes out. Until then, I look forward to your regular content that comes out. With Missouri being flooded, I'm also very curious as to how your season has been going. Please let us know if your season has been worse, the same, or better than previous years at Cypress Crossing. Here in Texas, we had the best opening day weekend that I have ever seen, so our season is off to an unusually spectacular start. Its actually been record setting so far. Should be interesting to see how the rest of the season goes.

[@SurvivingDuckSeason]

Allen Crow I’m expecting to have an outstanding season. Our season opens in just over 2 weeks and we already have lots of ducks. Our habitat is probably the best it’s been for the ducks. Over flooding in the north throughout the year may prove to make things better for us. Time will tell.

[@plutovuhza1118]

Teal and spec

[@mkxiong6427]

damn...made me wonder wtf i was doing with my canada goose earlier...

[@judebarber]

Woodies and Specks