At Smiths, today, owned by Kroger, I spotted a freezer compartment with what could only be DUCKS in one bin! Growing up, we had roast duck about once a month, delicious it was, I loved the fact that there was no white meat, and the toasted, singed skin containing it's layer of delicious, juicy fat underneath it, was retained. NOTHING tasted quite as good. Served with Bohemian dumplings, cut up into bite size pieces, smothered with sauerkraut or sweet-sour cabbage, then doused with the "drippins" from the fowl, was a mid-European treat unequaled. That's how we Poles and Czechs ate. In theory, such long-term eating habits should have killed me long ago. Today, my combined cholesterol is around 190. Admittedly, a lot of us knowing one another are dead and gone, as are many in other ethnic groups where I grew up. Back to Smiths ducks. They looked smallish, 'course, everything looking big to a kid diminishes in size apparently when he grows up. They ran in price range from $24 up to $30, EACH. I never opened the cabinet door to see price per lb., but called my wife over inquiringly. She said, "Ducks!" That was all. My look appealed. Not enough. "Too pricey". Have never tasted wild duck. Would in a heartbeat, given the chance. Shooting one would be very easy around here; they swim about in the Colorado River year-round, by the hundreds, if not thousands. But, could I bring myself to......nah, proly not. Frank
There is a Sunday market here where they sell wild ducks, quails, deer meat, wild boar meat, goat's meat and any other "strange" food. I had once mentioned the wild duck to my husband and he replied that the meat is tough, actually very tough compared to the chicken. His father used to be a hunter in the mountains and so many times they have tasted wild duck meat. A special marinade is used to tenderize the meat. From my husband's recollection, the marinade is pineapple juice and 7-up with crushed garlic and other seasoning. With the cooking, it is better baked (more likely it is grilled) so the distribution of heat is even on the inside and outside. Whew, this thread seems to be prodding me to try that wild duck next week.
@Frank Sanoica , Hungarians ate duck the same way but with potatoes roasted in the duck fat and red cabbage as a side. My husband loved it and I made it many times. He was a hunter and sometimes bought home a duck even though I said he wasn't allowed to bring home anything he killed. So being the wonderful wife I was , I made it. YUCk....gamey. We also had roast goose on rare occasions because that was more expensive than duck but I liked duck better. Ive seen Costco selling cooked Duck and all you have to do is heat it up and crisp the skin. Not outrageous in price but don't know for sure. My sister in NJ bought it while I was visiting once.
Meat was rationed during the war years (WW2). However, my family was fortunate in that my gramps raised chickens and rabbits in his back yard. He also had a large garden. So, the immediate family ate well. Several of mom's uncles had a fishing camp downriver about 12 or so miles. They shared fish, wild duck and goose with the family. So, for a few years during the war, Thanksgivings and Christmas featured a roast goose, or several ducks, veggies from gramps's garden and home baked pies with fruit also raised by gramps. My grandparents had a large old walnut tree in the back yard. There were other walnut trees nearby as well. We kids would help gather all the walnuts, which were then spread out on a shed roof to dry out before husking. I remember gramps battling the squirrels which were raiding the walnuts. Gramps had an old BB gun, and when he saw squirrels on or near his shed, he would grab that old Daisy BB gun and head out the door swearing a blue streak at those thieving @*%$&* squirrels.
I had duck once in Las Vegas..........for me, never again! It was so, so oily. The only Game meat I've eaten is Elk and I bought that at Bass Pro. I think it was combined w/some beef and made into sticks. Had rattlesnake once. I was at a Chili Cook-off, went by one of the tables and was offered a taste. I thought I was eating nice, tender beef and told the maker that. He looked at me, smiled and took me around to see the rattlesnake hide laid out on a board. He said, "this is what you think is beef". I didn't "up-chuck" like I really thought I was going to and simply said "ok" with a smile. I digested it ok (thank God). For wife and I, we will just stick with normal beef and pork stuff.
As long as it's not gamey tasting, I'll eat it or at least try it. In Hungarian I ate some things that were good but they didn't tell me what I was eating til I finished. Which was smart because I wouldn't have tried it otherwise and missed out something that was quite delicious.
Dating my first wife-to-be, she was then only 17, I was 21, invited to their apartment on Christmas Eve, for dinner. They had several meat items, this was over 50 years ago, so only one thing stands out in my mind about the meal. They had a Polish tradition of having this delicacy only once a year, at Christmas. Later, I learned that all the Polish butcher shops sold it, only at that time of year! This must have been a National Polish Tradition, brought over from Europe. Sue's mother brought a platter of strange-looking black, skinny sausages to the table. Eels!
Thank goodness Hungarians didn't do that....eels?? Doesn't Polish at all, lol. One gross thing Hungarians made were some dishes using pigs feet and tails and ears etc. as a child I thought It was disgusting but as an adult I loved it. One was a sort of aspic with the parts in it and another was a sort of goulash or stew with it and the sauce became sticky and gelatinous but was soooo good. Hope I'm not making anybody sick.
Of course, living in Texas it is beef, chicken and pork. However, a friend introduced me to duck. It was cooked the way it is in Viernam and boy was that good!!! I would eat duck several times a week if someone would teach how to prepare it.
Here is a pic of the pigs feet and parts in aspic I made this many times for my husband....kids wouldn't touch it.
I made duck one time. I guess it was probably for Christmas or maybe for Easter. I am not really a fan of dark meat, although it was pretty good. I rember the duck came with an orange glaze, and that was quite tasty. I would make duck again. Maybe you could talk your wife into having the duck as a holiday meal.. @Frank Sanoica. Tell her you deserve it!
@Chrissy Page "Hope I'm not making anybody sick. GHOULASH? Not how you spelled it, but I would! Frank
@Texas Beth I imagine thaw it, throw it in the oven, maybe set for 350 degrees, have it in a deep enough pan to catch and contain the drippings, roast until skin golden brown. I think. But it won't be like Vietnamese. Frank
Was it Charnena (spelt wrong) Duck Blood Soup and sausages? There weren't all that many Russians in Toledo, but many Polish and Hungarian. Me and husband had many Polish friends that cooked and shared Polish foods.