Duck brats
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Does anyone have a recipe for Duck brats ? A customer would like their duck meat turned into bratwurst…
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This is interesting. I’d like to see a good proven recipe on this as well. I’d think any proven venison brat would transition to duck well.
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This is interesting. I’d like to see a good proven recipe on this as well. I’d think any proven venison brat would transition to duck well.
RafterW well guess I’m going to try one of my brat seasonings pack on a small batch .found a Pinterest recipe with Apple maybe a blend in future
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I butchered some ducks this summer for a farmer who paid me in meat. I’ve been planning on making sausage with it and would also like suggestions. I haven’t eat duck before so I’m not sure how the traditional brat flavor profile would work with it.
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PR butchering I know not the same bird but you could probably get some insight from this Pheasant Brat video. https://www.youtube.com/watch?v=NmH93qfWDN4
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When I cook wild duck, I use bold flavors. Black Pepper, Red Wine, Red Onion, Jalapeno, Garlic. I think a flavor profile with any of those ingredients or a combo would pair well in a sausage. Not sure If I would try a cheese on my first batch or not but a spicy cheese on a test batch would maybe go well with it. I’m not a huge fan of cheese in fresh sausages, I do like it in a cured sausage though.
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If you are making this from a domestic duck than a sausage more in line with a pheasant brat might be better. Wild vs domestic are two very different meats when it comes to duck.
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If you are making this from a domestic duck than a sausage more in line with a pheasant brat might be better. Wild vs domestic are two very different meats when it comes to duck.
RafterW Then it even depends on the duck, various species of wild duck can vary wildly in their taste.
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Regardless of the seasoning you choose, a major consideration is how much fat or other meats make up the total meat block.
Since the wild duck is essentially all lean, At a minimum you probably want 25% total additional fat for the product to resemble a brat. I would steer away from using wild duck fat since depending on the species can have flavors that don’t contribute to the finished product. -
PR butchering well half the meat is wild and rest is Muscovy farm raised ducks …
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PR butchering well half the meat is wild and rest is Muscovy farm raised ducks …
PR butchering thank you everyone for your suggestions ! Will let you know how it turns out !
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PR butchering well half the meat is wild and rest is Muscovy farm raised ducks …
PR butchering said in Duck brats:
PR butchering well half the meat is wild and rest is Muscovy farm raised ducks …
The domestic duck fat absolutely needs to be part of the recipe!!
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PR butchering I know not the same bird but you could probably get some insight from this Pheasant Brat video. https://www.youtube.com/watch?v=NmH93qfWDN4
JohnG5 we used to make Pheasant Brats for our customers when I ran a hunt farm. They are very tasty
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RafterW Then it even depends on the duck, various species of wild duck can vary wildly in their taste.
calldoctoday Couldn’t agree more. Teal are veal with wings, compared to mallards.
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I don’t own a butcher shop, but as a disabled veteran living on a fixed income I do most of my own butchering, curing, etc. with my game meat, pork, beef. I make brat’s every year and have found that if you have a favorite brat recipe the only thing I change is what meat I’m using. I make brat’s with duck, venison, pork, goose, beef. The only thing that I may add is cure, and what dictates that is if I’m cold or hot smoking. PR butchering I’m sure I don’t have to tell you but I have found out in the years I have been processing at home that when I find something that works I stay with it, because processing meat on any scale is hard enough so I try not to make it any harder.
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calldoctoday Couldn’t agree more. Teal are veal with wings, compared to mallards.
RafterW I don’t know. I used to duck & goose hunt a lot, a whole lot. But, that was over 30 years ago now. I have eaten some teal, that very surprisingly, I did not think was very good. On the other hand, Mallard is definitely not as good as some would have you believe. I keep thinking Widgeon Hens were my most consistent good tasting duck. Wood ducks were very good too, but harder to get & could not get as many. For all of them, even the fish eaters, it will depend on where they have been too. I met one very old guy that would make a delicious basically smoked jerky out of any duck that would knock your socks off. It must have been his marinate & the smoke. I used a lot of mine including goose in Gumbo & that would always be good & never wasted a bit. The Gumbo was just consistently very good compared to trying to make that perfect tasting beautiful wild duck or goose as a roasted, perfect presentation meal. Looked pretty, but Gumbo always tasted better. Even breasting them, where not trying to toot my horn, was really pretty too & easy, the Gumbo just worked better in my opinion. Now Duck or Goose brats or sausage, that is a whole nother matter & sounds very interesting. It could be like Gumbo, I don’t know.
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