<![CDATA[Duck brats]]>Does anyone have a recipe for Duck brats ? A customer would like their duck meat turned into bratwurst…

]]>https://waltonsdev.nodebb.com/topic/4502/duck-bratsRSS for NodeThu, 10 Sep 2026 20:54:47 GMTTue, 02 Nov 2021 21:47:31 GMT60<![CDATA[Reply to Duck brats on Thu, 04 Nov 2021 16:57:49 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/54961https://waltonsdev.nodebb.com/post/54961Thu, 04 Nov 2021 16:57:49 GMT<![CDATA[Reply to Duck brats on Thu, 04 Nov 2021 15:37:36 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/54946https://waltonsdev.nodebb.com/post/54946Thu, 04 Nov 2021 15:37:36 GMT<![CDATA[Reply to Duck brats on Thu, 04 Nov 2021 13:14:41 GMT]]>calldoctoday Couldn’t agree more. Teal are veal with wings, compared to mallards.

]]>https://waltonsdev.nodebb.com/post/54925https://waltonsdev.nodebb.com/post/54925Thu, 04 Nov 2021 13:14:41 GMT<![CDATA[Reply to Duck brats on Thu, 04 Nov 2021 02:59:34 GMT]]>JohnG5 we used to make Pheasant Brats for our customers when I ran a hunt farm. They are very tasty

]]>https://waltonsdev.nodebb.com/post/54906https://waltonsdev.nodebb.com/post/54906Thu, 04 Nov 2021 02:59:34 GMT<![CDATA[Reply to Duck brats on Thu, 04 Nov 2021 00:00:46 GMT]]>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!!

]]>https://waltonsdev.nodebb.com/post/54861https://waltonsdev.nodebb.com/post/54861Thu, 04 Nov 2021 00:00:46 GMT<![CDATA[Reply to Duck brats on Wed, 03 Nov 2021 23:59:04 GMT]]>PR butchering thank you everyone for your suggestions ! Will let you know how it turns out !

]]>https://waltonsdev.nodebb.com/post/54860https://waltonsdev.nodebb.com/post/54860Wed, 03 Nov 2021 23:59:04 GMT<![CDATA[Reply to Duck brats on Wed, 03 Nov 2021 23:58:12 GMT]]>PR butchering well half the meat is wild and rest is Muscovy farm raised ducks …

]]>https://waltonsdev.nodebb.com/post/54859https://waltonsdev.nodebb.com/post/54859Wed, 03 Nov 2021 23:58:12 GMT<![CDATA[Reply to Duck brats on Wed, 03 Nov 2021 23:59:15 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/54858https://waltonsdev.nodebb.com/post/54858Wed, 03 Nov 2021 23:59:15 GMT<![CDATA[Reply to Duck brats on Wed, 03 Nov 2021 23:32:52 GMT]]>RafterW Then it even depends on the duck, various species of wild duck can vary wildly in their taste.

]]>https://waltonsdev.nodebb.com/post/54856https://waltonsdev.nodebb.com/post/54856Wed, 03 Nov 2021 23:32:52 GMT<![CDATA[Reply to Duck brats on Wed, 03 Nov 2021 16:25:43 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/54781https://waltonsdev.nodebb.com/post/54781Wed, 03 Nov 2021 16:25:43 GMT<![CDATA[Reply to Duck brats on Wed, 03 Nov 2021 16:24:04 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/54780https://waltonsdev.nodebb.com/post/54780Wed, 03 Nov 2021 16:24:04 GMT<![CDATA[Reply to Duck brats on Wed, 03 Nov 2021 16:14:09 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/54777https://waltonsdev.nodebb.com/post/54777Wed, 03 Nov 2021 16:14:09 GMT<![CDATA[Reply to Duck brats on Wed, 03 Nov 2021 16:07:20 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/54775https://waltonsdev.nodebb.com/post/54775Wed, 03 Nov 2021 16:07:20 GMT<![CDATA[Reply to Duck brats on Wed, 03 Nov 2021 15:10:00 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/54760https://waltonsdev.nodebb.com/post/54760Wed, 03 Nov 2021 15:10:00 GMT<![CDATA[Reply to Duck brats on Wed, 03 Nov 2021 14:58:47 GMT]]>Following…

]]>https://waltonsdev.nodebb.com/post/54755https://waltonsdev.nodebb.com/post/54755Wed, 03 Nov 2021 14:58:47 GMT<![CDATA[Reply to Duck brats on Wed, 03 Nov 2021 14:26:50 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/54747https://waltonsdev.nodebb.com/post/54747Wed, 03 Nov 2021 14:26:50 GMT