air gun ant 1,666 Posted October 11, 2011 Report Share Posted October 11, 2011 got my first wigeon last night! then another and then another!!!! awesome evening 4 shots for 3 birds i was very pleased with myself just wondering now how best to cook them is it worth plucking them all and roasting? or just breast them (seems a bit wastefull but dont no if theres really ant meat on the legs?) all ideas and personal favorates gladly recived thanks in advance atb ant Quote Link to post Share on other sites
air gun ant 1,666 Posted October 14, 2011 Author Report Share Posted October 14, 2011 Really? No one? Quote Link to post Share on other sites
Reabrook 6 Posted October 15, 2011 Report Share Posted October 15, 2011 I do both. The majority I breast but I also always pluck a few of the early season ones as I like them roasted. To be honest the later birds shot below the seawall can be a bit rank so breasting is your best option. I usually stir fry them or curry them though sometimes they go in a pie with other various bits Quote Link to post Share on other sites
bobafet 30 Posted October 15, 2011 Report Share Posted October 15, 2011 Cut the breast off marinate in honey and chinese five spice and get it on the bbq Quote Link to post Share on other sites
peter121 6 Posted December 8, 2011 Report Share Posted December 8, 2011 hi ant i cook them like the woody save up about a doz breasts and caserole them . for a couple hours in the oven. Quote Link to post Share on other sites
remi700 99 Posted February 7, 2012 Report Share Posted February 7, 2012 Personally id pluck them! 50 mins in the oven covered at 130 degrees. If I breast anythin I slice it real fine, Slice an onion fine and fry it low heat until clear. Add a little garlic. Slice of bacon cut into small strips. Fry until bacon is almost cooked. Add the duck and put in two slices of toast in the toaster. When the toast pops take the duck off the heat. butter toast and spread your duck over it. ENJOY!! Quote Link to post Share on other sites
ANTHONYCHEZ 27 Posted February 8, 2012 Report Share Posted February 8, 2012 sounds good that remmi, my mouth is watering. i agree with you, don't over cook, i like taking the breasts off , frying skin side down till golden then on the other side to colour, but still pink in the middle with some salt and pepper, Quote Link to post Share on other sites
Sako.243 1 Posted February 8, 2012 Report Share Posted February 8, 2012 (edited) Get a 12" x 2" x 2" piece of wood and cook along side the Wigeon at about 200 deg for 30 mins..............Throw the Wigeon to F**k and eat the 2"x2"...For best results season well!! Edited February 8, 2012 by Sako.243 Quote Link to post Share on other sites
wag 13 Posted February 9, 2012 Report Share Posted February 9, 2012 i have to say , i normally marinate them in different kinds of chutney , or reggae reggae sauce , but i gave some ducks and geese to a couple of polish lads at work and they bought me some back to eat that had been smoked under cherry shavings and it tasted great .... Quote Link to post Share on other sites
wigeon jim 1 Posted February 12, 2012 Report Share Posted February 12, 2012 A tip to all you fowlers that shoot so called smelly wigeon is to place them in full fat milk overnight and the smell will have gone, Jim. 1 Quote Link to post Share on other sites
Sako.243 1 Posted February 13, 2012 Report Share Posted February 13, 2012 Handy bit of advice! Cheers!! Rabbits are the same.........Soak in salted fresh water over night then cook....No smell!! (Also heard vinegar does the same) Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.