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2Hnker
02-27-2002, 11:58 AM
Italian Duck or Goose

8 duck breast
1 bottle Wish Bone Italian Dressing
1 can of full flavored beer
handful of pepperoncini peppers and juice
sprinkle oregano, garlic
1 diced up onion

put all of this in the crock pot and let cook till all the meet falls apart. Eat on bread or over white rice

Damn is it good <img border="0" alt="[VC]" title="" src="graemlins/VC.gif" />

2Hnker
03-07-2002, 09:30 PM
anybody tried this recipe yet??

goosejuicer
03-08-2002, 08:17 AM
That looks good. I'm gonna give it a try with goose legs. I'll let you know what I think when i do it.

BlueWing
03-08-2002, 08:56 AM
mmmm goose legs, who ever showed you that must be a smart guy... <img border="0" alt="[VC]" title="" src="graemlins/VC.gif" />

Fullbored
02-25-2009, 05:14 AM
An old post right? I'm giving it a try today i'll let ya know

Fullbored
02-25-2009, 01:13 PM
I used 7 goose breasts instead of the 8 ducks crock potted it for around 7 hours on low. This stuff is dynamite! No Lie here, I suggest anyone who likes italian beef to give this one a try i like 10x better than most italian beefs i've had.

Oh ya i used miller lite as the beer of choice had to buy a case of beer fori t (goes along great with the meat while eating lol)

hound
02-27-2009, 11:02 AM
When I saw Italian duck I thought it was shot with a blue checkered coat on.

hound

DUCKDIGGLER
03-05-2009, 02:44 PM
FB...thanks for bumping this one up! I have no idea why I have never tried this but I fixed that. I picked up the ingredients today and choose to marinate the goosebreast in some of the Italian dressing until she goes in the cooker tomorrow.

Picked up some nice crusty rolls and some provolone cheese to melt over the tops of the sandwiches!!

Should be killer!!

I will report back tomorrow evening.

Diggy

Fullbored
03-05-2009, 05:36 PM
FB...thanks for bumping this one up! I have no idea why I have never tried this but I fixed that. I picked up the ingredients today and choose to marinate the goosebreast in some of the Italian dressing until she goes in the cooker tomorrow.

Picked up some nice crusty rolls and some provolone cheese to melt over the tops of the sandwiches!!

Should be killer!!

I will report back tomorrow evening.

Diggy

Thats a good idea to marinate it i'll have to give that a try next time. After about 7 hours in the crockpot i took all the breasts out and used two forks to shred them then put them back in for another hour to two hours on warm.

I think shredding it like that makes a world of a diffrence then letting it go in the juices that just my opinion and take it with a grain of salt.

DUCKDIGGLER
03-06-2009, 07:53 AM
FB....I agree. I think that shredding the meat so the juices can really get in there is going to be key.

I had something come up so I won't be able to try the recipe out until tomorrow (saturday) now......bummer but I'm sure the extra day of marinating won't hurt things.

I will report back!:TT:

DUCKDIGGLER
03-09-2009, 06:53 AM
This stuff was good....very good!!

I marinated the meat like mentioned before hand.

I added fresh garlic, minced up, and red pepper flakes into the Crockpot during the cooking process.

The pepericininis, onions and garlic added a super nice flavor and texture to this sandwich!

I split the rolls in half.....put the meat on one side and then used a ladle to add juice to the opposite side of the roll....topped that side with Provolone cheese and then put them on my grill for around 5-6 minutes. Just enough to crisp up the rolls and melt the cheese!!


A cold beer and YUMMY!!

Give it a try fellas....this one is going into the regular roatation for sure!


Thanks for the recipe Ryan!!

JAN
08-02-2009, 10:08 AM
I use the above recipe on my goose breast.Serve on hard rolls toped with provalone cheese, none for the next day.

14decoys
11-19-2009, 12:13 PM
We fixed em up just like you said....WOW! Why haven't I looked at this recipe before now?

This is fantastic---my wife will not eat any wild game--none!! But she loved this recipe and will make it again.

Thanks for posting it!

Steve

JAN
12-05-2011, 04:45 PM
Just started up my first pot of the year> A mix of Mallards and widgeon's, Got to remember to pick up the rolls. So far a slow year on the main ingredient.