2 Eider/Scoter Recipes
 

2 Sea Duck Recipes From Plymouth, Mass:

Cajun Eider Sandwich
- Slice breasts into thin strips
- Sprinkle strips with Paul Prudholme's Cajun Seasoning
- Heat vegetable oil in skillet
- Toss strips and cook in hot oil
- When done, place on burger roll with lettuce, tomato, onion and mayo and go to heaven.

Sea Duck Appetizer (your guests will not know what they are eating and will clean you out!)

- Cut duck breasts into cubes 1/2 inch or so
- empty contents of a jar of dijon mustard
- add 1/4 tsp of curry powder and 1 tsp garlic powder
- place cubed duck breasts in the marinade, refrig overnight
- next day, cook in hot oil until golden brown
- drain and serve with toothpicks w/horseradish sauce or your choice.
This receipe was always a big hit at our annual game dinners

Allen, we don't have those ducks in the central valley on California and pride ourselves in having real tasty ducks like mallard, teal, and sprig. However, after reading the recipe you posted I really wish we did.

My assumption is the Eider and Scoter are fairly strong tasting ducks, and therefore your recipe would best be applied to our spoonies or coots. When widgeon switch to eating grass late in the year, they are reputed to taste rather sour, and perhaps these would be good birds to experiment with.

Can't wait to try it.

Brian, you're correct. This recipe is good for all diver ducks. Onr part of the recipe I omited is this. Before the cubed duck breasts are cooked in hot oil, roll them in seasoned flour first, then cok in the hot oil till they are golden brown (no darker). We dip ours in a good quality ranch or blue cheese dressing. YUM

Had this earlier this week Alan, great recipe! Panko bread crumbs work well.

I only shoot Greenhead Mallards-well, sort of anyway!
 

We get some woodies and teals (blueies and greenies) in our part of the Mississippi Flyway , and we border the Central Flyway as well-- but since steel shot became the law of the land, I only shoot Mallards and Geese--But I have used that same recipe for same, but I find that Drake's batter mix works fairly well- I also like to fondue the breast chunks in hot peanut oil!!:bigbye: