Sea Duck Recipe
 

This recipe is circulating on the coast of Maine with great reviews.Made this this weekend with Eiders and was very pleased. Cook rare and trim the fat.
enjoy
Sea duck Jerome

Sea Duck Jerome, that makes the thick breast meat of
eiders taste like roast beef:
After a couple of soakings in cold water, marinate the breast meat
of two eiders in buttermilk for 48 hours.
Then cut the meat into ¼-inch strips.
Melt ¼-pound of butter in a large pan,
add three tablespoons of red currant jelly,
the juice of half a lemon, a
teaspoon of dry mustard,
and one cup of bourbon.
Bring the mixture to a hard boil,
add themeat,
reduce the heat, and simmer for three or four minutes.
Serve with wild rice and a robust
red wine and I guarantee you’ll never give away another eider duck.
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Wonder if that would do on a rank old Snow Goose?

It probably would work. I eat all the goose I shoot and grub them off my friends. I breast them out, soak themin buttermilk, and roast them in the oven with a generous dose of Chesapeake bay BBQ sauce. Let me know if you want the sauce recipe.

gman, I would be very interested in the recipe. Thanks

I got this recipe from a shotgun ad in the DU magazine in the 1970s.
I usually roast ducks or breasts at 375 and try to get them just a little rare. Here is the sauce recipe hope it works for you. The geese are much better after a day or so in the buttermilk. I also use the buttermilk for divers but do not soak the puddle ducks in milk.

Chesapeake BBQ duck Sauce:

½ lb butter (I use less)
½ cup catsup
1 tbls. Sugar
1 ½ tbls. Lemon juice
1tblsp. Worcestershire
ground pepper
1 tsp salt
1clove pressed garlic
1chopped small onion
½ tsp. Tabasco
SIMMER ALL ABOUT 5 MINUTES

Baste them throughout cooking time.