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14 responses to “Wild Duck Hot Dogs”

  1. Peter Arnold

    I just hope the duck meat was the likes of scoters, goldeneye, bufflehead, maybe the occasional merganser, and not rice fed birds from the valley. Otherwise what a sacrilege to make hot dogs out of ambrosia, don’t you agree?

  2. Mark Preston

    I once had some Churro lamb and made hotdogs with that. The dog, some Dijon mustard and cole slaw. That’s a meal!

  3. Todd

    I hunt along the Bay, because I live in Redwood City. From pulling out and hitching the boat up to having deeks in the water takes me, at the most, all of 50 minutes. What can I say? I am pretty lazy when it comes to driving hours to get cleaner eating birds. I love my duck sausage! But… I finally made it out to Los Banos this year and got a nice strap of greenwings. Plucked and checked out the “Pope’s Nose”. Holy moly! There was almost as much fat on one teal as a drake greenhead I took down early in the season. And it was so clear. Took it home and rendered it all down. When I dipped my finger and got my first taste… Well, it was happiness and nothing else. Now I have a nice mason jar full of duck fat with which you know will be flavoring my morning potatoes. Hank, thanks for the post on rendering, and reaffirming the use of every possible part of the animal.

    And totally off topic, would you be interested in keeping bees? I have several hives, and as a forager/hunter/gardener, I can’t see living without all that honey ever again. Just another feather in the cap! If so, give me a shout and I would be more than willing to help you get started.

    Todd

  4. sara

    These look incredible, wow!!! :)

  5. deana

    FAbulous recipe, Hank. When I was doing the goose meatballs I had an idea that they would do that if I let them go a little longer in the food processor. I am now terribly sorry I threw out all that goose skin… of course hotdogs use everything. I do look forward to trying these.

    About the kitchenaid. It is difficult to use…. made a huge mistake of trying the small nozzle. The casings were too wide so it was such a mess… skinny little stream of meat — squeezing and squeezing. Much better with the larger nozzle but still… not the best. You’d think they would put more thought into their attachments (sold the ice cream attachment on Ebay… HATED IT)

  6. Chris S.

    And I just finished making bratwurst with the rest of the pork and venison…. man, no goose this past season but thanks for the recipe, Hank! It gives me even more impetus to get a few geese next season.

  7. 2peasandapot

    These look truly awesome. While I can’t hunt in New York City (though sometimes I’d like to), I can certainly buy the stuff. We actually have a bunch of duck fat sitting around from batches of pate etc. Smoking is also, sadly, an urban restriction, but I’m sure they’d be great fried up. One q: is there a difference between seasoning pre-grind vs. post grind?

  8. Mike

    Man those really look good. Maybe next season those hoodies & buffles might land on my plate like that.

  9. Tim Reynolds

    I made these last weekend and they are simply delicious! A few comments:

    I didn’t have duck skin, (~shame!~) as I now realize that I am throwing away too many good things when I simply breast out my birds and prepare them for the freezer. This shall never happen again! I can only thank Hank for opening my eyes and beg his forgiveness for past sins. Anyway, i just substituted chicken skin. this worked just fine.

    I live in Northeastern Ohio and we had a fantastic duck and goose season this past year. As is typical, more than half my bag was Mallards, but i have many teal, black duck, widgeon and wood duck in the freezer as well (and a good number of Canada geese). Anyway, long story short, despite Peter Arnold’s protestations, these dogs are made of mallard (and proud of it!)

    Living where I do, i was able to worry less about keeping food and equipment cold. I set up a clean table in my garage with the doors open and left my grinder, stuffer, assorted bowls and trays and food processor outside overnight. I started with very cold meat, skin and fat. I could go through the whole process without having to stop and re chill. The ambient temperature while working was about 28 degrees. I was a little cold, but it really doesn’t take long once you have your mise en place.

    I smoked the dogs in a master-built smoker over apple wood at 125 degrees for 3 hours. I had the apple wood smoking for about 1 hour of that time.

    I rested the dogs for 24 hours in the refrigerator and grilled a couple the next day. they were rich, light and amazingly full of flavor! the only thing (besides the chicken skin ~shame!~ ) that I changed in the recipe was to add a touch of onion powder.

    I will be making these dogs every year from now on. They really are wonderful!

    Thanks Hank!

  10. Steve Tower

    Love the recipe and your site. There’s no better use for duck fat than duck or pork confit. Keep up the great work

  11. MikeW

    Got any duck fat left? Duck Dogs deep-fried in duck fat.

  12. CO Waterfowl Hunter

    If you don’t have duck fat or skin can you substitue 50/50 meat mixture of waterfowl & pork?

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