Posted: 10/13/2010 9:10:48 AM EDT
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Anyone know of a good way to cook coot. I see them all of the time when im duck hunting but have never shopt one as i have heard that they taste like shit. |
 I had to look it up. http://en.wikipedia.org/wiki/American_Coot |
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Quoted: Tried them once.  I even used a recipe from the LL Bean cookbook. I don't really think they can be made palatable.That's what I've always thought, but there must be some way to prepare them, guess I'll just have to experiment with different things till I find something that works. |
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Quoted:
Quoted:
Tried them once. I even used a recipe from the LL Bean cookbook. I don't really think they can be made palatable.That's what I've always thought, but there must be some way to prepare them, guess I'll just have to experiment with different things till I find something that works. Quit jacking my idea, bastard! |
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Servings: 2
1 Coot duck, about 2 pounds 1 quart cold water Kosher salt and freshly ground pepper to taste 2 large carrots, peeled and cut in half crosswise 2 medium turnips, peeled and halved 4 large new potatoes, halved 8 shiitake mushrooms, trimmed of their stems 12 cloves garlic, peeled 2 small onions, peeled and halved, or 12 pearl onions Juice of 1 large orange 2 tablespoons chopped fresh rosemary 1/4 cup brandy Thoroughly rinse the duck giblets, including liver and neck, place in a large pot with 1 quart of cold water over high heat, season lightly with salt and pepper, bring to a boil, and simmer for 20 minutes. Trim excess fat from the duck, especially around the neck and inside the cavity, and prick with the tines of a kitchen fork just deeply enough to penetrate the skin and fat, especially where the fat is concentrated. Make a one-inch incision under each leg bone where it meets the backbone. (You'll see a lot of fat at this spot.) Place the duck, carrots, turnips, potatoes, mushrooms, garlic, and onions in the pot. Bring to a simmer, cover, and continue simmering for about 40 minutes, or until the vegetables are cooked but still firm and the duck seems cooked but not overcooked. Gently remove the duck and the vegetables, set aside, and let cool for about 30 minutes. Remove the giblets, and set aside. Transfer the cooking liquid to a bowl and refrigerate. Preheat the oven to 425F. Brush the duck with some of the orange juice, and season with salt, pepper, and half the chopped rosemary. Place the giblets and neck in the center of a roasting pan and, using them as a rack, place the duck on top so that it does not touch the bottom of the pan. Gently arrange the vegetables around the duck, and place the pan in the pan oven. Roast until the skin is very crisp, about 45 to 50 minutes, or until the internal temperature of the duck reads 165F on an instant-read meat thermometer, checking periodically to make sure the duck is not burning. When finished, place the duck in the center of the garbage can and wait for garbage day, order pizza. |
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Quoted: Quoted: Quoted: Tried them once. I even used a recipe from the LL Bean cookbook. I don't really think they can be made palatable.That's what I've always thought, but there must be some way to prepare them, guess I'll just have to experiment with different things till I find something that works. Quit jacking my idea, bastard! I'm just looking for a recipe, not trying to "jack" your idea. |
| Okay, try this. For Bluebills and other divers I use blackened steak magic. cut the breast into bite sized pieces, and follow the directions on the seasoning. It's a great way to do all ducks and venison. Be sure to cook it outside or you will smoke out the house. The trick is not over cooking the meat, it might work on coots. |
