Duck Hunter Style
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By John Ellis For those of you looking for a great way to make your wild ducks, listen up, there’s only going to be one briefing. Breast 3 ducks and cut them into strips (each duck should give you a total of 6 strips). For many of us, this will represent an entire season bag limit. Roll them in flour, seasoned with salt and pepper, and brown them in olive oil in a Dutch oven or other deep pot. Remove the meat and set aside. Dice an onion and cut a red and yellow pepper into strips. Throw them in the bottom of the pot and “sweat” them on low heat in the oil and juice left over from browning the meat. When they are tender add a spoon of garlic and a carton of mushrooms and continue a low heat cook. When they look tender add a can of diced tomatoes, some beef stock, and put the meat back in. Finally, add a little red wine to taste (This is not rocket science, if you like the way it tastes, you’ve put enough in). The longer it simmers the richer the flavor will get. The meal is now done. When you’re ready to eat, just heat it up in the pot and serve it over rice. It’s great with sour dough bread on the side and an ice cold beer or a glass of red wine. Consider doing this after the morning hunt for an easy meal after the evening hunt. For those of you who try it, let us know what you think. |
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