Fox guns and ducks
 

I want to share a picture of a couple of upgraded Sterlingworth 20 gauges doing what they are meant to do.
These are guns I posted pictures of earlier, only this time with some Gadwalls.

I am hoping someone can share their recipe for duck breast fillets.

Coat filets with olive oil. Sprinkle with Montreal Steak seasoning. Place in a sealed plastic bag and refrigerate overnight. Take out to room temperature and grill rare. Outstanding.

I just started the filets. I had everything I needed in the pantry.
I will fire up the grill tomorrow.
Unless I can't wait and fire up the grill this evening.
Thanks for the recipe Steve.

Stunning wood.

Montreal seasoning works or just salt and pepper to taste after EVO coating. Put them in fridg for an hour or so, then remove and allow them to reach room temp. Cast iron skillet on stovetop, Heat more EVO, avocado or grapeseed oil in skillet then sear top, bottom and sides. Place in preheated oven of 425* for 2-3 mins still in the skillet. Remove and allow to rest 5 mins then slice and enjoy.

This blueberry duck recipe came from a Delta Waterfowl magazine and is a hit with my family. My 11 year old daughter for the most part doesn’t touch meat and she loves this recipe.

WHAT??? No wrapping the breasts in BACON???

Here's the best thing you can do to duck breasts.

10 oz. Jar Red Currant Jelly
1 ½ cups sherry
3 oz lemon juice
2 oz A1 sauce
3 oz ketchup
8 duck Breasts

Combine all ingredients in saucepan. Simmer for 3 hours or longer to reduce. (Don't overcook it or you will get a sticky mess.) Soak breasts in vegetable oil for 30-60 minutes. Broil on hot grille for 2 ½ to 3 minutes (longer for goose)

To serve, slice thinly on the bias (like flank steak) and drizzle sauce on breasts.

Leave the breast fat/skin on if you can. It makes a world of difference IMO.

I have used Matts Blueberry recipe on divers, Bluebill,Bufflehead ,Ringneck made them quite edible.