Quote:
Originally Posted by WilliamJanelle
Nice pics Pete. I cooked up one of those ducks tonight and it was absolutely delicious. Light olive oil, Montreal seasoning and keep it rare. Filet mignon on the wing!
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Just two ducks but a great day. I posted that recipe on this site when I found it and used it on a goose. So simple and it produces duck and goose that taste like a beef steak.
I told you this morning it would be worth getting the butt of your gun muddy for that picture
