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02-02-2025, 02:58 PM
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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. |
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| The Following User Says Thank You to Phillip Carr For Your Post: |
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02-02-2025, 03:46 PM
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Stunning wood.
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| The Following 2 Users Say Thank You to Grayson Williams For Your Post: |
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02-02-2025, 04:03 PM
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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.
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Wag more- Bark less. |
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| The Following 5 Users Say Thank You to Daryl Corona For Your Post: |
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02-02-2025, 04:04 PM
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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.
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"Where would a minister be without the help of sin, or the dry without alcohol?" Gene Hill Shotgunner's Notebook "May the honkers fly low and slow." Douglas Bandemer |
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| The Following 2 Users Say Thank You to Matt Buckley For Your Post: |
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02-02-2025, 04:35 PM
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WHAT??? No wrapping the breasts in BACON???
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| The Following 2 Users Say Thank You to Kevin McCormack For Your Post: |
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02-02-2025, 05:09 PM
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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.
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"Striving to become the man my dog thinks I am" |
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| The Following 2 Users Say Thank You to John Dallas For Your Post: |
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02-02-2025, 07:16 PM
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Leave the breast fat/skin on if you can. It makes a world of difference IMO.
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| The Following 2 Users Say Thank You to Frank Puryear For Your Post: |
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02-02-2025, 07:36 PM
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I have used Matts Blueberry recipe on divers, Bluebill,Bufflehead ,Ringneck made them quite edible.
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| The Following User Says Thank You to Jim Beilke For Your Post: |
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