All of these trash ducks can be prepared- here's one way-- breast out the birds, and after picking out the shot and debris- Marinate for a week in a covered Pyrex dish- using Jack Daniels or Jim Beam- reserve the marinade liquid when you remove the meat- I usually drain the liquid through a screen to filter out any debris-- Use a cast iron Dutch oven and a deep hole fire pit with solid hardwood coals- add 1/3rd of the reserve liquid to 2/3rds. Virgin- must be Virgin-very important Olive Oil- coat the cold Dutch oven with that using a basting brush- pepper the pieces of the duck, and put both an unpeeled sweet onion and a clean rock aprox the same size as the onion in the pot with the meat- pour in a 12 oz. can of any "poker night" cheap beer at ROOM temperature- not cold- this, like the unblemished Olive Oil, is very important-
Cover, making sure the lid makes a tight seal, lower into fire pit and pack 100% with the red-hot hardwood coals- and then cover with dirt- wait about 46-48 hours, carefully brush away dirt and top layer of coals- should be cool if not cold to the bare handed touch- remove Dutch oven with tongs, remove lid and- this is CRITICAL- first remove the rock, again with the tongs and place on wooden carving board- if you can slice through the rock with a serated carving knife, the duck is ready to hit the bed of Uncle Ben's- if not, well that's why you have reserved the marinade- on the rocks with a splash of soda and a lime twist-or perhaps a nice Chianti and some Fava beans--
Anyway, all attemps at an "Ed Zernian" finish here, congrats. I did a double about a month ago on Mallards with the GHE 12-probably won't have that chance again until we see Dick Cheney enrolled in a Holland & Holland Shooting School--
11-25-2009, 01:56 PM
Spoonie-Shoveler-Merganser recipies- even Coots
Hybrid Mode