A blog about food
Duck. Duck. Duck. And no goose?!?
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Personally, I do not have an opinion on disliking or loving duck season. I am ok with being left all weekend by the people with a mission. I am fine when the conversation turns to limits/guns/waders/ducks. And I don’t even care when I am asked to pull out feathers or I find dead ducks on my doorstep. I am comfortable with just loving the benefits this wonderful season brings me as many of my friends enjoy killing the birds. And I like to cook. It is a beautiful relationship.
Some say it came to soon—others argue that it isn’t soon enough—but it is over. And it's not that bad. Now you can enjoy late mornings in warm beds. More leisurely walks with your dog. Dry socks all day.
Yup, duck season is over. You have time to cook. Eating time is here.
I hope that you are enjoying a freezer full of fowl and are ready to start enjoying the benefits of a season well hunted. Here are some favorites I have collected to share—including my duck gumbo (it is my mom’s original—from the south—uber-yummy).
This is a perfect recipe created by combining recipes from Janet and Preston Ziegler and Laurie Swall Christian. Thanks y'all!
2 duck breasts (approximately one duck), cubed into 1 to 1-1/2 pieces
1 package bacon, uncooked
1 can water chestnuts
1 package cream cheese
2 fresh jalapenos, sliced
1 onion, sliced
2 tablespoons soy sauce
2 tablespoons dry sherry (or sake)
1 tablespoon ginger, peeled, grated, fresh
2 tablespoons light brown sugar
Mix all marinated ingredients together. Cover duck with marinade and refrigerate for 2-3 hours. To assemble: place a piece of marinated duck together with one small water chestnut, jalapeno slice, and onion slice. Hold it all together with a little cream cheese and wrap with half a piece of uncooked bacon, then secure with a toothpick. Place the duck bundles pieces on a cookie sheet under the broiler for 3-5 minutes, then serve immediately.