With season coming to an end, and a freezer full of birds I thought I'd share a duck recipe thats easy to make, looks like it took hours, and taste like heaven on a plate Tired of hearing "cook em' on a shingle....then eat the shingle", when if fact they are some of the best tasting wild game there is when prepared correctly and cared for in the field.
What you need:
A duck, I used a teal and thats about the right size for a single serving.
PLUCKED!!!! NOT BREASTED. I know it takes more time, and I dont do them all this way but after you try this....you will be
Tony's creole butter or whatever you like
Tony's...Ragin Blaze, again whatever you like (I do recommend a little salty here)
Sliced fresh mushrooms
Asparagus
Olive oil
something to roast in
Lets get to cookin!!!!!!
More to come
What you need:
A duck, I used a teal and thats about the right size for a single serving.
PLUCKED!!!! NOT BREASTED. I know it takes more time, and I dont do them all this way but after you try this....you will be
Tony's creole butter or whatever you like
Tony's...Ragin Blaze, again whatever you like (I do recommend a little salty here)
Sliced fresh mushrooms
Asparagus
Olive oil
something to roast in
Lets get to cookin!!!!!!
More to come
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