Bare with me, might take a few post to get all pics in
I came up with this glaze from bits and pieces of other glaze recipes and got the idea for thighs from another tbher. They are worth the time to me on mallards now!!! As there is enough meat to justify
I start with birds that I soak in a salt brine for several days. These were shot last Friday and have been in fridge since then in salt water changed daily. Take the time to remove all shot up blood spots and feathers.. as well as any steel shot (it's rough on the teeth )
In this batch I cooked one breast with skin, one skinless and some thighs to compare allay once....
I came up with this glaze from bits and pieces of other glaze recipes and got the idea for thighs from another tbher. They are worth the time to me on mallards now!!! As there is enough meat to justify
I start with birds that I soak in a salt brine for several days. These were shot last Friday and have been in fridge since then in salt water changed daily. Take the time to remove all shot up blood spots and feathers.. as well as any steel shot (it's rough on the teeth )
In this batch I cooked one breast with skin, one skinless and some thighs to compare allay once....
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