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#5643630 - 03/09/15 06:35 PM From the field to the plate!
BradyBuck Offline
THF Trophy Hunter

Registered: 10/18/07
Posts: 5319
Loc: Abilene, TX
Roast Pintail with red currant sauce and fried hominy. Recipe from "Duck,Duck,Goose" by Hank Shaw.

No joke! It was awesome.






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#5643676 - 03/09/15 06:53 PM Re: From the field to the plate! [Re: BradyBuck]
glasshole Offline
Tracker

Registered: 05/02/11
Posts: 585
Loc: Dallas, TX
That looks really good. thanks for sharing. detail? I posted something similar awhile back. Took me a long time and lots of trial/error but i figured it out as well

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#5643709 - 03/09/15 07:08 PM Re: From the field to the plate! [Re: BradyBuck]
BradyBuck Offline
THF Trophy Hunter

Registered: 10/18/07
Posts: 5319
Loc: Abilene, TX
Pintail thawed in the fridge for several days allowing most of the blood to drain and age some.

I got the oven as hot at it would go which was 550. Salted liberally and rubbed butter on outside. Roasted for 18 min.

Sauce

1/2 onion sautéed in duck drippings
1/2 cup red currant jelly
Few dashes Worcestershire
Dash of Louisiana hot-sauce
About half cup chicken stock

Hominy

2 cups grits boiled till thick
Poured into bread pan
Once set up and cooled cut up and fried in egg wash and bread crumbs

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