From the field to the plate!

Roast Pintail with red currant sauce and fried hominy. Recipe from "Duck,Duck,Goose" by Hank Shaw.

No joke! It was awesome.

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

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