I saw this on Twitter, from my local tea rag, and thought I'd pass it along in case anyone was looking to spice up their meals this season.

http://www.star-telegram.com/living/indulge/indulge-food-drink/article38069340.html

The fanciest I make is Duck wellington, and it's pretty damgood.

Got pics/recipe?

I use the cheap neoprene fishing gloves from bass pro they have slits in the index finger and thumb so you can expose your trigger finger but I have never had trouble shooting with it covered. They are black not came but they only cost like $12 and they are very water proof and warm

My bad wrong topic

still wrong topic

Newbie

I pluck 5-6 big ducks or 9-10 teal and burn off extra pin feathers over hot coals.
Then gut the ducks and save the hearts and livers, discard heads and feet.
Breast the bucks and quickly sear the breasts just a little along with the hearts and gizzards.
Set breasts aside.

To make the gravy
Wrap carcasses, hearts, and livers in cheese cloth and boil in a pot with onions, celery, and carrots to make a stock. Let it cook for a few hours. Strain out the stock and boil it down.

Make a dark Roux like you would for gumbo and use the stock in it. Salt and pepper to taste.

Note: You can skip all that if you want and reduce beef consume for a really good gravy too..


Wrap the duck breasts in puff pastry ( I double up the teal in each wellington) and bake until they are golden brown.
Serve with the gravy and whatever sides you like (mashed potatoes some green beans or carrots... and dont forget a few beers.



Will add pics if I can get photobucket to work.

Sounds like a solid day's work.. might have to give it a try. Have you done it with a campfire and dutch oven?

I haven't. But I bet it would be awesome like that.

I took care of it for you.