Waterfowling
Waterfowling
Yesterday was a perfect cool morning. Birds were flying by 7am - we had about 52 dekes set and the sun in our backs. We took 10 birds and called it a morning.
I was thinking it would be great to have a video / pics of the birds decoying, but I would need to bring a non-hunter along to run the camera.
A few waterfowl pics from this season...
10 Geese from yesterday
Ring-neck and a pintail
3 ducks prepped for the slowcooker
Eet smakelijk (Bon Appetit)!!
I was thinking it would be great to have a video / pics of the birds decoying, but I would need to bring a non-hunter along to run the camera.
A few waterfowl pics from this season...
10 Geese from yesterday
Ring-neck and a pintail
3 ducks prepped for the slowcooker
Eet smakelijk (Bon Appetit)!!
great day!!!
Looks like you had a great day!! those ducks look delicious cheers terry.
- fish and hunt
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- SeaMonster
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- fish and hunt
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The meat doesn't quite fall off the bones, but is very tender & juicy...Mr Twister wrote:Great post!
I have tried the slow cook thing as I find it still gets the duck meat hard and rubbery.
Is it for you?
For the sauce, we use red wine, Worcestershire, a tad bit of Lemon juice & a couple tblspoon Canola Oil, combined about 1 cup.
3 small Ducks... Slice an apple, place apple inside body cavity of each duck. Place ducks in the sauce. Season everything with Black Pepper and Ground Gourmet Chicken Seasoning. Sliced Wild Leek, diced onion, a few tomatoes, green pepper on top. Store in fridge until ready to cook.
When ready to cook... 5-6 hours before dinner...
Remove ducks from the sauce, place "breasts up" onto rack in bottom of Crock Pot. Some bacon onto each duck breast with toothpicks. Pour sauce over birds, sauce will be in bottom of crockpot, below a rack which is suspending the ducks.
Cook on LOW heat for 5-6 hours, serve the duck immediately when cooked, we serve with wild rice and vegetables...
The moisture is trapped in the slow cooker, the rack is critical, the Duck is NOT in the sauce while cooking, but is cooking in the steam of the sauce.
Our kids were asking for more.... always a good sign!
After the meal, the carcasses were boiled for soup, which we pre-make and then freeze for a winter Sunday easy meal.
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