Recipe from Ducks Unlimited. Image from Simply Recipes.
You worked hard to bring down those teal—now serve them up well with this classy dinner.
Cook time: 20 minutes. Serves: 2 as entree, 4 as appetizer.
6 teal breast fillets, skinned or 2 large duck fillets (e.g., mallard) cut into 6 pieces
1 heaping tsp. steak seasoning (such as Chef Paul Prudhomme’s Blackened Steak Magic)
3 Tbsp. whole butter (divided)
4 oz. dry red wine
6 oz. chicken stock
1 heaping Tbsp. apricot preserves
Lightly season all fillets with steak seasoning. Melt 2 tablespoons butter in an 8-inch saute pan. After foaming of butter subsides, add duck, skin-side down, to the pan. Cook 2-3 minutes until breasts are seared and well-browned; turn and cook other side.
Remove breasts from pan, place on a warm plate, and cover with foil. Let rest for 10 minutes.
Deglaze saute pan with red wine and simmer until the sauce is reduced by half. Add chicken stock and reduce by half again over high heat. Stir in apricot preserves until melted. Add any remaining juices from the resting plate and 1 tablespoon butter to the pan and swirl. Turn off heat.
Slice duck and fan out on warmed plates. Pour sauce over the slices and serve at once.
Your dog is a fantastic hunting partner, which is why you need to keep him safe while you’re out there. Just as you must meet state requirements for blaze orange, your dog would be safer if he wore the bright color, too.
Here are some suggestions to keep Spot easy to spot while you’re in the field.
Being approached by a conservation officer while you’re on the hunt can be nerve-wracking. Do you know what to do?
What To Do When Approached by a Conservation Officer
Conservation officers work hard to ensure you have game to hunt and to stop illegal poaching. When you meet an officer in the field, be friendly and acknowledge the officer. Always point your muzzle in a safe direction, and make your firearm safe by unloading and checking the safety. Then, follow the officer’s instructions. Make sure you carry your hunting licenses and proof of hunter education, if that is required in your state, every time you hunt. It’s that easy!
Is your goose cooked? Not yet! Try this recipe for an excellent dish on a cool fall day.
Preparation time: 20 minutes + 4 hours marinating. Cook time: 4 hours. Serves 4.
½ c. soy sauce
4 tsp. canola oil
4 tsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. garlic powder
2 lbs. cubed goose breast
¾–1 c. all-purpose flour
¼ c. butter, cubed
1 (10¾ oz.) can condensed golden mushroom soup, undiluted
1⅓ c. water
1 packet onion soup mix
In a large resealable plastic bag, combine soy sauce, oil, lemon juice, Worcestershire sauce, and garlic powder. Add goose. Seal and turn to coat. Refrigerate for 4 hours or overnight.
Drain and discard marinade. Place flour in another resealable plastic bag; add goose in batches and shake to coat. In a large skillet over medium heat, melt butter and brown goose evenly on all sides.
Transfer meat to a 3-quart slow cooker. Add soup, water, and soup mix. Cover and cook on high 4-5 hours or until meat is tender. Serve with potatoes, noodles, or rice.