Goin on my first duck hunt in the AM with my Chocolate Lab. Hope to be coming home with a few of these to try this simple cooking method! We got our first crane last year, hopefully this year it will be duck and geese
Great Video Bob!! Thanks for sharing the recipe, I look forward to trying this out. Whats the salt to water mix ratio for letting the meat brine? Do you have any recipes for diver ducks? i hear they are a little fishy tasting. keep the videos coming
Lorsque vous cuisez un magret vous devez le faire à feu moyen, évitez de saler car cela sèche la viande. Évacuer la graisse au fur à mesure puis ensuite déglace avec un vin rouge, puis flambez au cognac. Puis servir avec une sauce au poivre vert.
That looks delicious.. So what did you do with the half ducks? I just dethawed a couple mallards, I'm going to pan fry the breasts, any suggestion for the rest of the duck?
Just cooked this recipe up. It might be the best duck ever! So easy and so delicious!
Great video!
Goin on my first duck hunt in the AM with my Chocolate Lab. Hope to be coming home with a few of these to try this simple cooking method! We got our first crane last year, hopefully this year it will be duck and geese
Thanks for the info!
I always enjoy your videos!!
Looks Great Bobby. 👍🏻🦆
Great Video Bob!! Thanks for sharing the recipe, I look forward to trying this out. Whats the salt to water mix ratio for letting the meat brine?
Do you have any recipes for diver ducks? i hear they are a little fishy tasting. keep the videos coming
yeah, the recipe is make em into jerky XD
Lorsque vous cuisez un magret vous devez le faire à feu moyen, évitez de saler car cela sèche la viande.
Évacuer la graisse au fur à mesure puis ensuite déglace avec un vin rouge, puis flambez au cognac. Puis servir avec une sauce au poivre vert.
That looks delicious.. So what did you do with the half ducks? I just dethawed a couple mallards, I'm going to pan fry the breasts, any suggestion for the rest of the duck?
Great job Bobby, steak with feathers no doubt when done correctly!
Where to buy your decoys
I like leaving the skin on. Pan fry with some avacado oil and salt and pepper.