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xmas duck

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had my first roasted duck today for a christmas eve dinner. Believe it or was pretty darn tasty. I'd tell you what we did...but I have no idea. The girlfriend flexed her kitchen muscles and combined a few different recipes off of the web to make her own and it worked wonderful. Had two non-hunters that couldn't get enough. I'm not a fan of plucking duck but maybe I could suffer through one or two for a christmas tradition. How many days until opener? crazy.gif

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How many days until opener? crazy.gif

too many

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We had baccon-wrapped mallard tidbits for may family Christmas dinner last Saturday, done on the grill next to skewered peppers, onions and mushrooms, with hand-parched wild rice on the side. Unbelievable. Usually picky teenagers were gobbling it up.

For our big sledding party, we had black bean goose chili with molases. It was by far the favorite of three types (over traditional brown bean venison chili and white bean chicken chili) everyone thought the goose was fillet mignon!

Anyone who says they don't like duck has never had our duck.

Next up: brazed goose in a dutch oven, or maybe duck stirfry with orange pepper sauce.... good thing it was a good year!!

I havent' had a roast duck in years.

BTW, it's 260 days to our duck opener north of the border!!

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That goose and black bean chili sounds good, Wild Thing. At the risk of appearing rude or even greedy, could I ask if you'd be willing to share the recipe for that?

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Here you go! Ann Myers famous black bean molases goose chili!

Sorry for the delay but we were up ice fishing!!

We've always used Canadas but it should work with specs or snows/blues i would think..

Black Bean Goose Chili

4 goose breasts, cut up 2 inch chunks or a bit smaller In a dutch oven, brown these three ingredients in 2T. oil, don't burn it.

1 onion chopped

2 cloves garlic, minced

1 c. chicken broth

add this, cover, and braise in 325' oven for 3 hours till tender.

Remove meat to the chili pot and add the following, bring to boil then down to simmer for 30 mins.. or you may use a crock pot after the browning, simply add the remaining ingredients and slow cook on low for 6-8 hours).

1 red pepper chopped

1 yellow pepper chopped

2 cans of black beans, drained (not the usual brown beans)

1 can of whole kernal corn, drained (or may use 1 cup frozen corn) corn is optional

1 can of chopped tomatoes, NOT drained

2 T. chili powder

1 tsp. cumin

1-2 T. basil, your taste I use dried herbs, convenience.

2 T. cilantro

1/4 c. molasses

1/2 c. ketchup

salt and pepper to taste

This is a flavorfull but mild recipe that our 2 and 10 year old girls love. For more "heat" add some ceyene pepper and/or 1 small can of chopped green chilis.

Serve with sour cream, cheese, etc.. And corn bread muffins with honey!

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