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Thread: HS, mallard

  1. #1
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    Default HS, mallard

    20181211_204209.jpg

    Whole picked, cleaned and dried.

    I took some honey, garlic, thyme, salt, touch of paprika, and pepper. I thickened that up together

    20181211_191550.jpg

    Let it cool, then threw it on the bird, it went into a 460 degree oven, then pan was already warmed

    20181211_191818.jpg

    It went in for 21 minutes and turned into this, the bird was out after washing and drying, it wasnt frigid. I let it sit for close to ten minutes

    20181211_191732.jpg

    I got this. I left a tad of the honey reduction in the pot, and then I added some balsamic vinegar and thickened that up.. then carved the bird

    20181211_192122.jpg

  2. #2
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    This was supposed to be the third pic, it gets all funky when I try to edit pics

    20181211_191615.jpg

  3. #3
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    Default

    Nice

  4. #4
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    Default

    You're just try to show off.


    Looks very good.


    But toofer would frown at your Lodge frying pan, but I have one just like it. Minus the delicious looking bird.
    The strongest reason for the people to retain the right to keep and bear arms is,
    as a last resort, to protect themselves against tyranny in government.

    Thomas Jefferson

  5. #5
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    Damn
    "I'm just a victim of a circumstance"

  6. #6
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    Beautiful but you need to lead them a little more.
    Ephesians 2 : 8-9



    Charles Barkley: Nobody doesn't like meat.

  7. #7
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    Quote Originally Posted by Rubberhead* View Post
    Beautiful but you need to lead them a little more.
    That's the next best shot to a head shot. No pellets in the thickest part of the breast.
    The strongest reason for the people to retain the right to keep and bear arms is,
    as a last resort, to protect themselves against tyranny in government.

    Thomas Jefferson

  8. #8
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    That oven cooks a plucked duck real good.

  9. #9
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    Haha@ RH

    I liked it. The time and temp worked out with him, any longer and the skin would have burnt with the honey. But he was nice and medium to medium rare. Resting the bird afterwards helps. The skin was scrumptious

  10. #10
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    I know that spot.
    Ugh. Stupid people piss me off.

  11. #11
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    The only thing that could make that any better would be shooting 2 mallard ducks and having the second one to eat shortly after the first! Looks wonderful HS.
    U serious Clark?

  12. #12
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    Looks pretty awesome

  13. #13
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    real nice ralph. i have a canada that im gunna try this on.

  14. #14
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    prayers sent
    Ugh. Stupid people piss me off.

  15. #15
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    The spot is tranquil, lots of quality picking, talking, and posing.

  16. #16
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    That will work as a last meal if ever I wind up on death row...

  17. #17
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    Sep 2012
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    That looks freaking good. Nice work.

  18. #18
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    Quote Originally Posted by YoungBuckTX View Post
    real nice ralph. i have a canada that im gunna try this on.
    Good luck with that.....
    "Never Trust a Skinny Chef."

  19. #19
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    Impressed by the strength you showed in waiting 10 minutes. As good as that bird looked, I would’ve had burns on the roof of my mouth.

  20. #20
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    It was hard.. I carved off the legs and ate them before they hit the plate.. it's difficult to make those look attractive anyways. The legs were a tad less done.

    Whole summerducks are my favorite, less cooking time though, these mallards are great. Some birds I wouldn't cook this way though, I'm not attempting this on a funky bird. No ringnecks or marsh birds, and a no on Canada geese, at least birds around here. Some might like them, but I'm done with them as a preferred food source.
    Last edited by Highstrung; 12-12-2018 at 10:58 AM.

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