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Thread: Mallard. It is what's for dinner.

  1. #21
    Join Date
    Aug 2008
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    Quote Originally Posted by fro View Post
    Mi Tierra is cooking and doing the dishes for my family.
    Damn I would kill for a chimichanga right know

  2. #22
    Join Date
    Dec 2010
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    God's Country
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    Flounder and brussel sprouts here.

  3. #23
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    Apr 2008
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    Camden sc
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    Sam kendalls take out salmon and shrimp for me and fillet and scallops for the wife
    "I am a man, not an animal and I always try to conduct myself accordingly. Doing anything less is just giving up and expecting (and being okay) with failure."
    Rubberhead

  4. #24
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    Dec 2010
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    28,018

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    Sat on an ocean front deck and had steamed shrimp and then laid in a hammock in a very nice cool oceanfront breeze

  5. #25
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    Dec 2006
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    May River
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    Quote Originally Posted by swampknob View Post
    Damn I would kill for a chimichanga right know
    Dahaha! Chicken chimi, what my oldest eats every time!
    you aint did a dawg gon thang until ya STAND UP IN IT!- Theodis Ealey


    Quote Originally Posted by Rebel Yell View Post
    The older I get, the more anal retentive I get.

  6. #26
    Join Date
    Nov 2001
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    Columbia, SC
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    47,887

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    i had only one kid at home and we made omelettes.
    Ugh. Stupid people piss me off.

  7. #27
    Join Date
    Jul 2008
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    In the middle of it
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    8,166

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    Arby’s Roast Turkey and Bacon Market Fresh sandwich, and you know them curly fries made an appearance.

  8. #28
    Join Date
    Jan 2008
    Location
    Monticello, AR
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    1,946

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    Mine was Hoots BBQ and Steaks, first time eating there and will be back.
    For the ducks

  9. #29
    Join Date
    Nov 2012
    Location
    Knoxville, TN/Bryson City, NC
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    1,154

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    We did cedar plank salmon on the egg last night, it was tasty
    "some men are mere hunters, others are turkey hunters"-Archibald Rutledge

  10. #30
    Join Date
    Mar 2002
    Location
    Sullivan\'s Island
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    12,865

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    I had grilled venison loin, spaghetti squash, broccoli, and asparagus for supper last night.


    This is my favorite duck recipe. The wine reduction sauce is killer.

    Sauce
    one cup of Cabernet or port, reduced over high heat to maybe 1/4 cup.
    add chopped dried cherries, maybe 1/4 cup.
    add ~3 tsp. butter
    add 1/4 tsp of salt.
    add 1 tsp of sugar.
    balsamic vinegar 1 Tbsp.
    add a good sprinkling of rosemary to the sauce, maybe 1/2 tsp.
    simmer at fast boil to reduce to thick sauce



    Breast from two ducks, skin on
    1 TBS olive oil
    1 tsp butter
    salt
    pepper
    pat some finely chopped, dried rosemary and a sprinkling of coarse ground salt on the breast before roasting.

    Sear, skin side down, in saute pan until the skin is crispy, then roast on top rack of preheated oven on high for 3-5 minutes each side until medium rare.

    You could grill the breast instead of using the oven if you're careful but it's easier to overcook on the grill. Serve covered in the wine reduction sauce.

    I'm not really big on eating ducks and my wife is less so but we both love them cooked this way.

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