| Matt Johnson Outdoors Duck, Goose, Pheasant... |
| Matt Johnson Outdoors |
| Duck and Geese on the Grill John Fishbaugher Take 4 geese breasts and cube the breasts into 1-2 inch cubes. Place the cubes of meat into plastic bag and add one dry packet of shilings meat marinade, 1 cup of red wine, ¼ cup of cooking oil, ½ cup of water and salt and pepper. I will let the meat marinade overnight and then will wrap each piece in bacon and use a shish-ka-bob skewer and fill up the skewer. Place these on the grill and eat. Makes great appetizers while you are sitting on the ice, or watching the vikes beat the packers. Enjoy! Plum-Glazed Duck Jeff "CrappieMagnet" Heaslip 3 - 4 duck breasts, cleaned and rinsed garlic salt 1/4 cup butter or margarine 1 medium onion, chopped 1 - 17oz can purple plums 1/2 cup packed light brown sugar 1/2 cup chili sauce 1/4 cup soy sauce 1/4 cup lemon juice 1 teaspoon ground ginger 2 teaspoons prepared mustard 1 teaspoon worchestershire Prick the duck breasts with a fork and sprinkle with garlic salt. Place in a roaster pan with a lid. Roast in 350 degree oven for 2 hours or until tender. Meanwhile in a saucepan over medium heat, melt butter or margarine. Cook onion until tender. Into a blender, place liquid from the plums. Pit the plums and add them to the liquid. Add onion mixture, brown sugar, and remaining ingredients. Cover and blend at high speed until smooth. Pour plum mixture into saucepan. Over medium heat simmer 25 minutes, stirring occasionally. When duck is done, remove from oven, turn oven to 400 degrees. Remove ducks from pan, discard any drippings. Return breasts to roaster, brush with plum sauce. Roast ducks 15 minutes longer, brushing occasionally with sauce. Serve duck with remaining sauce on the side. Enjoy! |
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