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.


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

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