duck and drambuie recipe - lou??

did i get it from you - lost it -- if i did get it from you would you repost it please

thanks
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There are many times we go out specifically on Buffy shoots as well as Coot shoots. Sculling on Coot is fantastic. I love ‘em. They're fun to hunt, shoot and taste great. Any of the divers are good eating if prepared correctly.
There are some secrets.....I always place a duck or coot on it's back right after it's shot. This lets the blood drain out of the breast and removes a lot of the gamey taste. I will then typically age my birds a couple days (this is temperature dependent). If you think about it.......all the meat you eat has been aged. It makes a big difference.
Now you can barbeque the breast if you'd like and I love the Jim Beam Barbeque Sauce.......it's awesome.
My favorite is to stir fry them little puppies.
1. Breast the bird out and chunk the breast into pieces about 1/2" to 3/4" square or so. You can marinade them if you'd like but I typically don't......no need.
2. Heat the wok up and put some peanut oil in and get that good and hot. Then add some Lawrey's seasoning and mesquite seasoning and allow this to steep a little.
3. Once hot, you can throw some chopped onions in and half saute’ them then bring them up on the sides of the wok (learned that from eating Eiders with Keith Mueller). Now put the meat in and begin cooking it. Half way through you can bring the onions down into the meat.
4. I often add some cinnamon to the mix at this time and towards the end..........add a little vanilla extract.
5. Do not over cook.....keep it red in the middle a little. Near the end, add a little Dram Bouie (sp) to the mix and this will change the boiling point and saturate the meat with some of the flavor and the alcohol will flash off.
6. Add some veggies if you'd like....water chestnuts, etc. ........drain and serve. It's awesome. It's also the way I do coot and we've made entire dinners of nothing but coot.
7. Enjoy.
Lou

www.lockstockbarrell.com
 
thanks lou ----

hope you got out this year a little -- we had a pretty good year overall on lk.st. clair and at stag island -- still alot of buffies but got our share of blues, cans, and reds also

got some goldeneye, and even a couple of woodies on the island

now we wait till next year and wonder what it will bring
 
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