Was invited to dinner a while back. My buddy, Gary, had two excutive cheifs staying at his house that made us dinner. I brought two whole mallards from Lower Klamath for the cheifs to make. Gary took a couple of pheasants out of the freezer that I had given him. The chiefs made Hors d'oeuvre of halibut in a brown butter and caper sause and pheasant and mallard in orange sauce. It was unbelivable how good they made those mallard breasts taste. The sauce had several layers and man was it good! The orange sauce was made of Grand Marnier, orange juice, and red wine reduced and then had beef stock, orange slices and orange zest added to the reduction. The duck breast was salted and peppered and then baked in the oven until med rare and the skin was crispy. I could not get over how easy the chiefs made duck a la orange. Was some of the best duck I've had. Will try to see if I can repeat what they did to the ducks.
Dinner was cream of broccoli soup, chicken parmesan and juliene carrots and squash with Itialian seasoning. Everything was great! Hop they come back soon and I get invited to dinner again.
Been out the last two Saturdays and finally finding some ducks. Got two teal and two widgon last weekend. This week end got two gadwal and two widgon. Made up some duck poppers tonight. Got to tell you that is my favorite easy way to prepare duck. Got to love it when a plan comes together.
Tight Lines ... Fred
Dinner was cream of broccoli soup, chicken parmesan and juliene carrots and squash with Itialian seasoning. Everything was great! Hop they come back soon and I get invited to dinner again.
Been out the last two Saturdays and finally finding some ducks. Got two teal and two widgon last weekend. This week end got two gadwal and two widgon. Made up some duck poppers tonight. Got to tell you that is my favorite easy way to prepare duck. Got to love it when a plan comes together.
Tight Lines ... Fred
