Duck on Foodie Friday – C. Loving

1/2 cup brown sugar
1 teaspoon caraway seeds
1/2 teaspoon salt
1 bottle 7-Up
1 cup halved seedless grapes
use to baste the duck as it finishes cooking

1 cup chopped celery
1 cup chopped red onion
1 cup of rasins or cranberries the smushed kind not canned
1 cup of pecan meat. Best to have young pecans that you have gathered prior to the squirrels getting them.
1/2 cup of bacon all chopped up, so fry it first to get it all brittle. The stuff in the front of the smoke house is best
Pepper
4 cups of bread crumbs, the loaf that got hard will do, the one you baked last week.
1/2 cup of scalded milk. You can use yesterdays milk for this and don’t drain off the cream. sort of mix it.
2 eggs beaten. They were gathered in the afternoon. Make sure they are good by floating them.

The Duck.

Go to the duck blind. Check your fowling piece and load it, 12 gauge with a long barrel is best, use bird shot or duck shot. Ask the gun freak you know which is best? Make sure you have a duck stamp. You will have to pick a big duck, the biggest is best and will be older and tougher, All that flying south and north makes them tough. There aren’t too many ducks these days so this part is hard and the ducks that there are are leary. The old Daffy saying, “A leary duck is a live duck.” Keep the dog quiet and wait for the ducks to come. Oh, yes put the wooden ducks in the pond to fool the other ducks into thinking there are ducks on the pond. Also pick a cold day so you can suffer properly. Frozen feet are a big part of duck hunting and be sure to put your feet in cold water so that the water can seep into the water proof American Hunter boots and get your feet wet.

It may take a few days to get a duck or you may not get one and will have to go to the meat store. There are not many wild ducks at the store so buy a non-wild duck and take your duck stamp and put it on the frozen duck. Tell everyone about sitting on the silly stool in the frozen tundra by the pond and waiting for the ducks to come and how cool a shot you are. “The ducks flew in from the southwest and right at dawn… bla bla bla.”

Or go to the Chinese market and buy a duck. Those ducks are usually really bad. Taste like crap and are all red and already cooked.

In a pinch you could substitute a goose but not a chicken or other fowl.

So, if you do happen to get a duck you will have to clean it. Remember ducks are water repellant so pull out all the feathers and don’t use water, the hot water trick doesn’t work that well on ducks. You have to take out the gizzard and yuck on the inside. Stick a very sharp knife in the duck’s (dead Duck) butt hole and cut it open so you can get to the gick and then pull all the gick out. You then pick out the pin feathers or sear them off with a blow torch. Put the clean duck in the marinade for three weeks or until tender. Use a good marinade for this. Once the duck is ready put it in a pan and cook it.

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