I cooked some'en: Wild duck fellets &apple stuffin

Hunting again this morning and kept the birds this time. Had some'en in mind for them! Three squellers and a greenhead all hand delivered.


Breasted them out but plucked the breast and left the skin on. Wild duck drys out so easy and the skin helps keep the moist. Fixed them up like last time. Mixed up a inject of Jappenese peanut sause 75% and the remaining 25% equal parts soy sause and white wine vinager and injected the birds well with it. Next make a glaze of Chineese husan sause, a little EVOO and some DP's Swamp Venium and cover the birds. This time rubbed alittle EVOO in the LA Creuset and placed the birds in it with a little white wine and cooked indirect at 230 pit with my presimmon wood to 160 breast temp. Pulled the pan off and removed the duck.




Wife had saltaed some onion, cellery and an apple and mixed it in with common stove stop stuffing. Poured most of the drippings off and spooned the cooked stuffing in pan and added the breast bck on top and returned to Egg for another 15 min. with smoke wood and a sprig of fresh rosemerry on top.


Wife also spooned 2 teaspoons La Bomba (Thanks buddy!!! ) With steamed corn off the cob. Man thats good! Very pleased with this on! Next time will make real dressing to go with the duck but this wasn't bad with the vegs!