Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: 270Flat on January 27, 2013, 08:01:30 PM
-
So this last week I was able to scratch out a few ducks after work on the local river. Ended up with just shy of three pounds. So instead of the normal grilled duck breast, I ground the meat and added 1.5 lb unseasoned ground pork. Added fennel seeds, salt, pepper, red pepper flakes, garlic salt, and some fresh garlic. Presto duck breast sasauge. Taste pretty good. Now I have to wait until next season to perfect my receipt.
-
Wow that sounds good...I am going to have to try that with my ducks.
