|Muskie Lures and game calls
|Prime Rib Duck
Equal amounts of:
3+ table spoons of Sage - stuffing is not normally eaten and is just to flavor the meat.
Ducks should be plucked and the skin left on.
Dice the celery, green pepper and green onions.
Mix them with generous amounts of sage in a bowl. The stuffing is not to be eaten.
Stuff the ducks and place in a baking dish.
Bake at mallards at 400 for 45 minutes. Wood ducks for 30 minutes.
Slice thin to detect BB's.
1/2 cup of dry red wine, 1/4 cup of vegetable oil, 1/4 cup of soy sauce
4 duck breasts - skinned and boned.
Combine the red wine, oil and soy sauce with the duck breasts and marinate for 3 hours.
Remove breasts from marinade and place in a baking dish. Spoon a small amount of marinade over each breast.
Cover tightly and bake at 350 for one hour.
1 cup red currant jelly, 2 tablespoons of Dijon mustard, 1.5 teaspoons of red wine vinegar, 1 teaspoon of soy
3/4 teaspoon of worcestershire sauce, 1/4 teaspoon of cumin, 1/8 teaspoon of pepper.
Heat the mixture over a low heat until the jelly has melted.
Pour over duck breasts.