From the Berkshires to Cape Cod, Here is the place for the Bay State waterfowler to discuss and share their Massachusetts duck hunting experiences.
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I tried a new recipe for last season leftovers from my canada goose hunt, Breasts were vacume sealed and in a non defrost freezer below zero... = no freezer burn...
Canada goose breasts sliced 1 inch cross grain.
terriakki Sauce 1/2 bottle
1/4 cup vinegar
chilli poweder 1 tblspn
Chilli flakes 1 tblspn
paprika 1 tblspn
Garkic powder 1 tblspn
Mix in bowl and combine and marinate overnight... Similar to a jerky cure... Makes the breasts melt when they hit the pan.
Heat skillet on high with olive oil and cook unil medium rare to medium... ( breasts will still cook when removed from pan)
Very tender and very good....
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james thanks for posting, add it to the recipe thread
DuckPharm wrote:I'm talking about the pie billed goldeneye.
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