DHC Million Thread almost has 10 Million views...

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Re: DHC almost has 3 Million posts...

Postby GooSeHunTeR#1 » Mon Oct 21, 2013 7:27 pm

Indaswamp wrote:
GooSeHunTeR#1 wrote:Someone stole 100 bottles of whiskey.
Migration started.
Mack's waders kick ass.
Assateague cant hit a sprig.
A DHC member died this month.
Anything else impotent going on in here?

who died?

That name which cannot be spoken here.
Voldemort.
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Re: DHC almost has 3 Million posts...

Postby WoodyWhiffingMG » Mon Oct 21, 2013 7:28 pm

Indaswamp wrote:
GooSeHunTeR#1 wrote:Someone stole 100 bottles of whiskey.
Migration started.
Mack's waders kick ass.
Assateague cant hit a sprig.
A DHC member died this month.
Anything else impotent going on in here?

who died?


I didn't hear about that either.
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Re: DHC almost has 3 Million posts...

Postby WoodyWhiffingMG » Mon Oct 21, 2013 7:32 pm

Indaswamp wrote:
WoodyWhiffingMG wrote:
Indaswamp wrote:Duck Parmesan tonight! :thumbsup:


Swamp, do you use different duck species for different recipes?

For example Wood Duck for Duck Parmesan, Pintail for a roast, Teal for duck tongue tacos...

yes. tonight is teal Parmesan... I'll type up a species list and matched recipes list later. For some species, I find it better to part the birds out and use them that way. example- duck leg and thigh gumbo....we use puddlers mostly. diver legs and thighs we make sauce piquant with those-or sausage....


I need to get more creative with my ducks.
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Re: DHC almost has 3 Million posts...

Postby Indaswamp » Mon Oct 21, 2013 7:35 pm

WoodyWhiffingMG wrote:
Indaswamp wrote:
WoodyWhiffingMG wrote:
Indaswamp wrote:Duck Parmesan tonight! :thumbsup:


Swamp, do you use different duck species for different recipes?

For example Wood Duck for Duck Parmesan, Pintail for a roast, Teal for duck tongue tacos...

yes. tonight is teal Parmesan... I'll type up a species list and matched recipes list later. For some species, I find it better to part the birds out and use them that way. example- duck leg and thigh gumbo....we use puddlers mostly. diver legs and thighs we make sauce piquant with those-or sausage....


I need to get more creative with my ducks.

12 minutes left in da oven and it'll be done! :yes: pics later...after I eat... :wink:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: DHC almost has 3 Million posts...

Postby Indaswamp » Mon Oct 21, 2013 7:36 pm

Woody-you are Italian right??? why would you NOT do duck breast Parmesan??????????????????
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: DHC almost has 3 Million posts...

Postby WoodyWhiffingMG » Mon Oct 21, 2013 7:37 pm

Indaswamp wrote:Woody-you are Italian right??? why would you NOT do duck breast Parmesan??????????????????


I will.
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Re: DHC almost has 3 Million posts...

Postby GooSeHunTeR#1 » Mon Oct 21, 2013 7:51 pm

Heard you guys all like duck sausage. :grooving:
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Re: DHC almost has 3 Million posts...

Postby WoodyWhiffingMG » Mon Oct 21, 2013 8:24 pm

GooSeHunTeR#1 wrote:Heard you guys all like duck sausage. :grooving:


Who is this homogoosehunter?
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Re: DHC almost has 3 Million posts...

Postby waterfowlman » Mon Oct 21, 2013 8:27 pm

WoodyWhiffingMG wrote:
GooSeHunTeR#1 wrote:Heard you guys all like duck sausage. :grooving:


Who is this homogoosehunter?


AB....??
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Re: DHC almost has 3 Million posts...

Postby tmclaimerFL » Mon Oct 21, 2013 8:30 pm

WoodyWhiffingMG wrote:
GooSeHunTeR#1 wrote:Heard you guys all like duck sausage. :grooving:


Who is this homogoosehunter?

Troll
Only trust those who like big butts, for they cannot lie.
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Botiz630 wrote:Finally, I can compensate for my tiny wiener without breaking the bank.
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Re: DHC almost has 3 Million posts...

Postby steve-o » Mon Oct 21, 2013 8:32 pm

yes. it is aunt betty.
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Re: DHC almost has 3 Million posts...

Postby WoodyWhiffingMG » Mon Oct 21, 2013 8:45 pm

Why is AB trolling?
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Re: DHC almost has 3 Million posts...

Postby Jarbo03 » Mon Oct 21, 2013 9:04 pm

Indaswamp wrote:Woody-you are Italian right??? why would you NOT do duck breast Parmesan??????????????????


What do you do with whole or plucked teal? Did a rotisserie and a roasted recipe, which I did not care for. Their fat content seems to be very high for their body size. And unfortunately doesn't have the same taste as say pintail or wigeon fat.
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Re: DHC almost has 3 Million posts...

Postby Indaswamp » Mon Oct 21, 2013 9:12 pm

Jarbo03 wrote:
Indaswamp wrote:Woody-you are Italian right??? why would you NOT do duck breast Parmesan??????????????????


What do you do with whole or plucked teal? Did a rotisserie and a roasted recipe, which I did not care for. Their fat content seems to be very high for their body size. And unfortunately doesn't have the same taste as say pintail or wigeon fat.

I'll give you a tip...
you need to slide a long thin knife-like a filet knife- under the skin of the breast to loosen the connective tissue. Just start at the breastbone and go down as far as you can loosening the skin from the meat. the fat can not baste the meat and will keep it moist.

This is how I like them when I grill them...
http://www.duckhuntingchat.com/forum/viewtopic.php?f=4&t=292393&start=50#p2808889
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: DHC almost has 3 Million posts...

Postby Jarbo03 » Mon Oct 21, 2013 9:21 pm

Indaswamp wrote:
Jarbo03 wrote:
Indaswamp wrote:Woody-you are Italian right??? why would you NOT do duck breast Parmesan??????????????????


What do you do with whole or plucked teal? Did a rotisserie and a roasted recipe, which I did not care for. Their fat content seems to be very high for their body size. And unfortunately doesn't have the same taste as say pintail or wigeon fat.

I'll give you a tip...
you need to slide a long thin knife-like a filet knife- under the skin of the breast to loosen the connective tissue. Just start at the breastbone and go down as far as you can loosening the skin from the meat. the fat can not baste the meat and will keep it moist.

This is how I like them when I grill them...
http://www.duckhuntingchat.com/forum/viewtopic.php?f=4&t=292393&start=50#p2808889



Looks good, thanks brotha. Seems like it would be great for ringers and redheads also.
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Re: DHC almost has 3 Million posts...

Postby Indaswamp » Mon Oct 21, 2013 9:29 pm

Jarbo03 wrote:
Indaswamp wrote:
Jarbo03 wrote:
Indaswamp wrote:Woody-you are Italian right??? why would you NOT do duck breast Parmesan??????????????????


What do you do with whole or plucked teal? Did a rotisserie and a roasted recipe, which I did not care for. Their fat content seems to be very high for their body size. And unfortunately doesn't have the same taste as say pintail or wigeon fat.

I'll give you a tip...
you need to slide a long thin knife-like a filet knife- under the skin of the breast to loosen the connective tissue. Just start at the breastbone and go down as far as you can loosening the skin from the meat. the fat can not baste the meat and will keep it moist.

This is how I like them when I grill them...
http://www.duckhuntingchat.com/forum/viewtopic.php?f=4&t=292393&start=50#p2808889



Looks good, thanks brotha. Seems like it would be great for ringers and redheads also.

redheads, yes...but ringers, I put in sauce piquant or make sausage with 'em. Rarely shoot them though.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: DHC almost has 3 Million posts...

Postby Indaswamp » Mon Oct 21, 2013 9:42 pm

The Teal Breast Parmesan...

3 Qts. (26~28) freshly diced roma tomatoes...
DSC01447.JPG


Made fresh marinara with those. Took the teal breasts and pounded them flat with a meat mallet, sesoned them with Dis n Dat poultry seasoning, then put them in the frig. for about 2 hours while I went shopping and ran some errands.
Pulled them out, dusted them with flour, then egg wash, then italian bread crumbs and parmesan cheese. Fried then in olive oil.
DSC01450.JPG


put them in a Pyrex casserole dish, covered with marinara and mozzarella cheese
DSC01451.JPG


Baked for 30 minutes @ 350*
DSC01454.JPG


I had forgotten how good this dish is!! :eek: WOW! :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: DHC almost has 3 Million posts...

Postby tmclaimerFL » Mon Oct 21, 2013 9:47 pm

Either that frying pan is extremely small or them teal are very large.
Only trust those who like big butts, for they cannot lie.
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Botiz630 wrote:Finally, I can compensate for my tiny wiener without breaking the bank.
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Re: DHC almost has 3 Million posts...

Postby Indaswamp » Mon Oct 21, 2013 9:49 pm

Indaswamp's Marinara sauce for Duck Parmesan

26~28 small ripe Roma Tomatoes diced
1/4 cup Extra Virgin Olive Oil
1/4 cup rendered chicken fat (skimmed from making stocks)
10~12 cloves of garlic thinly sliced
1/2 cup Burgundy wine
3 tsps. dried basil or 12~15 fresh large basil leaves finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1/2 tsp. Cayenne pepper
1 tsp. sea salt
2 tsps. white sugar

add EVOO and chicken fat to a 2 gallon stock pot, heat on medium heat, add garlic and saute' until edges turn a little brown. Add tomatoes, stir in. cook 5~7 minutes, then add herbs and burgundy wine. Cook 8~10 minutes, add sugar, cayenne and salt. simmer for minimum of 1 hour. Longer the better. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: DHC almost has 3 Million posts...

Postby Indaswamp » Mon Oct 21, 2013 9:51 pm

tmclaimerFL wrote:Either that frying pan is extremely small or them teal are very large.

It's a regular sized skillet....I pounded the teal breasts out with a meat mallet, they were about 1/4" thick and ~4" dia.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: DHC almost has 3 Million posts...

Postby Indaswamp » Mon Oct 21, 2013 10:03 pm

BTW, I only used about 2/3rds of the marinara in the pyrex dish on the duck breasts...the rest is extra for people that like extra sauce on their pasta. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: DHC almost has 3 Million posts...

Postby OGblackcloud » Tue Oct 22, 2013 4:14 am

Morning guys :beer:
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Re: DHC almost has 3 Million posts...

Postby jaysweet3 » Tue Oct 22, 2013 4:29 am

Another day, another dollar. No hunting until Wednesday, gotta make some clients happy.
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Re: DHC almost has 3 Million posts...

Postby Westtennduckhunter » Tue Oct 22, 2013 5:17 am

WoodyWhiffingMG wrote:Why is AB trolling?


Must have got some good bud yesterday.
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Re: DHC almost has 3 Million posts...

Postby GOTDUCKS? » Tue Oct 22, 2013 5:20 am

Morning fellas. :beer:
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