O.K., cooked the recipe tonight but damnit-I forgot pics.!
IT was good, but I'm gonna make some changes next go around. I ate it with pasta, so I'm gonna double the sauce volume. There was not enough.
I added mushrooms (cause I like them) and a pinch of thyme. The wine I used was a dry Muscadine Wine. It was a little too light. Need one with more depth and body. I'll change that next go around. I'm adding some garlic and maybe a touch of balsamic for that bite it was missing. The cherries were awesome in the recipe though. take a bite of goose with one of those cherries and a little sauce! Wow! :yes:
When I cook it next time, I'll type out my version and add it here.
O.K., cooked the recipe tonight but damnit-I forgot pics.!
IT was good, but I'm gonna make some changes next go around. I ate it with pasta, so I'm gonna double the sauce volume. There was not enough.
I added mushrooms (cause I like them) and a pinch of thyme. The wine I used was a dry Muscadine Wine. It was a little too light. Need one with more depth and body. I'll change that next go around. I'm adding some garlic and maybe a touch of balsamic for that bite it was missing. The cherries were awesome in the recipe though. take a bite of goose with one of those cherries and a little sauce! Wow! :yes:
When I cook it next time, I'll type out my version and add it here.
Please do. I think I have enough duck for tomorrow and one more meal unfortunately. This one will probably be on deck after the amaretto cream sauce for the remainder of duck. I'm no wine aficionado, but what is what? What goes good with certain meals? I don't know how to differentiate between a dry and wet wine. What would be good with the amaretto or would it be pointless?
Also, when you prepared the amaretto sauce was the volume enough for the pasta? Seems like a pint is a small amount, but since its not like an Alfredo dish I may be wrong.
O.K., cooked the recipe tonight but damnit-I forgot pics.!
IT was good, but I'm gonna make some changes next go around. I ate it with pasta, so I'm gonna double the sauce volume. There was not enough.
I added mushrooms (cause I like them) and a pinch of thyme. The wine I used was a dry Muscadine Wine. It was a little too light. Need one with more depth and body. I'll change that next go around. I'm adding some garlic and maybe a touch of balsamic for that bite it was missing. The cherries were awesome in the recipe though. take a bite of goose with one of those cherries and a little sauce! Wow! :yes:
When I cook it next time, I'll type out my version and add it here.
Please do. I think I have enough duck for tomorrow and one more meal unfortunately. This one will probably be on deck after the amaretto cream sauce for the remainder of duck. I'm no wine aficionado, but what is what? What goes good with certain meals? I don't know how to differentiate between a dry and wet wine. What would be good with the amaretto or would it be pointless?
the thing about drinking wine with a meal is that the wine wakes up the flavors of the dish, and the food accents the flavor of the wine. They work together to enhance each other on the palette. :thumbsup: Sip of wine, bite of food...then sip of wine. second sip will be different than the first because of the residual food in your mouth. and vice versa....
but-you have yo enjoy wine...if you don't like wine, well nothing I can do to help you. I like bold wines that "punch you in da mouth" mainly because I cook a lot of bold flavors with game. Amarone is probably my favorite wine....
If you do not like wines with a lot of tannins that punch you inda mouth, a good all round wine for game is a burgundy from France. More mellow, yet still bold enough to stand up to game dishes.
If you do not like wines with a lot of tannins that punch you inda mouth, a good all round wine for game is a burgundy from France. More mellow, yet still bold enough to stand up to game dishes.
If you do not like wines with a lot of tannins that punch you inda mouth, a good all round wine for game is a burgundy from France. More mellow, yet still bold enough to stand up to game dishes.
best I can tell ya is to find a reputable store with a large selection of wines and go in and ask for the most knowledgeable person there. Not a grocery store unless they have someone there that is excellent at offering suggestions and willing to teach you about wine. Tell them what you are cooking...tell them the components of the dish and what goes in the sauce. that is really the best way to go about it.
I'll also note that I mixed the sauce with the onions (and the mushrooms I added) simple becasue the sauce was missing that depth of flavor from the carmelized onions, and I had a lot of broken down onion carmelized and sticking to the pot. I wanted to deglaze that with the sauce. The sweetness of the onion works wonderfully in this dish.
Also, when you prepared the amaretto sauce was the volume enough for the pasta? Seems like a pint is a small amount, but since its not like an Alfredo dish I may be wrong.
If you do not like wines with a lot of tannins that punch you inda mouth, a good all round wine for game is a burgundy from France. More mellow, yet still bold enough to stand up to game dishes.
best I can tell ya is to find a reputable store with a large selection of wines and go in and ask for the most knowledgeable person there. Not a grocery store unless they have someone there that is excellent at offering suggestions and willing to teach you about wine. Tell them what you are cooking...tell them the components of the dish and what goes in the sauce. that is really the best way to go about it.
Well around here the largest selection of wine is surprisingly at Publix. They have quite a selection. I have never really taken the time to look closely because I dont know what the hell Im looking at.
Indaswamp said:
tmclaimerFL said:
Also, when you prepared the amaretto sauce was the volume enough for the pasta? Seems like a pint is a small amount, but since its not like an Alfredo dish I may be wrong.
Well here it is. Swamp I took your advice and added the shrooms and a bit of balsamic vinegar. I was not bad. The duck was strong, but thats probably because it was a diver. Wasn't labeled, but if I had to say I think it was Buffie or merganser. Not my favorite on the menu, but not the worst either.
Agreed. Sucks because most of the tasty puddlers disappear quickly around here. May be making the move to Tampa this summer, so I'll have more area to target teal, mottle ducks, and everything else I never see after November here in N.FL. Also calls for better fishing and MANGROVE SNAPPA fishing!!!
Agreed. Sucks because most of the tasty puddlers disappear quickly around here. May be making the move to Tampa this summer, so I'll have more area to target teal, mottle ducks, and everything else I never see after November here in N.FL. Also calls for better fishing and MANGROVE SNAPPA fishing!!!
:thumbsup: save the divers for duck poppers...use the puddlers for this dish and the others with sauces. :thumbsup:
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