Duck Scaloppini with Dried Cranberries

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Duck Scaloppini with Dried Cranberries

Postby Indaswamp » Sat Feb 23, 2013 5:27 am

Found this the other day and I'm looking forward to trying it with some specklebelly breasts, but I'm going to substitute dried tart cherries for the cranberries...
http://www.ducks.org/hunting/recipes/duck-scaloppini-with-dried-cranberries
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Duck Scaloppini with Dried Cranberries

Postby tmclaimerFL » Sat Feb 23, 2013 11:11 am

This one sounds pretty good. Next on my list is the Amaretto Cream
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Re: Duck Scaloppini with Dried Cranberries

Postby Indaswamp » Tue Feb 26, 2013 8:25 am

Bump-On tap for tonight. I'll take some pics...
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: Duck Scaloppini with Dried Cranberries

Postby tmclaimerFL » Tue Feb 26, 2013 8:30 am

Indaswamp wrote:Bump-On tap for tonight. I'll take some pics...

Please do. I've never been one to introduce fruit into many dishes. Especially duck.

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Only trust those who like big butts, for they cannot lie.
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Re: Duck Scaloppini with Dried Cranberries

Postby Indaswamp » Tue Feb 26, 2013 8:38 am

fruit and wild game go together like yin and yang..... :yes: :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: Duck Scaloppini with Dried Cranberries

Postby Indaswamp » Tue Feb 26, 2013 7:16 pm

tmclaimerFL wrote:
Indaswamp wrote:Bump-On tap for tonight. I'll take some pics...

Please do. I've never been one to introduce fruit into many dishes. Especially duck.

Sent from a busted phone with a mediocre app

O.K., cooked the recipe tonight but damnit-I forgot pics.! :mad:

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.
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: Duck Scaloppini with Dried Cranberries

Postby tmclaimerFL » Tue Feb 26, 2013 7:34 pm

Indaswamp wrote:
tmclaimerFL wrote:
Indaswamp wrote:Bump-On tap for tonight. I'll take some pics...

Please do. I've never been one to introduce fruit into many dishes. Especially duck.

Sent from a busted phone with a mediocre app

O.K., cooked the recipe tonight but damnit-I forgot pics.! :mad:

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?

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Only trust those who like big butts, for they cannot lie.
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Re: Duck Scaloppini with Dried Cranberries

Postby tmclaimerFL » Tue Feb 26, 2013 7:43 pm

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.

Sent from a busted phone with a mediocre app
Only trust those who like big butts, for they cannot lie.
WTN10 wrote:The moral of the story is this: don't cut cabbage when your dog is in heat.


Botiz630 wrote:Finally, I can compensate for my tiny wiener without breaking the bank.
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Re: Duck Scaloppini with Dried Cranberries

Postby Indaswamp » Tue Feb 26, 2013 7:51 pm

tmclaimerFL wrote:
Indaswamp wrote:
tmclaimerFL wrote:
Indaswamp wrote:Bump-On tap for tonight. I'll take some pics...

Please do. I've never been one to introduce fruit into many dishes. Especially duck.

Sent from a busted phone with a mediocre app

O.K., cooked the recipe tonight but damnit-I forgot pics.! :mad:

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?

Sent from a busted phone with a mediocre app

duck needs a bold wine.
I'd go with a petite Sirah with the amaretto cream sauce....
here's a chart:
http://www.foliowine.com/pages/pairing_chart.html

**edit- an Australian Shiraz would be an excellent choice as well....
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: Duck Scaloppini with Dried Cranberries

Postby Indaswamp » Tue Feb 26, 2013 7:54 pm

a Sangiovese or a good Valpolicella would be good too.
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: Duck Scaloppini with Dried Cranberries

Postby Indaswamp » Tue Feb 26, 2013 8:00 pm

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....
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: Duck Scaloppini with Dried Cranberries

Postby Indaswamp » Tue Feb 26, 2013 8:17 pm

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.
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: Duck Scaloppini with Dried Cranberries

Postby tmclaimerFL » Tue Feb 26, 2013 8:47 pm

Indaswamp wrote: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.

Any specific brands?

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Only trust those who like big butts, for they cannot lie.
WTN10 wrote:The moral of the story is this: don't cut cabbage when your dog is in heat.


Botiz630 wrote:Finally, I can compensate for my tiny wiener without breaking the bank.
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Re: Duck Scaloppini with Dried Cranberries

Postby Indaswamp » Wed Feb 27, 2013 2:14 am

tmclaimerFL wrote:
Indaswamp wrote: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.

Any specific brands?

Sent from a busted phone with a mediocre app

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.
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: Duck Scaloppini with Dried Cranberries

Postby Indaswamp » Wed Feb 27, 2013 5:23 am

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.
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.
User avatar
Indaswamp
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Re: Duck Scaloppini with Dried Cranberries

Postby Indaswamp » Wed Feb 27, 2013 5:29 am

tmclaimerFL wrote: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.

Sent from a busted phone with a mediocre app

If you are only cooking for 2 it will be plenty. If you are cooking for more people, might want to double it.
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: Duck Scaloppini with Dried Cranberries

Postby tmclaimerFL » Wed Feb 27, 2013 9:12 am

Indaswamp wrote:
tmclaimerFL wrote:
Indaswamp wrote: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.

Any specific brands?

Sent from a busted phone with a mediocre app

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 wrote:
tmclaimerFL wrote: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.

Sent from a busted phone with a mediocre app

If you are only cooking for 2 it will be plenty. If you are cooking for more people, might want to double it.

Just me and the lady tonight, so I suppose we will be good then
Only trust those who like big butts, for they cannot lie.
WTN10 wrote:The moral of the story is this: don't cut cabbage when your dog is in heat.


Botiz630 wrote:Finally, I can compensate for my tiny wiener without breaking the bank.
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Re: Duck Scaloppini with Dried Cranberries

Postby tmclaimerFL » Wed Feb 27, 2013 10:28 am

Here's what I went with.


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Only trust those who like big butts, for they cannot lie.
WTN10 wrote:The moral of the story is this: don't cut cabbage when your dog is in heat.


Botiz630 wrote:Finally, I can compensate for my tiny wiener without breaking the bank.
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tmclaimerFL
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Re: Duck Scaloppini with Dried Cranberries

Postby Indaswamp » Wed Feb 27, 2013 10:35 am

Top 10 in the New York International Wine Competition (NYIWC) 2012....should be a pretty good bottle. :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: Duck Scaloppini with Dried Cranberries

Postby Indaswamp » Wed Feb 27, 2013 10:37 am

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: Duck Scaloppini with Dried Cranberries

Postby Indaswamp » Wed Feb 27, 2013 10:40 am

...aged in french oak... :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: Duck Scaloppini with Dried Cranberries

Postby tmclaimerFL » Tue Mar 26, 2013 10:59 am

:bump: :bump: On tomorrow night's menu.
Only trust those who like big butts, for they cannot lie.
WTN10 wrote:The moral of the story is this: don't cut cabbage when your dog is in heat.


Botiz630 wrote:Finally, I can compensate for my tiny wiener without breaking the bank.
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Re: Duck Scaloppini with Dried Cranberries

Postby tmclaimerFL » Wed Mar 27, 2013 5:30 pm

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.
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Only trust those who like big butts, for they cannot lie.
WTN10 wrote:The moral of the story is this: don't cut cabbage when your dog is in heat.


Botiz630 wrote:Finally, I can compensate for my tiny wiener without breaking the bank.
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Re: Duck Scaloppini with Dried Cranberries

Postby Indaswamp » Thu Mar 28, 2013 8:47 am

Yea, some divers are better suited for other recipes.
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: Duck Scaloppini with Dried Cranberries

Postby tmclaimerFL » Thu Mar 28, 2013 8:53 am

Indaswamp wrote:Yea, some divers are better suited for other recipes.

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!!!
Only trust those who like big butts, for they cannot lie.
WTN10 wrote:The moral of the story is this: don't cut cabbage when your dog is in heat.


Botiz630 wrote:Finally, I can compensate for my tiny wiener without breaking the bank.
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