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Will post recipe in next day or so
Happy New Year 2015 evvabody!
Wild Duck Cornbread Dressing
Ingredients:
2 mallards or 3 gadwalls/pintails/woodies or 5-6 teal
28 oz. of chicken or turkey stock(you can make this from leftover Thanksgiving wings or drumsticks)
1 cup celery(4-5 stalks)
8 oz. mushrooms
½ cup green onions
3 whole eggs
1 can cream of chicken soup
pan of cornbread
salt/pepper/garlic powder/thyme/red cayenne peppers/tabasco/sage
Make the cornbread first/basic cornbread recipe:
Mix following dry ingredients together:
1 cup cornmeal
1 cup flour
3 tsp baking powder
½ tsp salt (and 1 tbsp up to ¼ cup sugar if you like)
For the wet ingredients mix the following:
Mix 2 eggs together/add 1/3 cup corn or canola oil to eggs/add 1 cup milk
Stir this up then add to dry ingredients
Butter an 8” cake pan or square pan
Preheat oven to 350F
Bake for 35 minutes until golden brown
Remove from oven and butter a few slices to recharge your battery
Saute in butter the following:
8 oz mushrooms(do first/discard liquid/set aside)
celery and green onions can be sautéed together
Butter a 13x9 baking dish
Crumple cornbread into baking dish
Add 28 oz chicken or turkey stock/3 mixed whole eggs/1/2 tsp garlic, pepper & sage if you like/1 can cream of chicken soup/sautéed mushrooms,celery,green onions/stir together well/cover with plastic wrap and refrigerate(note: this should be refrigerated immediately since has raw eggs)
Now for the ducks:
Thaw waterfowl if have been frozen/do a 24 hour saltwater bath in a large pot (change saltwater out at 12 hours)/Rinse birds then put in a large cooking pot and cover with 2” water
Add a couple carrots/3-4 celery stalks/2 chopped onions/2-3 roma tomatoes/1-2 bay or sassafras leaves /tsp pepper/tbsp salt/tbsp garlic powder/3-4 thyme sprigs/few shakes of Tabasco or a couple deseeded red cayenne peppers Note: you can use older vegetables, i.e., wilted or soft, as this is only for the vegetable stock (I also add 1 chicken bouillon cube to this).
Bring to boil then reduce to simmer/simmer 1 hour then remove from heat
Once cooked, let pot cool down(can place in ice-filled cooler if handy to do a quick cool)
Place overnite in refrigerator to send flavor to stratosphere
Remove birds from vegetable stock(can keep or freeze this stock for future use)
Remove breast and small meat/discard skin and bones/BOLO alert for steel shot
Cut up duck meat into small bite size pieces
Add to refrigerated cornbread dressing mixture and stir to incorporate meat uniformly into dressing
Preheat oven to 375F and cook for 1 to 1 hour 10 minutes until brown. Bon appétit!
Note: You can cook the ducks first and use the vegetable stock from them for the dressing. The flavor is better if you can refrigerate them overnite in the vegetable stock. If you do it this way, be sure to strain the stock. Good luck and a blessing!
