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Guest
·OK GUYS, NOW THAT WE HAVE LIMITED OUT WHAT IS YOUR FAVORITE WAY TO COOK YOUR BIRDS. I KNOW THERE MUST BE A HUNDRED DIFFERENT WAYS WE COOK EM, AND EVERYONE HAS HIS FAVORITE.
HERE'S MINE.
FOUR OF FIVE DUCKS, ABOUT A POUND AND A HALF OF DOWN HOME PORK SAUSAGE, ONE ONION, ONE GREEN BELL PEPPER, AND A BOTTLE OF KITCHEN BOUQUET.
CUT UP THE BIRDS IN PIECES, DICE THE ONIONS AND THE PEPPER, AND SLICE THE SAUSAGE INTO SMALL CIRCULAR PIECES.
HEAT A LARGE BLACK DUTCH OVEN TYPE POT. ADD A LITTLE COOKING OIL, THEN THE DUCK. HEAT ON HIGH UNTIL DUCK IS BROWN. REMOVE THE DUCK THEN ADD YOUR ONION AND PEPPER. COOK ON MEDIUM HEAT UNTIL ONIONS BECOME CLEAR.
ADD DUCK BACK INTO THE POT AND STIR, MIXING DUCK WITH THE ONION AND PEPPER. COOK FOR A FEW MINUTES THEN ADD ABOUT TWO OR THREE TEA SPOONS OF THE KITCHEN BOUQUET AND STIR. THEN ADD SEVERAL CUPS OF WATER TO YOUR POT AND STIR UNTIL ALL IS MIXED. COVER POT AND COOK ON LOW TO MEDIUM HEAT (LOW BOIL) FOR ABOUT AN HOUR UNTIL DUCK IS TENDER. ADD YOUR SAUSAGE AND COOK FOR ABOUT ANOTHER 20 TO 30 MINUTES . OFF COURSE YOU CAN ADD SALT, PEPPER, OR ANY NUMBER OF YOUR FAVORITE SPICES. YOU CAN ALSO ADD SOME DEER MEAT, SQUIRREL, CHICKEN, BEEF,OR WHAT EVER YOU WANT TO THE POT. JUST PUT IT ALL IN AT THE START.
COOK ABOUT TWO CUPS OF WHITE RICE.
SERVE HOT OVER THE RICE.
HERE'S MINE.
FOUR OF FIVE DUCKS, ABOUT A POUND AND A HALF OF DOWN HOME PORK SAUSAGE, ONE ONION, ONE GREEN BELL PEPPER, AND A BOTTLE OF KITCHEN BOUQUET.
CUT UP THE BIRDS IN PIECES, DICE THE ONIONS AND THE PEPPER, AND SLICE THE SAUSAGE INTO SMALL CIRCULAR PIECES.
HEAT A LARGE BLACK DUTCH OVEN TYPE POT. ADD A LITTLE COOKING OIL, THEN THE DUCK. HEAT ON HIGH UNTIL DUCK IS BROWN. REMOVE THE DUCK THEN ADD YOUR ONION AND PEPPER. COOK ON MEDIUM HEAT UNTIL ONIONS BECOME CLEAR.
ADD DUCK BACK INTO THE POT AND STIR, MIXING DUCK WITH THE ONION AND PEPPER. COOK FOR A FEW MINUTES THEN ADD ABOUT TWO OR THREE TEA SPOONS OF THE KITCHEN BOUQUET AND STIR. THEN ADD SEVERAL CUPS OF WATER TO YOUR POT AND STIR UNTIL ALL IS MIXED. COVER POT AND COOK ON LOW TO MEDIUM HEAT (LOW BOIL) FOR ABOUT AN HOUR UNTIL DUCK IS TENDER. ADD YOUR SAUSAGE AND COOK FOR ABOUT ANOTHER 20 TO 30 MINUTES . OFF COURSE YOU CAN ADD SALT, PEPPER, OR ANY NUMBER OF YOUR FAVORITE SPICES. YOU CAN ALSO ADD SOME DEER MEAT, SQUIRREL, CHICKEN, BEEF,OR WHAT EVER YOU WANT TO THE POT. JUST PUT IT ALL IN AT THE START.
COOK ABOUT TWO CUPS OF WHITE RICE.
SERVE HOT OVER THE RICE.