Your Guide to the Central Flyway
Spoonbill Bob’s Swamp Sauce
Excellent as a dipping sauce for barbequed ducks or geese, also great to drizzle over breasts or whole birds.
Stir together in a large pot:
-1 jar hot mango chutney
-3 jars red currant jelly (plum or grape jelly can be substituted)
-¼ cup soya sauce
-1/4 cup Worcestershire sauce
-2 tbsp dry mustard
-1 tbsp pepper
Bring to a boil, stirring frequently. Simmer and continue stirring for 15 minutes. Drizzle over birds or serve as dip. Leftover sauce can be returned to the empty jelly jars for storage.
Succulent Honker Stew
Simple to prepare and always a pleasure to enjoy after a chilly day of hunting.
-1/4 cup flour -1 tsp oregano
-1 tsp thyme -2 tbsp minced onions
-1 tsp salt -1/2 tsp pepper
-4 tbsp vegetable oil -1/2 cup red wine
-2 cups beef bouillon -1 tsp Worcestershire sauce
-2 cups water -1/2 cup barley
-1 lb carrots quartered
-2 lbs skinned goose breasts cut into 1-2inch chunks
On a large plate, combine the flour with the oregano, thyme, minced onions and salt and pepper. Dredge the goose meat in the seasoned flour. In a 5 quart dutch oven, brown the meat in the oil in stages over medium to high heat. Once browned, add the red wine, bouillon, Worcestershire sauce and water. Stir in barley and add carrots, cover and place in preheated oven at 300 degrees. Cook 90 minutes to 2 hours until meat is tender.
Blackened Blueberry Duck
One of our all time favorites at the Dog ‘n Duck Lodge. Even the ducks say it is “To die for”…literally.
Recipe requires 3 whole mallards, skin on.
In a large saucepan, prepare the following over med heat:
-4 tbsp butter
-1/4 cup red wine vinegar
-2 tbsp pancake syrup
-3 tbsp lemon juice
-2 cloves of garlic finely chopped
-3 green onions chopped
-1 tsp ginger
-2 tsp dry, hot mustard
Stirring frequently, cook until sauce thickens and then add 1 cup of wild blueberries.
Split the ducks in half or use breasted duck with skin on. Brush birds with olive oil and barbeque over high, skin will blacken, turn frequently and continue cooking until meat is rare or medium rare. NEVER COOK WILD DUCK BEYOND MEDIUM RARE. Slice birds and pour sauce over top.
Barbequed Jalapeno Duck Hors’d’oeuvres
These tasty little morsels are always a big hit as an appetizer or snack if you are entertaining at the lodge.
-6 to 8 boneless, skinless duck breasts
-1 large jar sliced jalapeno peppers
-1 lb. sliced bacon
-1 cup soya sauce
-½ cup Italian dressing
Carefully slice the duck breasts lengthwise into thin strips. Place strips in large bowl, pour soya sauce and Italian dressing over the duck and marinate for 35 to 45 minutes in refrigerator. Cut bacon strips in half or thirds depending on the size of your duck strips. Lay out a strip of bacon, top with a strip of duck, place a jalapeno pepper slice on top of duck and roll bacon and duck around the jalapeno, secure with a tooth pick.
Pre-heat barbeque grill to med/high. Place duck wraps on grill and cook until duck is medium rare and bacon is starting to crisp. DO NOT overcook.
Serve hot with carrot and celery sticks on the side. Even better when dipped in Spoonbill Bob’s Swamp Sauce!
Grilled Speckle Belly Breasts
One of our favorite recipes around the camp, compliments of our good friend and client of 10 years, Chuck Pappageorge. This is a quick, simple way to prepare and serve the “Rib-eye of the sky”.
-6 goose breasts
-1 cup soya sauce
-1 cup Teriyaki sauce
-3 tbsp olive oil
-2 tbsp crushed garlic
Pound goose breasts a little bit with your meat hammer. Combine all ingredients and marinate the breasts in the mixture for 3 hours. Preheat BBQ to 400 degrees Fahrenheit. Grill breasts for 5 minutes per side, turn and continue grilling for another 4 minutes per side. Remove from grill, cover with tin foil and let rest for 5 minutes. Slice breasts lengthwise into strips 1/4 inch thick and serve. For extra flavor, dip in Spoonbill Bob’s Swamp Sauce. Enjoy!!