by Joe C. » Tue Jan 29, 2013 7:12 am
There are soooooo many good gumbo recipes out there, (my fav is one of Emeril's - available on foodnetwork.com). This is a good use for , sea ducks, diver ducks and mergansers, (due to their sometimes fishy taste). If your wife likes Chinese food you can go for the "Holy Grail" - Peking Duck!, (Venison wonton soup made with duck broth - from the bones of 1 duck; Egg rolls made with the legs, thighs and carcass of said duck; boneless skinless duck breasts seasoned with Chinese spice and seared to medium rare served on scallion crepes with raw cucumber and hoisin sauce). Word of warning this is one you'll want to start the day before you intend to eat it, (make the broth first, assemble the egg rolls and have them ready to drop in hot oil, (can refrigerate overnight), put it all together the day of). Lots of work - YES! Worth it? - Totally!!! Family begs for this one, (am being "influenced" to make it this weekend)!!! There are variations of these. Oh yeah, there's an easy one courtesy of Scott Leysath, (The Sporting Chef of Hunt Fish Cook fame). Split boneless skinless breasts, (to form an interior pocked), stuff the breasts with a mixture of roasted garlic, bread crumbs and parmesan cheese; Pan sear to medium rare, (also works well with chicken only the chicken must be completely done).
