When Robb and I first started dating, one of the first things I learned about him was that he loved duck hunting. He often regaled me with tales of the duck-based goodies he created after a morning of hunting. During our first year of dating, he fixed me meals made with goose, swan, wild turkey, and deer. But no duck. I always just figured that he caught too-few ducks and that he had earned the right to enjoy them on his own. After all, he is the one getting up at 3 or 4 in the morning and sitting in a blind in the freezing cold while I’m still snuggled in bed.
We’ve been dating a little over two years now and I’ve finally been able to enjoy a few duck dishes. But nothing compared to the duck bombs (as I have dubbed them) Robb fixed a few days ago.
There is no recipe really for this. To be honest, I’m not sure if Robb even knows what he did. He cooks instinctively, which is something that impresses me. He throws this-and-that into a pot, no measurements. Sometimes the food turns out delicious, sometimes the dogs get a large dinner that night. These duck bombs were a definite win.
He used a mallard and a wood duck, breasting them out to get 4 breasts. He pounded the breasts thin and then marinated them in Allegro and garlic for 24 hours (simply because he forgot to fix them the night before). After marinating, he rolled the duck breasts up with a sliver of jalapeno, smear of cream cheese and wrapped them in bacon.
He cooked them in a grill pan in a mixture of onions, olive oil, garlic, and jalapenos for about 10 minutes (I’m guessing) or until medium rare and tender.
We served the duck breasts with asparagus (marinated in garlic and Allegro as well) that was oven roasted until tender.
Delicious! Hopefully he’ll snag a few more ducks this season and we can recreate this dish!
What’s your favorite, most mouth-watering way to serve (or be served) wild game?
The past two weeks have been a whirlwind it seems! I don’t have enough hours in the day it seems. Oh well, things are only going to get busier when garden season really gets going. Again, crummy cell phone photos for most of these.
Here is what I purchased from the winter co-op market on March 21:
2 lb. carrots (Somerset Farms)
1.4 lb. beef shanks (Peace and Plenty Farms)
2 bunches of spring onion (ECO in Raleigh)
3.11 lb. mild sausage (from a farmer in Gates Co., White Oak Hill I think?)
2.5 lb. butter
1 mini sweet potato loaf (Donna’s Desserts)
1 bag dark chocolate granola (Yellow Dog Bread Co.)
My boyfriend finished our chicken coop this weekend! I love it. We picked up 4 chickens on Saturday – 2 Rhode Island Red hens, 1 Rhode Island Red rooster, and 1 barnyard mix hen (our favorite) but we are already wanting to trade one of the RIR hens and the rooster so we can diversify our flock more.
We had a cold freeze this past Saturday, complete with snow flurries, but everything that has been budding out looks fine right now. I picked up a Kumquat this past weekend (I have a weakness for citrus) along with two lavenders and two rosemary plants to go around our coop. My boyfriend has said that I can get a fruit tree to go out by the coop as well, just one, so I’m looking for a good self-pollinating one (maybe a plum). I’ve already gotten a blueberry to plant at the boyfriend’s as well and get to find an apple tree to replace the one at mom’s that didn’t survive the winter.
I picked my first spears of asparagus last week – there are about ½ dozen hanging out in my fridge waiting to be made *probably* into a tasty breakfast quiche in a few weeks. I may go ahead and blanche/freeze the ones I already have so they won’t go bad before I get around to it.
The last winter co-op market for the season is this upcoming Saturday. Fresh lamb will be offered, I’m excited about that.
I had deer for the first time this past weekend (in the form of burgers and tenderloin). It was tasty – I think that has a lot to do with the chef!
Okay. I’ve been a bad garden blogger the past month (and I haven’t even kept the journal up either). I’ve just gotten busy and on top of that, I was sick one week *excuses, excuses*. But! I’m back now and ready to roll. We’ve been picking a few May Peas everyday the last few weeks, but I think that the harvest is over for that. Mom picked some small yellow crookneck squash last week which we ate for supper this past Sunday (cooked with bacon grease and onions – yum). Other than that, I’ve been trying to take weekly pictures of the garden so mom and I can look back at the end of the season. I won’t bore you with that. Instead, I’ll just start back with this past week.
– 5 small crookneck squash – Small Tupperware bowl of blueberries – 2 jalapenos – Handful of May Peas
This upcoming Thursday, I’m going to have a photo recap post for the month of May so that you can check out what else I’ve been doing in my blogging absence.
Mom killed our first snake of the season yesterday (hiding in our raised strawberry bed), which means that my time outdoors has come to an end #kidding #notreally #hatesnakes. Anyway, we harvested our first strawberry of the season on Monday, from our old beds, which are about 3-4 years old. We actually needed to pull up those plants last year, especially since we have the everbearing strawberry boxes, but haven’t done so yet. So mom and I split that strawberry, disappointed that it wasn’t as sweet or juicy as expected. Maybe I can make a jam out of those?
Finally used the asparagus in some way other than just grilling them! My Quiche recipe is below.
– 19 stalks of asparagus
– 1 strawberry
– A sprig or two of chives
This was my first attempt at creating a Quiche and even my mom deemed it delicious. What I love about Quiche is that you can put almost anything in it and it will still end up tasting delicious! Here is what I did.
Ham, Asparagus, and Chive Blossom Quiche
1 unbaked 9″ frozen pie shell
1/3 c. fresh asparagus, trimmed to 1″ pieces
1/4 c. cooked ham
1 tbsp. chives/chive blossom petals
1 1/4 c. mixed cheddar cheese (I used Kraft Triple Cheddar)
3 eggs, beaten
1 c. half and half
dash of salt & pepper
Bring a pot of water to a boil and blanch the asparagus for 2 minutes. Drain and rinse in cold water.
In a bowl, mix together the eggs, cream, cheese, salt and pepper.
Spread the asparagus, ham, and chives in pie shell and top with egg mixture. I sprinkled a little extra bit of chive blossoms on the top.
Bake at 425*F for 15 minutes, then reduce heat to 350*F and bake 35 additional minutes. I covered the crust with tinfoil to keep it from burning. Let cool for about 5 minutes and serve!
Happy May Day! I meant to post my weekly harvest update earlier in the week but with such horrible weather (storms every day), our internet has been incredibly unreliable. We have been very fortunate at my house though – no damage, but mom and I did see a tornado this past Friday. We watched it through the windows and at one point, it seemed like it was headed straight for us. Instead it damaged a lot of homes at the other end of our road, about a mile away.
Mom and I haven’t been able to really get out in the yard to do any work, other than a few minor tasks (covering up the potato towers). We definitely need to get out there and weed. Hopefully this weekend.
Harvested (since last update):
– 21 Stalks of Asparagus (Some have already been grilled, the others will go into a Quiche this time – I swear)
Funny story about this last picture. Way back in October of this past year, my mom received some tomato plants that my granddad had dug up from his ditch. As we were separating the plants in our yard, we spotted something moving. It was a crawfish, maybe 2 inches long, ferociously snapping at us with his claws. We moved it to our ditch and wondered every few months if he was still living. Today, I received the above picture at work – mom spotted our crawfish! He had grown to be almost 5 inches and was still just as feisty as ever. We were quite tickled.