Tuesday, September 19, 2006

Water off a duck’s back – DUCK WRAPPED IN BACON

I went duck hunting on Saturday for the first time. It was perfect weather – if you’re a duck. Rain, rain and rain. I went with Sue, who hunts for food, and Katherine, a new hunter, to a pond near Perdue, Saskatchewan. I was dressed in my husband’s waders, with boots so big I was tripping on the barb wire fences we crawled through. We sat beneath a stand of young willows in a patch of wild mint and waited for the ducks to fly by.

Well, the ducks weren’t flying. So we gabbed for an hour or more, never fired a shot, and walked back to the house to warm up. However, we were not without a duck. Sue’s large munsterlander (a hunting dog) caught a young mallard duck. Back at the house, Sue cut the breasts off the duck, smothered them in Cajun spice and BBQd them to a charred rare. It was so good.

But the best part was lunch. We met up with a group of hunters at the Saskatoon Gun Club for a lunch made from wild fowl – coot cassoulet, crane wraps and best of all, Sue’s BBQd duck in bacon.

Marinate fresh duck breast overnight in Italian dressing. Cut the duck breasts into small, thin strips. Lay half a piece of bacon flat and put a slice duck on top.
Add a piece of hot pepper (jalapeno or pickled chili) at the end and roll all together. Fasten with a toothpick. Grill only as long as it takes for the bacon to cook, and serve!

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