Now that there’s a deer in the freezer and the pheasants are starting to flush really wild, I can turn my attention to the abundant waterfowl that’s moved into Nebraska’s Sugar Valley. I’ve managed to get out a couple times within the last week and we’ve had a couple of good shoots, filling the bird strap with Canadas and a duck or two. So keeping with the current theme, let’s pit the two birds against each other in this week’s Food Fight.
Lying between a goose’s keel bone and the breast proper, lies a cut of meat that I call the tender. When I get a few of the small strips saved up, I like to soak them in a soy-ginger marinade and cook them quickly for a Chinese-style stir-fry. Here they got mixed in with a sliced onion, green pepper and mushrooms, all served over a bowl of white rice.
A simple roast duck is becoming my new favorite meal. This is the second one I’ve roasted in the past few weeks, and I’m already dreaming about the next one.
I plucked a fresh, fat mallard, then brined the carcass in saltwater for a couple of days. Slathered with butter, sprinkled with liberal amounts of kosher salt, black pepper, and paprika, it went into a very hot oven for just about half an hour, while the potatoes roasted in duck fat underneath.
So which one wins? The delicious duck or the savory strips of goose? Vote now and don’t forget to send your food photos to email@example.com.