Ok, this is not a legit Qview because I am roasting these specks.
Although I like smoked waterfowl, it is a meat I prefer to either roast or grill with a small amount of smoke.
I know there's a few waterfowlers on this board that would like this recipe with whole ducks or geese. It just so happens that I had a couple specks (ribeye of the sky) left in the freezer.
The hunt:
The specks are kind of buried in the pile not offering a very good view. These birds are not only known for their excellent table fare, but also their beauty.
On that hunt we could only legally shoot one/hunter. We could have shot a lot more.
Here is a decent picture of a specklebelly I had mounted:
On to the roasting.
The way I am cooking these birds follows this recipe:
I also stuff the birds with a finely chopped mix of:
1 sweet onion
1 tart apple
1 heads worth of garlic cloves
1/4 cup olive oil
This should be ground to a paste and stuffed in the cavity. I then cap it off with a chunk of apple to keep the paste inside the cavity.
Season with whatever you want on the skin. I use Tony C's creole.
Add a couple of beers and a chopped onion and apple to roasting pan.
Cook at 250 for 4 hours.
Heading into the oven:
This should be done around 6:30 tonight...
Although I like smoked waterfowl, it is a meat I prefer to either roast or grill with a small amount of smoke.
I know there's a few waterfowlers on this board that would like this recipe with whole ducks or geese. It just so happens that I had a couple specks (ribeye of the sky) left in the freezer.
The hunt:
The specks are kind of buried in the pile not offering a very good view. These birds are not only known for their excellent table fare, but also their beauty.
On that hunt we could only legally shoot one/hunter. We could have shot a lot more.
Here is a decent picture of a specklebelly I had mounted:
On to the roasting.
The way I am cooking these birds follows this recipe:
I also stuff the birds with a finely chopped mix of:
1 sweet onion
1 tart apple
1 heads worth of garlic cloves
1/4 cup olive oil
This should be ground to a paste and stuffed in the cavity. I then cap it off with a chunk of apple to keep the paste inside the cavity.
Season with whatever you want on the skin. I use Tony C's creole.
Add a couple of beers and a chopped onion and apple to roasting pan.
Cook at 250 for 4 hours.
Heading into the oven:
This should be done around 6:30 tonight...
