Duck Hunting Season
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<blockquote class="ipsBlockquote" data-author="JK" data-cid="578165" data-time="1462752319"><p>
3 people already shot on the opening weekend!<br><br>
Apparently that's ok though as over 50,000 were out there hunting....</p></blockquote>
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Yeah shotguns and small sheds aren't a great combination . It's one of the things that put me off duck shooting, that and seeing them hanging out around settling ponds. -
<blockquote class="ipsBlockquote" data-author="JK" data-cid="578165" data-time="1462752319">
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<p>3 people already shot on the opening weekend!</p>
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<p>Apparently that's ok though as over 50,000 were out there hunting....</p>
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<p>Considering how much booze gets drunk that is pretty good.</p> -
<p>yeah the booze is the ingredient that makes it worse...you'd think if you take your kids, then booze is nil</p>
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<p>I have yet to see booze there when kids are around which is good. </p>
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<p>I just can't imagine lying in the hether down in Southland on a cold Autumn morning without a few whiskeys. I fact I'd say duck hunting would cease to exist down that way with it.</p> -
<p>Probably gonna head out with a South African mate of mine at some stage, if not ducks then hunting of some description. He and the rest have a strict rule which I'm more than happy to adhere to which is not one drop of alcohol passing anyones lips until the guns are locked away and we're round the fire. Just too fucken risky otherwise.</p>
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<p>I love duck. Even if i have to spit the pellets out while eating.</p>
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<p>Same. While not the same thing as wild duck is hugely different in taste, I took a whole Duck (Along with a load of other dishes)from Blue Breeze Inn to a mate who is ill, forgetting she hates duck. Had to polish the whole thing off myself! Was a damn good bit of gluttony!</p>
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<p>to be fair there's not that much meat on a duck. rich though.</p>
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<p>i want to cook duck this weekend now</p> -
<p>whole. make a rub from orange zest, a bit of orange juice, rosemary, thyme, nutmeg, salt, pepper and oil. rub all over. stuff it with garlic, rosemary, thyme, and orange. sew it up. i usually do this the night before and let it sit for 24 hours. Roast in the oven, normally 2 hours is bang on. Baste constantly. </p>
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<p>serve with duck fat potatoes and braised red cabbage. mmmmmm</p>
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<p>i normally make an orange and brandy reduction to go with it, but it's not necessary</p>
