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| Author: | POKER1 [ Wed Nov 23, 2011 5:10 pm ] |
| Post subject: | From this |
to this............ Limit of teal birds this morning and into the pot this afternoon. |
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| Author: | BoatDR [ Wed Nov 23, 2011 5:18 pm ] |
| Post subject: | Re: From this |
I've never heard of anyone cooking a prodrive before. How long to you have to cook it down for to make it tender? |
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| Author: | POKER1 [ Wed Nov 23, 2011 5:35 pm ] |
| Post subject: | Re: From this |
| Author: | brasso [ Wed Nov 23, 2011 7:29 pm ] |
| Post subject: | Re: From this |
Just made a dressing out of the past few hunts, Its excellent. Got a freezer full of greys I think I'll make a gumbo out of. |
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| Author: | dguidry [ Wed Nov 23, 2011 7:46 pm ] |
| Post subject: | Re: From this |
Ok, Poker, I think your roux, gravy is too light. Try browning your ducks longer; about 5 crown on the roxks or 6 beers long. |
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| Author: | deltaduckmaster [ Wed Nov 23, 2011 8:12 pm ] |
| Post subject: | From this |
I don't make a dark roux got my gumbo either |
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| Author: | POKER1 [ Wed Nov 23, 2011 10:42 pm ] |
| Post subject: | Re: From this |
Seasoned up right, I dont find cooking it down any darker makes it taste any different. To me anyway. For me if its not File its not gumbo. Dump some File in and it gets dark quick. That pic was pre File. And I do my gumbo a little different. I boil my duck down before browing the duck and sausage together. Takes any harsh game taste out of it. I have even boiled it in chicken broth also which can give it a different flavor which taste almost like a liver flavor. Always trying something new. |
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