More Hunting

My dad treated Matt and Paul to two more duck hunting trips at the beginning of January. They were guided hunts and though the temperature was a miserable ten degrees, the guys really had a good time. They shot their limit within thirty minutes the second day--the birds were that plentiful.

Matt came home and cleaned the birds. He soaked the meat for 24 hours in salt water and then ground it up. Last Saturday, the guys grilled burgers for our dinner. Paul found the recipe for Chipotle Duck Burgers in the Ducks Unlimited magazine that we still receive since my grandfather (now deceased) purchased Grace, his first great grandchild, a life time membership. Liz made a chipotle mayo to go with the burgers.  Matt topped them with Tillamook Pepper Jack cheese.   I've never been a fan of wild duck (and wild goose is just gross). I prefer pheasant and quail. However, these burgers were excellent. With more duck in the freezer, I'm sure they'll be on the menu again soon.