Jason just returned from a duck hunting trip up north. This picture is of Jason and the old hunting-dog, Cindy. Jason told the funniest story about how Cindy wouldn't go with anyone else, including the owner. I'm surprised he didn't bring her home with him...Emmett would've loved that!
What Jason did bring home was a bag of duck breasts for me to cook up. The smell of wild meat grosses me out, but I dug out the old family recipe for cooking up wild birds and got to work. This recipe is known to make wild things taste good...and Jason loves it...although you won't catch me eating it! Credit for the original recipe goes to Joyce Hutchinson...although this version is slightly modified.
- Coat the meat in a mixture of flour seasoned with salt, pepper, and poultry seasoning. Brown the meat in butter and set aside in a 9x13 baking dish.
- Saute a chopped onion, 3-4 chopped celery ribs, 1/2 - 1 pound of sliced mushrooms, and 1/2 cup sliced almonds in a bunch of butter, seasoning with salt and pepper. Do this until the veggies are heated through and reduced in volume. Pour over the meat.
- Optional: Add 1 chopped granny smith apple and some raisins.
- Combine equal parts cream and cooking sherry and pour this over the meat and veggies. Use 1 cup of each for a small batch of meat...use more, if your batch of meat is larger.
- Cover and bake at 325 degrees for 3 hours.