Knowing where your food comes from is one thing. Going and harvesting your food is another. You become personally invested in the skill and the experience. There is a full beginning to end cycle that occurs. I find so much joy in that.
Waterfowl Hunting
Preparing for a successful waterfowl hunting trip starts with careful planning and adhering to regulations. Ensuring you have the right gear, such as a suitable shotgun, non-toxic ammunition, decoys, calls, camouflage clothing, and waterproof waders. Additionally, obtaining the necessary licenses and permits (stamps) and familiarizing yourself with local hunting laws and regulations is essential to stay compliant. Once properly equipped, scouting potential hunting locations, concealing yourself effectively, using calls and decoys strategically, and exercising patience are key techniques for a successful hunt. Ethical considerations, such as respecting wildlife habitats, retrieving downed birds promptly, and practicing Leave No Trace principles, should always guide your actions in the field. By preparing thoughtfully and hunting responsibly, waterfowl hunters can enjoy a rewarding outdoor experience while contributing to the conservation of natural habitats and wildlife populations.
Dressing Out the Breast Meat
After harvesting the bird, it’s crucial to promptly field dress it. Now some use the breast out method and others pluck and remove the guts, followed by rinsing the carcass or breast thoroughly with cold water. Its personal preference, for this recipe I’ll refer to the breast out method. When dressing out the breast meat, precision is key to maximizing yield and minimizing waste. Carefully separating the breast meat from the breastbone and ribcage ensures that no meat goes to waste. Additionally, trimming away any excess fat, skin, or connective tissue helps to enhance the flavor and texture of the meat.
Ingredients and Preparation
- Ingredients list for Duck Gumbo:
- 3-6 Duck breast
- 1-2 package of smoked sausage
- 1-2 large bags of frozen okra
- Salt & Pepper
- 2 Bay Leaves
- 2- Roux base (bacon fat, oil, butter)
- 2 cups flour
- 3 onions, chopped
- 4-6 garlic cloves
- Cajun Seasoning
- 4 celery stalks, chopped
- Chicken broth or Save broth from duck meat
Cooking Duck Gumbo
Step 1: PRESSURE COOKER: Place duck breast in a 2 cups of water. Add salt and pepper to taste. And add bay leaves. Cook on high pressure for 40mins.
STOVE TOP: Add duck breast to soup pot. Fill with water and add salt and pepper with the bay leaves. Boil for 2 hours.
Step 2: Remove Duck and shred the meat. Save any remaining broth. Toss the bay leaves.
Step 3: Begin cooking the roux. Now, tastes vary so I have provided options. The rule of thumb is equal parts flour and fat. Fat options: Bacon grease, Oil or Butter. Heat fat on medium low heat. Add flour and stir continuously, until roux has turned brown, 30 minutes or more.
Step 4: Stir in vegetables: Onion, garlic, celery. Add broth fill half the pot and boil. Skim any excess fat that boils to the top.
Step 5: Add Cajun seasoning. Add Sausage and the duck meat. Simmer for 1-2 hours then add okra. Cook for another 30 minutes or until all meat is cook and vegetables are tender.
Serve along with steamed rice. If you like extra spice top with your favorite hot sauce.
NOTE: there are variations to gumbo. Some add other seafood and meats.
As we reflect on the journey from shooting waterfowl to serving a steaming bowl of gumbo, it’s clear that the process is not just about preparing a meal but about embracing an entire experience.
The taste of the duck sparks the recall of the early morning hours spent on the water, the camaraderie with fellow hunters, and the quiet moments of reflection in nature, we’re reminded of the deeper connection to the land and the bounty it provides. There’s a sense of satisfaction that comes from knowing exactly where our food comes from and the effort that goes into obtaining it.
