Comments on: Salmis of Wild Duck

By: Sam Sotiropoulos

Sam Sotiropoulos — Sun, 09 Nov 2008 17:12:31 +0000

Oooh, Armagnac in the sauce… this sounds like an amazing dish. No hunting for me this year, we just had a baby! Oh well, if you feel like sending me a bird or two express and packed in dry ice, I would be very grateful.

By: mdmnm

mdmnm — Wed, 15 Oct 2008 17:51:22 +0000

Thanks for the recipe. I’m going to set aside some pheasant, grouse, and duck legs this year and give this a try later in the year.

By: hank

hank — Wed, 15 Oct 2008 15:31:46 +0000

Hey Sportingdays: You have plans for opening weekend? If so, good luck! Shoot straight so you can come home and make this dish!

You have hunting friends, Peter? If so, be nice to them — there is nothing quite like a roasted wild duck…

By: Peter

Peter — Tue, 14 Oct 2008 23:49:47 +0000

Thanks for the shout-out. When it gets cold again, I might just make that; our friends with the duckies are about ready to dispatch them.

By: adele

adele — Mon, 13 Oct 2008 21:48:36 +0000

Sounds like just the thing for chilly weather. I’ll have to see if I can get my hands on some good duck.

By: sportingdays

sportingdays — Mon, 13 Oct 2008 16:28:21 +0000

Gave my last duck — a Suisun Marsh wigeon — to my mom yesterday. That’s it for last season’s game. Our freezer is empty and ready for fall’s bounty.

By: Kristine Shreve

Kristine Shreve — Mon, 13 Oct 2008 13:00:41 +0000

Oh, that sounds fabulous. Maybe we’ll have to try this with our Christmas pheasant this year.

By: rick

rick — Sun, 12 Oct 2008 16:00:15 +0000

nice salmis.

and thanks for the reminder of pheasants. we actually have a game farm around here, and i bet this is about the right time to go looking for a bird to hang