Submitted by Founder of Rocky Mountain Sportswomen, Elena Reynolds.
For the last several years, I have been very interested in waterfowl hunting. Putting on a waterfowl clinic is something that I have had on my mind since starting Rocky Mountain Sportswomen. This year we managed to put together a virtual event teaming up with Colorado Parks & Wildlife and the Colorado chapter of Backcountry Hunters & Anglers covering the rules and regulations, species identification, and tips and tactics for hunting. It was a very successful event, and after learning a lot, I put my knowledge into action. After an amazing weekend hunt with some rad ladies (read recap here), I gained a lot more confidence handling a shotgun, and taking some shots at some birds. One afternoon I headed down to some local public waters to do a little solo jump shoot. After spooking lots of birds, and missing several shots, I finally planted myself in a blind to wait it out. Then, after a little while, a lone mallard drake came flying right toward me, and barely into my range. I focused, pointed, and took a shot with a clean follow through. The bird instantly dropped into the water. I couldn’t even believe it! With excitement, I put my gun down, raced down the creek and waded out to snatch up what turned out to be a three curled drake. I was so proud, and was so excited to bring home dinner.
For this recipe, I basically used what I had in the cabinets and fridge at the time. I love curry, and was really excited to see that I was able to make it with the big breasts this drake provided. My mom had also just sent me a brand new Cuisinart enamel Dutch oven, and couldn’t wait to use it. This ended up being the best way I have had wild duck so far, and even my partner Jesse, who isn’t much into waterfowl, said it was really good. I am excited to experiment more with waterfowl meat in the future. Enjoy!
Ingredients:
-Two mallard breasts
-Extra Virgin Coconut Oil
-1 Sweet Onion
-Thai Kithcen green curry paste
-Rice of choice (I used jasmine rice for this)
-Curry Powder
-Salt
-Chicken Broth-about two cups
(I usually use canned coconut milk when making curry, but all I had was broth, and it still turned out great!)
Directions:
1. Dice an entire sweet onion. Here you can also throw in whatever other vegetables you may want (peppers, broccoli, etc)
2. Fire up the stove and throw a couple spoons of coconut oil into your Dutch oven on medium heat.
3. Start a pot of water to make your rice.
3. Add onion into the melted coconut oil and sauté for a few minutes.
4. While onions are cooking, cover your duck breasts with curry powder and salt on both sides.
5. Place breasts into Dutch oven with the onions and sear both sides until the duck is mostly cooked. About two minutes on each side.
6. Add in your chicken broth, and let simmer for a couple minutes.
7. Add in half of a jar of the Thai Kitchen curry paste, and stir until well mixed in.
8. Cook covered on a low simmer for about 20 minutes, while stirring occasionally.
9. Turn off the heat, and pull the breasts out onto a cutting board and slice into pieces.
10. Serve with rice, and spoon some of the sauce and onions in your bowl.
