Podcast: Episode 407: Flying Meats and Waterfowl Treats
Justin, Kory, Adam, and Shawn West chat about all things waterfowl cooking. They discuss their favorite recipes, why waterfowl deserves a serious seat at the table, the silver duck press, purple geese, Kory’s pastrami recipe, duck confit, cooking classes, waterfowl offal, and so much more!
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Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes
Crew
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Follow Shawn on Instagram @getoutandgohunting
Recipes:
- Sichuan Beer Braised Duck
- Duck and Wild Rice Hotdish
- Mongolian Goose Cooking Class
- Justin’s Grilled Heart Skewer Cooking Class
Show Notes:
Dove Season and Poppers
Kory’s Goose Adventure
Allen Company Burlap Camo (link)
Episode 405 Adventures for Food
Waterfowl name game
Endless Season Duck Hunting Shirt
Cackling Geese
Using Recipes geared towards domestic waterfowl for wild waterfowl
Grass Fed Beef Flavor
Plucking or Not Plucking
Purple Geese
Cooking with Goose Fat
Diver Duck Fat
Fishy Taste?
Country Fried Merganser
Kory’s Goose Pastrami
Grilled Goose Breast like Steak
Confit Ducks
Whole Roasted Mallards
Pressed Duck
French Comfort Food
Goose Hearts
Crispy Deep Fried Goose Hearts
Butterflied Grilled Hearts
Justin’s Grilled Heart Skewer Cooking Class
Goose Gizzards
Duck Tongues
