Southland Both Barrels July 2018

I am sure you've all noticed that the mallards are all pairing up and gearing for the upcoming breeding season.

This can allow for some fun, late season hunts as pairs filter in.

Above right: A nice late season parrie.

As I write this, mallards are out splashing in puddles around the region and gorging on worms.

So the birds are in great condition for the table.

The season ends on Sunday, July 29 – so there's still a bit of time to sneak out for one last hunt to stock the freezer!

Duck stock

Back a generation or two, when the Sunday roast was finished, the bones would be boiled up to make a soup stock for the following week.

These days we're not so resourceful, and the bones from our roasts usually end up in the bin.

This month I decided to experiment a bit and make a duck stock with some left over roast duck frames.

I must say, I was pleasantly surprised with the outcome.

I began by adding the roasted duck bones and some veges (onions, celery, carrot, parsnip) to a pot of water.

I then added some thyme and a few bay leaves.

I let the water come up to the boil and simmer gently for two hours.

Following this, I strained the stock through a sieve (to remove the bones and veges) and removed the fat that settled on the top of the stock.

I was then left with a rich, flavourful stock which I paired with freshly sautéed vegetables and noodles – delicious!

Next time you feel like being resourceful, and getting the most out of your birds, consider making up some delicious duck stock!

Erin Garrick, Southland Fish & Game Officer.