Both Barrels May 2021
Opening Weekend 2021 was another stunning, beautiful day perfect for barbecuing in the sun but not so much for the duck hunting.
That being said, as per usual those with set ups where hunters had put in the mahi, reaped the rewards!
Our ranging teams throughout the region encountered lots of happy hunters with a variety of setups.
There was still the odd bit of misbehavior with a total of five offenses for the weekend.
All were due to either hunting without a licence or the possession of lead shot near a waterbody.
Here’s another duck recipe to try, courtesy of Hank Shaw.
Just make sure there are no steel pellets in your duck before you put it through the mincer – one thing the mincer definitely does not like!
Italian Duck Meatballs
3 lbs skinless duck breast ground with 1 lb pork fat, chilled
2/3 cup milk
3 slices stale good quality bread, crusts removed and torn into pieces
2 cups dried breadcrumbs
1 tbsp kosher salt
1 tbsp freshly ground pepper
1 tsp fennel seeds
1 tsp dried thyme
2 cloves garlic finely minced
¼ cup parmesan
Olive oil (for frying)
Pour milk into a small saucepan over low heat. Add the bread to the pan and it will slowly absorb all the milk. Once all the milk is absorbed, remove the pan from the heat and mash the moistened bread into a paste. Let cool.
Place the meat mixture in a bowl. Sprinkle the salt, pepper, fennel seeds, thyme, garlic and cheese on top. Crack the two eggs into the bowl and add the bread-milk mixture. Mix together like you would a cake (don’t knead).
Create a ball in your palms, 2 – 3 inches in diameter. Place the breadcrumbs on a plate and roll the meatballs in the breadcrumbs. Repeat for the rest of the meat mixture. If you have time let them rest in the fridge for an hour to firm up.
Heat up a pan (cast iron is best) with oil to a depth of ½ an inch. Fry the meatballs for roughly 5 minutes on each side. Add your favourite pasta and pasta sauce.
Erin Garrick, Southland Fish & Game Officer.