It is great when you have friends that give you ducks because they shot so many yesterday that they don't want to clean today's shoot, which was another good one on Lake Onamia near Mille Lacs Lake.
I got 12, which I skinned and boned out.
Today I made a duck ragout of some, which involved onions, sweet peppers, duck sliced on the bias in quarter inch thick slices, garlic, red pepper, cilantro, bay leaf, red wine( Shiraz), rum, chokecherry jam, and olive oil. Served w/ rice, black beans and cornbread.
If you have ever done anything wrong , this will make it right. This is redemption.
Terve tulua, as they say in Finnish." Come again."
About Me
- Captain Cook
- A chef by trade, I had a restaurant and bar in the jeweled lake country of Mn for 20 years. A terrifying, yet rewarding endeavor. I remain interested and passionate about food and consider eating to be the ultimate existential experience; we must eat to live, and since we must eat, let us eat well. As the Captain, I explore the world of food at my doorstep, at your doorstep, and beyond the doorsteps of the many cafe's and restaurants of this exquisite Mn lake country. It is a picnic. I remain the Captain because I have no choice. Food has chosen me. I'll tell you about it. I also write a guest column for a local newspaper,the Mille Lacs Messenger, do a food piece for their quarterly magazine, the Compass,and write about outdoor food for Mn Outdoor News and Lake Country Journal magazine. I also teach occasional cooking classes. All food is outdoor food, or should be.
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