Hola from the frozen tundra of NW Oklahoma! After a balmy start to the winter season, these colder days have the waterfowl finally headed south. What’s that mean for sportsmen? Roasted duck!
Get those decoys on the banks and out in the water and get that retriever ready, because the waterfowl are here. In Western Oklahoma, we had to hunt over dry fields or watersheds. Hide in the trees, lay in a ground blind, sit in a heated blind on a pond, the possibilities are endless for some shooting action. Do some scouting, figure out where they roost, figure out where they feed. What fields are they using in the mornings? Evenings? Patterning the ducks can be crucial for success.
Over 383,000 ducks were bagged in the 20-21 season according to the Department of Wildlife. Comparing to the amount of waterfowl licenses sold (federal stamps), that equates to over sixteen ducks per hunter.
Don’t have a place to hunt? Oklahoma has several properties that are available to the public. Look to the wildlife department for a list (www.wildlifedepartment.com/hunting/wma). And as always, be sure to check the local regulations and comply. Our local Warden Blake Cottrill will certainly educate you properly.
Until next month . . . try some of these:
Cajun Cream Cheese
1/2 Pound Cream Cheese (recommended Philadelphia)
2 Tablespoons Cajun Spices (2 teaspoons paprika, 2 teaspoons Cayenne, 2 teaspoons garlic powder)
Zesty Italian Dressing:
3/4 cup Olive Oil
1/4 cup Red Wine Vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Italian seasonings
1/4 teaspoon red chili flakes
1/4 teaspoon garlic salt
2 skinless liberty duck breasts
6 fresh jalapeno pepper slices
6 white onion slices
2 slices thinly sliced bacon, cut into thirds
Mix all the ingredients thoroughly in a small bowl. Cover and refrigerate until needed.
Italian Dressing: Whisk all the ingredients in a medium bowl until blended.
For the Duck Poppers: Slice each duck breast, horizontally, into 3 slices. Cover the Slices with plastic wrap and lightly pound until thin. Put 1 jalapeno pepper slice, 1 onion slice and 1 tablespoon Cajun cream cheese on 1 end of each slice. Roll up and wrap in a piece of the bacon. Secure the roll with a toothpick to hold the bacon in place. Add them to the Zesty Italian dressing and marinate for 2 hours. Preheat a grill pan or grill over medium heat. Add the duck poppers and cook just until bacon is done. Removed them from the grill, transfer to a swerving platter and serve.
