Cut-um
02-11-2001, 05:27 PM
Pecan Dusted Goose or Duck
In a blender grind 2 cups of Pecans, do not overdue this or the oil in the Pecans will cause it to clump together like peanut butter. Then mix the pecan dust with an equal portion of flour. You can also add any seasonings you wish. I’ve been adding a little Flock Finisher in mine.
Cut your goose or duck breast in 1/3 inch strips. Partially freezing the meat helps with the cutting process. Make an egg wash with a couple eggs and some milk. Dip goose / duck strips in the egg wash and then dredge in the pecan / flour mixture. Deep fry till golden brown. Serve with “Jalapeno Pepper Jelly” for dipping.
Jalapeno Pepper Jelly
Ingredients:
1 Cup chopped green bell pepper
1/2 cup chopped Jalapeno peppers
1 1/2 cups cider vinegar
6 1/2 cups sugar
1 bottle or packet of certo (liquid fruit pectin)
In blender, place chopped peppers and ¾ cup of cider vinegar. Blend well.
In a 6 quart saucepan, combine pepper mixture with sugar and remaining cider vinegar.
Bring to a rolling boil for 3 minutes. Add Certo and boil for one minute. Skim off froth and pour into hot sterilized Jelly Jars. Seal jars and place in boiling water for approximately 10 minutes. Let cool and you're good to go...
Makes 6 half-pints
In a blender grind 2 cups of Pecans, do not overdue this or the oil in the Pecans will cause it to clump together like peanut butter. Then mix the pecan dust with an equal portion of flour. You can also add any seasonings you wish. I’ve been adding a little Flock Finisher in mine.
Cut your goose or duck breast in 1/3 inch strips. Partially freezing the meat helps with the cutting process. Make an egg wash with a couple eggs and some milk. Dip goose / duck strips in the egg wash and then dredge in the pecan / flour mixture. Deep fry till golden brown. Serve with “Jalapeno Pepper Jelly” for dipping.
Jalapeno Pepper Jelly
Ingredients:
1 Cup chopped green bell pepper
1/2 cup chopped Jalapeno peppers
1 1/2 cups cider vinegar
6 1/2 cups sugar
1 bottle or packet of certo (liquid fruit pectin)
In blender, place chopped peppers and ¾ cup of cider vinegar. Blend well.
In a 6 quart saucepan, combine pepper mixture with sugar and remaining cider vinegar.
Bring to a rolling boil for 3 minutes. Add Certo and boil for one minute. Skim off froth and pour into hot sterilized Jelly Jars. Seal jars and place in boiling water for approximately 10 minutes. Let cool and you're good to go...
Makes 6 half-pints