Is fall the perfect time to go angling for dinosaurs or is it the perfect time to spend hours hanging out by the dam with nary a bite? Regardless, the leaves are popping, the cold-ones are flowing and lunch will be delicious.
Rig Rundown!
• Episode #4: Nate’s Big...
FISH?!
• Episode #4: Nate’s Big...
LUNCH!
• Episode #4: Nate’s Big...
Recipe:
Duck breasts. 4 of them. Fresh. Skin side down into a cold pan. Low heat and cook until the skin is crispy golden brown perfection (20 Minutes? Sure. Use your eyeball meters too). Flip them shits and finish em off until they're medium rare. Salt, pepper, Mmmmm. Save all that rendered fat. Duck fat is really great! Also, don't forget to rest for 10 minutes. Covered to keep warm.
Cabbage:
1 red cabbage
1 red onion
4 pieces bacon
1 apple of your own choosing
Red wine
Balsamic Vinegar
Salt pepper
Lemon
One nice sized DUTCH OVEN
Start rendering the bacon. Low heat. Chop up the onion and add to the bacon fat. Remove the bacon and share with your shore mates! Chop up the cabbage and soak in water. Chop up apple. Add the cabbage, apple and cabbage water to your DUTCH OVEN. Splash about a 1/4 cup each of vinvin and wine. Salt and Pepper liberally.
Let this cook nice and slow for about 45 minutes. Squirt a little lemon at the end!
Taters:
Cut em thin and fry in the duck fat with extra oil if needed to get about 3/4" of liquid in the pan. Temp to 375. Cook till crispy and floating. Drain on a paper towel and salt right away for maximum flavor enhancement!
7 авг 2024
