First Time In My Kitchen

I am so super excited to share today's recipe with you. One, because it is a first time here on EMM. Two, it is a first in my kitchen whatsoever. Three, it would make a fantastic alternative to the traditional turkey or ham this upcoming holiday season. And most of all, because it is seriously one of the most delicious things I've made in a long time, not to mention gorgeous, making me very proud of it!

Have you ever had duck? I know sometimes it gets a bad wrap of being a greasy meat, but I can attest to the fact, if it is prepared correctly, it is no more greasy than chicken. I have had it a couple times, and loved it; just never prepared it myself. My husband has had it many times, and loves it. So when dear friends, and fellow foodies, treated me with some fresh (frozen) duck legs, I could not wait to get into the kitchen and start cooking!

Now, I realize if you're feeding a huge crowd for Thanksgiving or Christmas, this might not be the most economical choice. But maybe your holiday celebration is a little trimmed back this year, with not everyone being able to make it, and a huge turkey just doesn't make sense. Or maybe you just want to try something different and totally wow your guests. These will definitely do that!

The pre-browning step is a must! Don't skip it. And yes, leave the skin on. It locks all the moisture into the meat, making it juicy, tender and flavorful. Then to slow roast them laying on all those veggies just adds more yumminess! Then the "icing on the cake" per say, is this simple, yet delicious and unique glaze. It really puts them over the top.

If you're looking for something new to try for your family's holiday, or want to maybe have something a little extra special hit your holiday table, these are the perfect idea. I hope you enjoy them as much as we did!

Roasted Duck Legs with Apricot Glaze
6 whole duck legs, trimmed and dried
1 TBS olive oil
1 carrot, cut into large pieces
1 rib celery, cut into large pieces
1 medium white onion, sliced
6 garlic cloves, crushed
1 c. chicken broth
1 c. apricot preserves
1 tsp. dried thyme, divided
2 TBS rice wine vinegar
2 TBS water
Salt and Pepper to taste

Preheat oven to 325. In a large skillet, heat oil over medium-high heat. Season duck liberally with salt and pepper, on both sides. Place in skillet, skin side down in pan. Brown for 6-7 minutes. Flip and brown meat side for 3-4 minutes. In a large roasting pan place carrots, celery, and onion. Add broth. Sprinkle with 3/4 tsp. thyme. Lay browned duck, skin side up, over veggies. Cover and roast for 1 hour 15 minutes. Increase heat to 425 and uncover. Roast for another 20 minutes to crisp skin. In a small saucepan combine preserves, vinegar, water, 1/4 tsp. thyme, salt and pepper. Bring to a boil, stirring constantly. When duck is done, transfer to serving platter and liberally baste in apricot glaze. Sprinkle with extra thyme.

Shared on The Country Cook Nov. 22, 2013

Duck at Very Good Recipes

Hunting Trip Soup

Two years ago, Mr. Everyday, his dad and our brother in law started a new tradition in this family. They decided each November was going to be for pheasant hunting. They discovered a beautiful game preserve only about an hour from Fort Wayne in Grover Hill Ohio, Thorn Bottom Hunting. A family owned operation, these people know their hunting, rather it be quail, deer, partridge, turkey or pheasant. That year the guys were able to "bag" 12 birds, meaning we had 24 pheasant breasts for Christmas Eve dinner. Thus, a new holiday tradition was born too.

November 2010 Hunting Trip

Unfortunately, last year, due to Adam's brother's recovery from his stem cell transplant, there was no hunting trip; but this autumn they were determined to return. However, life and schedules got in the way, and this time only Adam and our brother in law Duke were able to go; but Duke was able to bring a friend. So on a crisp sunny Saturday morning the 3 of them were off to see what trophies they could bring home. Less than 12 hours later I had 8 pheasants sitting in my freezer! This time instead of just keeping the breasts, they decided to also include the legs and thighs. Why? Not to include in the Christmas Eve dinner, but instead because their guide had told them about a great recipe using them...pheasant noodle soup.

Now I will be honest. I'm not the biggest fan of pheasant, but I was willing to try making this because I think if there is a meat that sometimes has a little bit of a "wild" flavor to it, cooking it down into a soup helps to take some of that away. Kind of like using deer to make chili. Plus dark meat always has such a great flavor in soups, I was hopeful this would be quite tasty. Well, let's just say I have a very happy husband on my hands! This is very simple, and deep in flavor. We all enjoyed it very much and the boys especially couldn't spoon it into their mouths fast enough. Now, I realize not everyone is going to have pheasant sitting in your freezer, but if you have a specialty market in your neck of the woods, there are many that will sell pheasant, quail, or other wild birds that would be a good substitution. Or there are even online sites that sell exotic meats! Or, chicken would work too, and who can't use a new chicken noodle soup recipe?

I'm happy my hubby has such a fun hobby for him to enjoy! Not to mention creating new traditions, memories and yummy things to eat.

Pheasant Noodle Soup
6 pheasant legs/thighs, prepared and soaked in salt water overnight
12 cups water
3 celery ribs, diced
1 medium white onion, diced
3 carrots, peeled and diced
2 tsp poultry seasoning
4 c. chicken broth
1 lb. package Kluski egg noodles
1 c. frozen peas
Salt and Pepper to taste

Place pheasant in large stock pot. Cover with water. Add salt, pepper and poultry seasoning. Cover. Bring to a boil and then reduce heat to medium low. Simmer until pheasant is cooked through, about 25-30 minutes. Remove pheasant, debone and shred. Add chicken broth to pot.  Return meat to stock pot, add carrots, celery, and onions. Bring heat back to medium high and cook until veggies are tender, about 15 minutes. Add noodles and cook according to package directions. Finally, add peas in for about 5 minutes before finished.

Shared on Make Ahead Meals Nov. 19, 2012
Shared on Mandy's Recipe Box Nov. 20, 2012

Pheasant at Very Good Recipes
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