We are now two for Thanksgiving. Menu has changed.
I have a good farmed duck. I will sous vide (36 hours) confit the legs and freeze them for later.
I will sear the breasts. Root veg in duck fat, dressing, queso, and an experiment -> sticky toffee tarts.
A number of issues have minimized my lake time this year. This afternoon I was able to fish three hours (1-4). I felt I was in heaven.
Water temp was 57ish. Water color was greenish 4 feet.
Two bites, both on a white Keitech I swam through baitfish schools. I connected with one and landed a 3+ hybrid. I enjoyed the fight.I released it.