Grilled Gadwall With Chanterelle Mushroom Sauce

[BilletHead]

Ok I can hear it now that darned BilletHead and his ducks. Grilled again to top that off. Well we kill them and grill them. So just what do we do to liven the dead ducks back up? We go to the great outdoors looking for what to pair with the duck. Hummm? Thought about a reduced blackberry sauce? Hummm lets look around some more. So we hit the road to deliver some sweet corn to mom. On the way we hit one of our chanterelle patches. A bit more rain we had so we crossed our fingers that the patch had fruited again. Low and behold we were greeted with a yellow orange glow in the woods. We frantically picked and filled our bags. Pairing problem solved!

Now to dinner. I grilled the gadwall as Mrs. BilletHead chopped up the shrooms and added them to hot broth on the stove and it started reducing. As this was going on fresh sweet corn began to boil. Corn a freebee too. Farming neighbor plants a big plot in with his field corn. Calls when family has picked and is get what you want. As shroom sauce reduces corn starch is slowly being added to thicken it up. When duck is off and rests some whole whete baguette bread is toasted. When all comes together the results are the bomb!

Enjoy,

BilletHead

[rps]

That looks special.

[BilletHead]

Thanks Chef RPS,

You and fins and feathers Scott have ruined me.

BilletHead

[luckycraft]

That looks delicious. No ducks left for me in the freezer. Looking forward to this fall

[jdmidwest]

What is a Chanterelle patch? What types of areas do they tend to congregate?

I have never run across them out, but I am not out looking for shrooms in this type of weather. My adventures keep me in water and away from dry land and ticks. Curious to know what type of areas they like to hang out in.

[BilletHead]

JD around here we find them in hardwood timber. Most of our soil is a mix of sandy/loam/leaf litter. Did find a few in the yard this year growing in grass.

BilletHead

[mhowerton]

_{Looks great. I am down to one or two bags of duck in the freezer. How do you prepare your ducks for the grill? Any particular seasonings?}

_{Counting the days unitl dove and early teal season.}

[BilletHead]

Mhowerton just sea salt. Thaw out the breast halves and give a salt to both sides. Try to make sure the meat is about room temp when you slap them on the grill. Good fatty skin is the key I think. Skin side down for a spell. Figuring out timing is the key. If they flame up I put the top on to put out the flames. Give them a flip. They should not flame on the plain meat side. Cook a bit longer and take them off to rest for a few minutes to let the juices redistribute. You want them rare but not much more,

BilletHead

[Feathers and Fins]

ENOUGH ALREADY... THIS MEANS WAR !!! Im thawing goose in retaliation for making me hungry.

[BilletHead]

Which reminds me I got to do some goose jerky.