delta waterfowl cooking contest firedisc

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Waterfowler's H.L.T.
by John Wallace
80
Voting starts in: 7 days 3 hours
https://deltawaterfowl.org/contests/camo-cooking-contest/?contest=photo-detail&photo_id=104928
0
80
Title:
Waterfowler's H.L.T.

Author:
John Wallace

Description:
Total prep time: 20 minutes    Total cook time: 5 minutes Serves: 2-4   Ingredients:   3 Goose Hearts (4-6 duck Hearts) 3 Goose Livers (4-6 duck Livers) 6 Goose Tenders (8-12 duck Tenders) 1 tsbp. of Cavender’s Greek Seasoning ½ cup flour ½ cup of Italian breadcrumbs ½ tsp. of Salt Canola Oil ½ tbsp Sriracha (add more to taste) 1/3 cup of Mayo 1 White Onion (key ingredient) Lettuce (optional) Tomato (optional) Slider buns               Prep:   When processing your ducks pull hearts and livers (careful not to keep/break the dark green sack attached to it) and place them in water, add a little salt if desired. Change out water as needed to flush most, if not all the blood. This may take a day or 2 in the fridge (an hour or so would be enough if at duck camp). Once drained, pat them dry with a paper towel (drier the better). Using a knife, remove the tendon from the tender (this is key). Mince all three components together. Add Cavender’s Greek Seasoning to the mixture and fold it in with your knife to incorporate. Then let the mixture sit for 10-20mins allowing the flavor to come together. Mix your flour, breadcrumbs, and salt in a dish. Doing your best, form the mixture into slider size patties (it will be sticky), place patty into the flour mixture and cover well. Place in hot skillet shortly after. NOTE: When processing, I vac seal and freeze all 3 components together for future use.   Cooking:   Preheat skillet medium-high heat, once to temp, add canola oil, enough to cover bottom with approx. ¼ inch. Allow oil to come up to temp (~375deg). Keep an eye on heat, reducing to medium if the breading shows signs of burning. Brown on each side (~2mins a side, cooking through, but not over doing it). Serve immediately. Best with plenty of sliced white onion and Sriracha mayo!
Description:
Total prep time: 20 minutes    Total cook time: 5 minutes Serves: 2-4   Ingredients:   3 Goose Hearts (4-6 duck Hearts) 3 Goose Livers (4-6 duck Livers) 6 Goose Tenders (8-12 duck Tenders) 1 tsbp. of Cavender’s Greek Seasoning ½ cup flour ½ cup of Italian breadcrumbs ½ tsp. of Salt Canola Oil ½ tbsp Sriracha (add more to taste) 1/3 cup of Mayo 1 White Onion (key ingredient) Lettuce (optional) Tomato (optional) Slider buns               Prep:   When processing your ducks pull hearts and livers (careful not to keep/break the dark green sack attached to it) and place them in water, add a little salt if desired. Change out water as needed to flush most, if not all the blood. This may take a day or 2 in the fridge (an hour or so would be enough if at duck camp). Once drained, pat them dry with a paper towel (drier the better). Using a knife, remove the tendon from the tender (this is key). Mince all three components together. Add Cavender’s Greek Seasoning to the mixture and fold it in with your knife to incorporate. Then let the mixture sit for 10-20mins allowing the flavor to come together. Mix your flour, breadcrumbs, and salt in a dish. Doing your best, form the mixture into slider size patties (it will be sticky), place patty into the flour mixture and cover well. Place in hot skillet shortly after. NOTE: When processing, I vac seal and freeze all 3 components together for future use.   Cooking:   Preheat skillet medium-high heat, once to temp, add canola oil, enough to cover bottom with approx. ¼ inch. Allow oil to come up to temp (~375deg). Keep an eye on heat, reducing to medium if the breading shows signs of burning. Brown on each side (~2mins a side, cooking through, but not over doing it). Serve immediately. Best with plenty of sliced white onion and Sriracha mayo!