Tag Archives: duck

Crispy Southern Duck | The Sportsman’s Table

Duck breast with collards and mashed sweet potatoes.

International Culinary Institute of Myrtle Beach

Reelfoot Lake Ducks

Bob heads to Reelfoot Lake for some duck hunting with Garry Mason, where they also talk college bass fishing and we take a look at the new Mossberg 940 Pro Shotgun.

Blue Bank Resort

Georgetown Sea Duck Hunt

Bob heads to Georgetown SC for his first sea duck hunt and a NC duck hunt from the archives.

Georgetown Coastal Adventures

Dewitt’s Outdoor Sports

Pappardelle all’anatra | The Sportsman’s Table

Il Buongustaio Restaurant

Ingredients:

(For 4 people)

280 grams of Pappardelle

For the Sauce:

800 grams of Fresh Duck
2 Bay Leaves
50 grams of Onion
5 grams fresh garlic
5 grams rosemary
50 grams celery
50 grams carrots
100 grams dry white wine
300 grams vegetable stock
30 grams parmesan

Preparation:

Clean duck and garnish with garlic, onion rosemary, celery and the bay leaves. Rub down and drizzle with olive oil. Lightly sprinkle salt and pepper (approximately 1 tsp of each) over the top of all. Salt/pepper can be added or removed to taste.

Set oven temp to 410 F and bake for 20 minutes. Add the wine and allow to simmer for 5 minutes to allow alcohol to cook off and then add vegetable stock.

Remove pan from oven and cover with heavy duty aluminum foil.

Decrease oven temperature to 365 F and return duck to oven. Bake for approximately 2 hours.

After the duck is fully cooked, remove from oven and place duck in a separate container.

Remove the bay leaves, and all of the remaining contents (vegetables and liquid) are then placed into a sauce pan. Blend all contents of sauce pan until you have a smooth consistency.

Debone and mince the duck meat with a fork and knife and add to the blended sauce and bring it to a boil. Add a 1/4 stick of salted butter and allow to melt, and then turn off heat. The sauce is now ready.

Boil water in a separate pot salting to taste. Cook the pasta in salted water for 12 minutes and strain.

Add some of the sauce to a pan and then add the pasta for a very quick sauté.

Garnish with shaved parmesan cheese and serve.

Full Video Transcript

Narrator: The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out-of-state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.

Bob: Joining me this morning is my guest chef, Alessandro Salaris, from Il Buongustaio. Did I say that right?

Chef: Right.

Bob: Awesome. I’m not even Italian. But we are at the City Center Market here in beautiful downtown Florence, South Carolina with a recipe. I know all you outdoors man out there are going to love. Pasta, a duck?

Chef: Yes. It is a very old Italian dish and I thought about coming in in town and said why don’t you put the thing together, you know, we have a lot of ducks around here and we actually make our own pasta in the house. Fresh everyday. And I say, “Okay, let us do it duck.”

Bob: I can not wait. This is going to be first.

Chef: So what it is going to be, it is very simple. So we are going to have herb.

Bob: Like most Italian dishes.

Chef: Onion, carrots celery and garlic. Then we are going to use fresh herbs like rosemary and bay leaf. So how this is going to work is we are going to take our duck and put it on a pan.

Bob: [inaudible] So we are cooking the whole duck?

Chef: Yes. Then what we do is very simple. We throw all the vegetables all inside.

Bob: You’re right. It can not get any simpler than that. I could even do that.

Chef: everybody can do that. it is a very easy recipe as just time on it, but it is very easy. Everybody can do that. Then, garlic. Then, we put in salt and pepper there. You can always adjust on salt and pepper.

Bob: Folks, if you want a copy of Alessandro’s recipe just log on to bobredfern.com. [inaudible] that is a wonderful Italian restaurant. Look at this. Oh, wow.

Chef: Drop the olive oil extra virgin from Italy. That is ready to go in the oven. Could you please?

Bob: I’ll be glad to.

Chef: I will open the door for you.

Bob: So it is going in the oven for what temperature and how long?

Chef: It is going for 400 degrees for half an hour. After half an hour, you just put your white wine and the vegetable broth, and then you close it. You cover the duck for another hour and a half and wait there.

Chef: Now, this is the finished product. This is the sauce. After we cook in the oven we, separate all the meat and we put the vegetables together like you see with food processor. We create the sauce, we adjust the salt and pepper, and then we cook the pasta, and then you put her in and saute with the sauce.

Bob: Oh, wow. This is really a unique recipe.

Chef: Thank you. It is very delicious. After you saute-

Bob: Do you mix dark and white meat from the duck?

Chef: I use all the duck, everything. You see, you just plate it.

Bob: Smells delicious. I know, folks, you can not smell it on TV, but I can. Contrary, a lot of folks do not really know just how good duck is. I mean it really is. Especially fresh pasta.

Chef: Italian fresh pasta.

Bob: No less.

Chef: Exactly.

Bob: Right here in downtown Florence, South Carolina.

Chef: Then, we decorate it with some tomato. Piece of garnish, couple bay leaves Then we got or plate and some parsley. They would never miss on an Italian dish. Some extra virgin olive oil. Finish. Here we got our plate.

Bob: That is a dish. Thank you so much. We wish you the best of luck. I tell you what, folks, come on down to downtown Florence when you are visiting state of South Carolina. You want more great recipes like you saw today? Stop on by, I tell you what. Or log on to certifiedscgrown.com and see what is fresh on the menu. We will be right back here again next week with another great recipe on the Sportsman’s Table.

Narrator: To find out more information on food that is fresher and tastier, go online at certifiedscgrown.com by certified South Carolina grown products. It is a matter of taste.

Kansas Duck Hunting

Bob heads west to Norwich Kansas for some early winter duck hunting. On The Sportsman’s Table, we feature a South Carolina certified skirt steak recipe. Plus, a look at Browning’s new Cynergy shotgun.

Full Transcript

[Narrator] On this week’s Bob Redfern’s Outdoor Magazine, Bob heads west to Norwich Kansas for some early winter duck hunting. Also, on this week’s Sportsman’s Table, we feature a South Carolina certified skirt steak recipe. Plus, we take a look at Browning’s new Cynergy shotgun. All this and a whole lot more and it begins right now.

This has been a great day.

Shot this.

Look at that, wow. Nice.

[Bob] A flight behind us, Joey.

[Joey] Look, here, here.

[Bob] Rooster’s gonna get ’em.

[Joey] Come on, come on.

Woo!

Fetch him up, fetch him up.

Nicely done, bud. Perfect pair, man.

Good start to the morning. Hey, Travis, listen man, I’m telling you, woo hoo.

Best duck hunting we’ve had in a while.

Listen, it’s gonna be the best duck hunt I’ve probably had in my lifetime. Folks, we are in Kansas, just outside of Norwich Kansas, not too far from Wichita. We came in, drove all night long, 18 plus hours to get here. Travis Stevens, the property owner right here, man, I’ll tell you what, and we’ll introduce Joey Robinson from Sumter South Carolina. He’s got Rooster the dog. He’s going to get these first two ducks that we got down. I tell you what, man, listen I don’t know how Joey has kept this, Travis, as the best kept secret from me, and him only living 30 miles from me in South Carolina. Rooster finally got to work. Oh my goodness. One of the great things is you love duck hunting. You’ve got this thing just absolutely prepared to the “T”. Get ’em, Rooster, get ’em. Beautiful, wow. Two big ducks.

[Travis] Mine’s the black one. The other’s his brother. He has a brother. I don’t take ’em out together. He’s dominant over

[Bob] Is he really? Wow.

[Travis] He won’t even go get a bird ’cause he’s afraid Trigger’ll whoop his butt. Yeah, he’s just a big lover. Don’t sit still long enough either. That’s just how we want ’em to come in right there.

[Bob] I’m telling you, just like that. Golly, woo, man. What they’re gonna start doing is kinda just dropping in.

Just dropping in after this ice. You know, folks, when we got here early this morning, before dawn, the pond was water free out here, ducks on it. Come in early before shooting light and then as sun started coming up, again, as it always will out here, in three and a half feet of water in these sloughs and ponds, that ice will start setting in. We did good, Joey.

Y’all shot good. Let me see one of them hummers.

Getting old and .

Oh my goodness.

That’s a pretty duck.

That is a pretty duck, wow, beautiful. It don’t get no better than that.

[Narrator] Stay tuned, when we come back from commercial break, we head back to Kansas for more duck hunting action.

[Narrator] Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors. Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Agriculture Department, it’s a matter of taste. By Browning. Browning, the best there is. By Wacca Wache Marina and Deck 383, located in Murrells Inlet South Carolina. By the Old 96 District of South Carolina, come discover the unexpected wonders. And by South Carolina Embroidery and Screenprinting. Your source for all your promotional product needs. Take it.

[Bob] All right, Rooster.

[Joey] Fetch him up.

[Bob] I tell you what, he was coming in a cupping in a hurry.

That was a good one. Good shot. Good shot.

They going to. Yeah, pretty duck right there now. Look at that one. Now that one’s a good mature duck there. Oh, he’s got two curls on the rear end, looky there.

[Joey] Fetch him up, fetch him up. Fetch him up, fetch him up, fetch him up, fetch him up.

[Travis] All he had to do was get ready to call in.

[Joey] Fetch him up.

[Bob] Oh, Rooster. Rooster needed something to do. Rooster needed something to do. Another one just like that one, come on. Look at that, wow.

[Joey] Get him!

[Man] Oh shit.

[Bob] I’d rather Joey done that than me.

[Joey] Good boy, good boy!

[Bob] Sorry, Rooster.

[Joey] Come on, buddy.

[Bob] Beautiful retrieve. Good boy, good boy.

[Bob] Look at that. He busted a little ice, too.

[Joey] Come on, bud. Come on, bud. Good boy, good boy.

Well, folks, we’re duck hunting in Kansas. I’ve got my two good friends here with me, Joey Robinson, he’s from Sumter, South Carolina and he’s trying to call his wife. It’s her birthday today. So, he’s trying to kill two birds with one stone. And Rooster just retrieved my duck. Nice retrieve, Joey, nice retrieve.

Thank you, thank you.

Oh, man, look at that. Kansas mallard.

Happy birthday, baby.

He didn’t even get the chance to take his mask off. What do you think? Woo, yes sir! All right!

It’s a little high, but that’s all right.

[Joey] He’s here, Rooster, here.

[Bob] Hey, Rooster.

[Joey] Rooster.

He’s hiding back there, Rooster. He’s hiding.

[Joey] Rooster.

Here’s another one.

[Travis] Another one right there, Joey.

No it’s not, nope, sorry. My eyes are playing tricks on me here. There he’s getting it. There you go, Rooster. There you go, buddy. You know, it’s funny, they’re not circling much. They’re just coming and dropping right on around.

[Travis] They all have moods just like everybody else.

Yeah, they do. That’s it. It’s a beautiful morning in Kansas. I got him, I got him.

[Travis] Them suckers didn’t wanna fall. Finally got that one right above my head.

[Bob] I can’t believe we missed that other one.

[Travis] Got both of them though, at least. He dropped right there.

[Bob] Oh, did he?

[Travis] I got him right above our heads.

[Bob] Oh, okay, did the dog already get him?

[Travis] Yeah, the dog got him.

[Bob] Oh, okay.

Good boy.

[Bob] Rooster got him, Joey.

Oh yeah.

[Bob] Well done, man.

Good shooting, good shooting.

[Bob] He’s coming in.

[Travis] Get ready, Bob.

Good job, good job. Down in front of the blind.

Boom! Nice calling, bud.

Good, good, good shot.

Can I get across to that dike, Travis?

Huh?

Can I get across to that dike?

It’s shallow right here. You can go straight right there. Let me take my gun in case . Good shot.

I tell you what, he was going. He was headed away, man. The Wicked Wing.

Fetch him up. Here, fetch him.

Oh my goodness, come here, Rooster. You got my duck, buddy. Woo, yeah, you got my duck!

Good boy.

Man, that’s a long shot, bud. A long shot, buddy.

Long shot. Good shot.

Did anybody ever tell you, you make a good retriever?

[Narrator] After commercial break, we head to Deck 383 in Murrells Inlet for another great South Carolina certified recipe.

[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.

Welcome to our Sportsman’s Table edition this week. Joining me today as my guest chef, Tom Mulally. He is the chef, instructor and the owner Strant Catering right here in Murrells Inlet. We’re at Deck 383 here at Wacca Wache Marina and that is our cooking destination for the day.

Hey, Bob.

Man, it’s always good to see you, brother.

Great to see you. Great to see you.

What have you got on the menu for me today?

I’m gonna do something a little bit different. I’ve never done beef on your show, so we’ve got fresh from Price Farms a skirt steak and this is from Price Farms. They’re outta Kingstree South Carolina. Beautiful, nice piece of meat.

[Bob] And you already got the grill going.

Oh yeah, oh yeah. You gotta have it hot. Gotta have that nice sizzle. And we’re gonna season it with a little salt and pepper. No bland food allowed as we know.

Now, skirt steak? Last time I checked, I didn’t see many cows wearing dresses.

I know, I know. It’s a little thin. It’s a thinner cut of meat. It’s not filet mignon, per se, but when you have a cut of meat like this, if you cut it thin against the grain, it breaks down the muscle fibers. It becomes nice and flavorful.

[Bob] I gotcha.

Good stuff, good stuff. We’ll add a little oil there. Salt and pepper the other side. It’s a nice cut of meat, again, when you cut it thin against the grain.

[Bob] Now, how long you gonna let that sear for?

Me personally, I like my red beef like rare to mid-rare. It’ll probably need about two minutes on each side.

I gotcha.

If somebody likes it on medium or mid-well, it’s gonna need a few more after that.

Oh yeah, and that’s quick, too.

It’s nice and thin. It sautes really quick and it’s very flavorful as well.

Well folks, listen, log onto bobredford.com if you want a copy of Tom’s recipe for the steak. You know, South Carolina Certified SC grown. You guys do that so well.

Got it all.

Especially over here at the beach.

You know how our chefs are. We’re big into farm-to-table. We’re big into supporting local purveyors.

Absolutely.

The way it should be.

Okay, Jerry, I’m gonna stop. Okay, I’m ready whenever you are.

I’m ready. All right, Bob, we are in great shape. We’re gonna pull our meat off. We’re gonna slice it thin against the grain so it’ll be nice and tender for us.

Now, there is a key to this, because a lot of folks, when they get cuts of meat like this, that they don’t do this right. It’s tough and it’s hard to cut, right?

Correct, against the grain is the key. As you can see, the lines of the meat are going this way, so you wanna cut it the opposite way. And that breaks down the muscle fibers and that’s what’s gonna make ’em more tender for us.

[Bob] I gotcha, okay. Man, looks awesome. That’s just the way I like it, too.

There you go, perfect. I aim to please, Bob. I aim to please.

[Bob] I know you do.

Excellent. But now we have to garnish it. You know how my plates always come alive. We’re gonna use some fresh roasted Yukon gold potatoes. I got these from Lee’s Farm Farmer’s Market down the Inlet. Great stuff, great stuff. Again, it’s fresh and local. Family-owned business, just great people. Roasted carrots, I love roasted carrots. We eat with the eyes first, Bob, as you know. We’re gonna put some color and flavor out there as we always do.

[Bob] Oh yeah, you always do.

Exactly, exactly. That’s what makes you call me back for the show.

[Bob] I’m tell you, man, we love having you here.

Asparagus. Thank you, sir. Thank you, sir.

And I know the folks at Deck 383 here in Murrells Inlet, they love having you down here.

Great people as well. Another family-owned establishment. Supporting our locals. We’re gonna garnish it with some cool red bell pepper diamonds. You know, it’s a chef thing. Just gotta be a little bit different.

[Bob] All in the eye of the beholder.

[Tom] That’s it. The plate is coming alive. We’ve let our meat rest a little bit. We’re gonna put this bad boy on the plate. And they’re all gonna come running for dinner.

[Bob] It’s just really remarkable how you guys can put a menu together. I know that’s what you do. That’s your life as a chef.

Good food is the way to people’s hearts. That’s what I love about food, Bob. It brings people together.

That a little wine sauce?

Yeah, this is a red wine sauce. A little cabernet sauce. There you go, sir. What do you think? Looks good enough to eat.

[Bob] It does, Tom. It’s always a pleasure, man, having you here.

[Tom] Thank you, Bob.

[Bob] And I tell you, folks, listen, buy and eat local, certifiedscgrown.com. Stop on in, check ’em out and see what’s fresh on the menu right here at Deck 383 in Murrells Inlet South Carolina.

[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy Certified South Carolina grown products. It’s a matter of taste.

[Announcer] Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors. The South Carolina Department of Natural Resources. Life’s just better outdoors. By Berkley, catch more fish with Berkley fishing products. By Browning Ammunition Browning, the best there is. By Southern Woods Plantation, offering the best in southern comfort and quail hunting. And by Santee Cooper Country. Discover the natural wonders of South Carolina’s great lakes.

Welcome back to this week’s show. We had a great time duck hunting in Kansas. They were flying. It was cold. Just the way it ought to be. You know, there are three things that you gotta have. You gotta have a great place to go duck hunting. You gotta have a good dog and you even gotta have a shotgun and I’ve got one I wanna show you this week. From the folks at Browning, the Cynergy Wicked Wing Mossy Oak Shadow Grass Blades. It is a three and a half inch over and under. It is cerakote bronze finish. It comes in 26, 28 and 30 inch length and that’s what I’ve been using this week. I tell you what, if you haven’t had a chance to look at this wonderful shotgun, you need to log onto browning.com and find a dealer near you. But, better yet, I gotta ask you. Browning, the best there is. What’s in your gun safe? This Cynergy Wicked Wing shotgun, folks, has a cerakote bronze finish and is combined with Mossy Oak’s Shadow Grass Blades camo. The adjustable comb and a quarter-inch stock spacer, well, they really make it easy, so you can dial in a perfect fit. The camo, the composite stock with the textured gripped surfaces and the recoil pad. Make no mistake about it, that Inflex recoil pad is awesome, especially when you’re shooting threes and three and a half inch shells. Combining the Cynergy Wicked Wing shotgun with the Wicked Wing Browning Ammo, what a great combination. And ducks, they’ll be flying and they’ll also be coming down. I will tell you, again, Browning, the best there is. What’s in your gun safe? Log onto browning.com and locate a dealer near you and check out the Cynergy Wicked Wing shotgun from Browning. Well, that’s our show for this week. I really appreciate you joining us. Duck hunting, it’s always a great pleasure to go somewhere to shoot some ducks. And this year, nonetheless, we went on a long trip. Hope you enjoyed tagging along. We enjoyed bringing it to you. Again, the outdoors is my passion. I want it to be yours, too. We’ll see you right back here again next week on another episode of Bob Redfern’s Outdoor Magazine.

Seared Duck Breast with Cherry Sauce | The Sportsman”s Table

Joining Bob for this recipe is our old friend Chef Ed Drombroski of Lee’s Farmers Market in Murrells Inlet, South Carolina. For all the duck hunters out there, we’re cooking up a pan seared duck breast with a quick, simple sauce and some winter greens. Here in South Carolina, spinach is a winter green. Plus Ed’s got a unique spicy cherry sauce to give it some kick. Yum!

Lee’s Farmers Market

Certified SC Grown

DeWitt’s Ducks

Bob is duck hunting in Ellerbe, North Carolina, at DeWitt’s Outdoor Sports. Joining Bob, will be the owner of DeWitt’s Outdoors, Chris DeWitt. Also, on The Sportsman’s Table, we will feature a South Carolina certified recipe featuring duck! This show is all for the duck hunter, from hunting, to preparing it!