g8rvet
01-22-2010, 05:48 PM
We breasted some snows, ross, specks and a cackler. Threw in a few mallards and some woodies as well. Had 2 crockpots going. This is a great recipe, set it on low in the morning as you head out, great dinner when you get home!
to crockpot add:
Duck breasts and/or goose breasts
I use one whole yeller onion per 10 breasts or so
Your favorite BBQ sauce (I prefer Sonny's Sweet or anything with honey)-cover the breasts and onions (about 1/2 a large bottle)
DO NOT ADD WATER, the meat and onions will cook down and create its own stock.
Set on low, cook until you can pull the breats apart easily with a fork.
Place the breasts on a plate, pull the meat apart with 2 forks.
Save the stock (liquid and set aside).
Add the meat back to the crock pot.
Pour enough stock back over it to make it as wet as you like.
Add the other half of the BBQ sauce.
Serve on buns, garlic bread, open face, etc.
The left over meat is excellent for Brunswick stew as well!
to crockpot add:
Duck breasts and/or goose breasts
I use one whole yeller onion per 10 breasts or so
Your favorite BBQ sauce (I prefer Sonny's Sweet or anything with honey)-cover the breasts and onions (about 1/2 a large bottle)
DO NOT ADD WATER, the meat and onions will cook down and create its own stock.
Set on low, cook until you can pull the breats apart easily with a fork.
Place the breasts on a plate, pull the meat apart with 2 forks.
Save the stock (liquid and set aside).
Add the meat back to the crock pot.
Pour enough stock back over it to make it as wet as you like.
Add the other half of the BBQ sauce.
Serve on buns, garlic bread, open face, etc.
The left over meat is excellent for Brunswick stew as well!