Thread: scofemupdelishimo duck balls

The first time I tried this,thought it may have been a fluke...just repeated it and even better than first batch.

we all love to shoot ducks...the skinnier ones ,not so much fun to pluck n process,so for last few years we have simply breasted them out,much easier and quicker to do,utilize 90% of usable meat off bird and takes up much less room in freezer.
the problem has been..what to do with breasts...they sit in freezer,some come out for duck tit mcnuggets but since my kids have left home,its just me eating them so doesnt happen often.
the new solution... thaw and mince the breasts ad minced rashion of bacon...I believe 1 rashion per 2 breasts is about right,we leave plucked skin on breasts so they arent dry,that yummy yellow fat works well minced. add tuscan seasoning and some masterfoods mild steak seasoning (my go to seasoning for all red meat) mix it all together well,chuck in an egg,mixx it up some more,tonight I chucked in left over mashed spuds...didnt hurt a bit...I push last bit of meat out of mincer with 2 crusts of bread,or a carrot, mixed it all up well then deep fried as meatballs/patties.... holy smoke batman thay are good.
dig those sad looking neglected breasts out of freezer and give it a go....