This is Passport to Texas
With waterfowl season on the horizon, and Chef Jesse Morris of Richardson, Texas, is here to help us enhance the flavor of these birds for the table.
14 – Typically when I harvest a duck, what I’ll do after either breasting it out, or plucking it, is I will put that in a very strong saltwater bath. And over the course of a few days, I will go from salt water to regular water.
Chef Morris alternates the saltwater with plain water for two to three cycles.
10—What that’s going to do is break down that meat – get it nice and tender – and it’s also going to help leach out any of the blood or anything like that, that may give it an off taste.
The website Killer Chefs, which Chef Morris curates, combines his love of hunting and angling with his passion for cooking. After the saltwater/plain water bath process is complete, fresh herbs help develop the flavor.
24—Sage and thyme and rosemary and oregano, using those in a marinade with olive oil, garlic, salt, black pepper – that’s going to give you some of the best flavor. It’s not going to mask [the flavor of] wild game. A lot of people start thinking ‘Oh, you know, I’m just going to put a ton of Louisiana seasoning on this so I can’t taste anything…’. You know, it’s great that you’re eating that [wild game], but you’re unable to really enjoy what you’ve done.
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For Texas Parks and Wildlife…I’m Cecilia Nasti.