Video: Fried Mallard Sandwiches

by
posted on September 17, 2012
dogs_ah2015_fs.jpg (25)

There's a chance that somehow, somewhere there's a duck hunter who doesn't eat sandwiches. I know, it's hard to believe given that sandwich eating is practically part of waterfowling culture. However, our fraternity is of substantial size; it's bound to have a few weirdos.

Yet it seems that for most of us a proper sandwich is as much a part of the hunt as shotguns and decoys. It's a fine offering for whomever owns the duck boat. It satisfies the hunger brought on by a 3 a.m. wakeup or the boredom of a slow morning. And the best are built with pride.

The basic blueprint is simple: Duck hunting sandwiches should be approximately two inches thick, include a substantial helping of meat and contain no tomatoes (lest your bread goes soggy). Indeed, an entire chapter of the late great Gene Hill's book, Mostly Tailfeathers is devoted to the proper construction of a hunting sandwich.

Hill wrote, "The sandwiches must be whole, not sliced, and should weigh no more or less than half a box of high-velocity duck loads."

Proper meats can include most anything aside from the processed garbage sealed in plastic bags at the grocery store. The most important thing is simply that your sandwich includes meat, any meat; peanut butter and jelly will not suffice.

However, there's nothing more enjoyable to eat during a hunt than actual wild game. Chopped bluebill with fried onions; smoked pheasant with mayonnaise; pulled venison with barbecue sauce—I love it all, the lone exception being my buddy's one-and-only attempt to make merganser sausage sandwiches. He added about 40-percent pork sausage to his concoction, and yet it was completely overwhelmed by the bitter, salty flavor of wild merganser.

One wild-game sandwich recipe I absolutely intend to try this fall comes courtesy of my friend, Field Hudnall. He's one of the country's most decorated competitive goose callers, and a darn good hunter to boot. I've interviewed him for numerous articles, including one in American Hunter, and his line of Field Proven Calls are among my favorite.

Hudnall says his recipe for "Field Proven Duck Breast Samiches" is "the best way to cook ducks", and, given the number of he's shot and eaten, the man has surely learned a few tricks. Take a look at the video. I think you'll agree that it looks delicious and simple enough even for preparation in the duck blind:

Latest

Herman Shooting American Gen II Rifle
Herman Shooting American Gen II Rifle

#SundayGunday: Ruger American Generation II

This week on #SundayGunday, we’re taking a closer look at the Ruger American Generation II.

Melvin Forbes, Designer of the Famous Model 20 Mountain Rifle, Dies at 77

The world of mountain hunters lost a true pioneer on June 5, 2024.

Hunter Detained Overseas for 11 Weeks Returns Home

A hunter detained in the Turks and Caicos over ammunition forgotten in his bag was given a fine and a suspended sentence earlier today, allowing him to finally leave the country.

Head to Head: .243 Winchester vs. 6.5 Creedmoor

The .243 Winchester and 6.5 Creedmoor short-action cartridges are both very efficient and manageable, but which is the better choice for a hunter? We take a closer look at the pros and cons of each.

Davidson's Adds Kimber Manufacturing

Davidson’s firearms, ammunition, optics and accessories wholesalers has announced the addition of Kimber Manufacturing to its firearms product line category.

An Offseason Plan to Improve Your Wingshooting Skills

Were you dissatisfied with your shotgunning skills last hunting season? If you answered, “yes,” now is the time to devise a strategy to up your game.

Interests



Get the best of American Hunter delivered to your inbox.