Quote:
Originally Posted by panini  Jayme,
I cooked those ducks in a fireplace pit. They were fantastic. I had learned in France to arrange vegies in the cavity to create space for air and open at the butt. I stuffed one pretty well and trussed it up almost water-tight and it never did cook through.
Are your chukkars the same small size as here? A little larger then a dove?
The breasts are great if you wrap them around a jalapeno and tie them up in the bacon of choice, grilled and basted with a glaze (Jack Daniels for me).
Sub a scotch bonnet for an added kicker yummmm
I would consider enough pina coladas as dessert |
guess those ducks are waterproof inside and out...LOL
So are you going to share your french secrets with us??
Chukkar are partridge, slightly larger than quail, and about half the size of a pheasant. About 1lb or so- like a cornish hen. Definately bigger than dove. When we get doves, we just breast them out- pretty much the same with quail. But chukkar I will roast whole.