17 years ago, the NY DEC established a special hunt before waterfowl season specifically for youth. These extra two days provide youth ages 12-15 to gain crucial hunting experience next to more experienced adult hunters during a time of the season when they are more likely to have a successful waterfowl hunt. I personally participated in these youth hunts when I was younger, and they were a huge part of building my passion for spending time in the field, wetlands, ponds and marshes. These additional special days allow youth to develop their shotgun safety and accuracy skills, as well as develop their own hunting ethic under the guidance of a mentor. For these reasons, youth hunts are especially important in the creation of future responsible, ethical hunters. If you would like to read about this on the DEC’s website, follow this link.
If you’re schedule is super busy, this duck recipe is the perfect, easy dish to make for a delicious dinner. Simply put all the ingredients in the slow cooker in the morning, and by the time you are back home for dinner, you’ll have a tasty meal waiting for you!
4-6 duck breast halves, skin removed
1/2 teaspoon salt
1/4 teaspoon pepper
2 small oranges, peeled and sectioned
1 medium apple, peeled and cut into thick slices
1 medium onion, cut into thick slices
1 clove garlic, crushed
1 cup orange juice
1-2 tablespoons chopped fresh parsley (1 teaspoon if dried)
Directions Sprinkle duck with salt and pepper. Layer duck, oranges, apple, onion and garlic in a 3.5 to 6 quart slow cooker. Sprinkle sugar (or honey) and parsley on top of the duck. Pour orange juice over top.
Cover and cook on low heat setting about 6-8 or until duck is tender.
Remove duck from slow cooker. Discard fruit and onion mixture, since it may be bitter.
Slice thin to serve. You can try it drizzled with an orange/Asian flavored sauce available in many grocery stores. Serves about 4.