REALLY GOOD WEEK OF FISHING AND CATCHING FOR OUR GUYS
Almost all week our guys returned with limits of trout and Redfish. Live shrimp and finger mullet by far are the best bait this time of the year. Redfish are up in almost every marsh and along the banks of West cove and Joes Cove. Speckled trout are still a little on the small side on the south end of the lake. It seems that a lot of the trout coming from up north of the intercostal canal around the Haymark area, Moss Lake and Prien lake seen to be a little larger. We really could us a little cold front to move the white shrimp out of the marsh and get some seagull action going on the lake. Call toll free at 888.762.3391 and get hooked up.
Click here to take a look at all of last week’s catches:
BIG DUCK SEASON OPENS NOVEMBER 9TH AND WILL BE HERE BEFORE YOU KNOW IT
CALL TOLL FREE AT 888.762.3391 AND CHECK AVAILABILITY NOW BECAUSE WE ARE BOOKING UP DURING THE FIRST SPLIT WHICH IS 30 DAYS LONG THIS YEAR
Don’t miss this opportunity to arrange one of our VERY POPULAR trips we call our Blast and Cast. What could be better than blasting away at ducks in the morning and catching redfish and
Trout in the afternoon? – The only thing I can think of is Tina’s fantastic GUMBO.
Call toll free at 888.762.3391 and check availability.
OPPS – I ALMOST FORGOT OUR SPECIAL YOUTH DUCK HUNTING WEEKEND
November 2nd and 3rd
Special pricing – special food – special memories
YOUTH DUCK HUNTING WEEKEND
NOVEMBER 2ND AND 3RD
Every year the weekend before big duck season begins here in Southwest Louisiana we celebrate “Youth weekend” here at the lodge. Every year youngsters from all over the south come to our lodge to participate in this very special time. Brothers and sisters hunt together and have a great time spending time with each other blasting away in the blind. What a great way to make a memory with your youngster under 17 years old. Call toll free at 888.762.3391 and check availability – We only will hunt 16 blinds during this weekend so call now.
Access Maverick’s brand new website maverickcostarica.com
Contact:
Christian Rojas
christian@maverickcostarica.com
Fishing Director & Tour Manager
Toll Free: 866-888-6426
WE WOULD LIKE TO INCLUDE SOME OF YOUR SPECIAL PICTURES IN OUR NEW SITE. WE ARE ESTABLISHING AN AREA TO HIGHLIGHT OUR CUSTOMERS AND PICTURES OF THEIR EXPERIENCE HERE AT THE LODGE.
EMAIL YOUR PICTURES TO:
Makes: 4 Servings
This recipe features a classic pairing of crispy duck breast fillets topped with a savory sauce. Invite your family, friends, and even your boss.
Ingredients
4 to 6 duck breast fillets (skin on or off)
Salt and pepper
1 to 2 tablespoons olive oil or bacon grease
1/2 cup chicken broth
1/3 cup brandy (or substitute orange juice)
2 tablespoons minced shallots (or the white part of 2 green onions)
2 tablespoons cracked tricolor peppercorns
1 cup heavy cream
Directions
[Step 1] Season duck breast fillets liberally with salt and pepper. Heat oil in a large skillet over medium-high heat. Add fillets skin-side down and cook for about 3 to 4 minutes until crisp. Flip the meat over and cook to desired doneness. For skinless fillets, brown on both sides for about 3 to 4 minutes per side.
[Step 2] Remove the duck from the pan and place on a plate. Cover with tented foil to keep the fillets warm. Remove the pan from the stove, pour off any excess oil, and lightly wipe down the pan with a paper towel. Combine chicken broth and brandy and pour into the pan. Return the pan to the stove and stir the contents over medium-high heat to remove any bits of meat stuck to the bottom of the pan. Add shallots and peppercorns and bring to a boil. Reduce heat to medium and cook until liquid is reduced by half. Add heavy cream, bring to a boil, and whisk constantly for about 4 to 5 minutes until the sauce has thickened. Season to taste with salt.
[Step 3] Slice duck breast fillets into 3 or 4 slices. Arrange on plates and spoon sauce over the meat.
Skin On or Off? Plucking rather than skinning a duck requires a little extra time, but it’s worth it. Puddle ducks such as mallards, black ducks, and pintails are the best candidates for plucking. The skin of darker-fleshed divers can add unpleasant flavors and should be removed prior to cooking. Cook fillets until the skin is crisp, not rubbery, and then brown the other side.
My Thought – “SUCCESS OCCURS WHEN YOUR DREAMS GET BIGGER THAN YOUR EXCUSES”
HAVE A GREAT WEEK AND “REMEMBER YOU ARE LIVING IN THE GREATEST COUNTRY IN THE WORLD”
“Ya Shoulda been here yesterday”
Please continue to pray for our friends in Texas during their time of need from all of the flooding.
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For options and pricing contact Buddy Oakes at:
1-888-762-3391
Hackberry Rod & Gun
485 Lake Breeze
Hackberry, LA 70645
