Brant report

[Crazy_Farmer]

Got ahold of a couple this morning, pretty strong wind in the morning, not much for waves though.

A real mature bird is heading for the wall. Thick neck, with lots of white in the collar, bull of a bird really.

Drake pinnies are always beautiful birds too.

[branthunter]

That's a really excellent pic of the bull sprig Crazy. I haven't had any luck getting birds to decoy later in the day on the drop out in deep water so tomorrow i think I'm going to try early way back in Mud Bay.
Here's Mrs. Branthunter's recipe for tagine'.

Moroccan Duck Leg Tagine

16 duck legs (skin on) or 12 snow goose or brant legs (skin on)
vegetable oil for browning legs
1 tsp each dried tumeric, cumin, and ginger
2 onions finely diced
6 garlic cloves chopped
3/4 cup sherry to deglaze
1 cup white wine
1 cup low salt chicken stock or more as needed to enough to cover legs
1 cup chopped pitted prunes
1 cup chopped dried apricots
3/4 cup raisins
2 tbsp honey
1 lemon sliced thin (seeds removed) (the lemons will melt as the dish cooks)

Pour boiling water over the prunes, apricots and raisins and let sit for 3/4 hours and
drain
salt and pepper legs
In a large dutch oven or heavy cuisinart pot heat vegetable oil on medium heat and brown
the legs on both sides – remove legs to plate and drain off most of the oil
Add 2 tbsp of butter to oil in the pot and sweat the onions for 10 minutes on medium heat
stirring as needed and add garlic and stir for a minute – careful not to burn
Deglaze pan with sherry and cook for 2 minutes and add white wine and cook for 5
minutes
Add the chicken stock and the drained prunes, apricots and raisins
Add lemons and honey
Add the duck, brant or goose legs skin side up and add stock to cover
With the heat on medium and lid on cook for about 2 and 1/2 hours or more till the legs
are very tender stirring every 15 to 20 minutes – make sure there is enough liquid to
cover legs – add more as needed

Serve with basmati rice or a couscous that has similar spices added to it
I found that the prunes melted and thickened the sauce and the lemon slices melted as the
dish cooked
Some recipes say not to submerge the duck legs as it will toughen them but I have found that, for me, they become more tender if submerged

[f350ps]

They decoyed later today but we paid the price. A nasty westerly came up so fast we barely had time to pull the set and get outta there. Sure was a wet ride in. Good Luck to all in the AM. K

[branthunter]

Here you go Gunner---Day 10 with Brian, in review. Icicles on the barrels, sheets of spray breaking over the stern at anchor on the decoys, frozen spray on the doors, sparkling sun on big waves, and two nice goes in the pocket.

[Crazy_Farmer]

Bob thats funny, there was a bunch of us watching on the port side and saw 4 circle the spread a couple times then finally decoyed. We thought it was bryans rig. Then we saw 2 or 3 drop and watched as it seemed some motor troubles to get going.

Great pictures and good going.

[BoomBoom]

Is that gunners old "skow" in the picture branthunter!?...that boat has a curse...hull plugs tend to get forgotten prior to launching!!!

boom...

[Gunner]

No,that's Mymko's boat.Mine was much nicer and had such a good paint job that I was totally invisible to the birds! LOL,besides how was I to know the damn thing had TWO drain plugs?I did plug in one of them..........Gunner