Cooking the ducks Cajun style

Here are some of the current members of our hunting club. We stuffed each of the Teal ducks with a link of deer sausage (venison); they were then pot-roasted for several hours in a dark roux, seasoned with Cajun spices, mushrooms, peppers. And, the gizzards and hearts were cooked into the gravy. Brian ("Hacksaw") Burford was the cook; Louis Turner made a pot of delicious black eye beans with Jalapeno peppers. The ducks and gravy were served over moist, white rice; we also had fresh French bread.




Also seen in the pics above is Robert Sistrunk.