When I was a child, I loved bird hunting, but I just could care less about hunting duck in the cold. My dad would drag me out, occasionally going to the coast to hunt, and the wind, water spray, and bitter temps just made my life miserable. As I gained some years, and some insulating pounds, the cold didn’t bother me as much, and I grew to appreciate waterfowl hunting.
1/4 cup lemon juice
1 tablespoon Dijon mustard
2 teaspoons red chili paste
1 (4 to 5 lb) whole merganser
1 tablespoon corn starch
4 slices cheddar cheese
8 slices bread
choice of vegetables
1- Preheat oven to 375 degrees.
2- Coat shallow roasting pan and rack with non-stick spray.
3- In a small bowl, combine and mix wine, honey, lemon juice and chili paste.
4- Rinse merganser, and cut down center of back to butterfly. Pat dry. Pierce skin several times with metal skewer. Salt and pepper skin.
5- Place cut vegetables in pan below rack. Place merganser on rack, skin side up. Place in oven.