Roar may be winding down but that doesn’t mean we’re down and out. Duck season is here and from what we’ve seen it’s been a doozy.
From expertly crafted Maimais, to first timers finally getting out there and of course some dubious opening weekend traditions, we’ve loved seeing the community getting stuck in and starting things off the right way.
Check out the Clarke Boys on their Duck Hunt. A nice bag off mallards and Paradise ducks and some decent shooting.
Some of the gear the Clarke Boys Used
Mai Mai Mai
For those who aren’t aware, we are currently running Mai Mai Mai - NZ’s Ultimate Maimai competition. All you need to do to get amongst it, is post a 15-45 second video tour of your Maimai setup or share a full exterior photo of your Maimai on your Instagram or Facebook feed.
Alternatively, participants can submit a photo or video of their Maimai through the Huntech website. From stealthy builds to no-frills Maimais that just get the job done — this is your chance to put yours on the map.
There is some serious Huntech gear up for grabs. Check our website for more details.
Our good Friends, Clarke Boys Hunting will be judging the ‘She’ll Be Right’ category, and from what we’ve seen so far, they’ll have their work cut out for them.
Clarke Boys Opening Weekend Goulash
Last week, we asked for some of your duck opening weekend traditions. The biggest thing we noticed was of course the opening weekend feed! In honour of this, Clarke Boys Hunting have kindly provided their favourite duck season recipe for your enjoyment.
This recipe is perfect for warming the crew up after a day out in your Maimai.
HUNGARIAN DUCK GOULASH
Take about 8 - 10 duck breast & cut them into about 6 pieces each.
Get them nice and golden in a pan with a little oil.
Cut up about 6 rashers of bacon fry in pan.
Sautee 1-2 diced onions.
Put all of the above in slow cooker (or casserole) with the following:
1 and a half Tbsp Brown sugar
1 and a half Tbsp Malt vinegar
1 tsp Paprika
¼ tsp cayenne pepper (or less depending on how much you like hot)
2 tsp caraway seeds bay leaf (optional)
Salt as required
Mix all together, add some flour stirred in to thicken (I often do this towards end of slow cooking, just as much as you need to thicken to be gravy like)
Can add vegies if you like.
Cook in slow cooker for 3 or so hours.
And Serve!
(PS. If you have any leftover, on the second night it makes a perfect filling for a pie just using a couple of sheets of flaky pastry.)
Keep It Safe
We might be preaching to the choir here, but duck season is always good time remind everyone involved the importance of safe, ethical and humane hunting. Keep those firearms trained at the skies yeah?
