Tonight I came up with my own version of a smoked duck breast poutine using the breast meat from a couple of wood ducks I got last fall. Using russet potatoes I cut them to French fry size and soaked in a ice bath for an hour. I then seasoned them with some buffalo wing seasoning and put them in the smoker for an hour at 180F just to give them some flavour. I would finish them in the oven at 400F to get them crispy. I cooked down 4 red onions in a cast iron pan until they were caramelized. Once the potatoes were finished in the smoker I took the duck breast and hit them with a bit of steak spice and then smoked them at 225F until about 140F internal. In another pan I sauteed mushrooms and garlic. I got my girlfriend to make the gravy as that's her specialty Combine in a bowl and hit them with the cheese curd and smother with gravy and some green onion on top.

Confidence? Belief in the bow as a hunting tool? How to shoot it even? Arrow tuning? Comment below! ⬇️ 🏹

This season I'm going to focus on headshots for turkey. After losing a bird last season with a body shot and never recovered. Should rehab going well, feeling strong to shoot my 53# longbow with POC wood shafts,total weight 664 gr.