Mission Lodge | Bristol Bay Alaska

Alaska Fly Out Lodge in Remote Bristol Bay | The State’s Premier Lodge

You are here: Home / Archives for Past Events

Past Events

ZOOM EVENT: Boudreaux Cellars

Wine Tasting with Rob Newsom, Boudreaux Cellars

FRIDAY – 4/24/2020 – Boudreaux Cellars founder/winemaker Rob Newsom

TIME(s):
– 3 PM Alaska Time
– 4 PM Pacific Time
– 5 PM Mountain Time
– 6 PM Central Time
– 7PM Eastern Time

Description: Wine maker extraordinaire, Rob Newsom will present a virtual wine tasting and open up to four different bottles of his wine and discuss how each is made. Will casually take questions from anyone along the way. There may even be guitars involved.

ZOOM EVENT: Cooking with Trish

Seared Duck with Blueberry Sauce

THURSDAY – 4/23/2020 – Asst. Chef Trish Veirs cooks Seared Duck.

Description: Cook along with Trish as she shows us how to make Seared Duck with Blueberry Sauce. See the separate Duck Marinade recipe.

TIME(s):
– 3 PM Alaska Time
– 4 PM Pacific Time
– 5 PM Mountain Time
– 6 PM Central Time
– 7PM Eastern Time

Seared Duck

Trish Veirs
A great way to enjoy duck, served with blueberry sauce, Basmati rice and honey glazed carrots.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course, Protein
Cuisine American
Servings 4

Equipment

  • Dutch Oven or Sauté Pan w/ lid
  • Sauce Pot w/ lid for rice
  • Sauce Pot for Vegetables
  • Tongs
  • Spoon
  • Spatula
  • Sharp Knife
  • Cutting Board
  • Plate
  • Glass for Cocktail of Choice

Ingredients
  

  • 4 – 6 pieces Duck with skin on, Breasts or Legs
  • 1-2 Tbs Cooking Oil
  • 2 Cups Marinade See separate Duck Marinade Recipe

Bluberry Sauce

  • 1/2 Onion diced small, White or Yellow
  • 1 Cup Blueberries Fresh or Frozen (thawed)
  • 1 Cup White Wine Sub: Apple Cidar Vinegar
  • 1 Tbs Garlic Chopped or minced
  • 1 Tbs Mustard Whole Grain or Dijon
  • 1 – 2 Tbs Butter

Basmati Rice

  • 1 Cup Basmati Rice
  • 2 Cups Water This may vary the water amount and will vary your cooking time. Look at package instructions.
  • 1 Tbs EVOO or Butter EVOO = Extra Virgin Olive Oil
  • 1 1/2 tsp Garlic Powder Sub: granulated
  • 1 1/2 tsp Thyme leaves Dried

Vegetable

  • 2 – 3 Cups Baby Carrots
  • 1/4 Cup Honey
  • 2 Tbs Brown Sugar
  • 2 Tbs Butter
  • 1 pinch Salt

Instructions
 

  • At least 2 hours prior to cooking, marinade the duck (or chicken). Score the skin of the Duck in a diagonal crosshatch pattern (allowing for better rendering of the fat layer and more crisp edges). Place duck into marinade and place in fridge.
  • Now that it’s time to start cooking, pull the Duck out of the fridge to rest on the counter. Pull out the measurement of blueberries (if frozen) to allow for them to start to thaw.
  • Place the Dutch oven on the stovetop, keeping the lid close. Add 1 – 2 Tbsp of oil to pan. Place a Sauce pot filled with water on burner to start boiling for carrots.
  • Start the rice, according to package instructions (rule of thumb: 2 cups of liquid per 1 cup of rice). Add some Garlic Powder and Thyme leaves.
  • While waiting for carrot water and rice to boil, dice the onion. Once water(s) have boiled, add carrots to their pot. Reduce the rice to simmer and cover, cooking for remaining time.
  • Now pull the Duck pieces from the marinade. Pat off excess marinade.
  • Turn the burner to Medium under the Dutch oven. Place the Duck (or Chicken) skin side down in the cool pan. Cook for 5 – 8 minutes, rendering out some of the fat and searing the skin. (For Chicken, the timing is closer to 8 – 10 minutes for the first side). *Timing will vary depending on stove, pan and thickness of meat.
  • Once the fat has rendered and the skin is seared, carefully turn the Duck over. Cook for 2 – 3 minutes, then pull the Duck.
  • Once Duck is pulled, make the bluebearry sauce. SEE BELOW
  • Rice should be done, turn off, take off heat and let sit with lid on.
  • Carrots should be tender. Strain off the water. Add honey, brown sugar, butter, and salt to carrots. Over a medium medium-low heat, stir carrot mixture until the carrots are nicely coated.
  • Slice the duck. Plate the duck over the rice, with the carrots on the side and spoon some sauce over the duck. Enjoy!

Blue Berry Sauce

  • Add dice onion to pan, start sautéing until almost translucent.
  • Add blueberries, then white wine to deglaze the pan. Allow to simmer, periodically mashing the blueberries. (Looking for about ½ whole and ½ mashed.)
  • Once wine has reduced by half, add the garlic and mustard. Simmer for about 1 minute. Turn off burner and add butter. Stir to combine

Notes

Cooking Duck is closer to cooking steak than cooking chicken. The Duck should be closer to medium rare. It will continue to cook as it rests.
**If you are cooking Chicken, be aware that the timing will vary greatly and will definitely take longer than the Duck. I cook-tested for all of you! Even had Tiarna along for the ride. Please have fun with this recipe and remember that you are cooking for your tastes, so make sure you are taste-testing.
Side Note: this marinade works great on Pork and is fantastic if wanting to make Duck Poppers!
Keyword Basmati Rice, Blueberry, Carrots, Duck

Duck Marinade

Duck Marinade

Trish Veirs
This marinade recipe is made per taste. It is one that you will have to taste it, to see if you have it where you like it. Keep in mind, if the marinade tastes horrible, it will not help your meal!
Print Recipe Pin Recipe
Prep Time 6 mins
Total Time 6 mins
Course Marinade
Cuisine American, Barbecue
Servings 6 Breasts or Legs

Equipment

  • Mixing Bowls
  • Measuring Cup
  • Spoons

Ingredients
  

  • 1 Cup Apple Cider Vinegar
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Dijon Mustard or Stone Ground
  • 1 1/2 tsp Garlic Powder
  • 1 1/2 tsp Onion Powder
  • 1 tsp Black Pepper
  • 1/2 tsp Thyme leaves
  • 1/2 tsp Rosemary leaves
  • 1/2 tsp Paprika Regular or Smoked
  • 1/4 tsp Mustard Powder
  • 1 – 2 tsp Liquid Smoke** Optional

Instructions
 

  • To start the marinade, mix the Apple Cider Vinegar, Brown Sugar, Maple Syrup, and Dijon/Stone Ground Mustard together first, getting the sugar to dissolve.
  • Now add the dry herbs and spices: Garlic Powder, Onion Powder, Black Pepper, Thyme leaves, Rosemary leaves, Paprika, and Mustard Powder
  • Mix until well combined and taste. Alter to your tastes, play with the flavors you already have started.
  • Add the Liquid Smoke if desired for barbecue flavor. Start small, you can always add more, but you cannot take it back.

Notes

You want to marinade your duck (or chicken) for a minimum of 2 hours. The longer the better, especially for wild game. 
This marinade will give some flavor to the meat but it will really help tenderize it.
**I like to add the liquid smoke, it gives it a bit of that barbecue taste. BUT keep in mind a little goes a long way
 
Keyword Chicken, Duck, Marinade, Meat

ZOOM EVENT: Bead Painting

Bead Painting with Jeff Stuhan

THURSDAY – 4/23/2020 – Head Guide Jeff Stuhan on painting beads.

Description: We’ll go over some favorite beads for Alaska and here in Michigan, along with the different ways to paint them.

TIME(s):
– 4:30PM Alaska Time
– 5:30PM Pacific Time
– 6:30PM Mountain Time
– 7:30PM Central Time
– 8:30PM Eastern Time

ZOOM EVENT: George Cook, Sage Fly Rods & more

George Cook talks fishing (& hunting)

WEDNESDAY – 4/22/2020 – George Cook, Sage Fly Rods & more

Description: One of Mission Lodge’s first guides and a legion within the fly fishing community, George Cook will share his knowledge & insights with us.

TIME(s):
– 3 PM Alaska Time
– 4 PM Pacific Time
– 5 PM Mountain Time
– 6 PM Central Time
– 7PM Eastern Time

FUN FACTS:

George was one of the original guides when Mission Lodge opened its doors in the mid-eighties. Nowadays he splits his time between Lacey, WA and Anchorage, Alaska.

Married: To Jen Jen

Pets: The Famous 907 Panther, ‘Mega Kitty’.

Favorite Fishing:

  • FRESHWATER: Spey Kings, Steelhead and Outsized Rainbows. Fly Rod Bass in Texas and Mainland Mexico.
  • Saltwater: LA Redfish, Guatemala Billfish

Industry Rep: 30 Years in The Fly Fishing business representing some of the industries biggest brands: SAGE/RIO/Tibor/Redington/Fishpond/SMITH Optics/Rep Your Water
9 Years In The Hunting/Fall Goods Biz: Rep for Sitka Gear/Crispi Boots

Hunting: Hunts in 7-9 different States per year, including Northern Mexico, mostly for Deer. Almost all of his hunting is now Archery. George is the only hunter in US History to take a Mule Deer in all 17 states that they reside in.