We get the pleasure to work alongside some awesome Clubs and Taupo Clay Target is one of them!
Over Easter weekend we got to sponsor and partake in the 2023 Club Duck Shooters Day. There were loads of awesome prizes to be won, great food options provided by the kitchen managed by Pete & Chris.
Congratulations to the top three participants who absolutely nailed it this was out of 80 targets so they did incredibly well.
1st Place was Dylan scoring 70
2nd Place was Brett scoring 65
3rd place was Jeff scoring 63
A special thanks goes out to our employees Rhys, Saran, and Clayton for promoting our company, as well as congratulating Rhys who placed 8th on the scoreboard. Look out for the Trev Terry group at the next event.
Stay up to date or find out more of what is happening at the Taupo Clay Target Club by contacting Chris Vine or via their facebook page today.
If you hadn’t heard, we have now merged with Hamills Taupo so now carry a wide selection of duck shooting equipment in-store and online, from ammo to warm winter clothing. We can supply you with all the gear and provide the finest guidance for whatever you are looking for.
We have have decoys, clays and so much more instore, if it’s not online give us a call today (07) 378 7779.
Come and find your happy place with Trev Terry.
Recipe from The Fish & Game Cook book available online & Instore
2 Mallard legs 1 Egg 1 Tbsp Cranberry & Prune sauce (see page 28)
2 Mallard breasts 1 cup Flour 1 Spring onion
450g Duck fat 1 cup Milk 1/4 Cucumber
1/2 tsp Sesame seed oil 2 pinches Salt 1 tsp Tamari roasted sunflower seeds
1 Tbsp sweet soy sauce 25g Butter
in a bamboo or conventional steamer, place the duck legs onto the bottom shelf and the breasts on the top shelf. Steam the duck for 1 hour. Don’t forget to up the water as it evaporates.
Into a deep hot frying pan, add your duck fat. Once the fat has reached frying temp (180’C), carefully place the duck legs and breasts into the frying pan using tongs. Deep fry for 10 minutes. Carefully remove the duck from the hot fat, placing it into a bowl. Lightly drizzle sesame oil and sweet soy sauce over the duck. Once cooled shred the meat off the legs and breasts using two forks, being mindful to avoid sharp leg bones.
To make the pancakes, whisk egg, flour and milk together for 5-10mins to get as much air into the mixture as possible. If needed add extra milk one tablespoon at a time until silky, runny consistency is achieved. Add salt to finish the batter. In a warm frying pan melt a knob of butter and add 3Tbsp of the pancake batter to make 1 pancake. Use the back of the spoon to form a pancake shape. Cook for 3 minutes on both sides.
To assemble the pancake; spread the BBQ sauce over the base, place spring onions, cucumber and the sunflower seeds in the centre. Place the deep fried duck on top with a drizzle more BBQ sauce.
Fold pancake and place into the mouth.
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