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Buying Land
Farming
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February 2, 2023

TrophyCast Ep 5 - HISTORY OF THE BRAND - Trophy Properties and Auction
February 2, 2023
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There are literally thousands of real estate brokerages out there, so why was Trophy Properties and Auction started? And if you are a real estate agent, why should you consider working with us?

In this episode, we sit down with the founders/owners/brokers of Trophy Properties and Auction, Phil Brown and Jason Cleveland, to discuss the HOW and WHY behind the creation of our company. We like to think we do things a little differently around here, take a listen and find out how working with Trophy Properties and Auction can be a win-win!

Give us a call if you are interested in learning more about how to join our team!
Thanks for listening!

January 18, 2023

TrophyCast Ep. 4 - 2023 Resolution: Getting into Hunting and Buying Your First Recreational Property
January 18, 2023
Uncategorized

We've heard from multiple people that their New Year's Resolution for 2023 is to get into hunting and/or buy their first recreational property. In this episode, the Brokers and Partners of Trophy Properties and Auction - Phil Brown and Jason Cleveland - sit down to give their advice on how someone could start living a more outdoor lifestyle and the first steps you can take toward buying your first property.

January 16, 2023

Grilled Duck Breast Salad - Cooking with Wild Game
January 16, 2023
Uncategorized
Wild Game Cooking - Grilled Duck Breast Salad

Don't like eating duck? Well, maybe you're just not cooking it right!

Watch as Jason Cleveland - Broker/Partner - makes a delicious salad topped with Grilled Duck Breast.

This is a quick and easy way to prepare this delicious protein. We also discuss best practices for how to grill duck and why you should leave the skin on!

The full recipe is available here: RECIPE CARD


December 25, 2022

Pan Seared Duck - Cooking with Wild Game
December 25, 2022
Uncategorized
Wild Game Cooking: Pan Seared Duck Breast

Don't like eating duck? Well, maybe you're just not cooking it right!

Watch as Jason Cleveland - Broker/Partner - makes a delicious Pan Seared Duck recipe! Tired of your duck skin coming out rubbery? This recipe will show you how to make sure you get crispy skin on your duck breast in a cast iron pan for ANY of your favorite duck recipes! Once you learn how to make crispy duck skin, you will not want to cook it any other way!

00:00 - Intro

00:31 - How to make CRISPY skin on duck breast

03:00 - How to make a pan sauce

05:02 - Finished product

The full recipe is available on our website: https://trophypa.com/lifestyle in our LIFESTYLE section.

Food is like hunting, it's an experience best shared with others.

Trophy Properties and Auction practices #feedthefamily lifestyle through hunting and conservation.

Teal Hunt Highlight Video - https://www.youtube.com/watch?...

IF YOU ARE INTERESTED IN SELLING OR BUYING YOUR OWN HUNTING PROPERTY, GIVE US A CALL! (855) 573-5263

leads@trophypa.com



December 25, 2022

Pan Seared Duck - Cooking with Wild Game
December 25, 2022
Uncategorized

Don't like eating duck? Well, maybe you're just not cooking it right!

Pan Seared Duck Breast
Pan Seared Duck Breast with a Pan Sauce

Watch as Jason Cleveland - Broker/Partner - makes a delicious Pan Seared Duck recipe! Tired of your duck skin coming out rubbery? This recipe will show you how to make sure you get crispy skin on your duck breast in a cast iron pan for ANY of your favorite duck recipes! Once you learn how to make crispy duck skin, you will not want to cook it any other way!

How to Cook Pan Seared DUCK! CRISPY SKIN ON DUCK BREAST - Wild Game Cooking

MEAT: WATERFOWL

TOTAL PREP TIME: 35‡ MIN

DIFFICULTY: INTERMEDIATE

INGREDIENTS

  • Duck breast with the skin still on it
  • Cooking Oil
  • Cajun Seasoning
  • Kosher Salt
  • Lemon
  • Fig Jelly
  • 1 cup of beef consommé/broth
  • 1 shallot, diced
  • 3-4 garlic cloves, chopped
  • 1 cup of red wine
  • 1 oz of brandy
  • 2 Tbsp of Butter

COOKING INSTRUCTIONS

  1. Chop and dice the garlic and shallots
  2. Lay out the duck breast on a cutting board, skin side up, and score the skin. This will allow the fat to render out while cooking.
  3. Coat the skin with a cooking oil (vegetable oil, olive oil, etc…). This is only to help the seasoning stick so go light on cooking oil.
  4. Season the skin with cajun season to taste. Flip the breast over and season the meat side with Kosher Salt to your taste. Add oil if necessary to get the salt to stick.
  5. Place the duck breast skin side down in a cold iron skillet. Turn on the stove and bring it to a medium heat. Listen for a jocular sizzle. The cook time depends on the type of duck, but you will hear the sound of the sizzle change when it is time to flip. 75% of the cooking will take place on the skin side.
  6. Remove the duck when it reaches an internal temperature of 130°F, Let the duck rest and leave the fat in the pan.
  7. Bring the pan willed with the duck fat back up to a medium heat. Add the diced shallots and chopped garlic to the pan and cook until they are browned.
  8. Deglaze the plan with 1 cup of Beef Consommé or Broth.
  9. Increase the heat a little bit and add the red wine and brandy to the pan.
  10. Squeeze half a lemon into the pan and add 1 TBSP of the fig jelly and 2 TBSP of butter. Cook for a few minutes until the sauce has thickened up,
  11. Cut the duck breast across the grain of the muscle fibers, plate, and squeeze the lemon onto the duck breast. Add sauce to taste.
  12. Enjoy with whatever sides you would like! We recommend roasted broccoli, wild rice with mushrooms, and a nice glass of red wine.

To save the recipe card for your reference or to print, right-click the below image and save image as.

Recipes: Pan Seared Duck - Cooking with Wild Game
Recipes: Pan Seared Duck - Cooking with Wild Game
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