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MODERN FIREARMS



From time to time we come across some quality modern center fire firearms.
As they become available to us and are reasonably priced, we will put them up for sale.

ALL CENTER FIRE ARMS MUST GO TO A LICENSED FFL DEALER/PERSON!

A licensed FFL dealer/person will need to email us a copy of their FFL.

Payment methods and instructions are found on our FIREARMS SALES PAGE

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COMFORT FOOD RECIPES


Recipe: Christmas Roast Duck With Cranberry-Orange Glaze
The best day of the year calls for an exquisite dinner, so move over, turkey and ham. Sure, you’re tasty, but it doesn’t get better than a perfect roast duck with crispy skin. Bonus points for a drool-worthy glaze that shows off this season’s best flavors.

While I especially love this duck for Christmas, it’s also perfect for Thanksgiving or New Year’s Eve, which makes for a versatile holiday main course. The holidays are a busy time of year. Who has time to search for several different meals to feed the family?

You need a go-to holiday dinner that's great no matter what you're celebrating, and this recipe is it. Besides, once you taste how delicious and decadent this Christmas roast duck is, you'll look for any excuse to make it over and over again.

See the step by step instructions here.

By Amanda McGrory-Dixon


Tips For Roasting The Goose
    Ingredients:
  • 1 whole duck innards and gizzards removed
  • 1 onion quartered
  • 1 lemon quartered
  • Several sprigs of rosemary, sage and thyme
  • Salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder

  • Cranberry-Orange Glaze
  • 1 cup cranberry juice
  • ½ cup orange juice
  • ¼ cup unsulphured molasses not bootstrap
  • 2 cinnamon sticks
  • 1 garlic clove grated or minced
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon salt
  • Pinch of cayenne
  • 2 teaspoons cornstarch
  • Splash of cold water
  • ½ teaspoon fresh orange zest

  • Preparation Instructions:
  • Pat the duck dry with paper towels. Trim off excess fat on the side opposite of the cavity. Place the duck on a sturdy cutting board and score the breast skin using a sharp knife. Cut the skin in a criss-cross pattern but make sure you don't pierce the meat to avoid drying it out.
  • Stuff the duck cavity with onion quarters, lemon quarters and herbs and tie together the legs. Pat the duck dry one more time with paper towels to remove as much moisture as possible and generously sprinkle with salt all over. Place in the refrigerator uncovered at least eight hours and up to a day to allow for extra crispy skin.
  • Remove the duck 30 minutes before roasting to sit in room temperature and heat oven to 425 degrees. Stir together the paprika, pepper and garlic pepper and rub all over the duck. Cover a roasting pan with tinfoil and place the rack in the roasting pan. If you don't have a roasting pan, substitute a large baking sheet and a wire rack. Place the duck on the rack with a leave-in meat thermometer inserted into the thickest part of the thigh without touching the bone.
  • Roast for 15 minutes in a 425-degree oven, and then turn the temperature to 350 degrees. Continue to roast until the duck reaches an internal temperature of 165 degrees F. Plan for at least one hour and 15 minutes, though it can take longer, depending on the bird.
  • When the duck reaches your desired temperature. Remove from the oven, cover with foil and let it sit for 10-15 minutes. Carve the duck and serve. Enjoy!


  • Cranberry-Orange Glaze
  • In a small saucepan, stir together the cranberry juice, orange juice, molasses, cinnamon sticks, garlic, ginger, balsamic vinegar, salt and cayenne pepper. Bring to a boil over medium-high heat and then simmer until it slightly reduces.
  • In a small bowl, whisk together the cornstarch and a little bit of cold water until it becomes a smooth slurry. Whisk into the sauce to avoid any clumps forming and bring to a boil. Keep whisking and allow the mixture to boil for about a minute until it thickens.
  • Turn off heat and stir in orange zest. Spoon some of the sauce into a small bowl and brush onto the duck in the last 15 minutes of roasting. Serve the remaining sauce on the side.

  • Makes 4 Servings
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Here at The MountainGnome Outdoors we have put together Holiday Traditions that have been brought to America from our ancestors in England, Germany, France, Italy, Ireland, Poland, Russia, China, and so many other Countries throughout the world, who sought freedom and prosperity!

You will find cultural variations on Christmas, New Year's, Thanksgiving, and other holidays, relating to traditions, stories, foods, events, games for the kiddies, and more. You will also find the origins to these various traditions.

*** Please feel free to email us information on your special traditions. We will be happy to add them to our site. ***
We hope you enjoy exploring the Holiday Traditions site.
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MGO SPORTSMANS GUIDE


Get the latest News, Laws, and related information on firearms,
Muzzle Loaders, Hunting, Fishing, related Accessories, and more.


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PAYPAL except for gun related items
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Send Payments To:
Stanley Koziol
24817 County Road 47.5
Boncarbo, CO. 81024
719-859-1960
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