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Mallard legs/Hoppin' John

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Mallard legs/Hoppin' John
First I braise them quickly in olive oil, garlic, and salt&pepper, in cast iron skillet.
Then I put them in crock pot with:
1 small smoked ham hock
Black-eyed peas, canned or soaked overnight dried ones
Sausage finely chopped, Andouille, chourice, linguica, whatever you like
Finely chopped onions, celery, peppers, garlic
1 bay leaf
A liitle sage
A little cumin
A little pepper
Go easy with salt, the ham hock will provide plenty.
5, 6, 7 hours later eat it over rice.
I don't even share it, it's so good.
Bill Stahl
AK Peninsula Hunting/Fishing Guide
11 years of seasonal bliss.