Need a good recipe for some wood duck breasts

Whatever recipe you choose, cook to rare, med-rare at most.

One of my favorites is to pluck breast, cut out breast whole with skin attached. Season like a steak, add some onions or anything else or nothing at all between tits. Fold skin side out and secure closed with toothpicks or alike. Cook, eat, enjoy.

Serve with a decent Cab and you're in the house

Skin still on? If so score the fat and season as desired. Start skin side down in a cold cast iron skillet. Make sure cold to start. Cook med rare as others said. Start on skin side and cook there until skin is golden brown and kind of crispy. Then flip. Sometimes finish in oven but can also do all over stovetop. Make a sauce to serve over it if you want. Maybe that’s too fancy for deer camp but it’s the best way I have ever cooked them.

Keep the duck rendered. Always a use for it later.

Yep as said, if skin on you want to start it in a cold cast iron or steel pan on low to medium heat and slowly turn the heat up until the fat is rendered out and skin is crispy, cook it about 80-90% on the skin side down. Then flip for just a minute or 2 on high heat to sear the other side and it’s done.

If no skin cook very hot pan or grill to start and sear both sides and make sure to cook med rare.

If it’s been a season since I’ve cooked something like that and you have a bunch, I usually cook one to start if I’m searing them and use a timer to see how it turns out. Then adjust. I’m not good enough to do something like that perfect if it’s been awhile and you don’t want them more than medium or it’ll be tough.

Marinate ducks overnight in whatever marinade you like. I use Allegro game marinade. Cut some mushrooms and green onions up. Olive oil will work, but clarified butter is better. Heat skillet, butter/olive oil cover skillet bottom. Cut breast into bite size pieces, roll in flour, fry in skillet. Add garlic, mushroom, green onions. Cook down a little and add 2oz chicken stock, 2oz beef stock and 4oz sweet marsala wine. Reduce and pour over rice or fettuccini noodles. Don't forget the bread and Cab Sauv. A nice salad would complement, enjoy.

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2oz chicken stock, 2oz beef stock and 4

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gross dude

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What’s gross? Seared duck makes the best pan sauce you can have.

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I don’t like chicken/beef stock from a can esp would not use on ducks, baw.

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ep as said, if skin on you want to start it in a cold cast iron or steel pan on low to medium heat and slowly turn the heat up until the fat is rendered out and skin is crispy, cook it about 80-90% on the skin side down. Then flip for just a minute or 2 on high heat to sear the other side and it’s done.

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I rarely kill ducks that have much if any fat between skin and meat. Domestic ones, yes, but is there really that much fat to produce that good crispy skin you get off domestic ones cooked at a restaurant. My skin always seems to stay chewy or tough even when seared...so I just peel it off nowadays.