re: Duck Breasts

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gonna let ducks bleed overnight

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Good idea.

Nachos

At the duck camp, instead of ground meat, we use ground duck breasts. Rest of recipe the same. Mostly use so called less desirable ducks like spoonbills, and also snow/blue geese.

slice them into thin pieces and deep fry them in your favorite batter. Very tender and tastes similar to deer backstrap.

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spoonbills, and also snow/blue geese

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I soak these in salt water and fry the shite out of them.

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spoonbills, and also snow/blue geese


I soak these in salt water and fry the shite out of them.

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I give em to Nae Nae, Pookie and them...

Wish I'd a been there. Instead I was slinging a 9lb hammer drivin stakes for the man.

make this for your wife or SO.....you will be repaid handsomely

Lacquered Duck Breast With Whipped Sweet Potatoes

Courtesy of Chef Jeremy Langlois - Houmas House Plantation and Gardens

6 duck breasts
Salt and pepper, to taste
1 tbl. olive oil

1. Preheat the oven to 400 degrees. Season the duck breast with salt and pepper.
2. In large sauté pan, over medium heat, add olive oil. Add the duck breasts, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium-rare.
3. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch slices and fan around sweet potatoes.

For Whipped Sweet Potatoes:
4 large sweet potatoes, peeled, cut into large cubes and boiled until soft
1 stick unsalted butter
2 tbls. Steen’s Cane Syrup
Salt and pepper, to taste

In a mixing bowl, mash potatoes with the rest of the ingredients and keep warm.

For sauce:
1/2 cup honey
1 cup light brown sugar
1/2 stick butter
1/4 cup beef broth
Salt and pepper, to taste

Combine honey, brown sugar, butter and beef broth in heavy sauce-pan and bring to a boil. Boil gently about 5 minutes. Drizzle over pan-roasted duck breast.