Duck Breasts

I love a recipe in Thomas Keller's Ad Hoc. Basically you score the skin side and rub it with a sort of brine with salt, black pepper, sugar, balsamic, rosemary. Let it marinate in fridge for 6-12 hours. Remove, dry thoroughly and cook skin side down on low to medium heat for about 15 minutes. Then kiss the flesh side and finish in oven. Rest it, slice it, ends up medium rare.

dont have book in front of me but sure it is on the internet. I like to serve it braised root veggies. Killer duck breast recipe.

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Throw them on the grill!

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Thanks...but done that a million times looking for something new.

I would say follow blackeneds' recipe, serve sliced over a mixed spring greens salad with a creamy raspberry vinagrette dressing with basil.

Whole Foods has them, but way pricey. I suggested last week to someone just buying the whole duck and dealing with it from there.

Seared tuna is a treat. If you want to keep it bite size pieces, Id recommend doing a kebab with maybe some onions, red pepper, and chilis.

Id probably puree the veggies with a little water or stock and use it as sauce on top of the tuna.

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Does that mean you would exterminate the species, or the humans nearby?

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Most likely self. I am not what anyone would deem careful.

Fried Duck Breast

Duck breasts, each sliced in 3 pieces
Milk
black pepper
Cajun seasoning of choice
Eggs, beaten
Saltine cracker crumbs or flour (it’s your choice)
shortening, lard preferred
cast iron skillet

Tenderize breasts slightly with meat hammer and slice each in to 3 pieces. Soak in milk a couple of hours in the fridge. Remove duck from milk and dip in beaten eggs, then sprinkle with Cajun seasoning and pepper. Roll breast in finely crumbled cracker crumbs or flour. Deep fry in large skillet with 1 inch of shortening at medium heat for until done.

No I haven't, but I bet they'd be good. We usully roast the dove or quail wrapped in bacon.

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have you ever tried that with dove breasts? How did it come out?

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I have, they come out awesome. Fillet em of the breast bone, smack em w/ a meat hammer, milk to seasoned flout to peanut oil (or whatever erl you use).

Or you can fillet off the breast bone, smack w/ hammer, coat w/ Paul Prud's blackening seasoning and pan sear in some olive erl till medium rare. We do that a lot and eat over a bleu cheese salad..

That sounds pretty horrible...why use all those overpower ingredients like bacon and cream cheese-stuffed jalapenos when you're cooking something like duck breast. If you're going to do that, just use chicken because you won't be able to taste it anyway.

I like mine seared with olive oil, kosher salt, and pepper. Very tasty.