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Wild duck breats
Posted on 4/4/13 at 2:18 pm
Posted on 4/4/13 at 2:18 pm
Have a ton of wild duck breats from this season. Tired of wrapping duck bombs...anyone got a good sauce piquant recipe. TIA
This post was edited on 4/4/13 at 2:27 pm
2
Posted on 4/4/13 at 2:25 pm to Dale Doubak
Season them with salt and pepper and sear them in a hot arse skillet with some butter till medium rare. Put on a plate and tent with foil. Throw you some shallots and mushrooms in the hot arse skillet and sautee. Deglaze with some red wine. Stir in a couple dollops of fig preserves. When it comes into its own place spoon it atop your duck breast and eat it with some cheese grits and roasted brussel sprouts.
This post was edited on 4/4/13 at 2:26 pm
Posted on 4/4/13 at 2:26 pm to Dale Doubak
Posted on 4/4/13 at 3:09 pm to LSUballs
quote:
LSUballs
What he said. I also make a glaze/dipping sauce out of honey, orange marmalade, sriracha, soy, and green onions. Goes great with seared duck breast or you can thin slice the breasts into strips and fry them for dipping.
Posted on 4/4/13 at 3:25 pm to Woody
12 duck breasts chopped into 4’s
Juice from ½ Lemon
S&P to taste
1 Stalk of Celery
½ lb of mushrooms
4 whole green onions chopped
3 tbsps of butter
½ of White Wine
1 & ½ Cups of Chick Stock
1 cup of wild rice
Use can cook this in any Magnalite Pot or Aluminum Pot.
Rinse Wild Rice and Drain. Pat dry duck breasts and squeeze lemon juice all over. Salt and Pepper breasts lightly. Chop mushrooms, green onions, and celery. Sautee chopped veggies in butter for 10 minutes. Scoop out veggies and cover bottom of pot with Wild Rice. Place veggies back on top of rice and arrange duck breasts on top on top of veggies. Add White Wine and Chicken Stock. Place Pot in oven on 350 for 2 hours.
Juice from ½ Lemon
S&P to taste
1 Stalk of Celery
½ lb of mushrooms
4 whole green onions chopped
3 tbsps of butter
½ of White Wine
1 & ½ Cups of Chick Stock
1 cup of wild rice
Use can cook this in any Magnalite Pot or Aluminum Pot.
Rinse Wild Rice and Drain. Pat dry duck breasts and squeeze lemon juice all over. Salt and Pepper breasts lightly. Chop mushrooms, green onions, and celery. Sautee chopped veggies in butter for 10 minutes. Scoop out veggies and cover bottom of pot with Wild Rice. Place veggies back on top of rice and arrange duck breasts on top on top of veggies. Add White Wine and Chicken Stock. Place Pot in oven on 350 for 2 hours.
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