Root Beer Glazed Duck Breast
The rich flavors of duck meat have always attracted sweet, fruit-based sauces. Witness duck à l'orange, for instance. In this recipe, we forgo the fruit for something darker, woodsier, but no less sweet: root beer. Once it is reduced down to a saucy glaze, the root beer offers a tangy new twist on the classic combination. It's incredibly easy, but more than elegant enough to serve guests. And when they take their first bites, ask to see if they can guess the secret ingredient. by Jonathan Miles
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Wild Duck Gumbo
"Our family and friends just love this delightful, rich gumbo - it's such a unique way to serve this wild bird. We like that the meat is tender but not greasy. With all the wonderful spices, this gumbo is a flavorful main dish.
http://allrecipes.com/Recipe/Wild-Duck-Gumbo/Detail.aspx
http://allrecipes.com/Recipe/Wild-Duck-Gumbo/Detail.aspx
Pan-Seared Duck Breast with Blueberry Sauce
"Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme."
http://allrecipes.com/Recipe/Pan-Seared-Duck-Breast-with-Blueberry-Sauce/Detail.aspx
http://allrecipes.com/Recipe/Pan-Seared-Duck-Breast-with-Blueberry-Sauce/Detail.aspx
Italian Wild Mallard Open Face.
4 boneless skinless mallard breasts
1 cup balsamic vinaigrette
1 teaspoon garlic salt
1 teaspoon pepper
1 cup all-purpose flour
1 tablespoon olive oil
2 large red onions, cut into ¼ inch slices
8 ounces large mushrooms, cut into ¼ inch slices
1 tablespoon olive oil
¾ cup (about) spaghetti sauce
2 tomatoes, cut into 1/4inch slices
1 teaspoon dried oregano
2 teaspoons basil
1 1/2 cups shredded cheese
Serves 4
Pound the duck breasts between sheets of waxed paper with a meat mallet to ¼ inch thick. Pour the vinaigrette over the duck in a shallow dish. Marinate in the refrigerator for minimum 1 hour. Drain and discard the marinade. Sprinkle the duck with the garlic salt and pepper and coat in the flour. Heat 1 tablespoon olive oil in a large skillet. Add the onions and sauté until tender. Remove their onions to a bowl. Add the mushrooms to the skillet and sauté until tender then remove to a bowl. Add a tablespoon of olive oil and add the duck and sauté until golden brown on both sides (approx. 2-3mins a side). Cover the bottom of a casserole dish in a ½ inch layer of spaghetti sauce and place the duck in the dish. Spoon the mushrooms and onions onto the duck breast and sprinkle with basil and oregano. Spoon enough spaghetti sauce onto breasts to cover them and bake in oven at 375 degrees for 10 mins. Remove from oven cover with cheese and bake for 10 more minutes. You can serve this on a bead of rice with fresh vegetables or on a bed of spaghetti noodles, or try it open faced on fresh toasted sourdough or ciabatta bread.
1 cup balsamic vinaigrette
1 teaspoon garlic salt
1 teaspoon pepper
1 cup all-purpose flour
1 tablespoon olive oil
2 large red onions, cut into ¼ inch slices
8 ounces large mushrooms, cut into ¼ inch slices
1 tablespoon olive oil
¾ cup (about) spaghetti sauce
2 tomatoes, cut into 1/4inch slices
1 teaspoon dried oregano
2 teaspoons basil
1 1/2 cups shredded cheese
Serves 4
Pound the duck breasts between sheets of waxed paper with a meat mallet to ¼ inch thick. Pour the vinaigrette over the duck in a shallow dish. Marinate in the refrigerator for minimum 1 hour. Drain and discard the marinade. Sprinkle the duck with the garlic salt and pepper and coat in the flour. Heat 1 tablespoon olive oil in a large skillet. Add the onions and sauté until tender. Remove their onions to a bowl. Add the mushrooms to the skillet and sauté until tender then remove to a bowl. Add a tablespoon of olive oil and add the duck and sauté until golden brown on both sides (approx. 2-3mins a side). Cover the bottom of a casserole dish in a ½ inch layer of spaghetti sauce and place the duck in the dish. Spoon the mushrooms and onions onto the duck breast and sprinkle with basil and oregano. Spoon enough spaghetti sauce onto breasts to cover them and bake in oven at 375 degrees for 10 mins. Remove from oven cover with cheese and bake for 10 more minutes. You can serve this on a bead of rice with fresh vegetables or on a bed of spaghetti noodles, or try it open faced on fresh toasted sourdough or ciabatta bread.