Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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You *CANNOT* use the same recipes on a wild duck that you'd use on a
domestic one. Because they are so lean, they will cook very fast. My
favorite technique, beside besides simply roasting them over a mirepoix, is
to saute the breast over high heat in either a bit of olive oil or brown
butter just long enough to sear the exterior, but not so long that they are
cooked through. They should be rare. They are then removed from the pan
and kept warm (on a platter at the rear of the range or in a slow oven)
while a reduction sauce is prepared in the pan. Any number of classic
sauces go well with duck prepared in this manner; I generally begin by
sauteing some shallots in butter, deglazing with a good, fruity red wine,
reducing by half, and then adding a bit of brown stock and finishing it
with a swirl of butter. Garlic, minced gingerroot, or some crushed herbs
can be added to the sauteed shallots as desired. You could also substitute
some heavy cream for the stock. To serve, sauce a plate, thickly slice the
duck breast across the grain diagonally, place in the sauce on the plate
and drizzle a little of the remaining sauce over the cut slices. Add your
favorite accompaniments, potatoes or rice and whatever... Serve some of the
wine that was used to make the sauce.

There are any number of variations on the above theme: sometimes I cold
smoke the duck with a fruitwood or nutwood fire -- apple or pecan is my
favorite before searing, and then toss some of the complimentary fruit or
nuts in with the sauteing shallots when I make the sauce.

You can accomplish pretty much the same thing over an open grill, and
_really_ impress the chicks, but the key is to be sure to remove the breast
from the heat well before they are cooked through. The classic way of
determining when you have reached the right stage is this: Make a fist with
your thumb tucked inside. With the forefinger of your opposite hand,
rapidly press down on the exposed muscle pad at the base of your thumb of
your fisted hand. That's the feel the duck breast should return when it's
ready to be removed from the heat.

Bryan Logan bvlogan#delphi.com Newsgroups: rec.hunting

NYC Nutrilink: N0^00000
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