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I like to breast out the ducks I shoot here in CO. I wash them well and then cook them in a super hot pan on the stove for around 3 minutes per side. I will let the breasts rest for around 5 minutes, then cut into thin slices and serve with with rice. I then cover the duck with a sauce I make by sauteeing leeks in a half stick of butter and then reducing a cup of pinot noir down until it is thick. Right before I pour the sauce over the duck, I put a tablespoon of red currant jelly in the sauce and stir until the jelly melts. Awesome way to cook fuck, although it still has a little liver taste to it. I might try the buttermil trick this year.
I also like to use a trick I came up with for sage grouse, which is so cut up the breasts into thin strips and make it into tacos. Use a little taco seasoning and fry for just a few minutes. Cut the cooked strips into pieces like you would carnitas or brisket and serve with tortillas and some sliced cabbage and sour cream. Even people that "dont like duck" have raved over this preparation.
Buena suerte,
T-Bro
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