ALL GAME RECIPES

DUCK BREAST (Mallards-Pintail-Gray)

5 ducks-breast removed and skinned
Salt
Black Pepper
Celery Seed
4 Tablespoons Olive Oil
3 Tablespoons Lea & Perrin
1 cup Red Wine
3 cup Duck Stock
1 med onion
4 celery stalks
4 cloves garlic
2 bay leaves

For Stock: Put 3 ducks, after breast have been removed, into a pan, cover with water and add, medium onion quarted, celery stalks coarsely chopped, garlic quartered, and bay leaves. Bring pot to a boil reduce fire and simmer for 1 ½ - 2 hours. Remove from fire, cool then strain into a bowl reserving the liquid

Sprinkle salt, pepper, and celery seed on both sides of duck breast. Add olive oil to large skillet, when oil gets moderately hot add the duck breast turning several times until slightly brown. Add stock, wine, lea & perrin, cook to desired doneness adding additional stock if necessary. Remove duck breast and cook sauce down-pour sauce over breast. Serve with wild rice

Submitted by:
Lee Shaffer