RECIPES GAME RECIPES
Don Dubuc's Favorite Game Recipes
Over the years, Don has come across some truly phenomenal recipes for all types of game.... if it can be hunted in Louisiana, Don has a recipe. |
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 |