I love to cook wild game. I guess it started when I killed my first rabbit and had to prepare it since my Mother refused. She said (rightly so) that a skinned rabbit looked too much like a cat.
I made goose meatballs last friday night. Delicious. Duck, however, is my favorite meat day in and day out. Grouse, pheasant, chukar and quail are all good, but I get so few that I can't try out new recipes. Duck and goose, on the other hand, fill my freezer.
Here's a recipe for those who claim they don't like duck...give this one a try, at least once:
6 duck breasts, boneless, skinless, fat less
8 strips bacon
1/2 cup orange marmalade
1/2 red wine
flour for dredging
salt and pepper to taste
Crisp the bacon in a large skillet that you can cover
remove bacon and set aside
While bacon is crisping dredge duck breast in flour, season.
Fry duck breast for NO MORE than 2 minutes per side (1 to 1 1/2 would be better)
After both sides are brown add wine and marmalade, reduce to simmer and cover...simmer for 18 minutes, or less.
Serve the duck breast hot, with crumbled bacon on top. There will be a gravy of sorts in the pan, which is fabulous with biscuits.
Todd
