Wild Duck Breasts And Wine Sauce

• 3 whole duck breasts
• Shortening
• 1 onion, chopped
• 1/2 green pepper, chopped
• 2/3 cup light sherry
• 1/4 cup orange juice
• 1 (8 oz.) can mushroom gravy
• 8 oz. fresh mushrooms or 1(8 oz.) can mushroom, drained
• 2 tablespoons prepared horseradish
• Hot cooked wild rice

Debone duck breasts. Heat shortening until hot in a skillet or Dutch oven; add duck and cook until browned. Remove ducks. Cook onion and green pepper in pan drippings until tender. Add sherry, orange juice, gravy, mushrooms, and horseradish to onion mixture; heat to boiling. Add duck; reduce heat and simmer for 1-1/2 hours or until duck is tender. Serve hot over cooked wild rice.

Note: The side meat of duck maybe used, also, if desired.

Wild Rice Salad

This recipe is great for using leftover roast duck or grilled chicken. Or, buy a whole duck (about the same price as a large duck breast) remove the breast for an elegant dinner for two. Roast the rest of the bird at 325 degrees F. for about 2 hours. Let cool, then remove and dice the meat. Refrigerate until ready to use for salad.

• 2 cups cooked wild rice
• 1-2 cups chopped roast duck
• 2 cups thinly sliced salad greens
• 1/2 cup chopped apples (optional)
• 1/2 cup chopped walnuts (optional)

Dressing:

• 1/2 cup light olive oil
• 1/2 cup rice vinegar (or 1/4 cup white vinegar and 1/4 cup water)
• 1 tsp. red wine vinegar
• 2 Tb. Italian Dressing Base
• 2 tsp. Browns Mustard Seeds (crushed)

Combine all dressing ingredients in a 2-cup container, shake well. Bring ingredients to room temperature. In a large bowl, toss rice, duck, greens, and 1/3 to 1/2 cup dressing. Let stand a few minutes, toss again and serve.

Cooking wild rice:

For two cups prepared rice, start with 1/2 cup dry. To temper the strong flavor, boil with 2 bay leaves for 10 minutes in 4 cups water. In a separate pot, bring 3 cups chicken stock to a boil. Drain and rinse rice, add to stock, cover, reduce heat and simmer 35 minutes. Drain any remaining stock, fluff with a fork. Let dry before serving.

Source: Penzey's Spices

Sauteed Breast Of Mallard Duck with Shallots and Green Peppercorns

• 4 half-breasts of mallard
• Salt and freshly ground black pepper
• 4 TB butter, divided
• 2 tsp. chopped shallots
• 1/2 tsp. chopped garlic
• 4 TB dry red wine
• 4 TB brown stock or beef bouillon
• 2 TB green peppercorns

Filet each half-breast, removing the skin and fat layer and taking the breast meat off the bone. If desired, scrape to expose bluish sinew that runs about three-fourths the depth of the flesh, slide knife beneath it and cut away. Season breasts with salt and pepper.

Preheat skillet until very hot and add two tablespoons of butter. Quickly sear filets for less than a minute on each side for medium rare, 1-1/2 minutes for medium or two minutes for well done.

Remove filets and keep warm. Add shallots and garlic to skillet and saute gently until they soften, about two to three minutes. Add wine and stock. Cook unitl liquid has reduced by half. Add peppercorns, then whip remaining two tablespoons butter into the sauce in the skillet. Pour sauce over filets, either whole or sliced, and serve. Makes two servings.

Source: Detroit Free Press

Chesapeake Bay Duck

• 1/2 lb. (1 cup) butter
• 1/2 cup catsup
• 1 tablespoon sugar
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 onion, chopped
• 1 clove garlic, chopped
• Pepper to taste
• 1/2 teaspoon hot sauce
• 2 to 3 wild duck breasts, deboned
• Hot cooked wild rice

Combine the first 10 ingredients in a saucepan; heat to boiling. Reduce heat and simmer 5 to 10 minutes. Place duck breasts in a baking pan; bake at 375 degrees, for 1 1/2 hours basting every 10 minutes with sauce. Bake for about 1 1/2 hours. Serve hot, with wild rice.

Source: Seasonal Samplings

Barbecued Duck

4 servings

2 large wild ducks

Sauce:

Combine and stir over heat:

• 4 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon tomato catsup
• 1 tablespoon butter

Cut the breasts from the duck. Broil them under a flame until they are brown. Baste them frequently with the sauce. Sprinkle the duck after it has begun to brown with salt and paprika.

Source: The Joy of Cooking

Easy Goose Or Duck Gumbo

"The meat I normally use in this recipe is obtained from the leg quarters of geese or ducks, which are first boiled, boned, and diced. I prefer chunks about 3/4 inch thick instead of shredded or diced meat."(Anderson DuPree)

• About 3 cups goose or duck meat, bite-sized
• 2 bay leaves
• 3 cups broth (see below)
• 1/2 lb. smoked beef sausage
• 1 can tomatoes (16 oz.)
• 1 pkg. frozen gumbo vegetable mix (16 oz.)
• 1 med. onion, diced
• 3 cloves garlic
• 1 rib celery with leaves
• 2 Tbsp. fresh parsley
• 1 tsp. salt
• 1/2 tsp. pepper
• file' powder (optional)
• rice (cooked seperately)

Put the leg quarters in a pot and cover with water. Add bay leaves and bring to a boil. Reduce heat, cover, and simmer for an hour or until tender. Remove meat and drain it. When the pieces have cooled, pull the meat from the bones and cut into one-inch chunks.

Discard the bay leaves and strain the broth into a measuring container. Then put three cups of broth back into the pot. If you don't have quite three cups, add enough water to make up the difference. Cut the beef sausage into 1/4-inch wheels and add to the pot, along with the tomatoes, (chopped), juice from the tomatoes, and frozen gumbo vegetable. Turn to high heat. Peel and dice the onion. Peel and mince the garlic. Scrape the celery and dice it finely, along with the green tops. Put onions, garlic, celery, parsley, salt and pepper into the pot. Bring to a boil, reduce heat, cover, and simmer for another hour. Add goose meat, cover and simmer for an hour. After the gumbo has been taken off the heat, thicken carefully with a pinch or two of file' powder, if so desired. Spoon over rice and serve with plenty of French bread. ---Anderson Dupree

Source: Sports Afield/Jan. '94

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