Cooking With Game

Duck Breast Schnitzel is a very fast, easy, tasty way to fix duck:

2 boneless duck breasts * flatten with meat mallot 1/8 to 1/4-inch thickness
Flour
1 egg, lightly beaten
Fine, dry breadcrumbs (do not use Panko for this one)
Salt and pepper to taste
Butter or margarine

Dredge duck in flour and then dip in egg. Dredge in breadcrumbs. Salt and pepper to taste.

Melt butter in a skillet over medium-high heat. Add duck and fry until golden brown, turning once.

Serve with a nice gravy of your choice.

*You may want to brine for a few hours (or overnight) before hand. If so, mix 1/2 cup hot water with 1/8 cup coarse salt and 1 teaspoon sugar. Stir to dissolve. Pour into a large bowl add 2 cups cold water. Rinse and add the breasts. Cover, refrigerate for 4 hours to overnight. Make sure to rinse and pat dry before cooking or they will be too salty.

Posted by Gamekeeper at 12:43 AM | Permalink | Comments (0) | TrackBacks (0)

Moroccan Duck Stew    6 Servings

2 Tbs. olive oil
6 duck breasts* that have been pounded** and cut in half or thirds
2 medium red onions, sliced
1 large green pepper, cut into 1” pieces
2 cloves garlic, finely chopped
1 tsp ground cinnamon
1 tsp. curry powder
1 (10 3/4 oz) can Condensed Tomato Soup
1/3 cup golden raisins (or regular)
1 can (about 15 oz) chick peas (garbanzo beans), rinsed and drained
1/3 cup slivered almonds, toasted

Heat oil in 5-qt. sauce pot over medium high heat. Add duck and brown on both sides. Do not over cook. Remove duck from sauce pot to a plate.

Reduce heat to medium. Add onions, pepper and garlic and cook 5 minutes or until tender-crisp. Add cinnamon and curry and cook and stir 1 min. Stir in soup and heat to a boil. Return duck to sauce pot. Reduce heat to low. Cover and cook 15 min.

Stir in raisins and chickpeas. Cook 10 minutes. Duck should still be pink in the middle. If you want more well done continue to cook another 5 minutes.

Stir in almonds and serve.

This is not a spicy dish, just very tasty. Great over cous cous, rice or pasta.

**Put the boned, skinned breasts in a plastic bag. I usually do them 2 at a time. Use a flat meat mallet to pound the breasts pretty flat. Don’t worry if the meat breaks up a bit on the edges. It will pull back together as you cook it. The purpose of this is to tenderize the meat.

*I usually brine overnight by putting in a large bowl with 1/4 cup coarse salt and 1/8 cup sugar, then enough water to cover duck and fill bowl. Cover.
IMPORTANT: Rinse before using or the meat will be too salty.

Posted by Gamekeeper at 11:09 PM | Permalink | Comments (0) | TrackBacks (0)

Yoshida Duck Breasts    
 Serves 4

Super simple, but breasts are tender and tasty. Best if you like your meat rare to medium rare.

4 Duck Breasts (not pounded or tenderized)
1 C red wine
1 C Yoshidas Brand Sauce (Costco carries a large bottle)
2 sprigs of fresh rosemary (optional)
1 Tablespoon minced garlic

Marinate for 3 + hours (the longer the more game taste is taken out)
Remove from marinade, do not rinse, just lay in hot oil.
Pan fry in 2 T olive oil, over medium-high heat (#4 on my glass top range);

Widgeon - 3.5 minutes each side
Spoonie - 4 minutes each side
Mallards - 4.5 minutes each side

Do not overcook.
Sauce Burns to the bottom of the pan but it still tastes good.
Not sure what to do about that. Had a hard time getting the pan clean.
Maybe next time I’ll try deglazing the pan for a sauce with a little beef broth or more red wine

I got this recipe from a friend that got it from www.ifish.net

Posted by Gamekeeper at 07:28 PM | Permalink | Comments (0) | TrackBacks (0)