Yoshida Duck Breasts
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 http://www.ifish.net