This is just a twist on a traditional homemade Macaroni and Cheese. By cutting up the duck breast meat into small pieces instead of using ground meat, a picky family member can eat around the duck bits if they really want to.
Quack and Cheese
Preheat the oven to 375 degrees. Grease a 2 quart casserole dish.
Cook then drain a 7 oz package of small elbow macaroni (1 2/3 cups dry)
Cut up 2 mallard duck breasts or 4 smaller teal breasts that have been skinned, brined* and tenderized** into small pieces. Brown up in 2 tablespoons of hot oil over med-high heat in a medium saucepan. Cook just until brown. The duck will continue to cook when added to the casserole.
Remove the duck from the pan, wipe out the pan.
In the pan combine 2 tablespoons cornstarch, 1 teaspoon salt, 1/2 teaspoon dry mustard and 1/4 teaspoon of pepper. Stir in a 12 ounce can of evaporated milk, 1 cup of water and 2 tablespoons of butter.
Cook over medium high heat. stirring constantly. until mixture comes to a boil. Boil for 1 minute, remove from heat. Stir in 1 1/2 cups of shredded sharp cheddar cheese, until melted.
Add the duck meat and stir to distribute evenly. (You could wait and add the browned meat as a layer in the casserole dish, making it even easier to eat around.)
Add the cooked macaroni; mix well.
Pour into the prepared casserole dish. Top with another 1/2 cup of cheese or mix the cheese with 1/2 cup of crushed chips, then top casserole. Chips are optional but give the top a nice crunchy salty flavor.
Bake for 20 to 25 minutes or until cheese is melted and light brown.
Ingredients in list form:
2 – 4 skinned, brined, tenderized duck breasts
7 oz package small elbow macaroni, cooked and drained (1 2/3 C dry)
2 T cornstarch
1 tsp salt
1/2 tsp tsp dry mustard
1/4 tsp ground black pepper
1 (12 oz) can evaporated milk
1 C water
2 T buter or margarine
2 C shredded sharp cheddar cheese, divided
1/2 cup crushed tortilla or potato chips – optional
*BRINE: Dissolve 1/4 course sea salt – 1/8 cup brown sugar (or 1 T granulated sugar) in 1 cup warm water in a large bowl. Fill the bowl with cold water, leaving enough room to add meat. Put in refrigerator for 4 -8 hours. Remove from brine and rinse and pat dry.
**TENDERIZE: Place meat inside a zip-lock bag. Do not zip all the way closed. Using the flat side of a mallet or a heavy skillet, pound the meat until it is about l/4-inch thick. Yes it may break up a bit, but it will hold together enough.