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Cooking With Game

Use the Venison, Elk, Duck and Fish that hubby brings home, in family friendly recipes.

Category

Duck

Moroccan Duck Stew

Moroccan Duck3

Continue reading “Moroccan Duck Stew”

Easy Marinated Duck Breasts

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 http://www.ifish.net

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