Why I love duck season
 

Mmmm mmmm good. :D

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That looks awesome!

uh.........recipe please

I marinated the breast in a mixture of milk, vinegar, and rosemary. Season it right before cooking with salt and cracked black. Quick sear (about a minute per side) in butter then covered with foil and set aside. Glazed the skillet with a shot of beer then added a couple tablespoons of butter and 1 clove of minced garlic to make a butter sauce.

For the mashed potato patty I took some leftover mashed potatoes and added a clove of minced garlic, a couple leaves of Thai basil, and 1 egg. I scooped a couple spoon full of the potatoes into some hot oil in another skillet and formed it onto a patty. Fried one side then flipped and fried the other side. Sliced the breast and served with the butter sauce. Quick, easy, and better than any other way I've ever prepared duck........ The wife still wouldn't eat it though. :( I need to find a way to get that woman to eat duck so she won't get as mad with the time and money I spend on it!

Man that sounds good, pretty fancy for a country boy.

Looks good to me....

Have you tried the Korean Duck Kabobs from John Folse's after the hunt? Marinate in Asian peanut sauce then kabob with pineapple, bell pepper ect.
My mother in law will only to eat duck this way and she was born in Hackberry.

I'll give it a shot. The old lady loves Asian food. This may be the ticket!

keep posting pics like that and I might run over and marry you.............that looks great!

Duck prepared this way is a big hit with my wife and most that try it. I usually serve it with smothered potatoes and add teriokin sauce to the recipe. I put 7-8 breast in a casarole dish and cover with the sauce and bake. It's very close to "Crispy Duck" at Zea's.

~ 5 lbs duck breasts or wing
~ 1 large onion, finely chopped
~ 1/2 - 1 cup honey, depends on how much honey flavor you want
~ 1/4 cup soy sauce
~ fresh garlic to taste, chopped or minced
~ 1/4 cup butter
~ 1/2 cup brown sugar
~ 2 tsp dry mustard


Combine all of the ingredients except the dusk in a sauce pan.

Heat just boiling, reduce heat and simmer 5 minutes stirring occasionally.

Place the duck in a large baking dish.

Pour the sauce over the duck.

Bake uncovered at 350 degrees for 1 ½ hours. Turn a couple of times while baking.

Serve with your favorite side dishes and enjoy.

Do you use whole duck breasts for this? Do you keep the skin on?

I use the beast on the bone, without the back and without the skin. I'm sure using the skin would also work great. I generally breast out my birds, when we have a lot to clean. Using just the Breast allows the meat to be mostly submerged when cooking, therefor not drying out.

Thanks