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DUCK AND GOOSE RECIPES
courtesy of Ducks Unlimited

This recipe will make those mallards taste great next weekend. It's from the book "Duck and Goose Cookery" by Eileen Clark. It's loaded with unique ways to prepare those waterfowl and is available for purchase on the Ducks Unlimited website. For more information, more recipes or to order...click here

One little tip: Eat those ducks while they're still fresh. Frozen duck is good, but as with most meats, fresh is better.

Wine-Glazed Tender Duck Chunks

Ingredients:

1 pound skinned breast meat, in 1-inch chunks
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
1 cup finely chopped onion
½ cup red wine (Merlot or Cabernet)
¼ cup sour cream
2 teaspoons cream-style horseradish

Cooking:

1.  Lightly brown the meat in the oil and butter mixture, over medium-high heat, for 3-4 minutes, turning once. Season with salt and pepper, add the onion, and continue to sauté until the onions are soft (another 3-5 minutes).

2.  Deglaze the pan with the red wine, and turn heat down to simmer. Continue cooking until the wine is reduced by half, about 7-8 minutes. Combine the sour cream and horseradish in a small bowl, and add to the pan. Stir to coat the meat with the pan juices, and cook until the mixture just comes to a simmer again. Serve immediately over fettuccine.

- From Duck and Goose Cookery by Eileen Clarke. Click Here to buy this cookbook, or call 1-800-45-DUCKS.