This is my "go-to" duck recipe. Not only is it delicious, and often compared to beef by my guests, but it is quick & easy. I serve this with a hearty red wine and don't forget some sides to further jazz things up like spinich mariah...enjoy!
Have duck breasts filleted...you may leave fat and skin on, but I prefer it without. Duck fat is delicious as is the skin when cooked, but for this recipe it seems best to have just the bare breast fillet
for every breast fillet, mix the butter, worcestershire and garlic in the quanty listed, in a pot on low, mix, for basting mixture (for example, with 4 breast fillets, mulitply the mixture ingredients by 4)
Salt, peppar and paprika the fillets on broiler pan, and baste in the mixture
On broiler pan, next to broiler element, on high broil, for 4 minutes and no more!
remove, flip, coat with baste mixture, back in broiler for 3 minutes, no more!
remove and serve, drizzle with Knorr (or other brand) bernaise sauce.
Serve over rice...wild rice is nice, brown is easy...I often like a mix.
Enjoy with red wine...wild duck is best served rare...the rarer the better