Duck, seven minute style!

Dan Hammond

By
@Hambone

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!


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Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
10 Min
Cook:
10 Min
Method:
Bake

Ingredients

mallard breasts (1 per person or more)
3 dash(es)
paprika
3 dash(es)
salt
3 dash(es)
pepper

BASTING MIX

2 oz
worcestershire sauce
3 dash(es)
garlic powder
1/8 c
butter

SERVING SAUCE

bernaise sauce (knorr brand)

Step-By-Step

1Have 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

2for 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)

3Salt, peppar and paprika the fillets on broiler pan, and baste in the mixture

4On broiler pan, next to broiler element, on high broil, for 4 minutes and no more!

5remove, flip, coat with baste mixture, back in broiler for 3 minutes, no more!

6remove and serve, drizzle with Knorr (or other brand) bernaise sauce.

7Serve over rice...wild rice is nice, brown is easy...I often like a mix.

8Enjoy with red wine...wild duck is best served rare...the rarer the better

About this Recipe

Main Ingredient: Wild Game
Regional Style: American
Other Tag: Quick & Easy