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:

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)

Directions Step-By-Step

1
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
2
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)
3
Salt, peppar and paprika the fillets on broiler pan, and baste in the mixture
4
On broiler pan, next to broiler element, on high broil, for 4 minutes and no more!
5
remove, flip, coat with baste mixture, back in broiler for 3 minutes, no more!
6
remove and serve, drizzle with Knorr (or other brand) bernaise sauce.
7
Serve over rice...wild rice is nice, brown is easy...I often like a mix.
8
Enjoy 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