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Suggestions for wild duck breasts

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I obtained some fresh teal (small duck) in the middle of a flooded Lousiana corn field Sunday. I'm planning on cooking half of it tomorrow night. It's in boneless, skinless breast halves (not my choice of preparation, but that's the way it is).

My plan for the first half of the meat is to pan sear with a beurre rouge sauce. Any ideas for the other half? I'm also considering a gumbo or grilling it, but I'd like other suggestions. I'm tired of the standby "wrap in bacon and grill/broil" that we've always done with our duck.

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  1. Got this from a friend who swears by it. She's a good friend, but I don't know how good a cook she is.

    Teal Scaloppine - serves 4 - 16 teal half breasts, skin removed. Place half breasts between Saran wrap and pound to 1/4 inch thickness. Dredge each flattened breast in 1/2 C. flour seasoned with 1 t. garlic powder, 1/4 t. pepper and 1/4 t. salt. Save unused flour.

    In large skillet over fairly high heat, heat 2 T. canola oil and 1 T. butter. Lightly brown breasts on each side (1-2 minutes per side) and remove and set aside.

    Add 1 T. butter to skillet and saute 3 minced cloves of garlic and 1/2 medium chopped onion. Add 1/2 C. dry white wine, 1/2 C. stock and juice of one lemon. Bring to boil, reduce heat to medium and simmer uncovered 6-8 minutes or until reduced by half. Add browned duck breasts, 1/2 lb. thick sliced fresh mushrooms and 2 T. minced parsley, cover and cook for 3 more minutes.

    Remove breasts and keep warm. Blend remaining flour with 1/2 C. sour cream, add to pan and cook, stirring, until it thickens. Place four half breasts on each plate, pour sauce over and garnish with diced tomatoes or chopped red bell pepper.

    I'd be tempted to throw in a few capers, also.

    1 Reply
    1. re: Karolyn

      That's the way I've generally had duck breasts -- very tasty stuff. Just watch out for those pellets.

      Here's a recipe that looks interesting, grilled duck breasts with a kumquat/sugarcane/lemon/soy/basil glaze.

      Link: http://duckcentral.com/cgi-bin/sefer/...

    2. For this time of year, I serve duck with a sauce of stock, white wine, shallots, Calvados, apples and prunes, which may benefit from the tiniest shot of vinegar to heighten. Side of wild rice sauted with saltpork then cooked with stock. Charred brussels.

      1. We love duck, have it every two weeks in our house.

        I will cook a duck breast then shred and throw into stirfrys YUM!

        I also use in springrolls w/some bean threads, enoki mushrooms and cilantro.