I was lucky enough to be given some wild duck from on of my wife's patients this last weekend. It was a treat! Here is the recipe. Hope you enjoy it!
1 pound wild duck breast- skinned
1 cup milk
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon poultry seasoning
1 cup while wheat all purpose flour
1/2 larger yellow onion
2 large ribs of celery
3 medium carrots
1 tablespoon dried rubbed sage
1/2 cup Root beer
1/2 cup beer
1 teaspoon Apple cider vinegar
1 ice cube of chicken glace
1 carton of low sodium chicken broth
1. Soak the duck breast in milk for about 4 hours. Keep refrigerated. This only needs to be done if you are using wild duck and it is on the gamey side. Skip this step if you are using farm raised.
2. Mix salt, pepper and poultry seasoning.
3. Drain and pay dry duck breast.
4. Season both sides of the duck with the seasoned salt from step 2. Let this sit at room temp for 1 hour.
5. While the duck is resting it is time to start the broth. Start by preheating a crock put on the high setting.
6. Next clean and chopping the carrots, celery and onion. A 3/4 inch rough chop is what I used.
7. Sauté mirepoix over high heat until carrots and onion start to brown a little bit. Add sage and cook for an additional 30 seconds. Move to crock pot. Save pan for frying duck- do not clean.
8. add chicken glace ice cube and chicken broth to crock pot.
9. Without patting the duck dry place in a plastic zipper bag with the flour. Close the bag and shake vigorously. let sit for 5 minutes.
10. Add enough oil to the frying pan to shallow fry the duck. Preheat while the duck is resting in the flour.
11. Remove duck from the flour and gently shake off any excess flour. Shallow fry just long enough to brown the flour crust to a golden color. Move duck to crock pot.
12. Carefully discard oil from the pan.
13. Deglaze pan with Root beer, beer and apple cider vinegar. cook to syrupy consistency. Using a spatula scrape syrup and any bits left in the pan into the crock pot.
14. Leave crock pot on high until you see the edges start to simmer then turn to low. Leave on low for 4-6 hours. I am usually cooking for my family between 11pm-12am and will just leave it on low until I wake up at 6am.
15. Remove duck from broth. Shred or chop. I used about a 1/3 inch dice. Add back to broth. Taste for seasoning. Adjust with any remaining seasoned salt. Add extra salt and pepper if necessary.
I intended to take this one step further and make dumplings; similar to chicken and dumplings but ran out of time so it just got served with a pot of rice, chopped avocado, chopped fresh tomato, chopped cilantro and lemon wedges.
I hope you enjoy this recipe as much as we did!