Pretty Good Mallard Breast

Discussion in 'Recipes' started by gundog&me, Nov 10, 2008.

  1. gundog&me

    gundog&me Refuge Member

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    Location:
    SE Minnesota
    SPICE-RUBBED DUCK

    * 3/4 teaspoon salt
    * 1/4 teaspoon freshly ground black pepper
    * 1 teaspoon ground cumin
    * 1 teaspoon ground coriander
    * 1 teaspoon dried oregano
    * 1/2 teaspoon ground ginger
    * 1/2 teaspoon ground cinnamon
    * 4 (5- to 6-ounce) boneless duck breasts, skin removed (about 1 pound
    without skin)
    * 1 tablespoon olive oil

    1. Combine the salt, pepper, cumin, coriander, oregano, ginger and cinnamon in a
    small bowl. Sprinkle mixture evenly over the tops and bottoms of the duck
    breasts, and pat it into the meat.

    2. Heat the oil over medium high in a large, nonstick skillet. Add the duck and
    cook 4 to 5 minutes, or until lightly browned and firm on the underside. Turn
    and cook another 4 to 5 minutes, or until again browned on the underside, and an
    instant-read meat thermometer registers 160 degrees. (If you need to cook the
    duck a little longer and the crust is already as browned as it can be without
    scorching, place it in a 300- to 400-degree oven to finish cooking.)

    3. To serve, cut the duck across at an angle in thin strips and fan the strips
    on the plate. Makes 4 servings.
     

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