Corpusfishing.com

[Tyler]

This is a shot of a recent meal made using what some consider "inedible" duck. The lowly diver species the Ringneck.



Our friend says the Cajuns eat them and that's about it. Well this made him change his tune.

We cleaned the ducks and soaked in salted ice water for about 45 minutes. Then made a marinade much like you would do with fajita meat. Soy sauce, a few shots of Worcestershire sauce and minced garlic. We marinaded the duck breasts in there for just over an hour. Then preferably over a cast iron skillet on medium to medium high you add vegetable oil and butter. Then you cook the duck breasts for about 3 to 3.5 minutes a side so they caramelize on both sides. It all depends on your stove and cookware on the cooking length but you want medium rare. Then you can deglaze your pot with red wine, add thyme or other spices and reduce that, add butter and then pour over the cooked resting duck breasts. Even this lowly ringneck duck tasted like fillet minon. Honest

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[shallowsport]

You must of had a really good duck harvest this year. The recipes do look good.
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"I do hunt and I do fish and I do not apologize to anyone that I hunt and fish." - Norman Schwarzkopf

[Tyler]