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DUCK AND GOOSE RECIPES
courtesy of Ducks Unlimited

This recipe will make those mallards taste great next weekend. One little tip: Eat those ducks while they're still fresh. Frozen duck is good, but as with most meats, fresh is better.

Wine-Glazed Tender Duck Chunks

Ingredients:

1 pound skinned breast meat, in 1-inch chunks
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
1 cup finely chopped onion
½ cup red wine (Merlot or Cabernet)
¼ cup sour cream
2 teaspoons cream-style horseradish

Cooking:

1.  Lightly brown the meat in the oil and butter mixture, over medium-high heat, for 3-4 minutes, turning once. Season with salt and pepper, add the onion, and continue to sauté until the onions are soft (another 3-5 minutes).

2.  Deglaze the pan with the red wine, and turn heat down to simmer. Continue cooking until the wine is reduced by half, about 7-8 minutes. Combine the sour cream and horseradish in a small bowl, and add to the pan. Stir to coat the meat with the pan juices, and cook until the mixture just comes to a simmer again. Serve immediately over fettuccine.