Best 5 Wild Duck Breast Recipes

SLOW-COOKER WILD DUCK BREAST à L'ORANGE

Steps:

• Sprinkle duck with salt and pepper. Layer duck, oranges, apple and onion in 3 1/2- to 6-quart slow cooker. Pour orange juice concentrate over top.
• Cover and cook on low heat setting 8 to 10 hours or until duck is tender.
• Remove duck from slow cooker. Discard fruit and onion mixture. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

PAN ROASTED MUSCOVY DUCK BREAST WITH A CLEMENTINE - TOMATILLO SAUCE SERVED WITH WILD RICE RISOTTO

Steps:

• Preheat oven to 400 degrees F. Heat a medium oven-proof saute pan over high heat until almost smoking. Season the duck with salt and pepper to taste. Place the breast skin-side down in the pan and cook until golden brown and drain the rendered fat. Turn the breast over, place in the oven and continue cooking to medium doneness, about 12 to 15 minutes.
• Serve the duck with the Clementine and Tomatillo Sauce and the Wild Rice Risotto.
• Place 1 cup of the sugar and the rice wine vinegar in a medium saucepan over medium high heat and cook until the sugar has melted and the mixture reduces becomes a light caramel color.
• Raise the heat to high and add the orange and tangerine juice and the black peppercorns and cook until reduced to 2 cups. In a small saucepan add the remaining 1/2 cup of sugar and 1/4 cup water and cook until the sugar has melted and mixture is slightly thick. Add the clementines to the sugar-water mixture and cook for 1 to 2 minutes. Add the tomatillos and toss to coat. Stir in the reduced chicken stock and heat through.
• Add in the sugar-rice wine vinegar mixture.
• Whisk the ancho chile powder and horseradish into the sauce until smooth. Season with salt and pepper, to taste.
• Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the arborio rice and cook for 1 to 2 minutes. Begin adding the stock. During the last 2 minutes of cooking add the cooked wild rice. Finish with the thyme butter and Parmesan cheese and season with salt and pepper to taste.
• *Fresh thyme butter. Combine 2 sticks of slightly softened butter and 2 tablespoons of fresh thyme leaves in a food processor and process until smooth. Season with salt to taste.

WILD DUCK BREAST à L'ORANGE

Steps:

• Sprinkle duck with salt and pepper. Layer duck, oranges, apple and onion in 3 1/2- to 6-quart slow cooker. Pour orange juice concentrate over top.
• Cover and cook on low heat setting 8 to 10 hours or until duck is tender.
• Remove duck from cooker. Discard fruit and onion mixture.

GRILLED WILD DUCK BREAST RECIPE -

Steps:

• Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.Preheat a grill for medium-high heat.Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.

GRILLED WILD DUCK BREAST

Steps:

• Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
• Preheat a grill for medium-high heat.
• Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.