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SEARED DUCK BREAST WITH PINOT NOIR AND PANCETTA SAUCE…serves 6
6 Boneless Duck Breast…preferably with
4 oz. diced pancetta
1c. balsamic vinegar
1c. Pinot Noir
¾ c. brown sugar
Few sprigs fresh rosemary
2c. duck stock (or chicken stock)
In a large saucepan sauté the pancetta
until golden and then drain any fat. Add the vinegar,
wine, rosemary and brown sugar. Reduce this until it
starts to thicken and get syrupy. Then add the stock
and reduce again to a nice sauce consistency. Drain
the sauce to rid of the rosemary and pancetta. Swirl
in the butter just before serving.
Season duck with salt and pepper and sear
in hot sautee pan for a few minutes each side…until done.
Do not overcook. Slice and serve with sauce.
POTATO CAKE WITH DUCK BREAST, ROSEMARY MARSCAPONE AND CHERRY
SAUCE…hors d’oeuvres idea
16 Mini Potato Latkes
1 large or two small duck breasts
2 oz. softend marscapone with 1 T. fresh
rosemary added (salt and pepper this too)
2 T. Cherry Jam melted in microwave
Chives chopped to garnish
Prepare miniature potato latkes from your
favorite recipe (Martha Stewart has a good one).
Season and sear a duck breast in a sautee pan. Let
duck rest a few minutes and then slice very thinly. To
assemble…place a little dallop of rosemary marscapone on
warm potato cake, then top with a slice or two of thinly
sliced duck and then top with a tiny dollop of cherry sauce
and top off with chive slice. Think “bite size” when
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