By Lars Dalseide | December 22 2012 14:27

Cooking your ducks rare or well with a Texas Peppercorn sauce

Ducks on the fly from NRA Hunters Rights For all of you out there searching for the perfect focal point of your holiday meal, it's hard to come up with one tastier than duck. And it's even more scrumptious if you take the time go out and get those ducks yourself.

So go get some ducks, field dress them right and break out the the NRA Members' Wild Game Cookbook to page 129. That's where you'll find a recipe for Rare Breast of Duck in Green Peppercorn Sauce (courtesy of Larry Stewart from Texas). Better yet, you get to make the Green Peppercorn Sauce too!

Let's get to that one first:

Green Peppercorn Sauce
  • 12-14 slightly cracked green peppercorns
  • 1/2 cup of chicken sauce
  • 3 tablespoons of button
  • 3 teaspoons of flour
  • 1/2 cup of dry white wine
  • salt
  • nutmeg
  • cream (optional)
Make a roux with the butter and flour. Add peppercorns and chicken stock. Reduce to half at high heat. Add the white wine and reduce again at high heat. Throw in the salt and nutmeg, a little at a time, tasting as you go.

What happened to the cream? Some people like a thicker sauce. So when you're at the white wine stage, add the cream (careful not to boil). Should take about 30 minutes.

Now to the duck.

Duck Hunters from NRA Hunters Rights Larry's recipe actually calls for four ducks ... we trust you can comply with that big of a bag. Here's what you'll need.

Rare Breast of Duck
  • 4 ducks of choice, breast out with the skin on
  • 3 tablespoons of olive oil
  • 3 tablespoons of butter
  • dash of Herbs de Province (or other seasons per your choice)
  • flour
  • mile
Marinate the ducks in your marinade of choice for at least 12 hours. When you're ready, take the breasts out.

Dip the duck breasts in milk, shake dry and coat with flour. Placing it down on the non-skin side, sprinkle the Herbs de Province on the skin. When they're done, heat butter and olive oil in a saute pan or skillet over high heat (careful not to burn the butter).

Place the breasts in the hot oil/butter mixture (skin side down) and saute for two to three minutes. Turn the breasts and cook for an additional one to three minutes depending on how rare (or well done) you aiming for. Ideally, you're looking for a touch of red in the center.

Slice the breasts in thin slices on a diagonal. Fan out the finished product and pour the peppercorn sauce on top. Serves up to four.

For this recipe and more, head on over to our Programs Material Center and put the the NRA Members' Wild Game Cookbook in your virtual shopping basket. There's recipes for everything from hares to hogs, rabbits to rattlesnakes and everything in between.

Happy cooking.

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