ytlabs
07-30-2002, 08:41 PM
Ok i know this sounds silly but it was my kids who said it, and they actually are right this recipie does make duck taste alot like Venison.
I will break this into a 4 breast recipie for ease.
Items
4 duck breasts
Garlic powder
pepper
Lowery's seasoning salt
Dill weed
lemon juice
1 onion
Worcestshire sauce
Butter or oil
Pour Worcestershire Sauce into a bowl, dosnt need to be a whole lot just enough to cover the breast when it is placed into the bowl.
Take the breasts and useing a meat tenderizer, Pound the breasts flat. ( hit the outside part of the breast and start gentle or you will wear duck breast and it will be all over your kitchen.)
when flat and thinned out, place it in the bowl, and take it out and allow excess to drip back into the dish.
Do this with all breasts set them on a plate after you allow excess to drip off them.
In pan heat oil or butter, and onion. (by placeing the onion into the oil the oils in the onion will bleed out and mix with the oil or butter to allow a more even flavor.)
Place the breasts in the pan over a medium heat. sprinkle the seasoning over them ( with Dill you only need a few pieces over each breast, the secret to dill is that too much will ruin your meal, too little will leave no taste. treat it like a red pepper spice, Very little will go a long long way. )
Sprinkle the lemon juice over them and allow them to cook.
always try to keep it so you only turn the meat one time, as the more you turn it the tougher it will become.
We serve it with Butter noodles, and or vegetables.
Good luck, let me know if you try it, and what you think.
I will break this into a 4 breast recipie for ease.
Items
4 duck breasts
Garlic powder
pepper
Lowery's seasoning salt
Dill weed
lemon juice
1 onion
Worcestshire sauce
Butter or oil
Pour Worcestershire Sauce into a bowl, dosnt need to be a whole lot just enough to cover the breast when it is placed into the bowl.
Take the breasts and useing a meat tenderizer, Pound the breasts flat. ( hit the outside part of the breast and start gentle or you will wear duck breast and it will be all over your kitchen.)
when flat and thinned out, place it in the bowl, and take it out and allow excess to drip back into the dish.
Do this with all breasts set them on a plate after you allow excess to drip off them.
In pan heat oil or butter, and onion. (by placeing the onion into the oil the oils in the onion will bleed out and mix with the oil or butter to allow a more even flavor.)
Place the breasts in the pan over a medium heat. sprinkle the seasoning over them ( with Dill you only need a few pieces over each breast, the secret to dill is that too much will ruin your meal, too little will leave no taste. treat it like a red pepper spice, Very little will go a long long way. )
Sprinkle the lemon juice over them and allow them to cook.
always try to keep it so you only turn the meat one time, as the more you turn it the tougher it will become.
We serve it with Butter noodles, and or vegetables.
Good luck, let me know if you try it, and what you think.