Mallard Marsala

[Salmonsmoker]

Lately we have been posting mostly Venison recipe's - probably because we have been doing a lot of butchering and cooking Venison.

While making room for this year's Venison in the freezer, I found and then cooked, 2 ducks - they were delicious.

For this recipe you will need:

4 Mallard breast halves (actually I used woody breasts but that didn't have the ring that Mallard Marsala has.)
1 1/2 Cups fresh mushrooms sliced
2 Tbsp fresh green oinons chopped
2 Tbsp water
1/2 tsp seasoned salt
2 Tbsp Olive Oil
1/4 Cup dry Marsala wine (actually I used a dry cooking sherry but again - Marsala has more ring. Whatever......it could have been "Wood Duck breasts in Sherry Sauce".....It is excellent by any name.

Proceedures:

Preheat Iron skillet - add Olive Oil.

Flatten each breast half into the hot oil and cook for 2 to 5 minutes on each side or until juice runs clear.

Add mushrooms, onions, water and seasoned salt and cook over medium until most of the liquid has evaporated (about 3 more minutes).

Add wine and heat through.

Spoon vegetables and wine sauce over the duck breasts and serve.

The flavors of mushrooms and wine sauce blend with and accent the flavor of the duck and makes an excellent dinner.

ss

[Salmonsmoker]

Over this past weekend, I did an on-the-grill version of this recipe:

Rubbed the breast fillets with Olive Oil then cooked directly on the grill; and cooked down the sauce in a separate pan.

The grill-cooking made the fillets a little tough but the flavor was excellent.

ss

[Salmonsmoker]

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