I just ate my first Muscovy... (don't look if you love Muscovies!)

[jenny_kap]

Quote:
katy, i'm sorry, i have no idea what kind of ducks they were. i just can tell you that they were mute. i bought the babies from people from village, when they were a few days old. this year tho i want to buy the mute ones, the regular ones too, those that are noisy (from my neighbors) and also from the hatchery.

 

[EweSheep]

Too bad this computer does not have a taste o gram and smell o gram on it. It looks delicious! Good job!

 

[Steve_of_sandspoultry]

They are soooooooooooo good. Try this one some time. Do you ever make any sausage? I have a real good recipe for duck sausage also.

Breast of duck with blackberry demi-glace

Ingredients

6 duck breasts
1/2 pint fresh blackberries
1/2 cup port wine
1 tbsp cane syrup
1 bay leaf
1 tbsp minced garlic
10 black peppercorns
6 fresh basil leaves, torn
4 sprigs fresh thyme
6 fresh sage leaves, torn
1/4 cup port wine
1 tbsp minced purple shallots
1/2 tbsp minced garlic
1 cup demi glace
salt & pepper to taste
louisana hot sauce to taste

In a large mixing bowl combine duck, 1/2 cup port, syrup, bay leaf, garlic, peppercorns, basil, thyme, sage, salt & hot sauce. add duck and toss to coat well with marinade. let sit at room temp for at least 4 hours. in a large cast iron pan heat oil (we use olive or peanut) saute' duck breasts until light brown until internal temp gets to 140F, medium rare. Don't over cook or they will be tough. remove an keep warm.
Pour of all but one tablespoon of drippings, saute' shallots and garlic 2 minutes, add blackberries and remaining wine and reduce by half, pour in demi glace and reduce by 1/4. season with salt & pepper. to serve slice each breast and top with a generous portion of blackberry sauce

Demi glace 1 quart
2 quarts beef, veal, or game stock
1/2 cup white butter roux
1 ounce tomato sauce

divide stock into two saucepans and bring to a low boil. in one add the roux and wisk. as it thickens at tomato sauce and the other pan of stock slowly and cook down until you have a quart.

We serve with wild rice. Also, we found the port wine to be a little to sweet to our taste, we liked it better with a light blush type wine. Don't cook this with the windows open unless you make enough for anybody that will smell you cooking it. Enjoy!

 

[elizabethbinary]

^ That looks amazing!!!! And I just read 'game stock'... It never occured to me I could make game stock....omg....see ya!

 

[KatyTheChickenLady]

wow steve!

 

[Steve_of_sandspoultry]

Quote:
As we say here in the south that duck breast recipe is "slap yer momma good"

Steve

 

[sonew123]

Quote:
As we say here in the south that duck breast recipe is "slap yer momma good"

Steve

Hey Steve, would this work for geese too? I dont have acess to ducks ( I do but ownt eat them haha) but every geese hunting season get LOTS of geese breasts... sounds amazing!!

 

[Steve_of_sandspoultry]

Quote:
As we say here in the south that duck breast recipe is "slap yer momma good"

Steve

Hey Steve, would this work for geese too? I dont have acess to ducks ( I do but ownt eat them haha) but every geese hunting season get LOTS of geese breasts... sounds amazing!!

Yes it should good with goose.

Steve

 

[chickened]

Admirer of ANY woman that can kill, cook and eat, good job.

 

[sonew123]

Quote:
Hey Steve, would this work for geese too? I dont have acess to ducks ( I do but ownt eat them haha) but every geese hunting season get LOTS of geese breasts... sounds amazing!!

Yes it should good with goose.

Steve

oooh thank you to Elizabeth for posting and Steve for answering!!!!! Now I have to wait for "season" to kick in-6-months?