Prep 25 mins
Cook 10 mins
This is very simple, but it has big, big flavor for so few ingredients. I like to use wild ducks, but you can adapt it using domesticated ones as well. This recipe comes from a cookbook entitled "Variations & Improvisations" (complied by friends of public radio in Monroe, LA).
- 2 large fileted duck breasts
- all purpose Greek seasoning or cajun seasoning
- salt and pepper, to taste
- 12 ounces bacon
- 1 large onion, chopped
- 1 cup dry red wine
- 3⁄4 cup orange marmalade
- Sprinkle duck breasts generously with seasoning.
- Dredge in flour that has been seasoned with salt and pepper; shake off excess and allow to stand at room temperature.
- Fry the bacon until very crisp; remove to paper towels and drain.
- Saute onions in hot bacon grease until limp; remove and set aside.
- Fry floured duck breasts in hot fat, turning once, until golden brown.
- Mix wine and marmalade until thoroughly combined.
- Crumble bacon and add along with the onions to the sauce.
- Stir well.
- Pour the sauce over the duck breasts; cover and reduce heat to medium.
- Allow to simmer for 3 to 5 minutes.
- Do NOT overcook the breasts; they should still be pink in the center for best flavor.