John DOH's Note:
An ex-hunter, I still enjoy wild game. While this recipe is for duck breasts, it will work equally well with thighs, or wild goose. Note that the "red wine" referred to is of course French Bordeaux; remember that the "better the wine, the better the result"; please enjoy the more ancient or promising ones by the glass, but don't get cheap! This recipe is primarily inspired from one in Time Life's 1983 "The Good Cook Wine", and credits Andre Daguin of Le Nouveau Cuisinier Gascon. I've changed some elements, as I couldn't access the fancier spices, and oils. If you have access to fresh wild duck, as you eviscerate and butcher the birds, I'd suggest soaking the meat overnight in a stainless steel bowl, (about 2 quarts) and adding water and a handful of salt (or you could use Seasoning Salt, and meat tenderiser) as this tends to pull the blood out and with it, a lot of the "wild" taste.
My Private Note
Units: US | Metric
- 6 boneless skinless duck breasts, trimmed of fat, split in two
- 1 onion, sliced
- 1 carrot, sliced
- 1 sprig fresh thyme
- 2 tablespoons Emeril's Original Essence
- 3 garlic cloves, crushed
- 25 ounces red wine
- 3 tablespoons pork fat, rendered
- 2 tablespoons butter
- 4 tablespoons butter, cut into small pieces
- 1/4 cup armagnac
- 1Place duck breasts in a glass dish with onion, carrot and thyme, "Essence", and garlic. Pour in the wine, mix, cover and marinate overnight in the fridge.
- 2Next day, remove meat from marinade, and drain them, preserving the marinade.
- 3Melt the pork fat and 2 tbsp butterover high heat and saute the breasts for five minutes each side.
- 4Remove and cover the breasts in a 250 degree oven, to keep them warm while you make the sauce.
- 5Pour off all the fat from the pan, and deglaze with Armagnac. Pour in the unstrained marinade and boil until reduced to one half its original volume.
- 6Strain the liquid, and bring to a boil a second time, whisking constantly and adding the butter chunks, a few at a time.
- 7As soon as the butter is incorporated to the sauce, pour over the breasts and serve immediately.
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Nutritional Facts for Marinated Duck Breasts
Serving Size: 1 (314 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1209.1
- Calories from Fat 863
- Total Fat 95.9 g
- Saturated Fat 49.1 g
- Cholesterol 331.3 mg
- Sodium 291.5 mg
- Total Carbohydrate 9.8 g
- Dietary Fiber 0.8 g
- Sugars 3.0 g
- Protein 40.1 g
The following items or measurements are not included:
Emeril's Original Essence