Duck schnitzel with spatzle covered with a mushroom/sour cream brown gravy and red cabbage.
Cut breast meat (of any puddle duck) in 1/2 inch strips, pound thin, season with salt and pepper, at this point you could then dust with flour then fry in lard (or vege oil) this would be considered Jaeger (yay-gr) Schnitzel. However, i take a few steps further to create Weiner (vee-ner) Schnitzel, after dusting with flour, then add them to an egg-wash, then press into bread crumbs and fry in lard (or vege oil). These should take no longer than 3-4 minutes per side.
Sautee up some fresh mushrooms, add a jar of brown gravy, 2-3 tbsps of sour cream. heat through.
Sometimes i'll make my own spatzle or you can find it at the store.
Red Cabbage: in a lrg pot, cut and cook 5-6 strips of bacon, drain half of the grease and save, add thinnly sliced head of red cabbage, sautee till tender, add more bacon grease if needed. in a seperate container mix 1/2 cup apple-cider vinegar and 1/2 cup sugar (adjust the vinegar and sugar mixture to your tastes) add this to your red cabbage and let simmer for at least 1/2 hour or longer stirring often.
All this may seem like a pain, try it once and let me know what you think. As a chef, i have had duck many different ways and this is by far my favorite. (the girlfriend even eats it and she is very picky when it comes to waterfowl).