I made this quick and easy dish for Christmas Eve dinner and got rave reviews from everyone.
Duck Casserole: (Feeds 4)
Breast out 2-3 mallards and cut into 1 in. chunks.
Brown the breast in a skillet in a little bit of olive oil (cook just until blood starts coming out on both sides).
Add the breast pieces to the bottom of a square casserole dish.
Add 2 cans of cream of celery soup, 1 can cream of mushroom soup, diced/sliced onion, carrot, red and green bell pepper and celery.
Give it a couple stirs to distribute the meat evenly.
Bake uncovered for 1 hour at 350 degrees.
Serve over wild rice.
Another easy way to introduce non-game eaters to duck. I made these for a bunch of non-hunters and they were very impressed.
Crispy Duck Nuggets:
Breast out 4-6 teal or woodies and let the breasts soak in salt water for 15-20 minutes.
Cut the breast into about 4 "nugget" sized pieces.
Dredge them in A1 steak sauce, then flour, then fry in about an inch of vegtable oil until they are medium-well and crispy.
Serve with dill pickle slices and cold beer, the sooner after a hunt, the better.
"Keep the wind at your back, your decoys pretty, and shoot 'em in the face."
2007-08 Season Totals:
Mallards - 4
Woodies - 13
Gadwall - 1