Indaswamp's Duck Breast Parmesan

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Indaswamp's Duck Breast Parmesan

Postby Indaswamp » Tue Oct 22, 2013 7:38 pm

3 Qts. (26~28) freshly diced roma tomatoes...
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Made fresh marinara with those. Took the teal breasts and pounded them flat with a meat mallet, sesoned them with Dis n Dat poultry seasoning, then put them in the frig. for about 2 hours while I went shopping and ran some errands.
Pulled them out, dusted them with flour, then egg wash, then italian bread crumbs and parmesan cheese. Fried then in olive oil.
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put them in a Pyrex casserole dish, covered with marinara and mozzarella cheese
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Baked for 30 minutes @ 350*
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Indaswamp's Marinara sauce for Duck Parmesan

26~28 small ripe Roma Tomatoes diced
1/4 cup Extra Virgin Olive Oil
1/4 cup rendered chicken fat (skimmed from making stocks)
10~12 cloves of garlic thinly sliced
1/2 cup Burgundy wine
3 tsps. dried basil or 12~15 fresh large basil leaves finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1/2 tsp. Cayenne pepper
1 tsp. sea salt
2 tsps. white sugar

add EVOO and chicken fat to a 2 gallon stock pot, heat on medium heat, add garlic and saute' until edges turn a little brown. Add tomatoes, stir in. cook 5~7 minutes, then add herbs and burgundy wine. Cook 8~10 minutes, add sugar, cayenne and salt. simmer for minimum of 1 hour. Longer the better. :thumbsup:




serve over angle hair pasta. I only used about 2/3 of the maranara sauce, the rest is for those that would like more sauce on their pasta. You can peel and seed the tomatoes if you prefer. serve with garlic bread and a good bottle of wine. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Indaswamp's Duck Breast Parmesan

Postby Frodo Bags'em » Mon Oct 28, 2013 9:43 pm

Inda,

This is nothing but what my daughters would call a certified gourmet meal.
And they eat all the ducks and deer I can bring home, clean, butcher and cook up.
Be aware, I am certainly going to make your dish this season....this year without a doubt.

One question...you say this is teal. Do you ever make this with late season mallards, i.e., corn fed large birds?

Question number two...Do you ever marinate any of your ducks in a cheap red wine, i.e., cabernet sauvignon, meaning some time before cooking?

Question number three...what other tricks do you have up your culinary sleeve?

Thanks for posting!
-Frodo
p.s. What is your favorite duck dish to cook for your family?
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Re: Indaswamp's Duck Breast Parmesan

Postby Indaswamp » Mon Oct 28, 2013 9:59 pm

Frodo Bags'em wrote:Inda,

This is nothing but what my daughters would call a certified gourmet meal.
And they eat all the ducks and deer I can bring home, clean, butcher and cook up.
Be aware, I am certainly going to make your dish this season....this year without a doubt.

One question...you say this is teal. Do you ever make this with late season mallards, i.e., corn fed large birds?

any duck will do. for large breasts like big mallards, you might want to butterfly into two pieces though before you pound them out.

Question number two...Do you ever marinate any of your ducks in a cheap red wine, i.e., cabernet sauvignon, meaning some time before cooking?

You can. I've done it in the past with birds that have been in the freezer for a while and it will help take the edge off the wild game taste, but me- I like the wild taste.

Question number three...what other tricks do you have up your culinary sleeve?

Thanks for posting!
-Frodo


DO NOT BURN THE GARLIC!!!
you can peel and seed the tomatoes if you do not like the roughage in the sauce, but this is why I like to use small romas, very few seeds and very meaty tomatoes.
p.s. What is your favorite duck dish to cook for your family?

THERE'S SO MANY!
tough choices, and do not think I could choose just one....
Duck or goose tenderloin Marsala is the bomb! And Smoked Duck and Cauliflower Soup is an annual thing around here... matter of fact, I will be making a big pot this week! :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Indaswamp's Duck Breast Parmesan

Postby Indaswamp » Mon Oct 28, 2013 10:07 pm

and I highly recommend pounding the breasts out, then seasoning them and setting them in the frig for a few hours. really helps the seasoning penetrate the meat and allows the breasts to dry out a little so the flour and breading will stick well. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Indaswamp
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Posts: 58100
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: Indaswamp's Duck Breast Parmesan

Postby Frodo Bags'em » Mon Oct 28, 2013 10:25 pm

Thanks and thanks for the roma tomato tip.

I make a Drunken Wild Duck Pot Pie that is all from scratch. Crust as well.
If my daughters are out of town or I don't tell them, it will last me a whole week.

That may sound pretty selfish, but, it sure beats anything I've ever eaten.

I'll get around to posting it this duck season.

Good luck and a blessing in da swamp!

-Frodo
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Re: Indaswamp's Duck Breast Parmesan

Postby MacAttack » Mon Jan 27, 2014 9:50 pm

Frodo Bags'em wrote:I make a Drunken Wild Duck Pot Pie that is all from scratch. Crust as well.
If my daughters are out of town or I don't tell them, it will last me a whole week.

-Frodo


I would love that recipe!

And Inda...that goose tenderloin marsala, have you posted that yet?
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Re: Indaswamp's Duck Breast Parmesan

Postby Indaswamp » Mon Jan 27, 2014 11:24 pm

MacAttack wrote:
Frodo Bags'em wrote:I make a Drunken Wild Duck Pot Pie that is all from scratch. Crust as well.
If my daughters are out of town or I don't tell them, it will last me a whole week.

-Frodo


I would love that recipe!

And Inda...that goose tenderloin marsala, have you posted that yet?

Yes:
http://www.duckhuntingchat.com/forum/viewtopic.php?f=71&t=88652&p=2153761
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
User avatar
Indaswamp
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Posts: 58100
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: Indaswamp's Duck Breast Parmesan

Postby MacAttack » Tue Jan 28, 2014 6:29 pm

Indaswamp wrote:
MacAttack wrote:
Frodo Bags'em wrote:I make a Drunken Wild Duck Pot Pie that is all from scratch. Crust as well.
If my daughters are out of town or I don't tell them, it will last me a whole week.

-Frodo


I would love that recipe!

And Inda...that goose tenderloin marsala, have you posted that yet?

Yes:
http://www.duckhuntingchat.com/forum/viewtopic.php?f=71&t=88652&p=2153761


Thanks Inda!
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Indaswamp's Duck Breast Parmesan

Postby talltimber » Sat Feb 08, 2014 6:15 pm

I tried the Duck Parmesan. Awesome. I didn't have all the ingredients on hand, but had home canned tomatoes to work with and most of the other things. Used egg noodles instead. Worked out good. Used woodies from this year, frozen, and it was some good stuff. Thanks Inda!
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