Well, like an idiot, I started a thread in the CA forum entitled "Duck Recipes" without realizing there was already a forum for such a thing. So, while I start reading through trying to get some ideas for the next time I cook, I thought I'd post the same thing I did in the CA forum. Here's what I cooked tonight:
Seared Duck Breasts with Raspberry-Zinfandel Sauce
I took the breasts out of 6 teal and one pintail, and saved the carcasses with the leftover meat for sausages. Like always, I soaked them in saltwater for a few hours to draw out as much of the blood as possible.
I then seasoned them three different ways to experiment with flavor a bit, and ended up liking all three:
- Garlic Poweder and Seasoned Salt
- Honey Glaze
- Olive Oil and Herb & Spice Rub
Now its just a matter of cooking them to taste (rare, medium-rare, or ruined. Take your pick). Grill pan with some walnut oil for about 10 minutes worked just fine.
Now for the sauce. First off, this makes a LOT of sauce, but should re-heat fine for future dinners. Otherwise, you'll want to cut all the ingredients in half or more.
First, reduce a half bottle of red wine. I used Zinfandel, but by the time its reduces and covered in raspberries, it could matter less which type of red wine you use.
Once it's reduced, throw in 1 lb of raspberries and about a half stick of butter and mix it all together over heat.
Now let your girlfriend throw some flowers on the plate, and enjoy!