duck duck duck
Even after reading through several of Hank’s recipes, I still wasn’t sure what to make of the duck my parents had given me (some of the pieces looked much smaller than duck). Most wild duck recipes recommend searing the breast meat to keep the gamy flavor from taking over. Mom’s “recipe” (my mom never has a recipe; just a list of suggested ingredients and timings) was to cook with heaps of cilantro.
So I compromised. I marinated the tiny breasts for an hour in about 1/2 cup red wine and 1/2 cup soy sauce with about 1 cup chopped cilantro and a teaspoon freshly ground pepper — for about 1-1/2 pounds of de-boned meat.
Then I seared them in butter in small batches, only about a minute per side. For some sense of scale, the pan above is an 8″ fry pan. Each breast is about the size of a tablespoon.
Turns out, the flavor is still too gamy for me. But roomie really liked it so I seared a few more and froze the rest for another day. Roomie thought the cats might like to try some un-marinated pieces. Wimsey had a few bites, but Emmaline soon edged him out and licked the bowl clean. I’m glad the duck will not go to waste, but I think I’ve discovered that wild duck is not for me.
I did like the marinade very well, however, and might try it with flank steak in the future.