Duck Season: Breast of Wild Duck

You've been duck hunting all morning and now you are driving home, bringing back some birds, and dreaming of a delicious dinner. But first, you'll have clean them before you can turn your ducks into table fare.

After all this cleaning, you just want to be able to cook an easy, but amazing meal. Well here is the recipe for that! Sallie Kramer of Sallie home lets you in on her favorite and easy-to-do recipe that she actually uses for cooking her husband's ducks.

First, you preheat your oven to 500 degrees. Place your skinless and boneless breasts of duck in a skillet, make sure it is an oven-proof skillet. Now, liberally cover the breasts with butter and season with Lawry's Seasoned Salt.

Once the oven is preheated, place the skillet in the oven and broil the duck. After 3 minutes, turn the breast on the other side, broil this side for another 3 minutes. After the 6 minutes of cooking, remove the duck from the skillet, put on a platter and keep it warm. Sallie likes to keep the duck warm by tenting the platter with foil.

Now, pour Sherry into the same skillet that you just removed the duck breasts from. Bring the Sherry to a boil and scrape the bottom of the skillet with a wooden spoon to remove any off the cooked-on bits. After you do this, ignite the sherry with a match and let the flame burn out on its own. The flame will burn off any left over alcohol.

Carve the duck in diagonal slices - It should be rare (135 degree Fahrenheit).

Spoon the sauce on the plate and place duck slices on top the sauce. Serve right away.

As far as sides go, Sallie says, "wild rice goes with duck like a hand for a glove." For a green, Sallie prefers fresh string beans or asparagus.

A simple and easy meal that we hope you'll enjoy. Happy hunting...