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...

Bring Fall to the Table: Cipolla Pewter Acorn Leaf Sauce Bowl

It's time for fall entertaining; Thanksgiving is on the way and we want your table to look fabulously autumn. For all those sauces and gravies use the Leaf and Nut Sauce bowl. This Cipolla Pewter piece is the perfect complement to autumns' backdrop of rich and warm colors. The base consists of beautiful, full leaves, accompanied by nuts created from molds made by actual nature specimens. Sitting atop this layer of leaves is a classic glass bowl that will showcase they delicious sauce you are serving. Finally, to serve, this bowl comes with a leaf formed into a small ladle with a feather handle, which makes it part of Cipolla's Pheasant and Feather collection. Pick up this pewter sauce bowl, or two, from Sallie home, today! To view more wonderful Cipolla Pewter home decor and entertaining pieces available at Sallie home, click here.

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New Fall Collection, Antique Forest & Leaves, by Anna Weatherley

Honoring the beauty of fall, Anna Weatherley has released a new collection called Antique Forest Leaves. Coming in a bread & butter plate, a dinner plate, a rim soup bowl, and a salad plate, one can serve every course on one of these unique dishes. Each dish features the same turning leaves and butterfly but both items are fashioned in different poses to create a different look and feel. As a total collection or just as accent pieces, this Anna Weatherley hand-painted dinnerware dazzles the eye, looking realistically like autumn. Be the first to own this collection!

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Rosanna Tableware creates fabulously fun and adorable dinnerware and table accessories. Their Scalloped-edge dinner plates don't disappoint. They are a beautiful rounded square shape and come in a variety of solid colors like green, red and chocolate. These stylish plates can be used alone or used as an accent - just layer a smaller, more ornate plate like one from Rosanna's Boho collection on top for a trendy look. The great thing about this porcelain plate is that it can be used everyday as it is both dishwasher and microwave safe. Be stylish everyday with this Scalloped-Edge dinnerware!

Click here to view all the wonderful Rosanna Tableware available at Sallie home.

Price: $52.00