Many coastal fishermen are also avid waterfowl hunters. Wild duck, mallard, pintail, gadwall, wigeon, and teal, can be highly delectable when prepared well and this recipe is a gem. The trick lies in avoiding overcooking, medium-rare gives best flavor and texture. I have prepared this an appetizer for dinner guests several times and received rave reviews. They probably will not know it’s duck – unless you tell them.
Thank you, Dawn Larson, for creating such a wonder recipe to use up all that duck meat!
6 to 8 duck breasts
Bag of crostini or loaf of French bread
4 oz room temp cream cheese
Tbsp. prepared horseradish
tsp lemon juice
1/2 tsp dill finely chopped (reserve half for garnish)
Capers for garnish
Mix together cream cheese, mayonnaise, horseradish, lemon juice and half the dill.
Season breast fillets with salt n pepper, pan fry in butter until medium-rare.
Don't overcook. Let meat rest three minutes before dicing into small cubes.
French bread or prepared crostini. I like the garlic and butter crostini from HEB bakery section.
If using French bread, spread olive oil and bake till golden. Top with cream cheese mixture and diced duck. Garnish with capers and reserved dill.