DU Mobile Apps
Banding Together for Waterfowl

Recipes for Success

Try one of the five winning recipes detailed on the following pages!
PAGE 123

4th Place

Almond Duck

Dave Engstrom of Gig Harbor, Washington, created this recipe while trying to add some zip to an old family favorite. He enjoys pursuing mallards in the Potholes area of eastern Washington with his dog, Buckshot. Makes 2 servings.

1 egg
1/2 cup almonds, crushed
2 tablespoons milk
1/4 teaspoon sage
Salt and pepper
Olive oil for frying

2 duck breast fillets, skinless and boneless

Preparation and Cooking Instructions
Rinse and pat dry fillets. Beat one egg and place into a bowl with 2 tablespoons of milk. Crush enough almonds to equal 1/2 cup. Place crushed almonds in a pie pan and season with 1/4 teaspoon sage and salt and pepper to taste.
Dip fillets in milk-and-egg mixture and then roll them in the crushed almonds. Coat a frying pan with a thin layer of olive oil and preheat to medium heat. Place fillets in pan and fry for about 5 minutes per side, or until browned.

5th Place

Tropical Duck with Wild Rice

This recipe was submitted by Kathleen Knapp of Southbury, Connecticut. She says the recipe was the result of experimenting with a number of different new ingredients. She and her husband, Ted, hunt ducks on Connecticut’s rivers and Long Island Sound. Makes 4 servings.

6 ounces frozen concentrate orange juice, thawed
1/2 cup water
1/2 teaspoon nutmeg
2 6-ounce packages of dried mixed tropical fruit (papaya, raisins, pineapple, coconut, etc.)
1 1/2 cups spiced rum
1/2 teaspoon nutmeg
1/4 cup olive oil
1/2 cup almonds, slivered

3-4 duck breast fillets

Preparation and Cooking Instructions
To prepare marinade, mix thawed orange juice concentrate, 1/2 cup water, and 1/2 teaspoon nutmeg in shallow bowl or plastic zip-top bag. Add fillets to mixture and marinate from 6 hours to overnight. Remove fillets from marinade and pat dry.

Grill meat on a medium-hot grill to medium doneness. Cut cooked fillets into bite-sized pieces and set aside.

Place dried fruit mix, spiced rum, and remaining nutmeg in a saucepan over medium heat. Simmer for approximately 5-10 minutes or until fruit is plump and rum has reduced. Stir occasionally to prevent the fruit from sticking or burning.

Add meat, olive oil, and slivered almonds to fruit in saucepan. Stirring constantly, cook over medium heat until meat is heated throughout. Serve over wild rice. 

PAGE 123

Free DU Decal

Receive a free DU decal when you signup for our free monthly newsletter.