more of a hunting recipe request. Any good duck recipes?

Here is the original recipe. I haven't made this is a long time... seems I just added the duck to the sauce and cooked till done without all the oven work.

Ingredients
3 tablespoons butter
3 tablespoons sugar
1/3 cup dry white wine
1/3 cup orange juice
2 tablespoons raspberry vinegar
1 1/4 cups frozen blackberries, thawed
1 1/4 cups canned beef broth
1/2 cup canned low-salt chicken broth
2 tablespoons Cognac or brandy
1 tablespoon pure maple syrup
4 5- to 6-ounce duck breast halves with skin
Additional blackberries (optional)

Preparation
Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)
Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.
Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.

Wow,thanks for the info.

Man bobbernumber3 that makes me want to try duck!

Preheat oven to 350 degrees. Add favorite seasonings to duck, wrap in bacon the best you can and wrap with aluminum foil. Place on an oak cutting board in oven for 1-1.5 hours. When done, throw away duck and eat board.... :)

I love duck - both domestic and wild - though I feel I've lost my skills at cooking wild. To fix this I recent did some research and found a website by Hank Shaw that impressed me, and I just ordered his book Duck, Duck, Goose. Haven't even got it yet, but have a look. I'm especially interested in making confit.

quote Jaywalker: "I love duck - both domestic and wild - though I feel I've lost my skills at cooking wild. To fix this I recent did some research and found a website by Hank Shaw that impressed me, and I just ordered his book Duck, Duck, Goose. Haven't even got it yet, but have a look. I'm especially interested in making confit. "

Like duck but no fan of goose,except it does make excellent jerky.

Well tastes vary, but I will stand up for goose - at least Canada geese. The last one I dropped and cooked was excellent. Seemed almost like a combination of beef tenderloin and bird. I am not sure but think this one was just quickly sautéed then finished In the oven to medium rare.

As a matter of comparison, I never bother shooting divers of any sort as I just don't like the taste however it is prepared.

quote Jaywalker: "Well tastes vary, but I will stand up for goose - at least Canada geese. The last one I dropped and cooked was excellent. Seemed almost like a combination of beef tenderloin and bird. I am not sure but think this one was just quickly sautéed then finished In the oven to medium rare.


As a matter of comparison, I never bother shooting divers of any sort as I just don't like the taste however it is prepared. "

Divers as a rule are a little more liver like. That is because their breast muscles have a few more blood vessels etc, and thus usually are stronger fliers.

Its all in the taste buds,of the goose family I like snow geese better than Canada geese.

Great topic seeing as how our duck opener is in 2 days!
Opening day means teal and wood duck. I breast them out and take breasts and marinate in Caribbean Jerk sauce. Remove and leave extra sauce on them .....then put a slice of red onion on one side and a split open banana pepper on the other side. Then I crisscross wrap a long big slice of bacon around the whole thing and jab a toothpick through the bundle to hold in place. I place them in a stainless steel wire basket and put them on the grill. When the bacon looks done (almost crispy), the duck breast is done. Juicy, pink, but the fluids run clear.

quote cowdoc: "Great topic seeing as how our duck opener is in 2 days!
Opening day means teal and wood duck. I breast them out and take breasts and marinate in Caribbean Jerk sauce. Remove and leave extra sauce on them .....then put a slice of red onion on one side and a split open banana pepper on the other side. Then I crisscross wrap a long big slice of bacon around the whole thing and jab a toothpick through the bundle to hold in place. I place them in a stainless steel wire basket and put them on the grill. When the bacon looks done (almost crispy), the duck breast is done. Juicy, pink, but the fluids run clear.





"

Duck season in Minnesota opened last weekend. In the north woods country it was mostly wood ducks shot. Mallards use to be number one but they are getting rare as local ducks.

That pan looked good. Like a lot of wild game it is how you cook it. I am not a good cook.

What duck camp meal would be complete without something wrapped in bacon? With this recipe, the flavor is all built into the marinade. It's sweet and salty like teriyaki, with a spicy edge that can be adjusted to suit your own tolerance for heat.

Ingredients
18 pieces skinless duck breast fillet, each about 3 inches long
9 strips bacon, half-cooked and cooled
Toothpicks or skewers
Marinade
1/2 cup orange marmalade
3 tablespoons freshly squeezed lime juice
1 teaspoon fresh ginger, peeled and minced
3 cloves garlic, minced
1/2 cup soy sauce
1/2 teaspoon freshly ground black pepper
2 tablespoons Sriracha or other hot sauce
Directions
1. Combine the orange marmalade with the remaining marinade ingredients in a small saucepan over medium heat. Bring everything to a boil while stirring. Cool completely.
2. Place the duck pieces in a resealable plastic bag. Pour the marinade over the duck and toss to coat. Refrigerate for 12 to 24 hours.
3. Cut the bacon strips in half and arrange them on a clean work surface. Place a piece of marinated duck on the bottom of each strip, roll the bacon and duck up snugly, and secure each one with a toothpick or skewer.
4. Grill over medium-hot coals until the bacon is crispy.