Hank Garvey's blackened duck recipe?

Dani

Dani

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I did a search but couldn't find it, so perhaps I'm not using the right keywords. Anyway, I was looking for Hank Garvey's blackened duck recipe....anyone have it or the link? Hank perhaps? Thanks in advance all

Danibeth
 
It's the best.

My mouth is watering just thinking about it.

Duane Ganser introduced me to it and I won't eat duck/goose any other way.

YUMMY



[font=Verdana,Arial,Helvetica]Duane G () [/font][font=Verdana,Arial,Helvetica]Post #5 of 10 (118 views) [/font][font=Verdana,Arial,Helvetica]Copy Shortcut[/font] [font=Verdana,Arial,Helvetica]Nov 24, 2008 9:38 AM [/font][font=Verdana,Arial,Helvetica]Re: recipes [In reply to] [/font][font=Verdana,Arial,Helvetica]Quote | Reply [/font]
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Hello everyone. Does anyone know a good recipe for mallard breast.
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Take several duck breasts and soak them over night in water that has had garlic seasoning added to it. Dry the breasts and cut them into 3/4" cubes. In a bowl, place a stick of butter and melt it in the microwave. You need enough butter to coat the entire cubed duck. Now you need your OLDEST and HEAVIEST cast iron frying pan and a lid that will fit inside the pan. Heat the cast iron pan 'till it gets good and HOT. Take the lid, bottom side up, and put in some melted butter and duck breast. In order to sear the meat properly, you want to cook about a hand full of duck cubes at a time, as this will allow the pan to remain hot. Generously sprinkle Cajun Seasoning over the duck and melted butter. The spicier the better. The seasoning I use and recommend is Chef Paul Prudhommes Magic Seasoning, Blackened Redfish Seasoning. You can also try Tone's Cajun Seasoning, it's very good also. With the pan HOT, flip the lid containing the above mixture over and onto the pan. Let the duck cubes cook for about 30 or 40 seconds, then remove the lid and stir the duck. Put the lid back on and cook the duck up to four minutes, all the while stirring and checking, as you do not want to burn the duck. I like my duck a little rare and juicy and recommend it be served that way over a steaming bed of wild rice.


"Cook this outside, as it smokes a lot, and I mean ALOT!"

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Dani, I do it a bit differently. I do all the same except whole breasts usually served over a salad after letting the juices settle under foil for a minute and then slicing. Also recommend any blackening recipe for an outside burner if you have one or a good exhaust fan or disable your smoke detector beforehand.
 
Dani, I do it a bit differently. I do all the same except whole breasts usually served over a salad after letting the juices settle under foil for a minute and then slicing. Also recommend any blackening recipe for an outside burner if you have one or a good exhaust fan or disable your smoke detector beforehand.
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Frank, the last line is missing,,,,,, it says,
"Cook this outside, as it smokes a lot, and I mean ALOT!"

But is it good!
 
The seasoning is also good on a whole duck breast with the skin and fat still on. Use the same method of high heat and gently score the skin side with a sharp knife. Season both sides and then sear it first on the skin/fat side, and turn over to sear the other side. You want to cook it so that the center is still pink. Slice on the bias and eat while still piping hot.

I've used the cajun flaming duck nugget recipe on eiders and scoters and it doesn't last very long!


Nate
 
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