Maine Sea Duck Hunting: Recipes Page 2

Mixed Duck Bag – Eider, Scoter, Longtail

Ingredients: Duck breasts from sea ducks; boned, skinned, Seasoned flour; as needed, Butter; as needed, Cooking oil; as needed, Dry white wine; as needed, Dry red wine; as needed.
How to Prepare: Roll breasts in seasoned flour and shake off excess. Cook quickly to brown in half butter and half oil. Reduce heat and sprinkle on equal generous amouonts of white and red wine - enough to cover the bottom of the skillet. Cover and simmer until done, about 15 minutes.

Sweet & Sour Eider

Ingredients: Baking Soda/Water Solution, A Cup of Red Wine, Butter, Milk, Dash of Rosemary, Chopped Onions, Tarragon, Sweet & Sour Sauce
How to Prepare: Using breasts of Eider duck, soak in baking soda/water solution overnight. Cut meat into one inch cubes. Blanch in butter milk in skillet for five minutes. Rinse meat, saute with onions, butter, red wine, dash of rosemary and tarragon. Simmer five to seven minutes. Serve with sweet & sour sauce.

Sweet and Tangy Duck

Ingredients: 8 duck breast halves, 1 (18 ounce) bottle of your favorite barbecue sauce, 1/2 (15 ounce) can pineapple chunks, juice reserved, 1/2 green bell pepper, sliced, 1/2 onion, chopped, 1 clove garlic, minced
How to Prepare: Place 4 of the duck breasts in the bottom of a crockpot. In a large bowl, combine the barbecue sauce, pineapple, green bell pepper, onion and garlic.

Mix well. Pour half of the mixture over the duck in the crockpot. Place the rest of the duck in the crockpot and top with the remaining sauce. Cook on low for 8 to 9 hours. Enjoy.