Follow this recipe to insure your spot at duck camp next season and to convince your wife that you should go duck hunting more often.
-Take 2 wild duck breast wash under sink and pat dry
-Lightly coat duck breast in extra virgin olive oil
-Coat heavily in your favorite steak seasoning like a Montreal seasoning, Traeger's Beef seasoning or just course kosher salt and freshly ground pepper. Don't worry about over seasoning because a lot will stick to skillet and also you are slicing it thin so its just an outer coating. Set on a plate and place in fridge.
-Time to make your Chimichurri Sauce
- 1 cup packed fresh parsley, washed and dried
- 5 medium cloves garlic, peeled
- 2 tablespoons oregano leaves
- 1/4 cup of celantro
- 1 Teaspoon coarse kosher salt
- 1/2 cup extra virgin olive oil
Place all into a small food processor or a blender and pulse till finely chopped. Put into a small bowl and set in fridge till very end.
-Once your potatos are boiled and soft, drain, set aside and sauté 3 cloves of garlic to add to your mashed potatoes. Add cream and butter while mashing till the consistency you want is reached. Add garlic , mix , salt to taste and plate.
-Saute your asparagus till cooked, season to taste.
-Plate your asparagus next to your mash.
-Now to the most important part. Take an iron skillet, add a coating of extra virgin olive oil and set to high.
-Once hot, lay your seasoned breast down. Let sear for exactly 2 minutes on one side.
-Flip the breast and let cook for 1 & 1/2 minutes on the other. At this point the skillet may be getting very hot, so it is ok to pull from the heat to not burn the breast, but don't let the sizzle stop.
-After the final minute and 1/2 , put the breast on a cutting board for exactly 2 minutes and let rest. Then slice thin slices of the breast and lay them on top of the mash.
- Take your Chimichurri sauce and drizzle on top of the breast.
Serve and enjoy the look on everyones face when they can't believe how good wild duck can taste.
