Duckshot
Silver Member
- Sep 8, 2014
- 4,455
- 9,643
- Primary Interest:
- All Treasure Hunting
Been binging on the masterclass videos of Wolfgang Puck. Have to admit how these high end chefs play with different ingredients and seasonings is pretty impressive.
Who?
Duckshot's lemon duck-
For two mallard breast deboned (four filets), or six whole bone in teal breast-
Sprinkle duck salt, paprika, and a pinch garlic powder and a pinch of msg- or just use Lowery's
one stick butter in skillet till melted, add one half cup lemon juice concentrate, sear duck, add to skillet low heat , stir in a good dollop (about four tablespoons) honey. Simmer about fifteen minutes, serve on rice with broccoli on the side.
Wolfgang? who names their kid Wolfgang? I'll bet his daddy never taught him how to swing a shotgun much less play the duck calling kazoo.