Note from Tony Dean Mallards are easily the most popular wild duck in America and this is a superb way, perhaps our favorite way to prepare them. This recipe was prepared by Chef Mark Mancuso of La Minestra restaurant in Pierre, SD.
INGREDIENTS
Two mallard breasts, skin on Olive oil Dried Black Mission Figs Several ounces Port wine Two TBSP butter Orange zest Duck stock or a demi-glace sauce (the latter is available at most grocery stores)
PREPARATION
Heat pan very hot, add a bit of olive oil. Score the duck breasts with several slices across the skin side of each. Place in the hot pan, skin side down. The high heat will quickly render the fat out of the duck breasts and turn them crispy brown. You may have to drain the pan if the breasts are very fatty. Then turn the breasts, add the figs and port wine. Cook to medium to rare.
Do not overcook.
Using a tongs, crush the figs, add orange zest, then a quarter to half cup of duck stock or demi-glace sauce, and reduce by half.
Remove the duck breasts from the pan when they are cooked to the desired level of doneness; add more stock to the pan if necessary.
Plate the duck with fresh green beans, then pour the sauce over the duck breasts, adding a bit of orange zest to garnish, and pepper to taste.
The only way you can screw this marvelous dish up is to overcook the duck.
