Duck breast marinade?

[Rubberhead*]

Are you sure the peach wood was beaver cut though?

100%

[Rubberhead*]

Oh, @Hogg, I made the short-sighted decision to shoot the beavers with a 9mm PCC so I'm starting to run low on beaver-cut peach wood. I would just let up on the beaver program and collect some more beaver-cut peach wood but, in the meantime, the alligator has gotten big enough to eat the beavers so I may have to add alligator to my beaver depredation permit first...haha

[Palmetto Bug]

SCDiver mentioned a wine reduction sauce. These are my scribbled notes on a recipe even my wife will rave about.

one cup of Cabernet or port, reduced to maybe 1/4 cup.
add chopped dried cherries, maybe 1/4 cup.
add ~3 tsp. butter
add 1/4 tsp of salt.
add 1 tsp of sugar.
raspberry balsamic vinegar 1 Tbsp.
add a good sprinkling of rosemary to the sauce, maybe 1/2 tsp.
simmer at fast boil to reduce to thick sauce stirring constantly.

Breast from two ducks, skin on
1 Tbs olive oil
1 tsp butter
salt
pepper

pat some finely chopped, dried rosemary and a sprinkling of coarse ground salt on the breast before roasting.

sear, skin side down, in saute pan until the skin is crispy, then roast on top rack of preheated oven on high for 3-5 minutes each side until medium rare.

After eating, pick your teeth with a toothpick cut from a beaver cut sweetgum tree.

[scdiver]

SCDiver mentioned a wine reduction sauce. These are my scribbled notes on a recipe even my wife will rave about.

one cup of Cabernet or port, reduced to maybe 1/4 cup.
add chopped dried cherries, maybe 1/4 cup.
add ~3 tsp. butter
add 1/4 tsp of salt.
add 1 tsp of sugar.
raspberry balsamic vinegar 1 Tbsp.
add a good sprinkling of rosemary to the sauce, maybe 1/2 tsp.
simmer at fast boil to reduce to thick sauce stirring constantly.

Breast from two ducks, skin on
1 Tbs olive oil
1 tsp butter
salt
pepper

pat some finely chopped, dried rosemary and a sprinkling of coarse ground salt on the breast before roasting.

sear, skin side down, in saute pan until the skin is crispy, then roast on top rack of preheated oven on high for 3-5 minutes each side until medium rare.

After eating, pick your teeth with a toothpick cut from a beaver cut sweetgum tree.

Sounds super.

[Rubberhead*]

After eating, pick your teeth with a toothpick cut from a beaver cut sweetgum tree.

The best part...haha

[Rubberhead*]

After eating, pick your teeth with a toothpick cut from a beaver cut sweetgum tree.

The best part...haha

[centurian]

I like Allegro for both duck and deer loin. My favorite though was just salt and slow smoke whole mallard breasts, skin on, over cherry wood.