Cost per recipe $0.99 view details
- 1 x Breast of duck
- Â Â (or possibly other dark meat fowl)
- Â Â Butter
- Â Â Lawry's seasoning salt
- Â Â Orange juice concentrate
- Â Â Warm cooked rice for serving
- Breast out the birds: Teal breasts can be used whole. With larger birds, slice the breasts into 1/4-inch-thick steaks. Pat dry. Season lightly with Lawry's seasoning salt. Set aside.
- Heat sufficient butter in a skillet till bubbling, but take care not to burn it. Place the duck breasts or possibly slices into the pan and saute/fry till medium-rare, approximately 2 min per side. Stir in sufficient orange juice concentrate to not-quite-cover the birds. Increase the heat till the butter and juice is bubbling again, then reduce the heat, constantly stirring the mix to prevent burning. Cook till the juice thickens to taste.
- Serve in the original skillet to keep warm. Spoon breasts and sauce over rice and stand back for accolades.
- Comments: If there's one thing better than duck shooting, it's duck eating - especially if it's orange duck. But most people refuse to spend the almost two hrs it takes to prepare such a dish. Here's a delicious substitute from Alaska which takes less than 30 min and works wonders with other dark-meat fowl such as doves and geese.
Add the recipe to which day?
Adding to Planner
|Amount Per Recipe||%DV|
|Recipe Size 113g|
|Calories from Fat 806||100%|
|Total Fat 91.65g||115%|
|Saturated Fat 58.05g||232%|
|Trans Fat 0.0g|
|Total Carbs 0.07g||0%|
|Dietary Fiber 0.0g||0%|