skybuster

My retriver won't even look at me when I send her out after a coot, I think she is ashamed of me. At least an old squaw is a kinda pretty duck! They both kinda taste like fish w/feathers.

Eat'em all! Here on the coast of Main, the Black Duck is about the best table fare shy of those raised on Long Island, here is a favorite of the BBWA. In a metal skillet heat olive oil very hot, lightly season 2 duck breasts(boned) and sear both sides, cover the top of each breast w/orange marmalade, then cover w/lemon slices, into a 400 degree oven for 15 minutes(don't over cook)! remove duck, slice and place on platter, deglaze skillet w/4 tablespoons red wine, ad a little flour or cornstarch to thicken and pour over duck, serve w/long grain rice. The biys at the "Ducks Flew Inn" love it.