Great Recipe Davey!

Davey,

I tried that recipe from the Good Couple Days thread tonight.

My wife was very pleased. The gravy was fantastic. Let me say, that we will be using it again.

Thanks again for sharing!

Oh, and Rick, I used a bottle of Yuengling to deglaze.

Here it is again:

Marinated the duck breasts using-

Apple cider vinegarb
Worcester shire sauce
Wildfowl seasoning mix (salt, pepper, garlic and I forget what else is in there)

Marinate for 12-24hrs

Heat an iron skillet with olive oil, cook breasts until medium. Glaze each side with the marinade.

Once the breast is cooked, remove from skillet and set aside. Pour 1 bottle of beer in skillet to deglaze the pan. Add 2 tblspn of flour, 2 tblspn of sugar, a bit of Worcester sauce and simmer until the sauce is reduced to a thick gravy. Serve over the duck and bam!

Awesome Sam! Glad you liked it. I always try new things.

Sam thanks for the follow up on that. I have a couple of breast I plan to cook up tonite.

Rick

blackened scoter/brant,other things you all may find a bit too gamey-
Breast, defat and cube 4-6 breasts. In a skillet, preferably cast iron, melt butter and put cubes in, just to coat, not cook. Remive and put in a zip bag.
The butter is going to be used as an adhesive-- Add to the bag, a good quantity of cajun blackening seasoning-pich what suits you-
HEAT the skillet until HOT-drop in a stick of butter and let melt until it starts smoking-Toss in the cubes, cover and cook, shaking occasionally for about two minutes--less for those who like your birds rarer.
Serve
You might want to do this outdoors on a grill, since it's going to get smoky indoors--Either that, or have one helluva good stove vent!
Got this recipe from Bomber--Have had it in ohio at the after show get together, and in maskinonge.
Give it a shot.