Mandarin Orange Serrano Drunk Ducks
Serves 6-8 (calls for 4 duck breasts)
1 Jar Texas Gourmet Mandarin Orange Serrano Jelly
1 T. Dijon style mustard
1 Tsp. Soy sauce
4 T. Grand Marnier
3 T. Sherry wine
1 T. Rosemary leaves, minced
3 Cloves Garlic, minced
Clean and rinse duck breasts. Make sure that you remove any pellets if you use wild duck. In a large bowl add 1 quart of luke warm water, dissolve 3 tspns. of salt and 3 tspns of sugar, then add the juice of 1 orange and about 10 to 12 ice cubes. Add the duck breasts and allow them to sit in the solution for 2 to 3 hours to quick cure and lightly brine the meat. Remove the breasts from the bowl, and pat dry with a paper towel.Now rub down both sides of the breasts with olive oiland minced garlic, then lightly season with salt and pepper on both sides. Place in a covered dish and put in oven at 350 degrees for 50 minutes. Remove from oven. Increase the temp to 425 degrees.
Place all the other ingredients for the glaze in a sauce pan and bring to a boil, hold boil for 2-3 minutes, then remove from heat.
Brush glaze onto the duck and place on a foil or parchment paper lined cookie sheet in the oven on broil uncovered for 1-2 minutes. Keep an eye on the breasts to make sure that they don’t burn, add more glaze every 1-2 minutes until a golden brown glaze has formed on the duck. This should take about 8-9 minutes. When serving, pour any left over glaze over the breasts. Rest the meat for
10-12 minutes by covering with a foil tent. Slice into 1/4 inch thick slices to serve
Serve with Texas Gourmet “Hunters Quick Dirty Rice”, your choice
of veggies and our awesome Squash Casserole.
CAPTAIN ROBERT'S DUCK GUMBO
FRIED VENISON CUTLETS WITH CREAM GRAVY
HABANERO GLAZED HIGH FLYIN’ QUAIL
MANDARIN ORANGE SERRANO DRUNK DUCKS
MESQUITE GRILLED DOVE WRAPS
SHARP TAILED GROUSE WITH WILD RICE
SUGAR CURED FERAL HOG
SUGAR CURED WILD TURKEY
TEAL TENDERLOIN WRAPS
VENISON BACKSTRAP WRAP AROUNDS
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