By Jim Casada
The culinary appeal of ducks varies appreciably according to the species, but properly cooked teal, pintails, mallards or woodies offer pure pleasure. Here’s a recipe which can simmer to savory perfection while you are in a duck blind. It will await you at the end of a day’s hunt with aromatic promise of pure delight.
8 duck breasts, skinned and cut in small pieces
Salt and black pepper
Small amount of cooking oil
1 medium onion, chopped
2 (10 ¾-ounce) cans cream of mushroom soup
1 (10 ¾-ounce) can beef consommé
½-1 cup water
1 teaspoon Worcestershire sauce
Sprinkle duck pieces with salt and pepper and lightly brown in a small amount of oil. Place duck on paper towels to drain. Sauté onions in oil after cooking duck. Meanwhile place remaining ingredients in crockpot and stir well. Add water as needed to make a creamy mixture (do not add too much water because the steam from the covered crockpot adds more moisture). Stir in duck pieces and onion. Cover and cook on low for 6 to 8 hours or on high for 2 to 4 hours. Serve over rice, pasta, toast points or biscuits.
—Jim Casada is the author of Field to Feast: The Remington Cookbook. JimCasadaOutdoors.com.