As duck season was fast approaching a few weeks ago. I knew it was time to cook all of the duck that I shot last season. Having travelled to China often during my career as a scientist, I am very familiar with eating duck and duck fat. A
I browsed the internet for a recipe, and found that most people prepare it with skin on for a crackling duck skin very similar to Peking duck. As I breasted my ducks, this wasn’t an option so I decided to go with the old standby and it was amazing. The first time I have a new meat, I try to just cook it with minimal seasoning so that the real taste can shine through.
Recipe: Pan Fried Duck in Butter
2 tablespoons of butter
1 zucchini, sliced
2 duck breasts, cut in 1-inch cubes
Garlic and onion salt mix
First, melt the butter over medium heat in a skillet, I use unsalted real butter. When the butter has melted, add the sliced zucchini and salt it to your personal preference. Turn the zucchini periodically, watching for it to start to look clear.
When the zucchini looks clear, add the duck breasts to the pan.Turn the duck breasts to sear on all sides. This will be fast as you want the duck to be cooked to medium rare.
Plate and serve with your favorite carbohydrate side.