| Washington Waterfowl Association |
The Hunter's Table - Recipes
Mustard Pan Sauce for Seared Duck BreastBy Timothy Tinghino (Seattle)So you just seared a duck breast to a perfect medium rare. It's now on the cutting board resting and you think, "How can I up my game?" How about making a pan sauce? This is a simple way to change up the flavors of your duck and compliment the tasty duck. |
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Ingredients
- 1/2 Cup Stock (Homemade game stock is best, but chicken stock works well too)
- 1 Tbs Mustard (preferably stone ground or brown. Do not use regular yellow mustard)
- 1 Tbs Butter
- Salt and Pepper to Taste
Directions
- You've just finished searing your duck breast. Remove excess oil from the pan.
- Deglaze the pan with your stock. Make sure to scrape up all the brown bits from the pan, it will add flavor and make cleanup easy.
- Add the mustard and whisk.
- Once the mustard is well mixed, whisk in the butter.
- Season with salt and pepper to taste.
- Add a spoonful of the pan sauce to your plate and place the sliced duck breast on top.
If you would like to share your favorite way to cook your game birds, please send your recipe and photos to WaWaterfowlMedia@gmail.com.