Ingredients Jump to Instructions ↓

  1. 1 Or 2 Mallard breasts per person (or 2 or 3 teal-sized duck breasts each) Butter - as needed Salt - to taste Freshly-ground black pepper - to taste

  2. 1 Red onion - sliced thin Zinfandel wine - as needed Canadian bacon slices - as needed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put breasts skin side up in a shallow baking dish. Dot generously with butter, and sprinkle with salt and pepper. Put red onion rings on top. Add enough Zinfandel wine to come halfway up breasts. Bake at 400 degrees for 10 to 15 minutes for mallards, less for smaller birds. Cover breasts completely with thin slices of Canadian bacon and return to the oven for 10 to 15 minutes more. This is for pink duck; cook longer for medium.


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