Me, My best friend, My Daughter, and a Duck,Best meal ever

So I did it.I cooked those wild Mn mallard duck breasts as in my previous post and it was the best meat of any kind that I have eaten in 60 plus years of eating meat and believe me as a hunter and professional chef in the business, I've had access to and have cooked and eaten a lot of meats, domestic and wild.

I recall a leg of organic lamb done on a weber at Tim and Beth's in NW Wisconsin, and a number of venison chops braised w/ onions, mushrooms and brandy
that have come close.

But nothing quite like this.

Beyond your dog getting a surprise chicken bone, your 1st girlfriend and your first kiss, or your best wife and your best time w/ her,beyond just palate and taste and memory to a deep in your chest satisfaction.This was complete. You could ask for nothing more.

Dark and wet and cold outdoors so I did them indoors on a black cast iron pan on the stove top in olive oil. Seasoned with salt, pepper and garlic, skin side down on med heat till crisp - 4 to 5 minutes, flipped and sauced w/ the orange marmalade sauce/glaze( added worcestershire,and soy sauce to previous recipe) and cooked for about 2 minutes and the breasts were med rare.

Sliced duck breasts a quarter inch thin at an angle and layed out on a plate and covered w/ additional sauce. Served with butternut squash and warm fresh baked whole wheat bread w/ butter. The breast medallions melted like butter in my mouth. Herbed, sweet and sour, spicy, complex, deep.Wow.

Brandy, dark chocolate, and espresso for dessert.







herbed, spiced