Year before last we had a few gentlemen for California come on a guided duck & goose hunt in SE Missouri. These guys and I were speaking about our favorite ways to cook duck they gave this recipe to me to try well I had really never had the time until this past January and it turned out very good to I wanted to share it with everyone.
First I started with cleaned and deboned duck breast meat, cut in to strips. I then pour melted butter over the duck strips; next I sprinkle blackening spice mix heavily on to the meat.
Heat up a cast iron frying pan as hot as possible (Red Hot) do not add any oil to the pan also this process does make a good amount of smoke if you have an outdoor gill this might be the place to do it, if not turn on the stove vent before proceeding further. Once the pan is hot! Dump the seasoned duck strips in to the pan place a lid on the pan ASAP to prevent a flame up. After a min remove lid and quickly stir and replace lid. It does not take very long and waterfowl should be served on the rare side so do not overcook.
Spicy Blackening Mix Ingredients:
- 3 teaspoons paprika
- 2 1/2 teaspoons salt
- 2 teaspoons chili powder
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Put all the ingredients into a container that has a wide mouth and a tight lid. Add all the spices together gently so as not to raise a cloud! Put the lid on your container and shake briskly. You can just use what you need and leave the rest in the jar.
