Far Out Mallards with Beans and Rice

Far Out Mallards with Beans and Rice

By Amy Published: December 17, 2015

• Yield: 2 (2 Servings)
• Prep: 25 hrs 0 min
• Cook: 10 mins
• Ready In: 49 hrs 10 mins

Far Out Mallards with Beans and Rice is an easy and tasty way to use duck. Many people say duck is gamey. Try this and you will begin to think differently.

Ingredients

• 1 breast of mallard duck
• 2 cups water
• 1/4 cup Myron's 20 Gauge Sauce SportsmansTable Item #MWR03203
• 1/2 tsp salt
• 1/4 cup olive oil
• 1/4 tsp rosemary
• 1/4 tsp basil
• 1/4 tsp dried sage
• 1/4 tsp Far Out Feather Dust Sportsmanstable Item #MG111
• 1/4 tsp tarragon
• 2 carrots sliced
• 1/2 small onion diced
• 1 1/2 cups broccoli florets
• 1/2 cup chopped green and red peppers optional
• 1/2 cup grape tomatoes sliced in half

Instructions

1. Breast out duck. Mix 2 cups of water with Myron's 20 Gauge game sauce and salt. Brine ducks breasts for 24 hours. (We brine all ducks in this method before cooking for all of our recipes). Slice duck breast 1/4 inch thick. Set aside. Saute carrots in olive oil for 5 minutes. Then add onions, broccoli and green and red peppers. Simmer for another 5 minutes. Add tomatoes with one minute remaining. In a separate pan sear duck over medium heat for one minute per side. Add duck to veggies and serve over beans and rice
   

• Cuisine: American
• Course: Entrée
• Skill Level: Easy