Hunting is a way of life in much of rural Georgia – something that is passed down from generation to generation. Some of my earliest memories are being in the woods deer hunting with my daddy, and whether we were hunting deer or dove, he always taught my brother and me to appreciate the animals that we harvested, and to eat what you kill. While I don’t hunt as often as I did when I was a child, my fiancé is quite the avid sportsman, and loves to bring home things for me to cook.
Rachel’s fiance Trevor with two beautiful Wood Ducks
After a wood duck hunt last October, my fiancé brought home his birds for me – wood ducks are much smaller than most ducks, but are full of amazing flavor due to their unique diet of acorns and nuts. Their breasts are fairly small compared to other common species, so one duck can be expected to feed one person. We breasted out the birds, but were sure to leave the skin on, because you would never want to waste any of that flavorful fatty skin (except on certain sea ducks). It’s important to note that duck breasts are red meat and best served medium to medium rare. An overdone duck breast can be tough and void of any savory qualities. If you cook it correctly, and take time to sear the skin and render away the delicious fat, while ensuring that you don’t overdo the meat, your duck breast will rival a beef filet.
With a little salt, pepper, oil, and a hot skillet, you can have an incredible duck dinner on the table in no time. After seasoning the duck breasts with salt and pepper, heat your oil in a skillet and place the skin side down. Since the wood duck breasts are fairly small, it is important to watch your time – it should only take about two to three minutes to crisp the skin, then you’re ready to flip. After the skin side is crisped, let the breasts sear for a couple of minutes on the other side, and about a minute on the thick edge (standing it up in the pan). After this is done, remove the breasts from the heat and place on a plate or cutting board and tent with foil to rest for a couple of minutes. After resting your meat, and letting the delicious juices redistribute through the breast, use a very sharp knife to slice the breast to serve. I served our wood duck with mashed potatoes and roasted asparagus, and I must say that these birds were outstanding. For such a small animal, they encompass so much unique flavor and I would encourage you to use this simple preparation method if you ever harvest any wood ducks so that you let the meat’s qualities shine through.
- Salt & Pepper
- 1-2 tbsp Olive oil
- 4 wood duck breasts
- After cleaning your ducks, breast them out and leave the skin intact on the breasts.
- Season the breasts on both sides with salt and pepper.
- Heat the oil in the skillet over medium until the oil is hot but not smoking.
- Place the duck breasts skin side down in the hot oil and sear for 2-3 minutes, pressing down on the breasts slightly to ensure even crisping.
- Turn the breasts and sear for another couple minutes, then turn them on their side so that the thick edge has time to sear about a minute to a minute and a half.
- Place the breasts on a plate or cutting board and tent with foil to rest for 2-3 minutes.
- After resting, use a sharp knife to slice the breasts and serve.
- These pan seared wood duck breasts go well with just about anything - try mashed potatoes and asparagus or couscous and snap peas.
For a number of game recipes, please visit my web site: http://www.tripledlodge.net View the “Game recipe” page. The Triple “D” stands for ducks, dogs, and decoys. If you have interest in those topics, or stories about them, visit those pages too. Leave comments and pass on to friends. Jay Gore