This is a quick recipe for wild duck inspired by a tip to Montana’s Flathead Lake. Mallards are perfect for it, but can be used with most wild duck species. This is a perfect recipe to try on folks who think they don’t like duck!!

- Larry Copenhaver

INGREDIENTS

• 2 Boneless Duck Breasts (1 Mallard breast will suffice for a light meal)
• 8 oz. Frozen Orange Juice Concentrate
• ¼ C Brandy
• 2 TBS Green Peppercorns
• 1/3 C Dried Currants
• ½ tsp Ground Thyme

PREPARATIONS

• Preheat oven to 425 degrees.
• While still partially frozen, add brandy, peppercorns, currants and thyme to orange juice concentrate and lightly stir to mix.
• In a glass pie plate or baking dish, lay duck breasts skin side down.
• Apply generous layer of mixture on top of breasts, save ¼ to 1/3 of mixture for later.
• Bake for 25 minutes, baste with pan juices halfway through, turn over, and add the remaining
  juice mixture atop and bake for 5 minutes more.
• Remove from oven, slice across the grain of the meat, approximately ¼” thick.
• Fan halfway across a bed of Colonial Rice.
• Drizzle with pan juices.
• Serve with a green vegetable like broccoli or with red beets. A German white wine goes well with this meal.

  (For Colonial Rice ... see recipe for Easy Roast Grouse)