As I’ve mentioned before, I love duck. Duck confit, roast duck, Peking duck, duck a l’Orange; you name it, I’ll eat it. So when one of the managers at work offered me wild duck, I jumped at the opportunity. Apparently teal duck hunting season started a couple of weeks ago.
The duck breasts are small – about the size of my fist. As suggested, I sauteed the breasts until nicely browned, added cream of mushroom soup to make a gravy, served over white rice… mmmm mmmmm delicious!