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Wood Duck with Creamy-Crunchy Dressing


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Just enjoying the bounty of my harvest. This is the first time I tried this recipe, and it is definitely a keeper! 

I was surprised how good this dressing came out. Of course, the duck was delicious as always. I used wood duck, but you could easily use, say, mallard instead.

Highly recommend it! Muy delicioso!



Duck with Creamy-Crunchy Dressing


Duck breasts, marinated, cooked (I use skinless breasts)

Dressing ingredients:
   1/2 cup mayonnaise
   2 tsp brown mustard
   1/2 tsp horseradish, finely shredded
   1/4 tsp salt
   2 Tbsp chicken broth
   1/2 cup celery, chopped
   1/4 cup sweet pickle, chopped
   1/2 cup red sweet onions, chopped


1. Marinate duck breasts in your favorite marinade for several hours
    a. My marinade was: 3T soy sauce, 3T worcestershire sauce, 2T red wine vinegar, 1T olive oil, 1/2 tsp each of salt, pepper, italian seasonings, 1/4 tsp onion powder, dash hot pepper flakes
2. Combine and mix all dressing ingredients
3. Chill dressing in the refrigerator for about an hour.
4. Cook duck how you want (e.g. pre-heated George Foreman grill, cook for 3 minutes - internal temps should be around 145  - leave pink inside)
5. Let duck rest for a few minutes after cooking
6. If serving as a salad, cool duck and cut in bite-sized pieces and place in salad with lettuce, dressing, and whatever other salad ingredients you want (e.g. croutons)
7. You can optionally serve the duck warm instead of in a salad. If so, just use the dressing as a dipping sauce. Or better yet, do both! Serve warm duck with dipping sauce, with the duck salad on the side.

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