Quick And Easy Wild Duck Appetizers
I've perfected this recipe during my seasonal stints as executive chef of the Driftwood Lodge in SE Alaska. Hunters would bring back 20-30 ducks, and a little later the guides delivered the breasts to my kitchen. Making this recipe for 22 people requires having several clean pans on hand - there's no time to wash dishes between the batches!
Hints for success with this recipes: place the marinated duck pieces on paper towels to remove some of the excess oil, before you add them to the hot pan. Too much liquid in the pan prevents proper searing. Develop a nice crust on one side before you turn the pieces over. Be patient - don't move the duck around in your pan!
Remove the duck from the pan while it's still rare (when it has a nice crust). The carry-over heat will finish the duck to medium-rare while you take it from your kitchen to the table. Serve immediately and encourage your guests to shut up and start eating.
If you overcook the duck, or if you wait too long between cooking and serving - or if your guests insist on discussing the latest political blunder before they start eating...there'll be duck liver on their plates! Be bold. You're the chef, you're the boss!
As a long-term "crazy German" chef at the AK lodge, I could yell at my guests as much as I felt it necessary for their own best eating experience. You might have to adjust your temper outbursts according to your specific situation, possibly giving them "the speech" before you start serving. Your guests will be grateful for this guidance because of the small window of superior eating quality with this outstanding dish.
Serve on toast points or with crackers, and add a dollop of fruity pepper jam and spicy mayonnaise with your duck.