It is duck season.

A friend, who by day is an awesome dog trainer working with Duke at Unleashed Potential and in off hours is a crazy-assed MMA who puts his body through grueling workouts, happens to hunt.  He hunts well and bagged 22 ducks on opening day.  He very kindly delivered a dozen duck breasts to my house.  I am grateful.

The ducks lived on wild rice. I was delivered of breasts from one pintail duck, one ring neck duck and four blue wing teals. These called for a great recipe.

Pan Seared Wilde Duck Breasts with Red Wine Sauce


  • 8 – 12 duck breasts

    breast from a ringneck or pintail duck

  • 2 tbsp ghee
  • salt & pepper to taste
  • 2 medium shallots, minced
  • 1/2c dry red wine
  • 1/2c chicken stock
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 3 tbsp unsalted butter
  • 1 tsp fresh thyme leaves, minced


Heat cast iron fry pan until very hot.  Add ghee and, when melted, seasoned duck breasts.  Sear breasts quickly on both sides.  Depending on size, cook an additional minute or two on each side.  Remove from pan and keep warm.

Add minced shallots to pan, stirring and cooking until translucent.

Increase heat, add wine and stock and bring to a boil.  Stirring, continue to boil until the liquid is reduced to half.

Reduce heat to medium.  Add balsamic vinegar and mustard.  Cook until it reaches your desired consistency.

Remove from heat and stir in butter.  Add the fresh thyme and season to taste with salt and pepper.

Serve breasts topped with wine sauce.

local chanterelles

We included a side of  local chanterelles pan fried in ghee and sticky rice from a Aing’s Tea House, a local establishment.