Tuesday, January 29, 2013

Wood Duck soup recipe

Soup with pasta is ready to add wood duck meat
With the completion of duck season, it's time to make use of any harvested wood ducks while they are still their most succulent. Since wood ducks consume large amounts of acorns, they have less of a gamey taste than some other ducks, but those wishing to pre-soak the wood duck breast medallions may still do so. Cold weather is always great for serving piping hot soup, but sometimes the soup needs a hearty dose of protein to stick with you. This recipe combines a grocery store soup with the duck meat.

Take Bertolli Italian-Style Wedding Soup with meatballs, bacon pieces, carrots, spinach and ditalini pasta.
Add one cup of water and warm over medium-high heat on the stove top.
Take five wood duck breast medallions (serves 2).
Presoak the duck breasts in salt water from one to six hours proir to cooking.
Pour off the salt water and add 1/2 cup Balsamic Vinegar and 1/4 cup Worcestershire sauce.
Marinade in this mixture for 30-minutes.
Place enough olive oil in sauce pan to cover the surface.
Gently cook the medallions on medium-high heat for approximately 15 minutes, or to desired doneness.
Salt and pepper to taste.
Cut medallions into pieces and add to soup

Wood duck etching

Recent wood duck harvest 
Serve with garlic bread, and enjoy!

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