|Soup with pasta is ready to add wood 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|
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