I really enjoy my big ducks, when using them, you only want one duck’s worth of breasts for this recipe, same if you were using hunted Canadian Goose, if you are using regular size ducks, I would think you would need four duck breasts, this recipes is perfect for when you are skinning your birds and breasting them out, using the legs/thighs for a different recipes and the bones/extra’s for broth making.

Take your skinned, boneless duck or goose breast halves, and heat your oven to 375, Heat your cast iron fry pan till very hot, season your duck or goose breasts on both sides with salt/pepper, add a swirl of your best olive oil and let it get hot, then add the beasts, reduce your heat to med and do a nice browning on both sides about 2 min each side, and then put your whole pan into the oven for another 5 to 8 min, (5 min for med-rare, 8 min for medium), Take the breasts out and cover them with tinfoil and let them rest.

Some folks like to take off the fat, but I only do so if there is alot, otherwise I leave a little in the pan, heat it on the stove on a med heat and add 1 tbsp of butter, add in finely diced green onion or shallot, or garlic scrapes, or fresh horseradish leaves, Cook till softened about a min or so, then add 3/4 cup of any good sherry, 1/2 cup of homemade cherry jam or homemade cherry pie filling or Dried Pitted Sweet Cherries or Sour Cherries, and 2 tbsp of balsamic vinegar, simmer till its as thick or thin as you would like.

Slice your duck or goose breasts and top with the sauce, excellent when served with baby oven roasted veggies, a mix of onion, garlic, turnips, carrots, parsnips and potato’s round out this meal.