2 duck breasts, sliced into steaks
1/4 tsp. salt
1/4 tsp. pepper
2 T. butter
1 cup red wine
Version 1: 2 to 4 basil leaves, chopped; 12 capers
Version 2: 24 (more or less) wild cranberries
Season duck meat with salt and pepper, then brown in butter. Remove meat from pan. Add wine, basil and capers; or, if available, add 2 dozen wild cranberries and wine. Simmer for a couple of minutes. Place meat in wine sauce for about 1 minute on each side. Remove duck to serving dish. Reduce wine sauce to about half and pour over duck breasts. Serve hot.
Ron North
Sandy, Utah
From—Prizes of Autumn: Members’ Wild Game Recipes