6 breasts of large mallard, pintail or similar duck
1/2 cup cornmeal
1/2 cup grated Parmesan cheese
2 eggs, beaten
5 cloves garlic
1/2 cup olive oil
1 bay leaf
1/3 cup dry white wine
1/3 cup wine vinegar
Salt and pepper
Mix cornmeal and Parmesan cheese. Cut duck breasts into 1-inch pieces, dip in egg and dredge in cornmeal and Parmesan cheese mixture. Sauté garlic in oil until lightly browned. Add duck, coating on all sides until browned. Add bay leaf, wine and vinegar. Cover and simmer for 20 minutes or until cooked through, stirring occasionally. Season with salt and pepper.
Paul Furnari
Elmira, OR
From Celebrating Wild Game: Members’ Special Recipes