Duck is delicious and nutritious. In fact, a portion of skinless duck breast is comparable to other lean cuts of meat and poultry. Try substituting duck in one of your favorite meals for a unique and healthy alternative.
Southwest Tomatillo Duck Triangles
Heat oven to 375°F. Place tortilla quarters on cookie sheet. Bake 5 minutes or until lightly toasted.
In small bowl, combine tomatillos, tomatoes, jalapeno, cilantro, lime juice, garlic, pepper sauce, cumin, cheese and salt. Mix well.
For each appetizer, spread some of the tomatillo mixture on each tortilla quarter. Top with duck meat and onion slices. Bake 10-12 minutes or until cheese is melted.
8- 6" Flour Tortillas, cut into fourths
1 cup Chopped Tomatillos
1 cup Chopped Plum Tomatoes
4 Jalapenos, seeded, finely chopped
4 Tbsp. Minced Cilantro
2 Tbsp. Lime Juice
2 cloves Garlic, minced
1/2 tsp. Hot Pepper Sauce
1 tsp. Ground Cumin
16 oz. Shredded Cheddar Cheese
4 cups Cooked Duck, cut into bite size pieces
1 cup Thinly Sliced Red Onion
Salt, to taste
Duck Penne Pasta
Heat duck meat and onions in a saucepan over medium heat for 5 minutes. Stir occasionally.
Stir in garlic and bacon. Cook 5 minutes.
Add red wine. Reduce by half.
Add tomatoes, olives, salt and pepper. Simmer for 25-30 minutes, stirring occasionally.
Meanwhile, cook penne pasta according to package directions.
Toss sauce and pasta. Stir in basil. Garnish with Parmesan cheese. Serve immediately.
3 cups Chopped Onions
4 tsp. Minced Garlic
1/2 cup Cooked and Chopped Bacon
1.5 lbs. Pulled Duck Meat
4 cups Chopped Tomatoes, drained
1/2 cup Sliced Black Olives
1 cup Dry Red Wine
2 tsp. Salt
1/2 tsp. Black Pepper
8 cups Cooked Penne Pasta
4 Tbsp. Fresh Basil, julienned
1/2 cup Grated Parmesan Cheese
Duck and Goose from Farm to Table - USDA provided information on everything to duck and goose handling to cooking preparation