Duck breast with collards and mashed sweet potatoes.
Bob heads to Reelfoot Lake for some duck hunting with Garry Mason, where they also talk college bass fishing and we take a look at the new Mossberg 940 Pro Shotgun.
Il Buongustaio Restaurant
(For 4 people)
280 grams of Pappardelle
For the Sauce:
- 800 grams of Fresh Duck
- 2 Bay Leaves
- 50 grams of Onion
- 5 grams fresh garlic
- 5 grams rosemary
- 50 grams celery
- 50 grams carrots
- 100 grams dry white wine
- 300 grams vegetable stock
- 30 grams parmesan
Clean duck and garnish with garlic, onion rosemary, celery and the bay leaves. Rub down and drizzle with olive oil. Lightly sprinkle salt and pepper (approximately 1 tsp of each) over the top of all. Salt/pepper can be added or removed to taste.
Set oven temp to 410 F and bake for 20 minutes. Add the wine and allow to simmer for 5 minutes to allow alcohol to cook off and then add vegetable stock.
Remove pan from oven and cover with heavy duty aluminum foil.
Decrease oven temperature to 365 F and return duck to oven. Bake for approximately 2 hours.
After the duck is fully cooked, remove from oven and place duck in a separate container.
Remove the bay leaves, and all of the remaining contents (vegetables and liquid) are then placed into a sauce pan. Blend all contents of sauce pan until you have a smooth consistency.
Debone and mince the duck meat with a fork and knife and add to the blended sauce and bring it to a boil. Add a 1/4 stick of salted butter and allow to melt, and then turn off heat. The sauce is now ready.
Boil water in a separate pot salting to taste. Cook the pasta in salted water for 12 minutes and strain.
Add some of the sauce to a pan and then add the pasta for a very quick sauté.
Garnish with shaved parmesan cheese and serve.
Bob heads west to Norwich Kansas for some early winter duck hunting. On The Sportsman’s Table, we feature a South Carolina certified skirt steak recipe. Plus, a look at Browning’s new Cynergy shotgun.
Joining Bob for this recipe is our old friend Chef Ed Drombroski of Lee’s Farmers Market in Murrells Inlet, South Carolina. For all the duck hunters out there, we’re cooking up a pan seared duck breast with a quick, simple sauce and some winter greens. Here in South Carolina, spinach is a winter green. Plus Ed’s got a unique spicy cherry sauce to give it some kick. Yum!
Bob is duck hunting in Ellerbe, North Carolina, at DeWitt’s Outdoor Sports. Joining Bob, will be the owner of DeWitt’s Outdoors, Chris DeWitt. Also, on The Sportsman’s Table, we will feature a South Carolina certified recipe featuring duck! This show is all for the duck hunter, from hunting, to preparing it!