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Title: Mixed Duck Bag
Yield: 1 Serving

Ingredients

           Duck breasts from sea ducks;
           - boned, skinned
           Seasoned flour; as needed
           Butter; as needed
           Cooking oil; as needed
           Dry white wine; as needed
           Dry red wine; as needed

Instructions

Roll breasts in seasoned flour and shake off excess. Cook quickly to brown
in half butter and half oil. Reduce heat and sprinkle on equal generous
amounts of white and red wine -- enough to cover the bottom of the skillet.
Cover and simmer until done, about 15 minutes.

Comments: This recipe, the result of a very mixed bag of sea ducks --
mergansers, old-squaw, and others that some think not worth eating -- shows
that even the fishiest duck is tasty when properly handled. In eating,
you can tell that one piece is not the same as another when you try two
different kinds, but they are all good.

Recipe Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978
Published by Winchester Press, New York, NY

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

07-23-1997

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Contributor: Jacqueline E. Knight

Preparation Time: 0:00

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