SANDRA'S ALASKA WILD DUCK with SECRET SAUCE over STEAMED RICE

A wonderful Alaskan 'comfort food' recipe I created this evening

that consists of one Pintail and another Mallard duck.

~ Thanks to my husband! ~

We'll be looking forward to having this fine dinner again and again...

Servings: (8)

Prep: 30 Mins.

Cook: 1 Hr.

INGREDIENTS

1/4 lb bacon, cut into 1/2" strips, browned (retain grease and drippings)

4 Alaska wild duck breasts, brined (See below*)

= Must be brined 3 days prior

1/4 teaspoon freshly ground pepper

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

Vegetables-herbs-spices:

2 cups sliced celery

1 cup chopped yellow onion

1/4 teaspoon dried sweet basil

1/8 teaspoon dried marjoram

1/8 teaspoon dried ground sage

1/2 teaspoon dried parsley

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1 tablespoon all-purpose flour

Sauce:

1 can cream of mushroom soup

1 pkg dry brown gravy mix

2 tablespoons white wine vinegar

3-4 cups water (depending on sauce consistency)

1 tablespoon worcestershire

1/8 teaspoon freshly ground pepper

1 dry bay leaf

--Prepared steamed rice

METHOD

*Brine duck breasts 3 days prior to preparing recipe, as follows:

Clean and dress by boning and skinning two Alaska wild ducks.  Place four whole breasts in medium-size, clean, glass bowl in brine consisting of 1 tablespoon table salt and 4 cups cold water, cover and refrigerated for 3 days. Rinse brined duck breasts with cold water until water runs clear; pat dry. Remove any remaining silver skin, cut in half lengthwise, then slice into 1/2" thick pieces.

In a large heavy-bottom stainless steel skillet, over medium-high heat, brown the bacon. Using a slotted spoon, remove bacon to a paper towel-lined plate to drain; set aside. (Retain drippings and bacon grease in skillet).

Add duck pieces to the hot skillet, including granulated garlic and onion, and sauté until browned. Using a slotted spoon, remove duck pieces to another paper towel-lined plate to drain; set aside. (Retain drippings and remaining grease in pan).

Add celery, onion, basil, marjoram, sage, parsley, granulated garlic and onion to skillet and sauté until onions are translucent. Sprinkle in flour and sauté for 1 minute longer.

In the meantime, whisk all sauce ingredients in medium bowl; add to skillet. Also, add the reserved bacon and duck pieces, and bay leaf; bring to boil. Reduce heat to low to gently simmer, covered, for 1 hour, while occasionally stirring. Check sauce consistency when stirring, adding additional water, if needed.

Meanwhile, prepare steamed rice, according to package directions.

Serve over steamed rice with your favorite vegetable alongside. ~ Enjoy!