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Wild Rice and Brandied Duck Breast Recipe

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This recipe for Wild Rice and Brandied Duck Breast, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacqy Lewis Soderberg
Added: Monday, June 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cooked wild rice (1 c. uncooked)
1/3 cup brandy
1/3 cup Sherry
4 T. grape jelly
1/4 lb. butter
1 T. Worcestershire sauce
4 duck breasts, halved, skinned and boned
2 tsp. cornstarch
2 tsp. water

Directions:
Directions:
Cook wild rice as usual. In covered skillet melt butter; stir in brandy, Sherry, jelly and Worcestershire. Bring to a boil. Add duck and cover. Reduce heat. Simmer 20 minutes, turning once.

Place wild rice on serving platter, top with ducks. Cover and keep warm. Blend cornstarch in water. Add brandy liquid to mixture. Stir and cook until thickened. Spoon sauce over duck and wild rice.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
On mother's recipe card she has in parenthesis (From Bob's billfold.) She also notes that you can use this recipe for grouse breasts and legs.

 

 

 

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