Curried Duck Tits

Wood Ducks are the most common of your wild duck varieties and are often discarded as being too tough and not having enough meat on them to worry about plucking them. But you don’t have to pluck them anyway, just make a quick incision with a sharp knife on the breast, stick your fingers in and rip the skin back exposing the breast meat. The skin is not worth worrying about and neither are the drumsticks or wings. So all you are after is its breast meat. Just slice each breast off the breastbone and throw the rest of the duck away.

What you need

  • A pair of breasts per man (sliced)
  • Plain Flour or Corn Flour
  • Onions chopped one per man
  • Spuds diced one per man
  • Can of peas
  • Any other veggies you have in the tucker box
  • Curry Powder
  • Worcestershire Sauce
  • Tomato Sauce
  • Cooking Oil
  • Water

What you do

In a hot oven add half a cup of cooking oil then when it is hot throw in the breasts and the onion. Toss it around in the oven browning it all up on the outside then throw in a good couple of tablespoons of curry and mix that in for another couple of minutes.

Then just through in all of your veggies, add a couple of tablespoons of Worcestershire sauce the same with the tomato sauce, then add just enough water to not quite cover the mixture. Make sure you bring the oven temperature back up so that it is simmering evenly and not boiling flat out then throw the lid on and head for the esky.

As usual the longer it cooks for the better the outcome, so sit back and enjoy a few beers and the sunset.

Tricks & Tips

Always cook enough so that you have plenty left over. Then re-heat it for lunch the following day, it will be twice as good as the first time around.

Rating

Nothing like a good pair of breasts we always say.

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