Here’s another dandy recipe from the kitchen of Dr. Thomas and Katie Hutchens of Bismarck, ND. Dr. Hutchens and Katie are avid waterfowlers who whip up some of the mouth-wateringest wild-game offerings on the breeding grounds.
In a shallow dish or pie plate, combine:
– 1 cup Parmesan cheese, freshly grated
– 1/4 cup seasoned breadcrumbs
– 1 tablespoon flour
Dip the duck breasts in an egg wash, then into the Parmesan-breadcrumb mixture.
In a heavy skillet, heat a small amount of olive oil and sear the duck until golden brown on both sides.
Place the breasts in a 9X13 glass baking dish and top each with a slice of Mozzarella cheese.
Add a small amount of olive oil to skillet and add:
– 1/2 cup chopped onions
Sauté the onion until soft, then add:
– 2 cups of your favorite pasta sauce
– A splash of red wine
Stir until heated, then pour over the duck breasts and bake at 350 degrees, uncovered, until the mixture is bubbly and the cheese is melted.
Serve with spaghetti and top with more grated Parmesan.