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Duck Breast Sandwich

Ducks and teal are the best tasting gamebird!  They are best served rare,with the skin cooked crispy.  Be careful,  overcooked duck is leathery,with an unpalatable livery taste and a waste of fine food.  This recipe can be served as a starter, or used to fill a bread roll and serve as lunch in the veld.
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Course Appetizer

Ingredients
  

  • 1 yellow-billedduck breast or 2 red-billed teal breasts per hunter
  • Duck fat or olive oil
  • 1 French loaf or similar bread with a crispy crust
  • Mayonnaise
  • Fresh rocket
  • Coarse salt and black pepper

Instructions
 

  • Slice and lightly toast the bread.
  • Pluck the breast feathers gently without tearing the skin, as this together with the layer of fat is where a lot of the flavour comes from.  With a sharp thin bladed knife cut alongside the keel ridge, the centre crest separating the two breasts, and remove the meat from the bone. Remove the little tufts of new feathers with a Leatherman or similar pliers.  To ensure the skin crisps when cooked, lay the breasts skin side up, and cover the skin with a good layer of salt.  After five minutes scrape the salt off with the back of a knife.
  • Add a teaspoon of duck fat to a frying pan and when hot, place the breasts skin side down and fry for 3-5 minutes, flip and fry for 1-2 minutes, and the stand on the thick side for 30 seconds to brown.  Remove from the pan and allow to rest for five minutes.
  • Yellow-billed duck breasts are larger and thicker than red-billed teal, so a bit of experimenting with cooking times is helpful.  As with many things in life,here less is more! 

Notes

Slice thinly and place on the toasted bread, together with some rocket, a squeeze of mayonnaise and season with black pepper.