Wild Duck with Mashed Rutabaga

Those were big green onions

Those were big green onions

Wild duck can be gamier, but is lean and delicious to us.

Wild Duck with Mashed Rutabaga

  • 1 large rutabaga peeled and cubed
  • 1 large green onion
  • 8 tbsp butter
  • 6-8 wild duck breasts
  • 1/4 cup heavy cream
  • 1/4 cup white wine
  • 1/2 cup milk
  • 2/3 cup buttermilk
  • 1/2 tsp balsamic vinegar
  • Salt/pepper

Chop white part of onion into fine dice and green part into thin rings. Cook rutabaga in boiling salted water until pierced easily with a knife. Meanwhile melt four tablespoons butter in a large frying pan. Saute white part of onion until golden then add duck breasts. Sear breasts on each side until rare in the center, about two minutes per side. Meanwhile whip rutabaga with remaining butter, buttermilk and milk to a creamy consistency. Add balsamic and season with salt and pepper. Remove duck to a plate. Add wine and deglaze pan. Bring to a simmer and add cream and green part of onion. Cook until sauce begins to thicken then add duck back to pan along with any juice. Stir to coat. Serve duck on top of mashed rutabaga drizzled with cream sauce.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Recipes and tagged , , , . Bookmark the permalink.

4 Responses to Wild Duck with Mashed Rutabaga

  1. Eva Taylor says:

    Looks absolutely decadent, will have to wait for February or March 😉.

  2. You know I’m not a huge duck eater but this looks amazing Greg. Wow

  3. Pingback: Game Days | Rufus' Food and Spirits Guide

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