This is a great way to use up some marsala and amazing freshly shot wild duck. Use the freshest meat and cook until just rare. For this to really sing serve it with polenta.
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Wild Duck Breasts with Quick Marsala Sauce
- 6-8 wild duck breasts
- 1/2 onion diced very fine
- 1 cup marsala
- 4 tbsp butter
Wash off breasts and pat dry. Season with salt and pepper. Melt butter over medium heat until it begins to foam. Add duck breasts and sear on both sides until rare in center. Remove to a plate and add onion to pan. Cook over low until onion begins to caramelize stirring often, about 15 minutes. Add wine and deglaze pan. Bring to a simmer over medium and reduce by half. Add duck and any juices on plate back to pan. Stir to coat and sauce thickens. Serve sliced thin.