Duck Breasts - Submitted by Rich Chmiel

From a guide at Libby Camps. Works with any dark meat fowl (duck, goose, woodcock). Easy and really good. Fillet breast into two nice fillets, rub with salt and pepper on breast and dust in flour. Fry quickly in a little olive oil or butter in pan. Leave rare and cover. Set aside to rest.
 
Glaze:  Using the drippings/olive oil/butter in pan, add a few tablespoons of butter, couple tablespoons of brown sugar, couple squirts of orange juice and ¼ cup of Grand Marnier. Flame off liquor, stirring with wooden spoon. Glaze will thicken. Drizzle over duck breast fillets, and serve.

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Sea Duck Stew -  Submitted by Rich Chmiel
Use scoter or eider . . .old squaw just don't taste good.
  Ingredients:  4-5 potatoes
                   Bunch or two of carrots
                   1 turnip
                   3 Onions
                   Celery (bunch sliced)
                   Thyme
                   Sweet basil
                   Bay leaves
                   Ground Marjoram
                   20 ounces of crushed tomatoes
 
Remove damaged meat and fat from birds. Cube the meat into bite sized pieces.  Flour and brown in OIL (not butter).  Combine ingredients, adding water to desired consistency, simmer until done.
 
It really is good, making sea ducks useful.   You need at least six or eight birds for it to be good and hearty.   We serve it with brown bread and butter.                      

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