Nell B. Nichols

Duck Filets

Preparation info
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Layer cooked filets in electric roasters to tote and reheat for church suppers

Ingredients

  • 1 wild duck
  • Instant meat tenderizer
  • 2 slices bacon
  • 2 tblsp.

Method

  • With sharp knife, remove skin from duck. Cut meat from breast in 2 filets.
  • Use meat tenderizer as directed on the package. Wrap each filet loosely with bacon slice; fasten with toothpicks.
  • Cook filets in hot oil over moderate heat until browned and tender, about 15 minutes per side. Serve on hot platter with ribbons of cooked bacon.