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. salad oil

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.

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