October 31, 2009
- class="ingredient"2 whole wood duck breasts (not separated)
- 1/4 cup plum sauce
- 1 teaspoon summer savory
- 1 cup ginger ale
- 1/2 cup favorite beer
- Salt & freshly ground black pepper
Sauté the ducks in olive oil in a cast iron frying pan, until they are lightly browned on both sides.
Remove pan from the barbecue and pour the plum sauce over the breasts. Then add generous sprinkle of summer savory, 1 cup ginger ale, beer, and a liberal amount of salt and pepper.
Place pan back in the barbecue for 20 minutes, basting once or twice during that time, then remove and serve the medium-rare birds.
The sauce may be poured into a sauceboat and placed on the table.
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