Crispy Almond Duck By Steve Mayer
Years ago I routinely enjoyed Pressed Almond Duck at a hole in the wall Chinese restaurant in Las Vegas. The establishment is long since gone and the dish is seldom found on menus due to a complex and painstaking cooking process, so I decided to come up with something that would match the flavor, but really simplified and made with any type of waterfowl. This is truly a unique way to prepare your ducks or geese. Don’t be intimidated by the list of ingredients, the cooking process is easy and goes quickly. The sauce itself is stunning, and can be used with many other recipes as a condiment. These also make awesome burgers, just leave out the cornstarch coating and grill them up. See Recipe
For this and any wild game or fish wine pairings go check out my website at www.wildgamewine.com.
Source:: Sportsmans News Recipes