Savory, Delicious Duck Breast Cooked in 1 Minute!

Master chef Cameron Tait shares his fastest, great tasting recipe for roast duck breast.  Using skewered pickled and roasted vegetables with beets, peppers, rosemary and thyme, the skinned duck breast is seasoned with blackened Cajun seasoning, pineapple Jalapeno jelly (that adds spice and sweet together), orange marmalade and just a searing hot Teflon coated pan with a tablespoon or two of olive oil, cook on one side for 30 seconds, flip over add an optional dash of your favorite liquor (such as lemon chelo) or a fortified wine while cooking for another 30 seconds, remove from the heat, let them rest for in the pan another 30-45 seconds, serve with the skewered vegetables.  Mmmmm good!  Easy and taste is fantastic!  Get out there hunting!

Duck Breast Roasted Vegetables
2-4 duck breasts, skin and fat removed
blackening seasoning
1 tsp olive oil
2 TBS Orange marmalade
1/4 cup orange juice
1 TBS butter, chilled

Vegetables
Baby carrots, peeled cut in half
Small beets, peeled, cut in quarters
2 bell peppers, cut into quarters
Freshly ground black peppercorns
1 tsp (5ml) chopped fresh thyme
Kosher salt
Olive oil
Fried carrot strips for garnish
Pea shoots for garnish, optional

Cut and prepare all of the vegetables, toss in oil and seasoning and place on a parchment lined pan, preheat oven to 400 degrees F.

The vegetables will take between 30-45 minutes, cook duck to be ready at the same time.

Remove duck from fridge, place on paper towel to absorb excess moisture.

It is best to use a Teflon pan for cooking the duck, place on medium-high heat, add a small amount of olive oil. Season
the duck with Kosher salt and black pepper, sear on both sides till golden brown, add orange juice then the marmalade. Simmer duck in juice on low for about 5-7 minutes for larger breasts, 2-3 for smaller, internal temperature should be around 130 degrees F.

When finished, remove from pan, place on a plate to rest. In the meantime, check seasoning and doneness for the vegetables in oven, when finished place on serving tray.

Rest duck for 10 minutes, in the meantime, reduce liquid by half, swirl butter in at last moment.Slice the duck thinly and place on top of the vegetables, pour remaining sauce over top as well. Indulge!

 

Episode 5 – Wild Boar Shoulder – Part 2

Using the easy to flake-apart boar shoulder we cooked in the last episode, make a bowl of pulled meat add a blend of hickory smoked barbecue sauce and Hi-Mountain steak rub (which provides a blend of tasty seasonings) in bowl, mix, slice some focaccia bread, spread the boar on the bread to make a tasty sandwich that can be used out on the ice for your next fishing trip or for lunch to work the next day.  You can store the mixed meat in a refrigerator or freeze it for long term.  Healthy eating!

3 Lb wild boar roast rubbed with salt and pepper
1 onion chopped
one carrot sliced
2 red delicious apples, diced
1 bottle beer, 12oz
8 oz sour cherries with juice
3-4 cups water
3 TBS molasses
1/4 cup BBQ sauce
1 star anise(whole)

3/4 cup additional BBQ sauce
salt and pepper if necessary.

Add all ingredients and place in a slow cooker, place on high. Wait till the mixture has come to a light simmer, turn on low and cook for a minimum of 8 hours, make sure boar is very tender.
Remove boar, set aside to keep warm.
Reduce remaining liquid by 50%, skim off all remaining fat and impurities and strain, discard solids.
Add 3/4 to one cup of more BBQ sauce, set aside.
Shred the boar into smaller pieces, add the cooled sauce mixture, season with salt and pepper if necessary.
Serve on a fresh Kaiser or my favorite, focaccia bread.

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Episode 4 – Wild Boar Shoulder – Part 1

Using an old-fashioned slow cooker/Dutch oven that can go on top of the stove or in the oven, culinary master-chef, Cameron Tait, provides the trail to understanding the power of properly blended ingredients, including one super-secret ingredient called “star anise”. The blended flavors of apples, sour cherries, molasses, barbecue sauce and a bit of beer (ale), is used to break down the tough cut of a boar shoulder, normally full of tough muscle, but totally flavorful and downright delicate to the taste when cooked this way. Watch and learn!

3 Lb wild boar roast rubbed with salt and pepper
1 onion chopped
one carrot sliced
2 red delicious apples, diced
1 bottle beer, 12oz
8 oz sour cherries with juice
3-4 cups water
3 TBS molasses
1/4 cup BBQ sauce
1 star anise(whole)

3/4 cup additional BBQ sauce
salt and pepper if necessary.

Add all ingredients and place in a slow cooker, place on high. Wait till the mixture has come to a light simmer, turn on low and cook for a minimum of 8 hours, make sure boar is very tender.
Remove boar, set aside to keep warm.
Reduce remaining liquid by 50%, skim off all remaining fat and impurities and strain, discard solids.
Add 3/4 to one cup of more BBQ sauce, set aside.
Shred the boar into smaller pieces, add the cooled sauce mixture, season with salt and pepper if necessary.
Serve on a fresh Kaiser or my favorite, focaccia bread.

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Episode 2: Learn how to debone the hind quarter and remove the flavorful shank.


Episode 2: Learn how to debone the hind quarter and remove the flavorful shank, see process for using sharp knife with famed Butchers Hold, preparation details for roasting and stuffing, save the bone for roasting, then learn how to brown, braise, add flavor, and serve with red wine and beef stock sauce. Sprinkle fresh rosemary after all. Enjoy, Mmmm good!

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Preparing a Hind Quarter

Episode 1: Follow this continuing “Cooking With Cameron” series to learn and easy method on how to prepare the hind quarter of Venison (must remove the silver skin), Elk, Boar or Lamb, all are similar, essentially using the same process, including how to prepare the tough, but tasty shank, as well. Add spices, including Cabela’s Srirasha and Garlic Rub, Salt, Pepper, Garlic, together with roasted Vegetables, including Candy Cane Beets, Carrots, Onions and Red Wine. Scrumptious!