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Old 12-16-2011, 10:28 AM   #11
likeadeere
is one Smokin' Farker
 
Join Date: 12-17-09
Location: Mesa, Wa
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Awesome pics and recipe - just in time for duck season out here. I'm going to have to try this out - always have plenty of duck breast and goose around here during the winter - but I've always steered clear of it, because I can't cook it. I fried a duck breast once; once - it tasted worse than liver, more like tar glazed leather.....
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