Tea-smoked duck breasts with blueberry Port compote from The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler (page 134) by Steven Rinella

  • scallions
  • shallot
  • Show all ingredients...
  • Serves : 3-4

  • EYB Comments

    Marinates at least 8 hours. See recipe for suggested black tea leaves. Can substitute any waterfowl breasts for wild duck breasts.

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Notes about this recipe

  • Eat Your Books

    Marinates at least 8 hours. See recipe for suggested black tea leaves. Can substitute any waterfowl breasts for wild duck breasts.

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