11-07-2007, 06:08 AM
Googled and Googled but cannot find it. I got it from a Ducks Unlimited show about 5-6 years ago and it was on several duck forums. The duck breast was cut into small pieces and marinated in Italian dressing and then placed into a cast iron skillet that had been heated until red hot. The duck was seasoned with Chef Paul Prudhomme's Blackened Redfish. The other details I have forgotten.