FINALLY

To all my friends of the feather after decades of experimenting with ways to make waterfowl palatable I finall have reached the plateau of excellence today and it goes like this.

1. Take the skinless breasts of any puddle duck yes even a Shoveler ( maybe ) and tenderize it with a JACCARD
www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=JACCARD

2. Coat breasts with melted butter then sprinkle a liberal amount of blackening seasoning on both sides.
www.bing.com/search?q=blackening+seasoning&form=PRUSEN&pc=U146&mkt=en-us&httpsmsn=1&refig=93dff91594fc4ac3b84137d6e4c8de52&sp=-1&pq=blackening+&sc=8-11&qs=n&sk=&cvid=93dff91594fc4ac3b84137d6e4c8de52

3. Heat a cast iron skillet till it's super sizzling hot then drop in a pat of butter till it melts add the breasts and cook on each side for approx. 2 +/- minutes (remember waterfowl meat should be served on the rare side with a little blood running when you cut it.
www.bing.com/images/search?q=images+of+rare+duck+breasts&qpvt=images+of+rare+duck+breasts&qpvt=images+of+rare+duck+breasts&qpvt=images+of+rare+duck+breasts&FORM=IGRE

I made this today and my best critic (my wife) who is an excellent cook said DING DING DING we have a winner.