What Would The Woodsman Cook?

Woodman's Dinner
Originally uploaded by FlockToghether

I have a woodsman (who I refer to as “The Woodsman”), he is the best and only one I know. He almost never lets me leave for work without breakfast and always puts the seat down. Pretty lucky, huh? He’s the grill and drink master in the summer while I usually cook non-grilling dinner…now that it’s almost winter our cooking dynamic has become much more interesting.

The other night he wanted to cook dinner and take care of the ALL the grocery shopping (like I said before, I’m lucky). He wanted to use up some of abundant amount of wild game we have in our freezer. He decided on duck breast schnitzel, potato pancakes and salad. Easy enough right? I honestly had no idea what to think because 1.) I have never cooked duck or potato pancakes 2.) it was already past 7pm. Needless to say with a little collaboration and a lot of patience in maneuvering in our little kitchen, we made an amazing and unique dinner.

So around 9pm we finally sat down to a duck breast schnitzel with mushroom sauce, potato pancakes with sour cream and applesauce, fresh veggies and salad. The duck with sauce was SO good, and it’s definitely going into out normal dinner rotation. Below are the recipes for the duck schnitzel and mushroom sauce.

Duck Breast Schnitzel
2 boneless duck breasts, flattened to 1/8-1/4 inch thickness
Flour
1 egg, lightly beaten
Fine, dry breadcrumbs
Salt & pepper to taste
Butter or Margaring
Dredge duck in flour, and dip in egg. Dredge in breadcrumbs. Salt and pepper to taste. Melt butter in a skillet over medium high heat. Add duck, and fry until golden brown, turning once. Move to a plate and keep warm (keep what’s leftover in the skillet to make the sauce)
*Taken from Ducks Unlimited Wild Feasts Cookbook

Mushroom Sauce
1/3 c flour
1/4 tsp each salt and pepper
3 c sliced white or cremini mushrooms (I used canned)
2 cloves garlic, minced
1-1/3 c chicken stock
1/3 c light sour cream
1 tbsp soy sauce
2 tbsp minced fresh garlic

In same skillet, fry mushrooms and garlic until no liquid remains, about 5 min. Add reserved flour mixture; cook, stirring, for 1 min. Stir in stock and bring to a boil; reduce heat and simmer, stirring, until thickened, about 3 min. Stir in sour cream and soy sauce; pour over duck. Sprinkle with parsley.

Enjoy!

Flock Together & The Woodsman

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