Wild Duck, Cabbage, Fried Hominy and Red Wine Beet Sauce

I’m still working on my wild duck cooking skill and the best result I’ve gotten so far is through removing the breasts and legs and cooking them separately. I’ve made a “quick salad” for my kids and I recently and I basically sautéed everything for different times and then sliced and served on top ofContinue reading “Wild Duck, Cabbage, Fried Hominy and Red Wine Beet Sauce”