By Caleb Talley | Photography by Jamison Mosley
For some Arkansans, the best thing about November isn’t the turkey and dressing or family fellowship. It’s duck season. And as home to the duck capital of the world – Stuttgart – it’s no wonder Arkansans get into a bit of a tizzy as opening day, Nov. 17, approaches.
Having a brother who spends much of the fall and winter months guiding for businessmen who come from across the country to hunt the flooded timbers of the Arkansas Delta, my family is often flush with duck. And that’s because most of the folks who have spent big bucks to bag their limit don’t want anything to do with their birds once the hunt is over.
Having enjoyed the fruits of the hunt for most of my life, I was surprised to find that a whole lot of people don’t know what to do with their ducks once they get them home. And that’s a shame. Because if prepared properly, wild duck makes for an exceptional meal. And that’s why we’ve put some of the best duck recipes in Arkansas together in one place.
The following recipes have been passed down and perfected, some crafted by the finest chefs in Arkansas. And all of them have been tested and approved.
Photo courtesy of Capeo
“Chef Eric named the dish after our dear friend, the late Bill Valentine of the Arkansas Travelers because he liked Sambuca and duck but not necessarily how we served it. Our duck breast is served at a medium rare temperature, and Bill always preferred a half of a duck cooked through. This dish has been on our menu since we opened, and has always been a crowd pleaser.” – Brian Isaac, Ristorante Capeo.
The recipe to Duck Valentine is a well-kept secret. But it can be enjoyed any time at Ristorante Capeo’s new private party room. For your home-cooking pleasure, try their recipe to Long Island Duck Breast with Candied Orange Peel and Balsamic Glaze.
INGREDIENTS {Serves 2}
• 16oz Duck Breast Split in half
• 1 cup Balsamic Vinegar
• Peeling from one large orange
• 1/4 cup Granulated Sugar
• 1 cup sugar
• 1 cup water
METHOD
1. Reduce the balsamic vinegar until thick like syrup.
2. Slice orange peels into strips bring to a boil with the sugar then simmer until thick like syrup.
3. Season and sear the duck breast. Start in a hot pan with the fat side down and cook for a few minutes.
4. Flip the breast and sear on meat side for a minute then flip back to fat side down and put in a 350 degree oven for 7 to 10 minutes or until the temperature you prefer.
5. After you remove from the oven take the breasts out of the pan and let them rest for 5 minutes.
6. Slice the breast into 1/4 inch strips and arrange on a plate and finish with a spoon full of the candied orange peel and syrup and drizzle with the reduced Balsamic vinegar.
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