Take a look at this great article written by Larry Rea in the March 14, 2006 Outdoor section of the Commercial Appeal, about Vicki Patterson and her great tasting, easy to prepare Duck.

These first few recipes are great starters for people who claim they don’t like duck..
Ease your guests into your duck cooking with these.
As you gain their confidence increase the duck
& let them enjoy the flavors.

Cream Cheese & Duck Stuffed Mushrooms
Preparation Time: 30 minutes Makes 2 dozen
STUFFING
4 Strips of Bacon
Chop into small pieces; cook until crisp. Don’t drain.
2 Duck Breasts
Dice into small pieces; season with salt, pepper & garlic. Brown in pan with bacon. Don’t over cook!
4 Diced Green Onions
2 TBL fresh Chopped Garlic
Sauté in duck & bacon until soft.
8 oz Cream Cheese
3 TBL fresh Chopped Basil
1 cup Shredded Mozzarella Cheese
Add this to your stuffing; cook until warm & smooth.
MUSHROOMS
2 doz Medium Mushrooms
Remove stems, place caps on baking sheet.
Spray with butter spray & season with
salt, pepper, garlic & dry basil.
Cook at 350-degrees for 10 minutes.
To Finish:
Remove from oven, stuff with cream cheese mixture.
Prepare to this point up to 48 hours ahead.
Store in refrigerator until ready to cook.
Place in 350-degree oven & cook for 15 more minutes.
Serve over a bed marinara sauce.
There are some great jar sauces, experiment

Duck French Onion Soup
Preparation Time: 1 Hour Serves 6-8 Dinner 12 Appetizers
1 cup real Butter
¼ cup Olive Oil
Heat butter & olive oil in soup pot.
6 Duck Breasts
Dice into small pieces; season with salt, pepper & garlic, brown in butter & oil.
4-5 Thinly sliced large Onions (about 8 cups)
Sauté in butter & oil until onions are soft.
2 TBL chopped fresh Garlic
1 cup chopped fresh Parsley
8 cups good Beef Stock
There are good bouillon & bases.
Experiment & pick your favorite.
1 cup Red Wine Use a nice Merlot or Cabernet.
If you will drink it, you can cook with it.
Garlic Croutons
For quick garlic croutons, dice up day old bread.
Spray with butter spray, sprinkle with garlic salt & dry basil. Put in 400-degree oven for 10 to 15 minutes.
2 cups shredded Mozzarella Cheese
½ cup fresh Chopped Parsley
To Finish:
Quick Presentation
Serve soup with a couple of tablespoons of cheese in the bottom of each bowl. Top with garlic croutons and sprinkle with fresh chopped parsley.

Dinner Presentation
Ladle soup into ovenproof bowls, making sure you get plenty of onions & duck in each bowl. Top with garlic croutons, smother in cheese. Broil in oven until cheese is bubbly & brown. Sprinkle with fresh parsley.

For more information check out Gardner’s Web site at www.buckgardner.com or call (901) 946-2996.