Blackened Duck
                   Serves 6

 

 6 duck breasts, boned
 1/2 - 1 tablespoon cayenne pepper, to your taste
 2 tablespoon oregano
 1 tablesppon thyme, ground is best
 1 teaspoon salt
 1/2 teaspoon black pepper
 1 tablespoon paprika
 9 tablespoons butter or margarine

 

In small bowl, mix together all spices, until well-blended. After washing duck, dip both sides into seasoning, coating moderately. Set aside. In large skillet, melt 2 tablespoons butter, heating on high until it starts to smoke slightly. Lay 2 season-coated duck breasts in skillet (BE CAREFUL - it will pop and continue to smoke). Turn over, every 30 seconds until outer coating is blackened. Set duck aside, pouring butter and excess from skillet into a heat-proof bowl, set aside, while repeating with 2 more duck breasts (repeating until all breasts have been blackened). Once all breats are cooked, pour drippings over duck and serve.

 

NOTE: A cast iron skillet works best, but you can use a heavy skillet.