Birds In The Pan
By Ralph Nestor
Duck Burritos ala' Goldstream
Named for the Goldstream Valley near Fairbanks, Alaska, in
which I lived for over 24 years this entrée was a favorite
at our house and our annual game feed. Equally good with duck
or goose this entre is may be prepared the day before serving
and held in the refrigerator.
1 lb skinless, boned duck or goose breasts
1/2 C diced green onions
1/2 C diced green pepper
1 C chopped fresh tomatoes
2 cloves garlic, minced
1 Tbsp minced jalapeno pepper
1 Tbsp chopped fresh cilantro
1 pinch cayenne pepper
8 oz cream cheese
2-4 Tbsp milk
8-10 flour tortillas
2C Salsa-as hot as you want it!
1) Melt butter in large sauté pan and cook breasts
until done. Cool and shred them.
2) In the same pan, sauté onions, peppers, and garlic
3-5 minutes, adding butter as needed.
3) Add tomatoes and jalapenos and simmer 5 minutes over medium
heat. Add cilantro and shredded breast to pan, mix well
4) Season mixture with salt, pepper, and cayenne. Blend in cream
cheese and enough milk to make it moist but not sloppy.
5) Place 1/3 to 1/2C of Duck mixture in each tortilla, roll,
and place in a baking pan.
6) Bake covered for 20-25 minutes at 350F, adding salsa for last
7) Serve 2 tortillas per person with refried beans and a small
green salad. Serves 4-5 persons and pass the Corona please!
So named because of the use of green seedless grapes, this
dish is equally good with pheasant, grouse, or ptarmigan breasts.
8 each Quail, whole
3 Tbsp minced green onions
1 ea. garlic clove, minced
tsp seasoned salt
tsp ea. sage, rosemary, and thyme leaves
2C chicken stock
1C seedless green grapes, cut in half
1) Split quail down the back, flatten them with a rolling
pin, and rub well with seasoned salt.
2) Heat oil in a large sauté' pan and brown the quail
well on both sides. When done remove them to an oven proof baking
3) Add minced green onions and garlic to pan. Cook until both
are tender, don't brown. Add sage, rosemary, thyme, and green
grapes to pan-simmer, 2-3 minutes.
4) Deglaze sauté pan with chicken stock. Simmer 3-4 minutes
and then pour liquid over the quail, cover, and bake at 350F
for 25 minutes or until the quail is tender. Remove the quail
to a serving platter and hold. Mix the brandy and flour and thicken
the pan liquid. Simmer sauce 2-3 minutes. Adjust thickness and
seasoning, pour over quail and serve ( 2 quail per person) with
seasoned, cooked, white rice and vegetable of choice.
Delicate and light as quail are, a chilled California Chablis
compliments this dish very well.