HONEY- CASHEW DUCK
4 ea large duck breasts, skinless
Water
Cider vinegar
1/2 cup orange juice
1/2 cup pineapple juice
1 Tbls DNG Waterfowl Spice
1 tsp garlic powder
1 cup pecans
1/2 cup Bisquick
2 ea large eggs, beaten
1/4 cup butter, melted
Non-stick vegetable spray
1/2 cup Texas Gourmet's Mandarin Orange Serrano Jelly
3 Tbls honey
In a non-reactive bowl place breasts, cover with water and 1 tablespoon of vinegar. Refrigerate. Replace water and vinegar every 20 minutes until water is clear. Pour off water. In a bowl combine juices, DNG Waterfowl spice and garlic powder. Mix well. Pour into bowl with breasts. Cover; refrigerate 4 hours to overnight. In a blender grind nuts into fine chopped. In a plastic bag place Bisquick. In a second bag place nuts. In a shallow dish place eggs. In a second shallow dish place melted butter. One breast at a time, dip in melted butter to coat; place in bag with flour mixture, shake to coat. Shake off excess flour. Dip in egg and shake off excess. Dip in bag wit nuts, shake to coat. In a 13-by-9-inch baking dish coat with non-stick vegetable spray. Place breasts, side by side in baking dish. Bake at 350 degrees F for 30 minutes or until meat is medium rare. In a small bowl mix jelly and honey. Place breast on plate and pour honey mixture on top. Yield: 4 servings.