the duck season has kicked off for us, finally.

6-12 boneless teal breast
if i use big ducks i 1/2 the breast
salt and pepper to taste
granulated garlic to taste
1/4 lb. butter divided
juice of 1 lemon
3/4 cup worcestershire sauce
1/4 cup chopped parsley

using a sharp knife, cut a pocket into each breast. season well with salt poepper and garlic. in a large cast iron skillet melt 1/8 lb. butter over med-high heat. saute breast 2-3 min. on each side, leave rare. remove from skillet and keep warm.into the pan juices and worcestershire sauce lemon juice and parsley. reduce this down on low heat as not to burn. reduce down past half volume to almost a pastey
substance. add remaining butter and mix well. adj. seasoning with salt pepper and garlic. return breast to pan to heat and coat. serve warm.
i love fresh green beans with this dish.