Some people agree with hunting, some people don’t, but in my family it is the most common way we put meat on the table. As the story goes, when my parents first got married, my mom had $200, and my dad had a corvette. They grew a garden, my dad hunted, and they survived. Now 37 years later, they still have a happy marriage, they still have a garden, and my dad still hunts. To read my article in The Erickson Tribune about hunting with my dad, click here.

One of the joys of hunting is, of course, cooking. Wild duck tastes different than farm-raised duck; it’s leaner and, depending on what it eats as it migrates south (corn, marsh grasses, clams) can have a different flavor. Yesterday, after hunting Tuesday and enjoying a fresh duck dinner with wild rice, salad, and red wine, I made a panini with the extra breast.

Sliced thin, the tender meat reheats quickly in a skillet over medium-low heat. Then, layered on fresh ciabatta or focaccia bread brushed with olive oil and spread with creamy brie and basil pesto, the duck meets its accompaniments.

Grill the sammy in a panini press and, tada!

Tip: When cooking chicken or duck breast, make an extra one for a sandwich lunch the next day. If, like me, you rarely buy bread, get a single roll from your grocery store’s bakery bins.

Recipe: Duck Breast Panini
Serves one

1 focaccia roll, sliced in half
1 cooked duck breast, thinly sliced
1 Tbsp olive oil
1 Tbsp basil pesto
2-3 Tbsp brie, shredded monteray jack, or other cheese of your choice

To cook the duck breast, I like to simply sprinkle it with salt and pepper, sear it quickly on the grill, then lower the heat and let it cook through for about 10 minutes on each side. You want it to be at least medium, not bloody or very pink inside. On the picture of the sliced meat above, you’ll see that the meat is a bit too pink. I undercooked my second duck breast because I anticipated making a hot sandwich for which I would reheat the meat. When I reheated it, it was perfect.

Spread basil pesto on the inside of each slice of focaccia. Then brush the outsides of each slice with olive oil. Layer duck slices on the bottom slice. Either spread brie on the top slice, or top the duck with shredded cheese. Press both sides together, place in the panini press, and grill until cheese is melted and sandwich is heated through. Cut in half, and enjoy with a salad or soup.