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Wild Game Sauce

Sauteed Duck Breasts

John Chatellier | Serves 2

John Chatellier’s favorite duck recipe lies in its simplicity. This is one he’d often prepare immediately following a hunt back at the clubhouse. He was always pleased that the duck breasts would disappear as quickly as could get them out of the pan and onto a plate.


Slice the boneless duck breast fillets in half horizontally, resulting in two thin duck cutlets per breast.

Melt 1/2 the butter in a large skillet and sauté shallots over medium heat until translucent, but not brown. Increase the heat to medium-high, add remaining butter and the four duck cutlets.

Cook duck breasts 1-3 minutes per side. The length of time depends on the size of your duck breast. Do not over cook – the center of these thin breasts need to be no more than medium rare. Just prior to breasts being finished, cover the duck and sautéed shallots in Chatellier's Rare game sauce and simmer until it bubbles or about 30 seconds.

Serve (and eat) immediately.


2 mallard breast filets
boneless breasts and sliced horizontally

2-3 shallots or green onions - sliced thin
1/4 stick of butter
1/4 -1/2 cup of Chatellier's Rare Game Sauce