In this edition of Cooking Wild With Wil, he is cooking up some duck breasts in the slow cooker. After the meat is cooked, Wil whips up some sandwiches for an awesome meal.
Mississippi Flyway Sandwiches This easy waterfowl dish is a play on the new classic, “Mississippi Pot Roast”. The beauty is you can get the dish prepped and crockpot turned on before leaving for a day in the field, just to return to a meal ready to finish after a day of hunting. Instead of chuck roast, I have substituted a familiar face to the Mississippi Flyway, mallard, gadwall, and northern shoveler. Although I used ducks this time, this dish also works great with other waterfowl, venison, and of course beef. 2 lbs boneless skinless duck breast 1 stick butter 1 package of powdered Au Jus 1 package of dry ranch powder 1 Cup of water or broth 8 pepperoncini peppers sliced Salt and pepper to taste 6 Sub Rolls 6 slices of provolone cheese Horseradish sauce Start by seasoning duck breast with salt and pepper. Place the duck in the crockpot, add the ranch and Au Jus powders, broth, butter, and pepperoncini’s. Cover and cook on low for 8 hours or high for 4. Once tender, shred the meat. To prepare the sandwich, toast each side of the sub roll. Place a heaping about of meat on each half, top with cheese, and place in a 450-degree oven for about 2 minutes or until the cheese is melted. Dress the sandwich with horseradish sauce. Serve with chips or fries.