Many of my favorite recipes call for boneless duck or goose breast fillets. After skinning the bird, I use a small (6" blade) fillet knife to separate the meat from the breastbone. If you've done this, you've discovered the thin flap of meat that is barely attached to the underside of the fillet. I don't know the proper name for this muscle; I just call it the backstrap or tenderloin.
After successful hunts, I've started making a quick, easy "finger food" recipe with the backstraps. I eat them right after I finish cleaning birds. Often, it's too late or I'm too tired to cook up a major dish on the same day as a hunt.
It's simple - just saute them in butter, turning to cook both sides, and sprinkle with seasoning salt or spices. A tendon on one side will contract when heated, causing the backstrap to curl in the shape of a shrimp. As with all waterfowl recipes, don't ruin the meat by overcooking - it only takes a minute or two on each side. Drain the backstraps on paper towels, then serve. I like them plain, or dipped in barbeque sauce, hot mustard, or honey.
This article was originally published in BENT ON WATERFOWL. For a free subscription, visit http://www.naturebent.com/