Duck, salt, and fruit. You will not believe how well they play together. This duck appetizer recipe is as easy as falling off a beaver-chewed swamp log, and it’s wowed fellow hunters, guides, and even unsuspecting dinner guests, from the Mississippi Delta to the Olympic Peninsula. A buddy of mine exported it to Argentina and told me that the lodge owners there were begging for the recipe. They were probably floored by just how simple it was.

It’s quick to prepare, inexpensive, requires kitchen gadgetry found in the most basic galleys, and demands the culinary skills of a third grader. The rendered duck fat mixes with the tart fruit preserves and pan fond to make a savory-sweet sauce that you’ll wish you didn’t have to share. And you can eat this with a toothpick or your fingers. In other words: It’s perfect.
