Outdoor Life With Lacie Lowry: Cooking

Oklahoma Chef Josh Valentine competed on Top Chef and is a fellow hunter who loves the Oklahoma outdoors. Valentine is currently opening a new restaurant called Milo inside the hotel, The Ellison. He says the most common comments he gets about wild game are the flavor is too “gamey” and many people don’t know how to prepare it. Chef Valentine demonstrates how to cook duck breasts with a sorghum crust, and serve it with a Three Sisters Hash and bourbon reduction sauce.

Three Sisters Hash is named for the “Three Sisters” crops of corn, beans and squash that are often grown together. To make the hash, add butter to a pan and cook the three ingredients together over medium heat until tender, then season with salt and pepper. For the sorghum crust to cover your cooked duck breast, put sorghum in a pan over medium heat and it will puff up the same way popcorn pops. To make the bourbon reduction sauce, use the duck fat grease leftover in the pan after cooking the duck breasts. Add shallots, wild leeks, garlic, a splash of bourbon, sorghum syrup and chicken stock to the pan and cook over medium to medium-high heat. Finally, strain the mixture, put the remaining sauce back in the pan and cook over more heat after adding a pat of butter. Once the sauce thickens, pour it over the duck breasts and hash.