2014-10-16 / Life in Leelanau

County Cuisine

Leland Lodge duck recipe will have you searing like a pro

Chef Ryan Mateling, of the Leland Lodge, is at it again. This time, with a main dish, that is anything but common. It's simple to make, but also a delicacy. It can be paired with Chef Ryan’s earlier offering of barely risotto.

A wine pairing of Boathouse Vinyards Pinot Noir is recommended.

The Leland Lodge is located on Pearl Street, in Leland. The lodge is situated on the 8th hole of the Leland Country Club, and offers dining in both The Wine Bar and Bogey’s 19th Hole. Hours are 11 a.m. to 9 p.m. seven days a week, at Bogey’s, and 3-10 p.m. Thursday-Saturday, in The Wine Bar.

Seared Duck Breast


2 Duck breasts
1 Tbsp of oil
Salt and Pepper to taste


On duck breasts, score the fat side
by making three 8th inch cut incisions. Trim excess fat and any cartilage.
Salt and pepper duck and let set
room temp.
Heat pan with 1 tablespoon blended

oil on medium low.

Slowly add duck breast with fat side down, sear until fat is golden brown and crispy, flip breasts over and cook for about 3 minutes. I prefer a medium rare duck so after searing both sides I will rest duck. If you want to cook more, put in 350 degree oven for 5 minutes.

County cuisine participant include: Art’s Tavern, Blu, The Bluebird, Cedar Rustic Inn, Cedar Tavern, Chimoski’s Bakery, Gill’s Pier Winery, La Becasse, Leland Lodge, Martha’s Leelanau Table, Northern Latitudes Distillery, The Manor on Glen Lake, Soggy Dollar, Trish’s Dishes and Western Avenue Grill.

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