Instructions: Breast out the birds: Teal breasts can be used whole. With larger birds, slice the breasts into 1/4-inch-thick steaks. Pat dry. Season lightly with Lawrys seasoning salt. Set aside.

Heat enough butter in a skillet until bubbling, but take care not to burn it. Place the duck breasts or slices into the pan and saute until medium-rare, approximately 2 minutes per side. Stir in enough orange juice concentrate to not-quite-cover the birds. Increase the heat until the butter and juice is bubbling again, then reduce the heat, constantly stirring the mixture to prevent burning. Cook until the juice thickens to taste.

Serve in the original skillet to keep hot. Spoon breasts and sauce over rice and stand back for accolades.

Comments: If theres one thing better than duck shooting, its duck eating - especially if its orange duck. But most people refuse to spend the almost two hours it takes to prepare such a dish. Heres a delicious substitute from Alaska that takes less than 30 minutes and works wonders with other dark-meat fowl such as doves and geese.

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