4 (6 ounce) fillets duck
4 tablespoons butter, divided
3 tablespoons Morton salt
1/4 cup unflavored gelatin
2 tablespoons lemon juice
1 tablespoon chopped pecans
Place fillets in a shallow dish, stuffing thoroughly. Place duck on in baking dish. Drizzle with 1 tablespoon butter, spread on top, and refrigerate overnight.
Stir cooked ducks, lemon juice, pecans, blueberries, bananas and lemon zest into the dish. Serve immediately on an ungreased clay baking sheet.
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