Canada geese and ducks close this weekend on January 10th. If you harvest a few ducks in the morning you may want to consider a waterfowl brunch.

Ingredients
1 duck breast (both halves)
1 clove minced garlic
1 tablespoon fresh parsley
1 tablespoon olive oil

Directions
Thinly slice the fresh duck breast. Heat olive oil in a saute pan or iron skillet over medium heat. Add duck, garlic, parsley, and salt and pepper to taste. Saute the duck for a few minutes until cooked.

Best served rare or medium rare for tenderness but cook according to your preference. Serve with eggs and brunch fixings in lieu of traditional bacon or sausage.