After an epic sea duck hunt on the Chesapeake Bay this winter, I ended up with a surplus of meat to work through. Conventional wisdom has not been kind to the modest sea duck, and I found exceedingly little literature on how to make them table-worthy. After spending some time in the kitchen, I can confidently say that the naysayers are mistaken and missing out on some truly good eats. While a rare, pan seared breast is a great treat in and of itself, I wanted to make something that was tasty and accessible. Beef Bourguignon, or beef Burgundy is a French classic, and the venison-like breast meat of the sea ducks complimented the Bourguignon nicely. This hearty wine-based stew is the perfect meal for when the mercury drops, and pairs well with a variety of dark game meats.