Thread: Duck recipes

My main duck recipe is this:

First - Soak my duck breasts in salt water, changing the water a couple times a day till the water has no red. When you got the red out of the water, cut up the breasts into about 2" cubes. Place them in a marinade of about a half can of coke, 1.5 cup soy sauce, 1/2 cup of brown sugar, 1/2 cup of dry sherry, 1/4 cup honey, and 1/4 cup of peanut oil. Put it all together in a zip lock bag or other container and mix it all up. Make sure you dissolve the sugar and honey or it won't penetrate the meat properly. Let the cubed breasts marinade about a half day.

Second - Go get some fresh jalapenos and onions from the store. Cut them up in 1" squares. Get all the seeds out of the jalapenos or you'll burn your mouth off. If you like burning hot food, leave them in there.

Third - When the breasts are done marinating, take them out and use toothpicks to put a piece of jalapeno and onion on the either side of the cube.

Fourth - Get your grill going. Lowest setting if you have a gas grill or indirect heat if you have a coal grill. Put them on the grill for about 3 - 4 minutes per side. You don't want them raw, but rare/med rare is about right. That's my standby. Good for geese too. The peanut oil is the key for wild meat in my opinion. Keeps it from drying out. I use it as a base for everything. Works great for deer dry rub seasonings too.

Originally Posted by PIGINTHEPIGPEN

Fillet the meat off the breast. soak in Zesty Italian dressing overnight. Cut into strips, roll them up with a Jalapino inside. Wrap in Bacon. Shove a toothpick through it. Put them on a Charcoal grill for about 6-7 minutes.

The only thing we do differant is we always freeze the fillets in 7-up or sprite after cleaning.