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Waterfowl
Zone
-- Duck Recipes
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Grilled
Duck
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Duck
Breast Fillets
Italian Dressing
Sliced Bacon
Garlic Powder
Black Pepper
Salt (optional) |
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Place
fillets in container with enough Italian dressing
to completely cover them, add garlic powder/black
pepper to taste and allow to marinade for 24 hours.
Wrap edge of fillets with slice of bacon, use
toothpicks to hold in position. Cook fillets to
desired level (medium rare is very good). Remove
toothpicks!
Serve with salad, baked potato, Sourdough bread,
and good Merlot. There are any number of excellent
marinades for duck - Teriyaki sauce w/ Pineapple
Juice, Dales w/ a shot of bourbon, and a splash
of regular (sugar, caffiene, colorings, - the
real thing) Coke , Sweet and sour sauce, or Bar-b-Que
sauce - The key to good grilled duck is cooking
on low heat and brushing on the marinade regularly
to keep the meat moist. |
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Crock
Pot Quacker
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Duck
Breast Fillets
chopped onions
chopped Bell Peppers
Chicken stock or chicken bouillon
Tony Chachere's Creole Seasoning
Black Pepper
Salt
Poultry Seasonings |
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| Skin
the bird and cut the meat off of the breast and
cut off the legs and thighs. Wash and place in
a crook pot with chopped onions, bell peppers,
chicken bouillon and enough water to cover. Add
whatever spices you would use with chicken. I
like Tony Chachere's Creole Seasoning which can
be added now or at the table. Cook this for 6
hours on high or 12 hours on low. Let it cool
a bit and remove the meat. At this point the meat
will fall off the leg bones with a little help
with a fork. Discard the bones and break up the
breast meat into bite-sized pieces and return
the pieces to the pot and heat back up and serve.
You can serve this any way you would serve chicken,
like with rice, as chicken fajitas, etc.
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Honey
Lemon Duck Kabobs
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Duck
Breast Fillets
Sliced Bacon |
Marinade
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3/4 cup of oil
1/4 cup of soy sauce
3 tbsp of honey
2 tbsp of lemon juice
1/2 tsp of ground ginger
2 cloves garlic, minced green onion, chopped
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| Soak ducks in saltwater
overnight, then cut the meat into shish kabob
pieces. Marinade for 10 hours. Put the pieces
on a kabob skewer and cook over medium hot fire.
You can also wrap a piece of bacon around the
duck pieces before skewering them. Sear the kabobs
on each side ( the meat should be med rare). You
can also put a little bbq sauce on them towards
the end. |
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Smoked
Duck Breasts
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6
duck breasts
1 16-ounce bottle Italian salad dressing
6 strips bacon
6 tooth picks
1 tablespoon Lawry's seasoned salt
charcoal and starter; hickory chips. |
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| Skin
and remove meat from ducks' breast bones. Marinate
in salad dressing for 4-6 hours. Start charcoal
fire. Remove breasts from marinade and sprinkle
lightly with seasoned salt. Wrap bacon around
breast and secure with tooth pick. Add wet hickory
chips to charcoal. Place breasts on grill over
medium fire. Smoke for 18-20 minutes, turning
each breast twice. |
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Grilled
Duck Breasts
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Duck
Breast Fillets
Extra virgin olive oil
Tony Chachere's seasoning
Sliced Bacon
Pickled Jalepeno Peppers (optional)
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Filet breast meat away from
breastbone. For small species like teal, leave
breast halves whole; for large species like
mallards, halve the breast halves again. In
a large mixing bowl, liberally coat the breasts
in extra virgin olive oil. Then liberally coat
with Tony Chachere's seasoning (use the Cajun
style -- it has more cayenne pepper than the
regular). Wrap each breast half or piece in
bacon and secure with a toothpick. For extra
zest, insert a PICKLED jalapeno pepper under
the bacon. Grill over a VERY HOT charcoal fire
until the bacon is crisp.
SOME TIPS: Use extra virgin
olive oil -- it has a deep, rich flavor. Get
your coals, preferably mesquite, VERY HOT --
this will sear the outside and crisp the bacon
without overcooking the inside. The olive oil
will flame up -- this is OK; just cover to deprive
the flames of oxygen. Don't be afraid of the
cayenne pepper (or the jalapeno) -- the heat
of grilling will take out the "burn"
but leave the zest.
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