Great Duck Recipe

[Wilbur]

1/4 cup Dales Steak Seasoning
1/8 cup Worcestershire Sauce
3 shakes of Liquid Smoke
1/4 cup light brown sugar
small onion
1 heaping spoon minced garlic
Basil
Oregano
Rosemary Leaves
Thick sliced Bacon
4 Duck Breasts

Put onion, garlic, and dry spices in chopper and finely chop. Add this to wet ingrediants and sugar. Mix well.
Bone out duck breasts and cut into 4 or 6 pieces depending on size, and place in marinade for about 4 hours.
Wrap meat in bacon and put on skewers with space between each piece.
Grill over medium heat till med rare.

Good eatin', hope ya'll like it.

[Cato]

We will try it at our annual wild game cookout. Usually, it still taste like liver to me. I was sure your last line was grill then eat the bacon and throw away the duck. :)

[D Duck]

Cato - if it tastes like liver, then you are definitely over-cooking it. Remember that duck, like any other wild game should be cooked to med. rare (med. at most) to keep it from drying out and tasting like liver.

I use this recipe all the time, except I marinate in It. dressing and wrap around a sliver of Jalapeno - we call 'em Red Hot Coot Lips.... :D

[Wilbur]

Yes, overcooking is a common mistake. You dont need to cook it till med. well to kill any salmonella. This bacteria is picked up in the processing plant where chicken and turkey is processed and packaged. It isnt a disease that is carried by our feathered friends. Try med. rare and you'll find its alot better tasting. I also soak mine for at least 24 hrs. to remove some of the blood. :D

[bman]

Try the same recipe with coots. It will surprise you- in a good way.
Be sure to trim all the fat off the coot breast. It has a funky flavor.

[BlindHog]

Thank you Wilbur! This recipe is great! I encourage anyone who has any problems with the taste of duck to try it.

I have made it twice - using the broiler in the oven. Once with teal and wigeon and once with unmarked package of divers (probably ringers). Both times the pieces that were cooked fully done were more livery than the slightly rare ones. At first eating it "properly" rare seemed gross but I am used to it now.

[Wilbur]

Blind Hog,
Glad you enjoyed this recipe. Duck is funny stuff to cook, and I ruined alot of it before I figured out what I was doing wrong. I hope this recipe has helped others not to make the mistakes I did. Good luck with the rest of the season. :D

[beehive]

B. Paty’s Wild Duck Breasts

Preparation:
2 oz. Seagram 7
ice
water, to taste

Sauce:
2 (10 1/2 oz. each) cans onion soup
1/2 cup butter
1 cup ketchup
2 green peppers, chopped small
6 cloves garlic, chopped small
8 drops Tabasco
1/2 teaspoon salt
1/2 teaspoon pepper

Ducks:
16 duck breasts (skinned). Note that breasts of large ducks can be cut in half and count as 2 breasts.
1 strip of bacon for each breast

Procedure:
Combine preparation and drink while preparing ducks. Replenish as necessary.

Combine sauce ingredients in a heavy sauce pot. Bring to a boil, reduce heat, and simmer for about 15 minutes, stirring often. Remove from burner and let cool. Wrap each breast with a piece of quality bacon and secure with a toothpick. After sauce has cooled, cover duck breasts with about 1/2 of sauce and marinate in refrigerator for 24 hours. Refrigerate remaining sauce to reheat and serve with cooked ducks.

Duck breasts can be cooked on gas or charcoal grill. Cook ducks 3-4 minutes on each side over high heat. Flames should be allowed to engulf ducks for a period of time to fully cook bacon. Breast should be rare to medium rare (do not overcook). Discard used marinade sauce.

Serve covered with remaining heated duck sauce.

[BlindHog]

OK will try it, but for starters I will have to at least cut the recipe in half ---- I doubt I will SEE 16 more duck breasts fly by -- let alone bag that many in the remaining 25 days. :sad11:

[Wilbur]

Beehive, that sounds like a great recipe. I'll give it a try, but can I substitute Wild Turkey in the preparation without messing things up?? :pottytrai

[beehive]

Wild Turkey will work ok.
The recipe actually calls for 16 half breasts - each wraped in one piece of bacon (8 ducks). Big ducks can be divided into quarters.

[Wilbur]

I meant the drink not the bird. :smileinbo

[beehive]

Obviously. But now that you mentioned it, wild turkey (the bird) would probably be delicious in the marinade.