Wild duck on the grill

[Dave]

Ingredients:

-Duck breasts (if big ducks, I usually go two breasts per person)
-Bacon (I prefer heavily peppered)
-Cream cheese
-Red pepper
-Milk
-Marinade (I usually make my own with a can of beer (Budweiser), tangy BBQ sauce, Italian dressing, salt, pepper, and some garlic salt)

1. Soak duck breasts in milk for several hours (over night if time allows for it), this will get most of the blood out and seems to take away the gamey taste.

2. Soak in marinade for a couple hours.

3. Dice the red pepper and mix with the cream cheese.

4. Fillet the breasts and stuff each one with the cream cheese/pepper mixture.

5. Wrap each breast in a piece of bacon, use a toothpick to keep it all together.

6. Grill just until the bacon is done, flip often. The duck breast should be a little pink still. Be careful because if you have a lot on the grill like I did last night, the bacon grease can really kick up a fire and it will bellow smoke when the lid is removed.

Serve with rice, corn, and bread. Goes good with a think beer, like Guinness.

 

[calamaridog]

Hmm,

Only problem for me is finding the main ingredent

Sounds good though:chowtime:

 

[Scenic WonderRunner]

Dave..........!

How do you know this>?!!!

Growing up in Hawaii...........

I grew up on a worldwide cuisine.........including Duck!!!

This is awesome!.........:chowtime: :chef: rngartis :12_4_18: :costumed-smiley-007


Now just where is my Duck Smilie when I need him>?!!!!


Thanks..........Dave!


.

 

[Dave]

Dave..........!

How do you know this>?!!!

We have a few birds that pass through here this time of year. :REOutShootinghunter

 

[007]

Sounds like a good recipe! I hated duck until I learned not to overcook it. Like you say, pink in the middle.

Overdone duck tastes like liver. I read that a ducks blood is sweet when raw and bitter if cooked too long.

What kind of dog do you have? Here is my chocolate 5 month old Yoshi he's retrieved about a dozen ducks this season.

 

[paulj]

How about quail on the hood?

This bird didn't want us to leave the campground.

 

[calamaridog]

Rub them with olive oil, sprinkle a little salt and pepper, stuff them with some garlic, tarragon, and cooked wild rice, brown them for a minute them put the pan in the oven to finish for about 7 minutes:shakin:

 

[spressomon]

How about quail on the hood?

This bird didn't want us to leave the campground.

Wow...they quail breed big in your part of the world =8^D

Looks like a grouse to me...

 

[paulj]

You probably are right. I only shoot them with the camera, so don't have to identify the species correctly. I was going to write 'ptarmigan', but wasn't sure the spell checker would recognize that. That's not right either, though closer is size. All in the partridge family. More specifically, is this a ruffed grouse? The picture was taken in the fall in a coastal British Columbia park, one that we had to ourselves. It acted as though it owned the place.

paulj

 

[Dave]

Sounds like a good recipe! I hated duck until I learned not to overcook it. Like you say, pink in the middle.

Overdone duck tastes like liver. I read that a ducks blood is sweet when raw and bitter if cooked too long.

I had never heard that about the blood, but that makes sense given the livery taste if there's not some pink left.

What kind of dog do you have? Here is my chocolate 5 month old Yoshi he's retrieved about a dozen ducks this season.

Good looking dog! I have a border collie that is hell on frisbees and tennis balls but not so great on dead birds. She's not real good around guns either. I am usually am my own retriever and enjoy getting out and stretching my legs, but it is always a special treat to watch a good dog work.