• ¼ cup olive oil
• ¼ cup soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons hoisin sauce
• ½ teaspoon dry mustard
• 3 or 4 drops of sesame oil
• 1 garlic clove, crushed
• 1 tablespoon honey
• 1 teaspoon crushed red pepper
• breasts of 2 mallards (or favorite duck)

1. Whisk the olive oil, soy sauce, lemon juice, 1 tablespoon hoisin sauce, dry mustard, sesame oil, garlic, honey and crushed red pepper in a bowl. 
2. Add the duck and turn to coat. 
3. Marinate in the refrigerator for 6 hours. 
4. Drain and reserve the marinade.
5. Brush the duck with 2 tablespoons hoisin sauce.
6. Grill the duck until cooked through. 
7. Boil the reserved marinade in saucepan for 5 minutes and serve as a dipping sauce.

For more recipes like these, check out The Hunter's Table, the all-new cookbook from Ducks Unlimited. Order your copy of The Hunter's Table at hunterstable.com or by calling 1-800-358-0560.