Okay, no doubt your freezer is full of duck filets or plucked ducks by now. So what's next?
If you have a recipe you would like included in this list, email us (mdubnik@ducks.org)
1 can French Onion Soup
1/4 stick of margarine
Dash of cayenne
1 cup Minute Rice
Let soup and margarine come to a boil. Add cayenne and the Minute Rice.
Cover with a lid. Remove from heat. Let set (unopened) for 5-10 minutes.
Tad Turner
Ingredients:
4 Mallard Breast Filets
1 bottle of Italian Dressing
1 jar of sliced Jalapenos
1 bar of Philadelphia Cream Cheese (chilled)
1 slab of bacon
Large Zip-lock Freezer bag
Tooth picks
Sere individual breast pocket on the grill until cream cheese softens. DO NOT OVERCOOK. Duck is beast served when it is pick and juicy. Brown meat is over cooked and can resemble the taste of liver.
Tad Turner
E-MAIL YOUR DUCK RECIPE TO: The TN DU Webmaster
8 duck breast filets
2 tablespoons finely minced fresh rosemary leaves
1 tablespoon finely minced fresh thyme
2 large cloves of garlic finely minced
fresh ground black pepper
Soak duck breasts in a brine solution overnight. Remove breasts and rinse, then grind fresh black pepper over both sides of the duck. Add extra pepper if you prefer your duck spicy. Next, rub the minced spices thoroughly over both sides of the breasts and let the duck sit for an hour. Grill to desired doneness, we prefer medium-rare at our house. Slice the duck breasts into thin strips across the grain and serve with a rice or potato side dish. A hearty red wine goes well with the duck.
1 cup soy sauce
1 tablespoon teriyaki sauce
1 ½ tablespoon sesame oil
1 tablespoon powdered ginger
½ cup Worcestershire sauce
½ cup molasses
1 ½ tablespoon hoisin sauce
1 tablespoon garlic
Combine all ingredients in a bowl and let duck breasts marinade for at least 4 to 5 hours. Brush grill with olive oil. Baste breasts with marinade as they cook. Cook breasts until done. Marinade covers 10 to 15 breasts depending on the size.
Michael Sims, Camano Island, WA
| 1/3 cup sugar | 1/4 cup salt |
| 2 cups soy sauce | 1 cup water |
| 1 cup red wine | 1/2 tsp. onion powder |
| 1/2 tsp.pepper | 1/2 tsp.garlic powder |
| 1/2 tsp. tabasco sauce |
Place meat in the cool marinade for no less then 8 hours or over night. smoke for 12 to 16 hours and let sit for about hour after made and then u will great tasting jerky for the whole family.
-Brett Neffendorf, Hillsboro, Oregon
| 2 Duck Breasts (any species works well) | 4 Jalapeno Peppers |
| 1 pound Bacon | Bull's-eye Smokey Hickory BBQ Sauce |
Cut the Jalapenos into thin slices (like you get with nachos)
Cut pound of bacon in half
Cut the duck breasts into chunks
Place a Jalapeno slice on each chunk, wrap with bacon (toothpick it)
Place on grill - just a few minutes on each side
When it's almost done, brush on the BBQ sauce
Enjoy!
(Tip: the fat from the bacon ensures that the duck will not dry out too quickly - remember, duck is best when it's pink and juicy - if it's brown, you've overcooked it)
-Seth Hodes, Towson, MD
| 3 boned duck breasts | 2 potatoes (medium sized) |
| 1 large carrot or a hand full of baby carrots | 2 stalks of celery |
| 1 slice is bacon for every 1/2 duck breast | 1 can of cream of mushroom or cream of chicken |
| Season Salt to your taste |
Place duck in oven bag. Cube the potato(s) into about 1/2 inch cubes, place evenly around the duck. Chop carrot(s) into 1/4 inch slices and spread evenly around the duck also. Also chop the celery into 1/4 inch slices and spread evenly around duck. Place bacon over duck breasts and season to your liking. Then carefully pour can of cream of chicken or mushroom over everything. Close bag and cut two one inch holes in the bag. Set oven on 350 on Bake. Let cook for one hour to one and half hours. Enjoy because it is good.
-Chad Weller
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