#1
Remove breast meat from bone and tenderize by pounding. Cover with Zesty Italian dressing and cool in frig overnight.
Remove, pat dry and sprinkle with Tony's Cajun spice. Place a piece of onion and bell pepper on meat, roll and wrap with bacon, close with a toothpick.
Cook on a hot grill, turning, for about 15-20 minutes, depending on size.

#2
Pick ducks and then fillet breast out, leaving legs attached with skin. Sprinkle with Tony's and chopped fresh garlic, then frig overnight. Cook inside down on hot grill for ten minutes or so, watching not to burn, then 6-8 on the skin side, till crisp. Long as the skin is on you'll have enough fat to keep the meat from drying out.

#1
Remove breast meat from bone and tenderize by pounding. Cover with Zesty Italian dressing and cool in frig overnight.
Remove, pat dry and sprinkle with Tony's Cajun spice. Place a piece of onion and bell pepper on meat, roll and wrap with bacon, close with a toothpick.
Cook on a hot grill, turning, for about 15-20 minutes, depending on size.

#2
Pick ducks and then fillet breast out, leaving legs attached with skin. Sprinkle with Tony's and chopped fresh garlic, then frig overnight. Cook inside down on hot grill for ten minutes or so, watching not to burn, then 6-8 on the skin side, till crisp. Long as the skin is on you'll have enough fat to keep the meat from drying out.
O'Connerersun, You have the best recipes where do you find them? Q :)

That #1 sounds good. I'll have to give it a try as the dogs (and me) love duck hunting, but the eating hasn't been very good. I've tried battering duck finger steaks and frying in oil - not bad, but still that pervasive liver taste. Not that liver is bad, but only when it's liver and supposed to taste like it!

Thx O'Connersun!

Q, I make em up or modify others, from cook books or observation. These came from friends in AR, especially #1.

Shawn, duck needs fat to keep it from drying out and, for me, the key is to NOT OVER COOK. Juices should flow from a stick (with toothpick or like) light pink to clear, not blood red. If its dry (cooked well done) it's probably chewy. The natural flavor of WILD duck IS much like mild liver. I like that and would not want to completly hide it. Course, some ducks are just stronger than others, but I'll eat almost anything short of a mergie.

Tried a mud hen on a spit over a campfire one time as a kid. Still remember it. :eek:

Tried a mud hen on a spit over a campfire one time as a kid. Still remember it. :eek:

Pretty much tasted like flavored mud, huh kdub?!! ;)

Yup - with lots of bird and fish do-do added to it! :D

I was lucky enough to snack on some duck that a guy fixed exactly like the #1 method while butchering deer this year and I can attest that it is excellent.