Grilled Wild Duck Breast

This is an excellent recipe. I followed the recipe exactly the way it is, except I added a little pinch of red pepper flakes to the marinade. I then cold smoked it on hickory for about 20 minutes before I put it over heat. I would highly recommend this recipe to anyone. It’s juicy and flavorful.

I used brine with 3tsp non iodine sea salt per quart of cold water overnight for about 12hrs. I mixed up the marinade at the same time in a gallon ziploc bag. The next morning I took the breasts, dried them off, and transferred them to the marinade for the remainder of the day. We made them for supper that night. Grilled over high heat (550°F) for about 6 minutes a side. Turned out tender and not gamey tasting at all! Super recipe! Will be using it again, I think. And a definite recommendation to anybody who has never made wild duck before!

My son hunted duck yesterday morning for the first time. He shot three. Didn’t know how to prepare them but this recipe was perfect. The breasts were tender and flavorful with no wild game taste at all. This is a keeper.

I followed this recipe pretty close, but I also soaked the duck in ice water and sea salt for 1 hour before marinating. I used a whole duck and split it length wise in half and marinated the Mallard per recipe in the refrigerator for approximately 2 hours in a gallon zip lock bag turning occasionally. I rubbed sea salt on both sides of the duck and scored the skin before cooking on a 400-450 gas grill for approximately 7 minutes per side, (skin side down first). After cooking, I then let it rest for 5 minutes. It turned out medium rare and very tasty!

It's an excellent and simple way to cook small and large duck breast. Takes away any hint of what some folks think is a liver flavor. My wife loves it and she has to be converted due to beibg a city girl. With a bock beer, and rice, this makes a fantastic dinner. Two large duck (mallard, gadwall, etc...) breasts a piece is plenty. You will feel like you had a light and not overpowering meal. The sauce and garlic are just right. we had it with woody's too which are known to be more livery. Just as good. Dont cook too long. You want duck to be medium rare. It's a red meal like tenderloin. We have added it to our normal rotation of meals - during duck season. Cheers! Peter and Maggie Madison, Wisconsin

Well, I guess duck meat isn't for me. I overcooked a little bit which I know is a big no no but neither hubby or I can stomach the look of rare meat so I didn't have much of a choice. With that in mind, I think this is an excellent recipe for those that don't mind the blood. The marinade is very flavorful and seemed to really tenderize the meat. If I get any more wild duck, I will try this again and soak it in the salt water like other reviewers mentioned.

Well, I guess duck meat isn't for me. I overcooked a little bit which I know is a big no no but neither hubby or I can stomach the look of rare meat so I didn't have much of a choice. With that in mind, I think this is an excellent recipe for those that don't mind the blood. The marinade is very flavorful and seemed to really tenderize the meat. If I get any more wild duck, I will try this again and soak it in the salt water like other reviewers mentioned.