Gonna grill some doves Wed. Thought I would thaw out some duck, marinate it and grill some of that too.
What you suggest?
What you suggest?
Dodge Man
- Thread starter RUGER
- Start date
Dodge Man
Well-Known Member
My go to maranade for duck is equal parts Kraft Rosted red pepper itilan dressing and Alegro either Game Tame, Gold Buckle Brisket Sauce or Hot and Spicy what ever you in the mood for, then add in a few chopped up cloves of fresh garlic.
I like to cut the duck brest pice into 2 or 3 pices depending on the size. Then take a meat mallet and pound it 2 or 3 times on each side. Marnade them for a few hours or over night if you have time. Then wrap with a 1/3 or 1/2 pice of bacon, cook on med high to high heat. Its best if you can get the bacon done and the meat is still Med to Med rare.
I like to cut the duck brest pice into 2 or 3 pices depending on the size. Then take a meat mallet and pound it 2 or 3 times on each side. Marnade them for a few hours or over night if you have time. Then wrap with a 1/3 or 1/2 pice of bacon, cook on med high to high heat. Its best if you can get the bacon done and the meat is still Med to Med rare.
Thank you sir.
Bow Hunter
Well-Known Member
Wow that sounds good, let us know Ruger.
" Have Mallet Will Travel "
Hawk said:
Come on up Hawk, you killed most of the ones I got in the freezer anyway. :D
