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Categories Waterfowl Ducks
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  • Garlicky Duck Skewers
  • Ducks Unlimited Magazine

Rating:4,36 (14 Votes)
Date added:10.Oct.2010
Ingredients  Here's a recipe from Scott's column in the Ducks Unlimited Magazine. If you're not a member of DU, we urge you to strongly consider supporting their wetlands conservation efforts. More ducks on the ground means more ducks in the air, right?

6 appetizer servings
Preparation Time: 15 minutes
Marinade Time: 1 4 hours
Cooking Time: Less than 10 minutes

6 8 skinless duck breast fillet halves
1/4 cup extra virgin olive oil
10 - 12 cloves fresh garlic, minced
3 tablespoons Worcestershire sauce
3 tablespoons soy sauce
1 tablespoon lemon juice
2 tablespoons Dijon mustard
1 tablespoon freshly ground black pepper
1/2 teaspoon kosher salt
wooden skewers soaked in water for 30 minutes
Instructions  1. Slice duck fillets across the "grain" of the meat into 3/4-inch thick strips.

2. In a medium bowl, whisk together remaining ingredients (except skewers). Add sliced duck to bowl, toss to coat evenly, cover and refrigerate for 1 to 4 hours. Turning occasionally.

3. Remove meat from marinade and drain, but do not pay dry. Place skewers into meat and grill to desired doneness over a well-oiled, medium-hot grill. For medium-rare, cooking time is approximately 3 4 minutes.

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NotesNotes  HOW TO TAME YOUR GARLIC Roasting whole garlic bulbs or individual cloves will make them sweeter and less pungent than fresh. When using a whole bulb, slice about 1/4-inch off the top and place in some heavy-duty foil. Drizzle a tablespoon or two of olive oil over the top, close up the foil and place in a 400 degree oven for about 25 - 30 minutes. Once roasted, the softened garlic can be squeezed out of the bulb and used in place of fresh garlic.

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