Mods: move this if need be

Figured I’d get more traction here than the food forum. So, I’ve managed to accumulate several wood duck breasts over the last few weeks. I’d like to have a big dinner for my family and another couple here soon. I debreasted most of them with skin on to preserve the option of pan sautéing with skin down to render the fat.

What are your favorite methods of preparing wood duck breast? My thought was do a mix of charcoal grilling and pan sautéing. I’ve made Cumberland Sauce before for deer, which I understand goes well with duck.

My preference is to not soak the crap out of the meat if it doesn’t need it. However, if you’ve had good luck with certain brines or marinades I’m open. And anything relatively kid friendly I could do for a couple of them.

Cut the meat into bite size chunks, marinate in Italian dressing, wrap each piece in bacon(I cut a piece of bacon in thirds), put on a skewer with onion and conecuh sausage, and grill till the bacon is done. It'll make you hurt yourself.

Cut into small strips. Season with kickin chicken seasoning. Put a pepper and cream cheese in it. Wrap with bacon and grill till bacon done

I use basically this recipe but instead of Italian dressing I soak my duck meat in buttermilk for about 24 hours.

Thank you men. Keep em coming

Marinade breast meat in allegro. On the stove melt down a jar of seedless blackberry jam with red wine. I also add some jalapeños and minced garlic that I cooked in a skillet to the blackberry pot. Once it all melts down, remove breast from marinade pour the blackberry concoction over the meat. I like to add a little blackening style seasoning on top of breast after blackberry goes on.

Then either sear in cast iron skillet or grill on high heat for about 2-3 minutes a side. I use a meat thermometer and DO NOT let them go over 140 degrees. It is fine eating.

Trust me on this one. My wife thought it was steak the first time, and now gets giddy when I bring home some woodies.

My wife gets giddy when I bring home a woodie too

That sounds pretty awesome

Easy Recipe - Soak breast in lukewarm water for 15 minutes. Remove, rinse and pat dry. Put garlic powder and cracked pepper on both sides. Put in ziploc and add 1/3 extra virgin olive oil and 2/3 Allegro Game Marinade. Put in cooler or refrigerator for 6 -12 hours. Pull breasts out of refrigerator and 30 minutes prior to throwing on the grill. Grill to medium rare. Basic, easy and good. Get a glass of Cabernet Sauvignon and enjoy.

Gumbo.

Boil breasts with skin and bone in on 30-40 min. Skim the fat off the water and water. Remove and take skin off, debone, and cut breasts in little chunks. Make your roux from scratch or use prepared roux back to water until it’s like brown. Add a deboned rotisserie chicken, andouille sausage, minced garlic, celery, onion, bell pepper, and bag of frozen okra to the roux and bring to a boil. Then turn it down to simmer for several hours. There are several YouTube vids on this.

45’s recipe sounds pretty dang awesome too!

Dr. B

I like it guys! Thanks

I like this idea. Every time I see a "wild game" recipe that says "wrap in bacon".... I disregard. Best thing I ever done was stop wrapping deer meat in bacon 20+ years ago. Make the switch and you will never go back to bacon.

I started out doing it similar to 45, but after marinating in Alegro Game I cut a pocket in the breast for a slab of cream cheese and a tsp of blackberry jelly, toothpick to sew it shut. I quit using cream cheese and jelly and just use Hoover Sauce (or Country Pleasin' Grillin n Chillin, now...closest thing to the original Hoover Sauce consistency and flavor), Sure Shot Sid's Gunpowder, pepper and ground mustard over a hot coal fire for 4 mins each side (rare..go 5 per side for med-rare). Slice thin on a bias. If you can't find Hoover, you can pat with dark brown sugar to get a good caramelizing on it.

Pan sear in cast iron 2-3 min per side or until internal temp about 115. Then pull, make pan sauce with chopped shallots, garlic and favorite fruit sauce. Or add wine or champagne and reduce and thicken with butter or cream. I've also done fruit with bourbon which was good. Add duck to pan for a minute, then slice and serve with pan sauce. I've posted several of these in food forums. Maybe they are gone now.

This one is good.

http://www.aldeer.com/forum/ubbthre...in=217049&Number=3084194#Post3084194

Hey Ticka, you ever pan sear with Grand Mariner and Triple Sec for orange duck? Guys from RNT were staying next to us and were going to do it for us to show us how, but I had plenty of lamb chops and didn’t end up doing it. I never tried it, myself, not knowing the ratios of each to use.

I've done a grand Marnier recipe but can't remember the details. Probably similar to above. I know orange and duck go well together.