I,ve tried duck and goose about every way you can make them and this is by far the best I have ever had.

Start by breasting out the ducks or geese.
I then wash them and soak in salt water for a few hours.
Remove from salwater and I run a Jaccard through the breast its a 64 blade spring loaded hand tenderizer works awesome.

Then Marinade. Here is the best marinade I have come up with

2 cups of brown sugar
1/4 cup whiter sugar
2 cups soy sauce
Mix together all ingredients and let duck or goose marinade at least 4 hours overnight is best

Remove from marinade and wrap a single piece of bacon on each breast/ toothpick and place on hot grill. The secret to the grilling is get them medium rare. Im telling you its like heaven in your mouth when their done. Remove and serve with wild rice.

Sounds good. I'm gonna try your marinade next time.

The way I have been doing them lately is run them through a tenderizer like you have and then cut them into bite size peices and let them marinade over night in teriyaki sauce called very very teriyaki. Then take them out and place a pre-cut tamed jalapeno on the peices and then wrap them in bacon and place on a shish kabob and cook to medium rare. My wife likes the bite size peices better then the one big duck breast.

Crispy Duck Ballz

OK get your mind out of the gutter....this works well for goose or dove too

need:

1. boneless duck breast, cut into 1"-2" chunks

2. jalepeno slices, or red pepper, or maybe onion

3. Flour

4. Jack Cheese, cut into bite sized chunks

5. bacon

6. Your favorite Teriyaki or mesquite marinade.

7. Garlic pepper/salt

Soak the chunked duck breast in milk or buttermilk overnight. When done, remove and Marinade in the mesquite or teriyaki marinade for atleast several hours. Take the marinaded duck put slice of jalepeno then a chunk of jack cheese on top. Wrap in bacon, both directions, so the meat and cheese, etc, is enclosed, secure with a toothpick. Coat these in a flour with garlic pepper and salt mixed in. Deep fry in 375 degree oil....mmmm....crispy on the outside, juicy and cheezy in the middle.




Stole this recipe off a buddy last year - its a slight variation of
both those other recipes..... Next big feed - I might try stealin
ya'lls and do all three at the same time - dang that sounds good !

I was going to add that also unless its a wigeon or teel or other small duck I usally cut them at least in half. I use to just use soy sauce and the wife said it was alomst too much salt so I added the brown ans white sugar. It gives it like a sweet salty taste. If you dont want it to sweet just do the brown sugar and skip out the white. I have done it both ways and taste awesome.

Try this same marinade on a venison tenderloin. I would marinate a 2 lb loin over night wrap in bacon and then place on a grilling tray in the oven at 350 for about 25 minutes. Remove from oven and sear the outside on a hot grill for a couple minutes. Also excellent

No bacon necessary:

Soak breasts in ice water for a day - I'm familiar with teal, greys and mallards. I'm sure other birds would be fine.

Tenderize
Coat in Olive oil, kosher salt and black pepper - enough to make a light crust.

Hot black iron pan with a little olive oil - pan fry until Med Rare

Sauce: 1can Crushed pineapple w juice, hot sauce, Tony's, brown sugar and a little honey - cook on stove top and serve over duck breast and use for dipping. If you have a lady in the house, you might just get lucky...

Favorite quick recipe:
Cut skinned duck breast into bitesize pieces, coat in Heinz 57, roll in House Autry Seafood Breader, pan fry.

Favorite PITA duck recipe (a variation on an Alton Brown recipe):
Leave skin on picked duck breast, brine in kosher salt, sugar, water, orange juice, peppercorns and fresh thyme for about an hour. Steam duck breast until it just starts to draw up, then transfer, skin side down, to an iron skillet that has been pre-heated in a 500 degree oven. Return the pan to the oven and allow the duck breasts to roast until the skin is golden brown. Remove duck and set aside. Set the skillet on a hot mit, or the stove top turned off and toss a whole bag of baby spinach in the still hot pan and wilt the spinach in the duck fat, along with a small shot of good balsalmic vinegar. Serve the duck breast over the spinach and drizzle it with the balsalmic vinegar drippings from the pan.

Everyone forgot to include the most critical step in each recipe: drink one case of beer or 5th of whiskey while pot simmers.

I've got some whole ducks marinating in Fowl Habbit's stuff right now, what's a substitute for Tony's? We don't have Tony's around here, so I don't know what's in it, I'm gonna do J_Ho's recipe on some chicken for the ol' lady, she's not much into duck but loves pineapple.

You sure you don't have Tony's?

Haven't hunted hard for it, but our market on the island and the wal-mart 40 mins away doesn't have any. I'll make it work.

Both the ducks with Fowl Habbit's recipe, and the chicken with J_Ho's recipe came out great. I did put some bacon around the chicken. It came out a little spicy, I was unsure of the amounts for the sauce. Still good though, would definitely do both again.

cream of mushroom does wonder with ducks!

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Best way i had duck is grape jelly, soy sauce, worcheister sauce, and a little ketchup to tenderize it wrap in bacon and grill till little pink on inside or till bacon done!