Remove breasts and rinse, then grind fresh black pepper on the duck breasts. This is a traditional method, but it cooks the duck and blocks the absorption of smoke flavor when you cook it. By using The Spruce Eats, you accept our, Smoked Chicken Thighs With Whiskey Peach Glaze, Follow These 5 Grilling Tips From a Pro for Cookout Success, Top 10 Easter BBQ Dishes for the Grill or Smoker. One wild duck breast per person is usually a good measure to go by. Prick the skin and season well with salt and pepper. Slide fresh rosemary and thyme under the skin of the breasts and legs. Cherry is my favorite. You will smoke for about four to six hours, depending on the temperature you are holding. https://www.wildfowlmag.com/.../sweet-jalapeno-grilled-duck-recipe/280047 Split the duck along the backbone, then push the breastbone down until the duck lies flat (for even grilling). I spent a lovely summer a few years ago in Languedoc and passed numerous mealtimes in a great eatery called De La Grille. Set the grill up for indirect grilling, but maintain a hot fire. Directions. The traditional way of cooking duck was over a live fire, particularly on a rotisserie spit rod. Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. https://www.ottogrills.com/recipe/grilled-duck-breast-deluxe On a grill, you want a roasting temperature around 325 F and need to hold it there for about two to three hours. You can also put the duck in your oven for about 15 minutes at 500 F. This will get it crispy. Whole ducks, plucked with skin on (I used wood ducks, so they tend to be a lot smaller than most ducks, but you can use any duck) Salt . Ingredients . Combine all ingredients in a container with a tight fitting lid. Duck doesn't cook like chicken, and it doesn't taste like chicken. Do not overcook, as this is the only way your wild duck will become tough and dry. This week, our quest to bring you simple, effective cooking methods for ducks and geese continues with another kitchen staple: brining. https://www.allrecipes.com/recipe/114442/grilled-wild-duck-breast Derrick Riches is a grilling and barbecue expert. These vents will allow the fat to drain from the duck. Wild duck is beautiful roasted whole in a hot oven. Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Crecipe.com deliver fine selection of quality Grilled wild duck breast recipes equipped with ratings, reviews and mixing tips. If your grilled ducks are dry, bland, and perhaps a bit livery, don't blame the birds. Grilled Wild Duck Breast | Photo by cook'n wild in Mn. Whether you choose to go wet or dry, your waterfowl will always benefit from a good soak or seasoning. Cook for an additional 5 minutes for medium-rare. It's like having steak. Add the duck breasts, and toss well to coat. INGREDIENTS: 2 wild ducks, cleaned and plucked 1 handful of fresh twigs of rosemary and thyme 1 tablespoon your favorite seasoning salt. In a small bowl, mix the ancho powder with the coriander, cumin and mustard powder. Get full Grilled Wild Duck Breast Recipe ingredients, how-to directions, calories and nutrition review. Try flavoring your duck with orange juice, apple cider, citrus rind, or berries. Go. Just add fruit, sugar and water to a pot and cook down until it coats the back of a spoon. You want a good supply of smoke. Grill over medium heat to desired doneness. in the teryaki sauce and orange juice. Duck has heavier bones than chicken, so you will end up with less meat per pound of whole duck. https://eatsmarter.com/recipes/grilled-duck-breast-with-crispy-skin How It Works Wood Pellet Fuel Compare Grills. 2 tablespoons finely chopped Parsley. The secret to cooking duck perfectly is in slow-roasting, and the best place to do that is on the grill or in the smoker. Clean the wild duck breasts thoroughly removing any shot. Clearly the duck hunt went well, now its time to roast this beautiful bird and pump it with rich smoke. DIRECTIONS: Remove ducks from the refrigerator a half hour before preparing. Cover and refrigerate for 6 to 24 hours, turning occasionally. With a gas grill, that grease is just going to catch fire, and you will end up getting that bird nice and crispy in about 10 minutes—which not what you want. The secret to cooking duck perfectly is in slow-roasting, and the best place to do that is on the grill or in the smoker. Trust me—this makes all the difference in the world. SMOKED WILD DUCK RECIPE. Pepper . Make sure to turn the duck so that every side gets the intense heat, and keep an eye on it so it doesn’t start to burn. Duck is entirely dark meat—even the breasts—and duck has a thick layer of greasy fat that you certainly don't want to eat. For smoking, rig up your duck just like you would on the grill without a rotisserie. Internal Temp. Mix the Teryaki sauce with about 1 cup of orange juice in a storage bag or container. Add the duck breasts, and toss well to coat. Smoked duck has a strong flavor compared to the mild flavor of most poultry like smoked chicken. The Spruce Eats uses cookies to provide you with a great user experience. Grill with skin down until it has a nice brown color, then turn over and grill until the meat is medium-rare or medium at the most. You don’t want the can, just the cage that holds it. Smoking is an alternative method to grilling. Set the grill up for indirect grilling, but maintain a hot fire. You want the duck standing up so that the fat can drain more easily. Duck doesn't cook like chicken, and it doesn't taste like chicken. 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