Wood ducks and Back Straps

[Rubberhead*]

Create a dry rub with paprika and salt. Work into both sides of backstraps and breast filets that are roughly 3/4" think and at room temperature. Coat to taste with fresh, coarse ground black pepper. Cover with a light coating of brown sugar.



Place filets and straps on a hot grill for 3 minutes with the lid down (no more than 3 1/2 minutes):

Turn each piece and cook for another 5 minutes, again with the lid closed. (I didn't turn the grill down because it was very cold outside when I cooked these).

Cook time is important - do not overcook.



Place on a warm plate and let rest for at least 10 minutes:



End results should be medium to meduim rare and as tender as a good steak. The only added fat or calories are from the brown sugar.

[Rubberhead*]

BTW - As an alternative to the salt and paprika, you can marinate the filets in soy sauce or teriyaki sauce for 24 hours in advance. Pat dry then add the black pepper and brown sugar.

[dukhuntr]

Looks good RH!! Been looking forward to trying that recipe for a while now!

[mudflap]

Thanks for the invite!!!

[Rubberhead*]

Thanks for the invite!!!

Sorry,
Mrs. Rubberhead likes the deer, and Little Rubberhead and the Usually-Love-Sick Jenny really, really like duck.

[muddman]

Looks good and making me hungry

[Rubberhead*]

I cooked a limit of teal I shot on January 30th using this recepie. 2½ minutes on one side then finishing up with 4 minutes on the other was perfect for teal.