Duck breast marinade?

[FOWL MOUTH]

What do you use to soak the breast in before grilling? Always eaten in pileau and toasted but want to grill the breasts with bacon to try a different way.

[JABIII]

Pick your ducks whole and you won't have to worry about bacon wrapped, "marinated" nonsense.

[scquackaddict]

What Jab said, or breast them with the skin on. Season like you would a steak (salt, pepper, garlic powder, steak seasoning, whatever you like) and put skin side down on a hottt grill. Flip for a minute or 2 once skin is crispy. You want them cooked medium rare at the most. Don’t waste ducks on a soaked marinade and bacon wrap. Duck is great, don’t ruin it. You can also do this with a spatchcocked whole picked bird.

[Carolina Counsel]

Eyetalian and Dales- 50/50 mix

[codeman216]

I use Jamaican jerk marinade sometimes. Can’t tell a taste difference between a ringneck and a mallard with it. Texture is the giveaway. Not a big fan of bacon wrapped and Italian.


Sent from my iPhone using Tapatalk

[FOWL MOUTH]

Pick your ducks whole and you won't have to worry about bacon wrapped, "marinated" nonsense.

How do you cook yours? Boil til tender and bake til brown?

[FEETDOWN]

People that think ducks need to be marinated don't deserve ducks.....

[Glenn]

Don't listen to these duck snobs.

3 days in Dale's, wrap them bad boys in thick bacon and grill 'em till mid rare then slather 'em with some French's Sweet and spicy BBQ sauce and put 'em back on till internal of 160.

If you don't have Dale's use mexican coke.

A,cola. Not booger sugar.

[FEETDOWN]

Don't listen to these duck snobs.

3 days in Dale's, wrap them bad boys in thick bacon and grill 'em till mid rare then slather 'em with some French's Sweet and spicy BBQ sauce and put 'em back on till internal of 160.

If you don't have Dale's use mexican coke.

A,cola. Not booger sugar.

Why you being like this? I told BFD and Kuhn the story about you walking in the white privilege grocery store to buy a steak and the kid at the meat counter asking you if you wanted it marinated last week. I have CRS disease something fierce but for some reason that story has stuck with me

[Glenn]

Why you being like this? I told BFD and Kuhn the story about you walking in the white privilege grocery store to buy a steak and the kid at the meat counter asking you if you wanted it marinated last week. I have CRS disease something fierce but for some reason that story has stuck with me

Daaahahahahaha! That was awesome.


My other finest moment is when I almost got chucked out of Publix for cutting the stems off the "$xx/lb" broccoli. "Sir, what are you doing?" Uh, cuttin' stems off cuz I don't want to pay for 'em. "Sir, I'm going to have to ask you to not alter the produce prior to purchase."

Words the produce manager never thought he'd have to say.

[Tater]

Seems fair to cut the steams off since they mist the broccoli with water.

[Slaya]

LMAO.

I remember some whole teals Duckman marinated in a home made concoction that were cooked slow on a big ass grill at Two Rivers a couple decades or so back. Best marinated duck I have ever had. Never cared much for any out of the bottle type marinades on duck.

[Glenn]

Seems fair to cut the steams off since they mist the broccoli with water.

Right?! Mofo was just mad I saw through his ruse and called him on it.

[2thDoc]

y'all noticing some changes in the size of a block of cheese? now 7oz. not 8.
and toothpaste is down an ounce or two.
weird.

[murraywader]

They also won't cut your hair as short as they used to. The system trying to keep a black man down.

[Rubberhead*]

I've been making duck bacon by sugar/salt curing skinless breasts for 6 hours (it doesn't take long) then smoking them over beaver-cut peach wood. I have a small, crockpot sized, smoker that lets me cold and hot smoke. I cold some the breast for 30 minutes then hot smoke them for 25 minutes. After done, I shave off slabs about 1/5" thick. These can be eaten just like when off the smoker, but I like to heat them in a dry pan after they've been in the refrigerator.

[scdiver]

If you want a sauce, make a wine reduction. Otherwise salt pepper garlic and sear.

Mallards teal gadwall widgeon.

Divers I can see wrapping in bacon if they have been eating pluff mud invertebrates.

Corn pond divers taste good.

https://tastyduck.com/recipes/pan-se...duction-sauce/

Or roast them whole like this video

[Highstrung]

I've just made my own personal decision not to shoot shit tasting ducks.. no local Canadas, spoonbills, nasty little divers in salt marshes. If you do, you even need to get the fat off of a Gadwall in a coastal marsh.. they put their nasties in their fat. Pintail fat ain't bad from a marsh.

[Rubberhead*]

I've been making duck bacon by sugar/salt curing skinless breasts for 6 hours (it doesn't take long) then smoking them over beaver-cut peach wood. I have a small, crockpot sized, smoker that lets me cold and hot smoke. I cold some the breast for 30 minutes then hot smoke them for 25 minutes. After done, I shave off slabs about 1/5" thick. These can be eaten just like when off the smoker, but I like to heat them in a dry pan after they've been in the refrigerator.

I made some yesterday so I thought I'd bother to post a picture. It is honestly the best way I know of to eat duck.

[Hogg]

Are you sure the peach wood was beaver cut though?