Thursday, May 15, 2008

Rosemary and Orange BBQ Duck

I tried this new recipe at the Quail Flats Wild Game Feed this year and it was a big hit. It takes a bit of time to prepare the ducks initially, but well worth it.

4-6 Med. size ducks
1 12 oz. can Orange Juice Concentrate
1 package fresh Rosemary

Begin by preparing your ducks. I use a pair of game shears to cut out the backs, then trim the rib bones out. Next I cut the legs and wings off and set them aside. Leave the skin on the duck breasts. Next is to finely chop the Rosemary and mix it into the Orange Juice concentrate (without diluting). Next in a large 9 x 12 pan spread the duck breasts and then pour the marinade over them. Save a little marinade for the legs and wings. Cover and refrigerate overnight, about 12 hours or so. Turn the duck breasts once while marinading.

Get a good hot bed of coals(white) and place the ducks skin side down on the grill and cover quickly so the skin doesn't burn. Leave for approx. 5-7 minutes and turn for about another 5 minutes.The wings and legs are best baked in the oven so they're tender. Place on a cookie sheet and cook for about 30 minutes at 350 degrees. Keep an eye on these as you may need to adjust the time depending on how big or small the legs and wings are.

4-6 depending on size of ducks.
I made sandwiches from a few leftover ducks and they were great. I sliced the meat in thin strips and reheated it and it was very good. A friend had given me a loaf of hand made bread which complimented the duck splendidly! Here is where you'll find the recipe for the bread and more fun things! I am looking forward to trying this recipe with Pheasant, I am sure it will be just as good. The marinade didn't overpower the flavor of the ducks, only enhanced them. Enjoy!

Women's Hunting Journal Integrity For The Hunt

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