Duck Steak

[deadbird8]

My brother turned me on to this and its too good not to share. He does it mainly with Teal breasts on the bone or Pintails off the bone down at the coast. I have done it with Mallards and this is really excellent. I served up a large batch for a group of non-hunters ("I don't like game") at a Superbowl party and they just dissappeared fast.

Mallard Breast Fillets

Marinade:
4 parts Olive Oil (ex 1 cup)
2 parts Soy Sauce (ex 1/2 cup)
1 part Red Wine Vinegar (ex 1/4 cup)
Minced garlic to taste (ex 3 full Tablespoons, my brother calls for a "#### load")

Marinate breasts in ziplock for about 6 hours. Cook on a hot grill like a steak but turning frequently until seared on the outside and Med rare (lil' pink in the middle). Serve immediately (Note: as the cook, you get to sample- Make sure you get that taken care of out at the grill). Enjoy.

Appologize in advance if this is a repeat.

[Coot]

Sounds good. I think I will try that some time, but my freezer is already void of duck meat so I will have to wait to next year.

I did shoot a limit of snipe last weekend and fried them up last night. Boy they were good. Just live doves.

[deadbird8]

Try it- its excellent!

[HaydenHunter]

That's my "go to" marinade except for the vinegar. Very easy and tastes great, even to folks who would not otherwise like duck.

Searing on a hot grill while leaving the middle pink is key or else you get to eat little hockey pucks. The only thing that can further improve it is a homemade peppercorn sauce drizzled over the slices. When I don't have the time, I use a raspberry chipotle sauce that is sometimes sold at Costco...it comes and goes. You warm the sauce and lay it on...very tasty.

Oh yeah...don't scrimp on the garlic in the marinade.

[wyodeputy]

Me and a buddy made kabobs based around this recipe and they turned out pretty good ... here's some before pictures ... forgot the afters ... too hungry to mess with a camera.

I did soak mine a couple 'rounds in salt water to draw out some of that blood and then I made the mistake of salting them before putting them on the grill ... shoulda left that step out ... very salty ... but other than that oversight on my part ... this was a great concoction ... thanks, I'll be using this recipe again.

[rweba03]

let me tell you those kabbabs were great. my wife even liked them enough to try a bit more which has never happened before. wild game makes her want to hurl but she was pretty excited about the next batch of ducks i brought in so we could try this little gem ourselves.

[Coot]

Originally Posted by deadbird8

My brother turned me on to this and its too good not to share. He does it mainly with Teal breasts on the bone or Pintails off the bone down at the coast. I have done it with Mallards and this is really excellent. I served up a large batch for a group of non-hunters ("I don't like game") at a Superbowl party and they just dissappeared fast.

Mallard Breast Fillets

Marinade:
4 parts Olive Oil (ex 1 cup)
2 parts Soy Sauce (ex 1/2 cup)
1 part Red Wine Vinegar (ex 1/4 cup)
Minced garlic to taste (ex 3 full Tablespoons, my brother calls for a "#### load")

Marinate breasts in ziplock for about 6 hours. Cook on a hot grill like a steak but turning frequently until seared on the outside and Med rare (lil' pink in the middle). Serve immediately (Note: as the cook, you get to sample- Make sure you get that taken care of out at the grill). Enjoy.

Appologize in advance if this is a repeat.

I finally used this marinade and recipe on some fresh gadwall breasts tonight. I marinade my breasts overnight.

It was AWESOME!

The only modifications I made were I used about 8 tablespoons of garlic and added about 1/8 cup of Worscheshire sauce and I heavily seasoned the breasts with Tony Chachere's (Creole Seasoning) before placing them in marinade.

I cooked them med-rare and bacon wrapped some breasts too which I liked these better than the unwrapped ones.

The final touch was pouring some melted real butter on top of the breasts when they came off of the grill.

It was just like a RUTH'S CHRIS STEAK!!!!!