Anyone who knows me knows that I like to experiment. Hunting techniques to food preparations, I love learning or discovering new ways to get a job done, or make it more delicious. So next time you’ve got some quackers in the bag, give this recipe a try. Unless you’re lousy with mallards, I’d never try this with a green-head. I’ve got more succulent recipes for the filet-migration… if you will. Awful puns aside, this recipe works great for blue-bill, wood ducks, golden-eye or other less chicken-like waterfowl.
Ingredients:
- 1/2 cup teriyaki sauce
- ½ cup tamari
- ¼ cup molasses or honey
- 1 cup red wine
- 2 tbs hot sauce
- 2 tbs cracked peppercorns
- 1 tbs liquid smoke
- 2 tbs rosemary
Being careful to remove as much fat and connective tissue from the meat as possible, slice duck breasts into ¼ inch strips. Marinate duck meat covered overnight in the mixture in a non-corrosive bowl or dish.
Set the oven at 160 and put the duck strips directly on the racks of the oven. Put a drip pan in the bottom of the oven for obvious reasons. Prop the oven door open a few inches to let moisture escape and cook for 3 hours… give or take two hours. Store refrigerated, or in a mid-western pit blind in November.
