Email to Master Chef Don F. Easley Jr.      

GRILLED DUCK

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

Servings vary

List of Ingredients

Duck Breast Fillets (quantity is up to you)
Your favorite Italian Dressing
Sliced Bacon
Garlic Powder
Black Pepper
Salt (optional)


Recipe

Thaw fillets in refrigerator over night.
Soak fillets in salt water and ice at for at least 20 minutes - repeat this step at least twice.
Wrap edge of fillets with slice of bacon, use toothpicks to hold in position.
Place fillets in container with enough dressing to completely cover them, add garlic powder/black pepper to taste and allow to marinade for 24 hours.
Cook fillets desired level (medium is very good).
Remove toothpicks! Serve with salad, baked potato,Sourdough bread, and good Merlot.
There are any number of excellent marinades for duck - Teriyaki sauce w/ Pineapple Juice, w/ a shot of bourbon, and a splash of regular (sugar, caffiene, colorings, - the real thing) Coke , Sweet and sour sauce, or Bar-b-Que sauce - The key to good grilled duck is cooking on low heat and brushing on the marinade regularly to keep the meat moist.