It’s summertime and the staff here at Wildfowl is cleaning out the freezer and firing up the grill for our friends and families. Last fall was a bountiful one, so we have plenty of ducks we want to grill up, and two great recipes that make summertime barbecues super easy. Our friends at Camp Chef, makers of some the coolest cooking products around, sent us two of their favorite grilling recipes for ducks from the Sporting Chef, Scott Leysath. Enjoy.
Sweet Jalapeño Grilled Duck
Don’t let the number of peppers scare you. The cooked marinated duck will be milder than you might think. If you want to lower the heat factor, avoid the top part of the pepper, the area closest to the stem where the heat is more concentrated.
Ingredients (4 servings)
4 whole ducks
2 cups water
2 cups orange juice concentrate
1/2 cup cider vinegar
1/4 cup white sugar
1/2 cup vegetable oil
6 jalapeno peppers, thinly sliced widthwise
2 tablespoons kosher salt
1 teaspoon ground cumin
1/4 cup freshly squeezed lime juice
6 garlic cloves, minced
- To prepare ducks, place breast side up on a firm surface. With a sharp, thin-bladed knife, slice along each side of the breastbone to remove the breasts from the carcass. Work the knife towards the back of each side and remove the legs at the joint where the thighs connect to the body.
- Combine marinade ingredients in a large non-reactive bowl (plastic, ceramic or glass). Reserve 1 cup of marinade to use as a baste while grilling. Place ducks in remaining marinade and refrigerate for 6 to 12 hours, turning occasionally.
- Remove ducks from marinade. NOTE: For tender duck legs, prepare as per instructions above and bake for 2 to 3 hours before grilling breasts.
- Place breasts, skin side down (if skin is intact), on a medium-hot grill for approximately 4 to 5 minutes per side for medium-rare. If legs were oven-baked in advance, grill with breasts until browned. While grilling, baste with reserved marinade.
- Remove from grill and let rest for 5 minutes before serving.
Horseradish Duck Burger
When it comes to making burgers, most people don’t consider waterfowl meat as an alternative to beef, but ground duck or goose breasts are great on the grill. Before grinding, it’s best to remove excess blood by soaking the breast fillets for several hours in a simple saltwater brine (1/2 gallon water, plus 1/2 cup coarse salt). Leave the skin on milder-tasting puddlers, but remove it from the darker-fleshed ducks.
4 – 6 servings
2 cups ground duck breast fillets, skin on or off
1 cup ground pork
1/2 cup minced onion
1/2 teaspoon salt
1/2 teaspoon black pepper
dash Worcestershire sauce
2 tablespoons ketchup
1/2 cup seasoned breadcrumbs
2 tablespoons prepared horseradish
wooden skewers or long toothpicks
sliced cheese, your choice
lettuce, onion and tomato
- In a bowl, ground duck and pork with next 7 ingredients. Shape into four to six patties.
- Grill each side until just done, but not overcooked (135 degrees internal temperature for medium-rare). Cook bacon add to bun. Melt cheese over top and serve on a bun with your choice of condiments.
For more great recipes, check out CampChef.com