Wild Duck Recipes for Grilling

Grilled Wild Duck Recipes are not all that common. They usually amount to versions of domestic duck recipes that have been converted.

One of the tricks to cooking wild duck is to have some way of getting the gaminess out of the duck. Some people actually like that, so it's not always mandatory, but there are very good techniques for removing the "wild" out of wild duck recipes. Usually a brine of some sort works best. The salt in the brine will draw out the blood in the duck breasts, which is what the gamey taste comes from.

This first of the wild game recipes is so simple the hunting dog might be able to do it. Most of the work is in the prep time.

Golden Grilled Wild Duck

INGREDIENTS:
2 wild ducks, cleaned and plucked
1 handful of fresh twigs of rosemary and thyme
1 tablespoon your favorite seasoning salt

DIRECTIONS:
Remove ducks from the refrigerator a half hour before preparing. Split the duck along the backbone, then push the breastbone down until the duck lies flat (for even grilling).

Slide fresh rosemary and thyme under the skin of the breasts and legs. Sprinkle both sides of the bird with the seasoning salt.

Grill with skin down until it has a nice brown color, then turn over and grill until the meat is medium-rare or medium at the most. Do not overcook, as this is the only way your wild duck will become tough and dry.

Here's one of the better wild duck recipes using duck breast filets. Very tasty dish with none of the gamey taste wild duck can produce. One wild duck breast per person is usually a good measure to go by.

Grilled Wild Duck Filets

INGREDIENTS:
8 duck breast filets
2 large cloves of garlic finely minced
2 tablespoons minced fresh rosemary leaves
1 tablespoon minced fresh thyme
fresh ground black pepper

DIRECTIONS:
Soak duck breasts overnight in the fridge in a brine solution of one cup salt to every 8 cups of water. Remove breasts and rinse, then grind fresh black pepper on the duck breasts. Rub the minced spices thoroughly on breasts and let the duck sit for an hour.

Grill over medium heat to desired doneness. Medium-rare is perfect to some, but if you like it a little more cooked, then leave it on a little longer.

Slice the duck breasts into thin strips across the grain. Serve with rice. And red wine goes well with this wild duck.

More wild duck recipes will be added regularly, as well as any new tips and info that are important to cooking these game birds. Please visit often for regular updates, and have fun browsing through the rest of the site also.

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