Everyone knows about Duck Poppers...a.k.a. duck kabobs. Here is an interesting idea I'm looking forward to trying this season:Orange Marmalade Glazed Duck legs and thighs
Duck Prep for grill
Duck legs and thighs from 10-12 ducks, cleaned and rinsed, all skin and feathers removed
2 pks. onion soup mix
~ 1 gallon of water
Boil about an hour to an hour and a halfuntil leg meat is tender-but not falling off the bone checking them every twenty minutes, pull them out and spread on a cookie sheet
Orange marmalade sauce:
(I pulled this from the DHC recipe forum. A member posted it up in 2008.)
1 Cup Orange marmalade jelly
2 cups orange juice
1/4 cup soy sauce
1/4 cup brown sugar
mix in a small pot and simmer until sauce starts to foam up and is thick enough to coat the back of a spoon. You can make this while the duck legs are simmering in the water.
After duck legs and thighs are done simmering, season with cajun seasoning or steak seasoning, then put them on the grill and baste with the marmalade sauce. Grill until done.
Let them cool and put them in a zip lock, throw them on ice to bring the next day in the duck blind.
Should be da bomb sitting in the marsh waiting on birds to fly!!!!
Might add a little pineapple juice and/or ginger to the sauce....gonna play around with it this season....