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Discussion Starter · #1 ·
First off you breast out your ducks and soak the breasts in salt water for a few hours. Then you change the water and do it again. I keep doing this until the water stays clear. This brines the breasts and takes all that nasty blood out of the breasts. I usually soak overnight.

The next step is to get the breasts out of the brine and into the marinade, for this I choose Bernstiens Italian dressing and marinade. I usually cut the breasts in half again if they are from big ducks. Then soak. Once again I usually soak overnight.

The next step is to get some Jalapeno peppers and some bacon. I cut the jalepeno peppers in half longways and remove the seeds and veins, this takes out most of the heat. Next I put the half jalepeno on the duck breast with the cut side inward and wrap with bacon, put a toothpick thru and you are done.

I cook these little mouthwatering jiblets on my barbeque until the bacon is crispy, then the duck is med rare to medium. Believe it or not the jalepeno is not even hot anymore but it adds a ton of great flavor. I love these hot off the grill but they are just as good the next day cold in the duck blind... Enjoy this recipe I have kept it my little secret for years...

I will be back soon with a duck jerky recipe that you are sure to love....
 

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Discussion Starter · #2 ·
Hmmmmmmmmmm
Maybe I should read the rest of the posts before I add my two cents... And how did you guys already know about my secret recipe anyway......
 

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I've done something similar with cream cheese and honey, but without the duck, so let me offer this up as a variation.

Take a block of cream cheese, and add a couple tablespoons of honey to it to make it a little bit sweet. Fill the jalapeno half with that before you stick it to the duck and wrap it with bacon.

Then, instead of the bbq, put it in a smoker at about 250 F until the bacon is cooked.
 

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ive done it with quail be4 only what we do is take a quail breasts put a 2 slits in it and stuff some peppers in, then smoke em. Whoo hot.
 
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