Wild duck breast quartered or sixth according to size. Need to be bite sized
Vidalia onion if available or any flat “Sweet” onion
1 Jar of Jalapeno peppers or fresh Jalapeno peppers washed and seeded
Whole milk for pre-marinade
Red wine, any flavor
Allegro Original meat marinade
Plum preserves - 1 jar
Thick sliced bacon
Honey
Frozen OJ
Tony Cacheries
Sherry cooking wine
Instructions
Marinade Instructions-
Soak whole Duck breasts for 3 to 4 days in Milk
Remove from milk, rinse well.
Quarter breast if large duck (Grey duck, mallard, etc.) or half breast if small duck (Teal,
Coot, etc.)
Marinade 24 to 36 hours as follows-
2 or 3 limes squeezed
˝ bottle of balsamic vinegar
2-3 cups red wine
Tony Chacheries seasoning to taste
˝ bottle of Allegro Original Marinade
Cooking Instructions-
Wrap Duck with thick sliced bacon cut in half, add the following ingredients, fasten with
toothpick.
1 slice sweet onion
1 duck breast slice
1 Jalepeno pepper
1 slice sweet onion
Cook duck to rare, medium-rare on grill.
Baste with sauce while cooking and before serving
Important, do not over-cook. Duck should be rare or med rare to keep it from drying out.
It cooks very fast and bacon flares up if you don’t watch it. Once the bacon is partially
browned, turn them over and cook the other side. When it shrinks and is slightly
browned, remove from fire
Serving
Suggestions
Plan about 4 to 5 pieces per person
Originally Submitted
5/10/2016
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