Oriental Sytle Grilled Wild Duck
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Oriental Sytle Grilled Wild Duck
Oriental Sytle Grilled Wild Duck
Ingredients
---------------------
2 Ducks
3/4 c Sherry
2 tb Soy sauce
1 ts Dry mustard
3/4 ts Powdered ginger
1/4 c Apricot jam
-------------------------
1. Cut ducks into halves.
2. Combine all remaining ingredients to make a smooth mixture.
3. Pour over the ducks and refrigerate, covered, overnight.
4. Grill ducks, covered, overhot coals, setting high enough above the coals so that ducks will COOK SLOWLY for about 1 hour.
5. Baste with remaining marinade. Ducks should be moist and tender with a crunchy skin.
Ingredients
---------------------
2 Ducks
3/4 c Sherry
2 tb Soy sauce
1 ts Dry mustard
3/4 ts Powdered ginger
1/4 c Apricot jam
-------------------------
1. Cut ducks into halves.
2. Combine all remaining ingredients to make a smooth mixture.
3. Pour over the ducks and refrigerate, covered, overnight.
4. Grill ducks, covered, overhot coals, setting high enough above the coals so that ducks will COOK SLOWLY for about 1 hour.
5. Baste with remaining marinade. Ducks should be moist and tender with a crunchy skin.
C.Hound- Posts : 673
Join date : 2010-04-28
Age : 54
Re: Oriental Sytle Grilled Wild Duck
Are you shooting ducks?
They are so cute.
But boy do they taste good.
Stay out of that Sherry it is for cooking.
They are so cute.
But boy do they taste good.
Stay out of that Sherry it is for cooking.
Tulip- Posts : 142
Join date : 2010-04-28
Re: Oriental Sytle Grilled Wild Duck
Tulip wrote:Are you shooting ducks?
They are so cute.
But boy do they taste good.
Stay out of that Sherry it is for cooking.
Aint many things I won't shoot depending on the situation.
C.Hound- Posts : 673
Join date : 2010-04-28
Age : 54
Re: Oriental Sytle Grilled Wild Duck
C.Hound wrote:Tulip wrote:Are you shooting ducks?
They are so cute.
But boy do they taste good.
Stay out of that Sherry it is for cooking.
Aint many things I won't shoot depending on the situation.
Don't forget the plum sauce
Re: Oriental Sytle Grilled Wild Duck
C.Hound wrote:Tulip wrote:Are you shooting ducks?
They are so cute.
But boy do they taste good.
Stay out of that Sherry it is for cooking.
Aint many things I won't shoot depending on the situation.
My father was a hunter so I understand. I was a member of rifle club in high school and was totally into using guns.
But I have to admit over the years I have a love for animals and nature. Today I could not kill anything using a gun unless it was trying to hurt me. But for those of you that enjoy hunting I have no problem with it. I sure have eaten some good food that some of my friends have hunted and killed.
To OT's comment I agree, do not forget the plum sauce.
Tulip- Posts : 142
Join date : 2010-04-28
Re: Oriental Sytle Grilled Wild Duck
Tulip wrote:C.Hound wrote:Tulip wrote:Are you shooting ducks?
They are so cute.
But boy do they taste good.
Stay out of that Sherry it is for cooking.
Aint many things I won't shoot depending on the situation.
My father was a hunter so I understand. I was a member of rifle club in high school and was totally into using guns.
But I have to admit over the years I have a love for animals and nature. Today I could not kill anything using a gun unless it was trying to hurt me. But for those of you that enjoy hunting I have no problem with it. I sure have eaten some good food that some of my friends have hunted and killed.
To OT's comment I agree, do not forget the plum sauce.
Don't know about you guys, but I found that slow roasting duck will remove most of the fat and the fatty taste.. a slow roast on a rotisserie is also good.
Re: Oriental Sytle Grilled Wild Duck
C.Hound wrote:Oriental Sytle Grilled Wild Duck
Ingredients
---------------------
2 Ducks
3/4 c Sherry
2 tb Soy sauce
1 ts Dry mustard
3/4 ts Powdered ginger
1/4 c Apricot jam
-------------------------
1. Cut ducks into halves.
2. Combine all remaining ingredients to make a smooth mixture.
3. Pour over the ducks and refrigerate, covered, overnight.
4. Grill ducks, covered, overhot coals, setting high enough above the coals so that ducks will COOK SLOWLY for about 1 hour.
5. Baste with remaining marinade. Ducks should be moist and tender with a crunchy skin.
That sounds really good!
night-reaper- Posts : 241
Join date : 2010-05-06
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