And so it begins

Duck season has officially started.  Todd has been out several times already, and the dogs are restless.  Gun cleaning kits, decoys and hunting gear litter the garage.  I regularly have the wits scared out of me by the sporadic blowing of various duck calls.  With new calls being added to the collection each year, the opportunity is always there for Todd to improve on his calling ability.  Sometimes the call reeds out in the driveway, other times in the livingroom, and other times while we are driving in the truck. Never do I get a warning, and I’m sure my husband thinks this is half the fun. 

As for what to do with all the ducks and geese that end up in our freezer?  Well, considering Todd is the only one in the family who loves to eat duck meat, we have been on the search for recipes that make the waterfowl more appealing to the finicky tastes of the rest of the family.  Here is a recipe Todd found on one of his hunting shows several years ago.  We cannot remember which show this was from – this is a great recipe (too bad we can’t take credit for it!)

Marintated Duck Wraps

• 1 lb duck breast, cut into thin strips
• 1/3 cup rye whiskey
• 1/2 cup apricot jam or marmalade
• 2 tbsp olive oil
• 1 tbsp ground black pepper
• 1 sweet red pepper, cut into thin strips
• 1 bunch green onions, cut into 2″ pieces
• 1 lb bacon

1. Mix the whiskey, oil, jam, and pepper together, add the duck breast, cover and marinate overnight
2. Place a piece of duck with a piece of sweet red pepper and a piece of green onion, wrap with one piece of bacon and secure with a toothpick.  The duck breast, pepper and onion will stick out both ends – don’t worry!
3. Grill on the top rack of the BBQ for 10-15 minutes until the duck is cooked through. 

This recipe turns the duck into candy, and is delicious.  I usually cannot bear the rich taste of wild duck, but this recipe is a keeper.

Enjoy!

If anyone else has a recipe for duck they would like to share, we would welcome it.

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