Grilled Mallard Burger


By Rand E. Creitz


    We used to live next to a duck hunter that would give me any number of ducks every season because he didn't like to eat them. So I cooked him some to show him how to do it and, duck supply dried right up.


   Duck breast


   Soy sauce (Kikkoman)


   Salt and pepper


    Soak breasts in soy, chopped onion and salt and pepper for 1-2 hrs. Wrap with bacon and place on a medium hot grill, well above the heat. Usually it is best to cook somewhat indirectly. Turn and baste with marinade until the bacon is cooked. This brings the duck to a little past medium to medium well. Remove and slice across the grain, leaving the bacon on. Serve on bread slices or hoagie rolls, garnishing as you wish.


  I have always found this to be juicy enough to not need any garnish or sauce. Plenty of flavor!


  Note: this meat is so good that a friend who'd never had duck took one bite and offered to marry me. Seeing as how we're both happily married men, this indicated to me that it was very good indeed.




      Rand E. Creitz

"A merry heart doeth good like a medicine, but a broken spirit dries the bones."