Grilled Wild Duck Breast

Ingredients

* 1/4 cup Worcestershire sauce
* 2 tablespoons olive oil
* 1/2 teaspoon hot sauce
* 2 tablespoons minced garlic
* 1/4 teaspoon black pepper
* 8 skinned, boned duck breast halves

1. Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
2. Preheat a grill for medium-high heat.
3. Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.
Good appetite!

quote:

depending on the size of the breast

My setiments also .....

1. Pluck, (I repeat I said PLUCK!) the Duck ....
2. Rub lightly with vegatable oil.
3. Inside/Outside with Salt & Pepper.
4. Drain the juice from a can of Madarine Oranges (that means drink the juice out of the can ....)
5. Toss the oranges inside.
6. Cook (Bake) 165°(C) 1 hour.

Instant Duck L'Orange.

Thanks - can you help me with some rabbit recipes? I am a better rabbit killer than a deer stalker these days...

Rabbit Korma

First shoot rabbit
Skin and joint rabbit.
Have a beer
Soak in salty water overnight
have another beer
Put into a casserole dish with a jar of Korma Sauce from supermarket.
Cook for two hours
Have a few beers and watch footy while you wait
Put on rice to boil
When finished, serve and eat.
A beer goes down well with this too.

Hi Dave,
can’t I skip the beer and heed straight for the whiskey???
Won’t time pass more quickly?

I have always brined rabbits as recommended by nearly all UK hunters.

Is this common practice elsewhere or mainly a British habit?

Solvi,
Whisky or Brennevin will do nicely!

Boghossian,
I think the salt tenderises and moisturises the meat slightly as well as removing any "off" flavours from the meat.

Gabe,

Salt definately helps the taste and removes the blood or any odours. Carefull not to use too much as they can be unpalletably salty.

Here's one for the rabbits.

Brown of 4 rabbit legs, (back ones...)in olive oil. Remove and reserve.
Partly fry 4 large onions cut into wedges.
Add 3-4 spanish cooking chorizo's, (1 will do if you are using the big "U" shaped ones)
Add a teaspoon of sweet smoked paprika and season.

return the rabbit to the pan with a little chicken stock (1-2mm in the base of the pan) and bake for 30mins. Pour in half a punnet of sweet cherry tomatoes and bake for a further 10 mins.

serve with basmati and wild rice and lots of crusty bread and butter.

K