Marinade was by hand- sorry no measurements.
Enough OJ to cover, good tablespoon of fresh chopped ginger, four or five dashes of soy, a splash of olive oil, and a teaspoon of Dijon Mustard.
Grilled at 350 till done- maybe just a tad overdone- still cooking in this photo...
Wife made chicken Marsala as backup.
It turned out great- tender and flavorful. Not the typical strong liver taste that most associate with duck.
The "tenders" were incredible and made me think I should slice the duck so the marinade gets into it better.
We had two guests over that don't normally eat wild game and they both downed a breast.
Oh yea- the Marsala was fantastic too!
Grilled Duck Marinade
Moderators: bman, Chalk, Tom Keels
Grilled Duck Marinade
Barry Bevis, Realtor and Owner of BigBendFishing.net
I liked it so much, I bought the company
http://www.bevisrealty.com
TEAM "Duck Season!"
I liked it so much, I bought the company
http://www.bevisrealty.com
TEAM "Duck Season!"