SafetyMan
12-17-2002, 06:42 PM
I do my duck this way, and OH MY... my wife and kids can't get enough:
4 Duck breasts, boned
4 oz Audrey's lemon pepper & garlic marinade
3 TBSP pepper corns
2 TBSP minced garlic
1. Bone the breast off the duck such as you would removing the backstrapd from a deer, take only the meat, no skin, bone etc.
2. Cut breasts cross-grain into roughly 3/4 inch thick slices.
3. Place in zip-lock bag with marinade, pepper and garlic.
4. Place in 'fridge for 3-4 hours
5. Warm up grill
6. Remove breast strips, shake lightly, place on grill for 3-4 minutes, turn and remove after an additional 3 minutes.
7. Send children to gramma's, the sitters, the neighbors... you get the picture ;)
8. Light candles.
9. Serve with Rosemary Roasted Red Potatoes, green beans, garlic butter noodles, and a nice Merlot.
10. More Merlot
11. Use your imagination.
The key is to not get duck confused with chicken, duck cooks more like beef in that if over cooked, it tends to get tough.
Enjoy!
Chip
4 Duck breasts, boned
4 oz Audrey's lemon pepper & garlic marinade
3 TBSP pepper corns
2 TBSP minced garlic
1. Bone the breast off the duck such as you would removing the backstrapd from a deer, take only the meat, no skin, bone etc.
2. Cut breasts cross-grain into roughly 3/4 inch thick slices.
3. Place in zip-lock bag with marinade, pepper and garlic.
4. Place in 'fridge for 3-4 hours
5. Warm up grill
6. Remove breast strips, shake lightly, place on grill for 3-4 minutes, turn and remove after an additional 3 minutes.
7. Send children to gramma's, the sitters, the neighbors... you get the picture ;)
8. Light candles.
9. Serve with Rosemary Roasted Red Potatoes, green beans, garlic butter noodles, and a nice Merlot.
10. More Merlot
11. Use your imagination.
The key is to not get duck confused with chicken, duck cooks more like beef in that if over cooked, it tends to get tough.
Enjoy!
Chip