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Grilled Wild Duck Breast

Reviewed: Oct. 5, 2012
This is an excellent recipe! I don't normally care for the taste of duck (gamey and swamp-like), but this has a great garlicy steak-like taste. I soaked my ducks in salt water for two days to draw out the blood then marinated for two additional days. I poked holes in the meat with a fork to tenderize and allow the marinade to really sink in. Grilled it over charcoal, being careful not to over cook. This is the best waterfowl I have ever had! Full of flavor and very tender. I will definitely be using it again and am looking forward to trying it with goose.
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