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Grilled Wild Duck Breast

Reviewed: Nov. 3, 2013
It's an excellent and simple way to cook small and large duck breast. Takes away any hint of what some folks think is a liver flavor. My wife loves it and she has to be converted due to beibg a city girl. With a bock beer, and rice, this makes a fantastic dinner. Two large duck (mallard, gadwall, etc...) breasts a piece is plenty. You will feel like you had a light and not overpowering meal. The sauce and garlic are just right. we had it with woody's too which are known to be more livery. Just as good. Dont cook too long. You want duck to be medium rare. It's a red meal like tenderloin. We have added it to our normal rotation of meals - during duck season. Cheers! Peter and Maggie Madison, Wisconsin
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