Reviewed: Jan. 16, 2013

My husband like this a lot. I did not think it was bad. But I still don't like duck.

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Cooking Level: Expert

Home Town: Ozark, Alabama, USA

Reviewed: Nov. 24, 2012

Really good marinated for about two hours could probably go longer though but the flavor was really good. Would recommend

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FIRE HOUSE COOK

Reviewed: Oct. 29, 2012

Good recipe. I was short on time, so I brined the breasts for two days, marinaded the breasts for two days, then I grilled them. They were delicious, even to my picky teen eater. Great marinade.

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JimCoco

Reviewed: Oct. 8, 2012

Super easy recipe to make. had family over who normally don't eat wild meat and they loved it. I used Teal duck instead of Mallards and it was a great success too only downside to Teal is they have such tiny breast so make sure you have plenty...

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MATHIEUDAIGLE

Cooking Level: Professional

Home Town: Bathurst, New Brunswick, Canada

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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hankeren

Reviewed: Dec. 1, 2011

Excellent recipe for wild duck. I have used it twice now and the second time it had to marinate for 48 hours-still delicious! Both my 7 and 10 year olds gobbled it up.

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grillmama

Reviewed: Oct. 17, 2011

Was so good. Totally tasted like steak. I did the salt water thing and then marinated them for 8 or 9 hours and they were really good. Thanks for the recipe!

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lori+5

Cooking Level: Intermediate

Reviewed: Jul. 11, 2011

Well, I guess duck meat isn't for me. I overcooked a little bit which I know is a big no no but neither hubby or I can stomach the look of rare meat so I didn't have much of a choice. With that in mind, I think this is an excellent recipe for those that don't mind the blood. The marinade is very flavorful and seemed to really tenderize the meat. If I get any more wild duck, I will try this again and soak it in the salt water like other reviewers mentioned.

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Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Jan. 17, 2011

This was a great recipe. My kids loved it. We did need to cook it about 35 minutes on the grill. We cooked it with the bone.

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tsteffens

Reviewed: Jan. 16, 2011

Excellent! I soaked the breasts in an ice water with salt for an hour and a half and used more worcestershire sauce and the duck tasted great! I will use this recipe again!

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