Reviewed: Aug. 7, 2011

This is the traditional way (more of less) that we do all of our duck and goose in my house. To kick things up a notch, we often add a slice of jalepeno pepper, pepperocini, water chestnut, or banana pepper with the duck, then wrap the bacon around both and return to the marinade until ready to cook. DO NOT OVERCOOK the duck. When the bacon is close to being done, you're ready to go. If the bacon gets very dark and crispy, you may not be as happy with the results.

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3 users found this review helpful

Reviewer:

Dukslayr

Cooking Level: Intermediate

Home Town: Jefferson City, Missouri, USA

Living In: Columbia, Missouri, USA

Reviewed: Oct. 3, 2010

Used Soy Sauce instead of Dale's...will try Dale's next time. We absolutely LOVED this.

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7 users found this review helpful

Reviewer:

D. BRAUN

Cooking Level: Intermediate

Living In: Fond Du Lac, Wisconsin, USA

Reviewed: May 6, 2009

Finally a recipe I can use for a duck that has been skinned! We used to pluck our ducks but hubby does taxidermy, so now we just skin them and losing the fat makes the meat dry. This is way more exciting than just barding the meat. Thanks Karab! :)

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8 users found this review helpful

Reviewer:

Can_It_Rachael

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Cooking Level: Intermediate

Living In: Rhinelander, Wisconsin, USA

Reviewed: Oct. 13, 2008

This was a very good recipe, I followed it just as written. The only change I would make is that I would use smaller pieces of bacon. I used 1/2 slice per piece of duck and the ammount and flavor of the bacon over powered the duck. The marinade worked well and I did pre-marinade the duck pieces on salted ice water to remove the 'gamey' flavor. Over all this was a very good recipe and I would make it again.

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11 users found this review helpful

Reviewer:

Denise

Cooking Level: Expert

Reviewed: Jan. 8, 2008

I made this recipe exactly as above, except I didn't use Dave's Steaksauce. Instead I made my own with 2 Tbsp Worcestershire, 2 Tbsp Vinegar, 2 Tbsp Brown Sugar and 4 Tbsp ketchup. The whiskey we used was some cheap stuff we've had for years but never opened until now! I think it was Old Crow? Anyway, great recipe and I'll make it again.

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17 users found this review helpful