Rob's Quacker Bites Recipe Reviews - Allrecipes.com (Pg. 1)
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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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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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Cooking Level: Expert

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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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Cooking Level: Intermediate

Living In: Rhinelander, Wisconsin, USA

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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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Cooking Level: Intermediate

Living In: Fond Du Lac, Wisconsin, USA

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Reviewed: Jan. 25, 2013
Great recipe! I cooked this for my husband and his parents. It tasted a lot like steak to us! I borrowed from the person who used Vinegar and brown sugar, and I used A1 Steak sauce and some Wild Turkey. Marinated the breast with for about 6 hours. However, I fried the bites then placed in the oven at 300° for about 15 minutes. It was new to us and we all liked it much more than any other duck dish we've had before.
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Cooking Level: Intermediate

Living In: Owasso, Oklahoma, USA

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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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Cooking Level: Intermediate

Home Town: Jefferson City, Missouri, USA
Living In: Columbia, Missouri, USA

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Reviewed: Jan. 11, 2014
Awesome! We took these to a friends house after my hubby went hunting. I had wanted to try something new with duck and this just struck me as neat. I got great reviews from our friends. We'll be making this again but trying beer instead if whiskey, just to try something new.
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Photo by samantha.massey

Cooking Level: Intermediate

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