Harumph! Harumph! Wood ducks are very mild. A mallard or gadwall hard to beat. I have had ducks lots of ways but the simplest and best recipe I have found is to cut the breast meat into slivers about a half inch wide. Make a marinade from a package of McCormicks meat marinade mixed with Zesty Italian and don't marinate more than 30 mins or it will overpower the duck. Slap it on the grill with some cherry wood smoking but don't overcook it. Served it to people who hate taste of wild game, (mostly non hunters) but afterwards are ready to slap on the waders head to the marsh.
BTW in the odd chance you have some leftovers, it makes an an incredible duck gumbo. I was skeptical at first but could not make one argument against it.
Ya know reading all this makes me hungry. Is there a recipe section on this forum?
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