Patti's Grilled Duck


This recipe is for those hunters who don't care for de-feathering their fowl. It tastes a lot like "London Broil".  Serving size depends on your appetite. Two whole breasts is pushing it a bit, per person. It depends upon the size of the duck. An
average person can eat 2 small or 1 - 1 1/2 breasts if large.


2 Mallard = 4 boned breasts
Raw coffee grounds
Sliced Bacon
Lawry's Seasoned Salt
Charcoal Grill (essential)

Take (1) slice of bacon and sprinkle Lawry's Seasoned Salt on one side. Take duck breast and dip lightly in raw coffee grounds (can use decaf) Lay breast length-wise on bacon strip. Overlap the bacon to center of breast and roll breast and bacon up.  Skewer. Cook over medium hot coals and cover.  Turn breasts over after approx. 7 minutes and continue to cook for another 7 minutes. Be sure to cook breasts medium to medium-rare.

Serve with a bottle of your favorite cabernet, crusty bread and tossed

From Minnesota,



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