For those into the blood sports, there used to be guided Duck hunts available at Thule about an hour north of LaMamnz.
The little restaurant on the Lake made a very nice, fresh caught, Large Mouth Bass lunch
I always pluck ducks for cooking cause I really like the skin.
I carefully debone the ribcage and breastbone. It is easy.
You end up with two, skin on, breast strip, thigh and leg intact, half ducks. (This is the secret to getting the marinade to penatrate the meat, a lot of direct meat contact. If you try to marinade ducks whole, the skin, fat layer and ribcage/breastbone prevent the marinade from penetrating).
I marinade these over night or the morning before dinner. Note: on teal I just make cuts on the breast each side of the breast plate bone as teal are too small to debone.
Fresh garlic run through a press
Fresh ground black pepper
A dash of black rice vineger
A splash of dry sherry
A few drops of toasted sesame oil
Half a teaspoon of apricot jam or chutney
A small amount of chopped hot pepper
I use a three burner Weber. I turn all three burners on until max temp.
I then turn the center burner off and wait a couple of minutes and put the ducks in the center, close lid and cook for 14 minutes at 400-450 degrees.
Medium rare (Pintails), turning once.
The trick is to cook them fast under high heat, but not have them flame up and char.
Good side dishes are a spinach salad (with rice wine vineger, olive oil, and garlic dressing) and baked yams, or wild rice.
Great marinade (also works well with the black pepper and garlic only for Tri-Tip).
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