Skewers ready to go on the grill!
This grilled duck recipe is my all-time favorite way to cook ducks. I have tried all sorts of ways of cooking and eating duck in my lifetime. None of them are better than this one, in my opinion.
Here's the BIG SECRET: soak the blood out of the meat. This takes out all the "gamey" flavor and makes the meat mild and delicious. Do this by soaking the meat in cold water overnight in the refrigerator. Drain the bloody water out in the morning and add new water, covering all the meat. Let it soak another few hours, then drain it all and prepare the meat for grilling. This is a good technique to do with all red game meats (i.e. deer, elk, ducks, geese, etc.) It makes all the difference in the world.
- 6-8 duck breast pieces (2 breast pieces per duck)
- 1 onion (red, white, yellow)
- a dozen jalapeno peppers (3-4 green, red or yellow bell peppers are fine, too)
- a package of bacon or pork belly (pork chop fat trimmings are fine, too)
- Tony's Creole Seasoning (or your favorite seasoning salt)
- metal skewers
Cut the duck meat into cubes about an inch wide or bite-sized. Cut the stems off the jalapeno peppers and cut the peppers in half lengthwise. If using bell peppers instead, cut them into 50-cent size pieces. Cut the onion up into similar size pieces. Cut the bacon, pork belly or other pork trimmings into 1-inch squares or small cubes.
Thread everything onto skewers, alternating duck, pork, peppers, onions. Try to sandwich each duck piece in between a pork piece on one side and either a pepper or onion piece on the other. When everything is skewered, sprinkle it all with Tony's seasoning (or any other seasoning salt you like). It will look like the picture above when you get done. It's now ready to go to the grill.
Grill the skewers on the open flame of a hot grill for about 20 minutes. Turn the skewers every few minutes with tongs, allowing the edges of the meat and veggies to char a bit. If you like the meat rare, take the skewers off sooner rather than later.
Skewers on the hot grill. Also on the grill are fresh okra from the garden brushed in olive oil and sprinkled with seasoning salt.
Beautiful grilled duck and veggies!
When the meat is cooked to your desired level of doneness - about 15-20 minutes for most people - take the skewers up on a big platter. Using tongs or a fork, slide all the food off the skewers and onto a serving platter.
Goes well with rice, couscous, quinoa or other grain. Serves 6 people.
Do you have a favorite duck recipe or a secret technique for cooking ducks? Share it!