The main reason most people don't like the strong taste of duck is because they don't take steps to remove the blood from the duck. Here are a couple mouth-watering methods. Remove the breast of the duck, butterflying each half, then place them in a 50/50 mix of soy sauce and Coca-Cola. I marinate them overnight in a Ziploc bag. The next day, I put a slice of jalapeno pepper in the middle, fold it over, wrap it with bacon, then indirectly smoke it. Don't put it right over the flame, but smoke it for about an hour. If you don't have a smoker, use the same marinade, but instead of butterflying, divide each half in two, tenderize it, dip it in milk, then coat it with flour, and fry it. People will think its filet mignon.
Support for High Plains Outdoors comes from the Dallas Safari Club and Brute Outdoors. Since 1972, Dallas Safari Club has been the gathering point for hunters, conservationists and wildlife enthusiasts. This year’s convention is January third through the sixth. More information on line at: biggame.org. Support also comes from Brute Outdoors, home of the Brute Box Cooler. Online at BruteOutdoors.com.
