If you plan on grilling out during the 4th of July weekend, you will find this recipe a big success.  Our family loves this recipe.  Even my daughters who typically are not duck fans.  A splash of liquid smoke in the marinade has worked for us too.

Grilled Duck with Rose and Rosemary

Description

A delicious marinated duck recipe enhanced with rose wine and rosemary.  You will be the gourmet grill master of the neighborhood.

Ingredients

Serves  2-4
1          duck (4-5 lbs) cut into serving pieces
2/3     cup rose wine
1/4     cup olive oil
*           juice of 1/2 lemon
2-3     cloves of garlic, minced
1 1/2  tsp dried rosemary, crushed
*          pepper, freshly ground (to taste)

Methods/steps

1. Combine wine, oil, lemon garlic, rosemary and pepper in a bowl for marinade.
2. Wash duck pieces in cold water, pat dry.
3. Place duck pieces in marinade, cover and refrigerate for 2-3 hours.  Turning twice.
4. Remove duck from refrigerator and allow to warm to room temperature.
5. Light charcoal in grill and wait until coals are white hot.
6. Push coals to opposite sides of fire tray with a drip pan in the middle of the coals.
7. Place duck pieces (except for breasts) on grill over drip pan for about 40 minutes.
8. Close grill with vents open.
9. Turn pieces about every 10 minutes.
10. Place breasts on grill, skin side down about 25-30 minutes into cooking process.
11. If duck has not browned to your liking after about 30 minutes, move directly over the coals for the last 5-10 minutes.
12. Be careful not to overcook the duck; the meat should be moist.

Additional Tips

Total cooking time for legs and wings is 40 minutes; individual breasts will cook in 10-14 minutes depending on size.

Wilderness Recipes Cookbook

You can find a wide selection of other wild game recipes at our Wilderness Cookbook.  Create a free account and you have complete access to our library of wild game recipes from Antelope to Salmon, with even a ground hog recipe thrown in there.

Tags: Cooking, Grill, recipe, Wild Game

This entry was posted on Saturday, July 4th, 2009 at 8:31 am by theidel and is filed under Wild Game Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.