Garlicky Duck Skewers


  • 6 – 8 skinless duck breast fillet halves
  • 1/4 cup extra virgin olive oil
  • 10 – 12 cloves fresh garlic, minced
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • Wooden skewers soaked in water for 30 minutes


  1. Slice duck fillets across the “grain” of the meat into 3/4-inch thick strips.
  2. In a medium bowl, whisk together remaining ingredients (except skewers). Add sliced duck to bowl, toss to coat evenly, cover and refrigerate for 1 to 4 hours. Turning occasionally.
  3. Remove meat from marinade and drain, but do not pay dry. Place skewers into meat and grill to desired doneness over a well-oiled, medium-hot grill. For medium-rare, cooking time is approximately 3 – 4 minutes.


How To Tame Your Garlic

Roasting whole garlic bulbs or individual cloves will make them sweeter and less pungent than fresh. When using a whole bulb, slice about 1/4-inch off the top and place in some heavy-duty foil. Drizzle a tablespoon or two of olive oil over the top, close up the foil and place in a 400 degree oven for about 25 – 30 minutes. Once roasted, the softened garlic can be squeezed out of the bulb and used in place of fresh garlic.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook!


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