Ingredients
4 whole ducks
Marinade
- 2 cups water
- 2 cups orange juice concentrate
- 1/2 cup cider vinegar
- 1/4 cup white sugar
- 1/2 cup vegetable oil
- 6 jalapeno peppers, thinly sliced widthwise
- 2 tablespoons kosher salt
- 1 teaspoon ground cumin
- 1/4 cup freshly squeezed lime juice
- 6 garlic cloves, minced
Directions
1. To prepare ducks, place breast side up on a firm surface. With a sharp, thin-bladed knife, slice along each side of the breastbone to remove the breasts from the carcass. Work the knife towards the back of each side and remove the legs at the joint where the thighs connect to the body.
2. Combine marinade ingredients in a large non-reactive bowl (plastic, ceramic or glass). Reserve 1 cup of marinade to use as a baste while grilling. Place ducks in remaining marinade and refrigerate for 6- to 12 hours, turning occasionally.
3. Remove ducks from marinade. NOTE: For tender duck legs, prepare as per instructions above* and bake for 2 to 3 hours before grilling breasts.
4. Place breasts, skin side down (if skin is intact), on a medium-hot grill for approximately 4- to 5 minutes per side for medium-rare. If legs were oven-baked in advance, grill with breasts until browned. While grilling, baste with reserved marinade.
5. Remove from grill and let rest for 5 minutes before serving.
6. Serving Suggestion – serve with warm flour or corn tortillas and mild tomato salsa.
Recipe courtesy of the Sporting Chef, Scott Leysath. Click here to order The Sporting Chef’s Better Venison Cookbook!