Joining me today on High Prairie Life is Jim Jones with Prairie Wind Decoys. He is sharing with us a full flavored Blackened Duck Recipe.
Blackened Duck Recipe
Description: Duck marinated in a simple, but full flavored rub; grilled
Yield: One duck will feed one to two people for dinner or several people as an appetizer
Prep Time: 2 minutes to make the rub and then marinate over night
Cook Time: 10-15 minutes
1/2 cup of Worcestershire sauce
1/2 cup paprika
1/2 cup black pepper
1/4 cup to ½ cup of Kosher salt (per your taste so it won’t be too salty)
1 chubby duck, nicely plucked with the skin on (choose one without pellet shots)
*optional: Cayenne pepper if you like it hotter
Make a paste out of the ingredients and rub the duck inside and out. Place in a large bowl and cover with parchment paper. Turn once before you go to bed. Grill with a coal grill at 500 degrees or propane grill at the same temperature (add soaked wood chips to the propane grill to get it smoky like a grill with coals. Set duck on the grill with its bottom down. Turn a few times, so it is black on the outside. Cook until medium rare. DON'T OVER COOK IT!
Main Coarse: I serve the duck with rice pilaf. Depending on how hungry you are, I would serve one duck per person or cut in half and serve half a duck per person.
Appetizer: Have toothpicks ready and slice off the breasts and cut up into bite size squares. Put one toothpick in each piece. The little legs and thighs are great, so don't waste them. Just cut them off and set on your plate.
Tips: A Smokey grill enhances the flavor.
Poultry shears makes cutting the duck in half a piece of cake.
So, good hot off the grill.
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