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TheFirearmsForum.com
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11-01-2007, 10:17 PM
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#1 |
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V.I.P. Member
Join Date: Jul 2007
Location: Wallburg, NC
Posts: 177
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Tapply's BBBQ's Duck
2 large duck brests or 4 small ones
Salt & Pepper Paprika 1/2 cup water 2 1/2 tablespoons prepared mustard 1 1/2 tablespoons catsup 1 1/3 blespoons Worchester sauce 4 tablespoons butter 4 tablespoons port wine Blend Mustard into catsup. Add water, steak sauce, wine and butter and heat slowly in saucepan. Cut whole breast (with bone) from ducks. Dry and sprinkle with salt, pepper, and paprika. Place on heavy-duty aluminum foil on broiler pan. Broil breasts ( 4" from heat) for 10 min. Remove from oven. Using turkey baster, remove excess fat from foil. Ladle some sauce on breasts on return to broiler for another 10 min. (a bit less for small ducks), basting every few minutes with sauce. Serve breasts, cut in thin slices, with sauce ladled over each piece. Breasts can be broiled in a hinged grill over hot coals, and should be basted constantly with sauce. Don't overcook. Ducks should be medium-rare. SERVES: 4 Note: Recipe from Tap Tapply in Field & Stream
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