French Duck Recipe
12-12-2006 | 10:30 PM
#1
Thread Starter
Fork Horn
Joined: Jan 2005
Posts: 108
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From:
French Duck Recipe
Just posted this recipe to Delta Waterfowl. Thought I'd share it here as well......Enjoy.
Canard en Brochette
8 deboned duck breast filets (one breast has two filets)
1 quart milk
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 cup soy sauce
16 slices bacon
16 pickled cherry peppers or jalapeno peppers for more spice.
1 small pack of cream cheese
Cut each duck breast filet in half and cut a cavity in the center of each piece. Mix milk, garlic powder, onion powder, and soy sauce in a bowl and marinade breast pieces overnight.
Remove duck breast pieces from marinade and pat dry with a clean towel.
Cut the stems off the peppers and remove the seeds, then stuff the peppers with cream cheese. Place a cheese stuffed pepper in the cavity of each duck piece and wrap around the breast piece covering the opening of the cavity to keep the pepper and cheese inside the meat and then secure the bacon with a toothpick or baking string. Dust with Cajunland Cajun Seasoning, McCormick Season All or Old Bay Seasoning. Place each piece on the grill over medium high heat. When the bacon is cooked the duck breast meat will be cooked to a perfect rare / medium rare. This is perfect.
Watch the bacon closely. When it is done to crispy, but not burnt, the duck is done. Burn the bacon and the duck will be tough. You want the breast a good rare. If you can't eat pink meat, this recipe is not for you. If you do, you'll replace beef in your diet with this age old Cajun French treat.
Serve with grilled asparagus and/or grilled seasoned mushrooms and a serving of crispy buttered garlic bread.
Canard en Brochette
8 deboned duck breast filets (one breast has two filets)
1 quart milk
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 cup soy sauce
16 slices bacon
16 pickled cherry peppers or jalapeno peppers for more spice.
1 small pack of cream cheese
Cut each duck breast filet in half and cut a cavity in the center of each piece. Mix milk, garlic powder, onion powder, and soy sauce in a bowl and marinade breast pieces overnight.
Remove duck breast pieces from marinade and pat dry with a clean towel.
Cut the stems off the peppers and remove the seeds, then stuff the peppers with cream cheese. Place a cheese stuffed pepper in the cavity of each duck piece and wrap around the breast piece covering the opening of the cavity to keep the pepper and cheese inside the meat and then secure the bacon with a toothpick or baking string. Dust with Cajunland Cajun Seasoning, McCormick Season All or Old Bay Seasoning. Place each piece on the grill over medium high heat. When the bacon is cooked the duck breast meat will be cooked to a perfect rare / medium rare. This is perfect.
Watch the bacon closely. When it is done to crispy, but not burnt, the duck is done. Burn the bacon and the duck will be tough. You want the breast a good rare. If you can't eat pink meat, this recipe is not for you. If you do, you'll replace beef in your diet with this age old Cajun French treat.
Serve with grilled asparagus and/or grilled seasoned mushrooms and a serving of crispy buttered garlic bread.
12-13-2006 | 02:36 PM
#2
Joined: Dec 2006
Posts: 77
Likes: 0
From: North Mississippi
RE: French Duck Recipe
Delta Waterfowl? I thought they went bankruptafter all their BS they have been spitting along with their smear campaigns. The fact that they lose 30 cents on every dollar when they have their banquets.
12-13-2006 | 02:53 PM
#3
Thread Starter
Fork Horn
Joined: Jan 2005
Posts: 108
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From:
RE: French Duck Recipe
That may be the case in Mississippi, but here in South Louisiana DU is too political for us who want to have a social event that we can enjoy without the high dollar politics running up the bids on everything just because they have the money to do it. I'd much rather be a part of Delta Waterfowl here in South Louisiana than Ducks Unlimited......DU may be good where you are, but here, they're no fun. I was asponsor of DU Atchafalaya for many many years. No more for me.
