This Week's Menu:

- Duck Breast Salad
- Grilled Duck
- Duck Gumbo

A good friend spent Thanksgiving week in Arkansas duck hunting. I guess he had a good trip since he’s now asking about how many different ways I can suggest for him to cook duck. This weekend his plan is to throw a duck tailgate so I thought I’d make his menu this week’s tailgate menu.

Now I know most of you don’t have a refrigerator full of duck. While you used to have to hunt it or hunt for it at specialty grocers, you now can find duck all across the country at stores like Whole Foods and even many of the chain grocers like Harris Teeter and Kroger.

If you’re new to cooking duck I offer this tip: don’t overcook it. When prepared correctly it’s tender and won’t taste too gamey. When cooked too long it’s, well... not.

Duck Breast Salad
3 cups balsamic vinegar
¾ cup peanut oil
5 teaspoons peppercorns
1 medium red onion, sliced
5 teaspoons chopped garlic
1 teaspoon salt (or to taste)
6 skinless duck breasts
3 heads romaine lettuce, chopped

In a large bowl combine the first 6 ingredients. Place the duck breasts in a single layer in a shallow dish and cover with the mixture. Marinate in the refrigerator for at least 2 hours, turning the breasts once.

Preheat grill to high heat (you can also use a broiler indoors).

Grill the duck for 7 – 10 minutes until medium rare. Let cool and then cut into think slices along the diagonal. Meanwhile, pour the marinade into a saucepan over medium-high heat and reduce by a third.

Place lettuce on a plate, mounded, and fan out slices of duck on top. Spoon the reduced marinade mixture over the salad as a dressing and serve.

Serves 6

Grilled Duck
2 skinless duck breasts
1 cup Italian dressing (oil and vinegar style, not creamy)
Salt
Pepper
6 slices bacon
1 tomato, sliced
1 onion, sliced

Place duck breasts in a single layer in a shallow pan and pour the dressing over them. Marinate the breasts in the refrigerator for 1 – 2 hours.

Preheat grill to medium – high heat.

Remove the breasts and season with salt and pepper to taste. Wrap 3 slices of bacon around each breast and place on a foil-lined cookie sheet (you can also place them on a sheet of foil but having the cookie sheet makes it easier to put on and take off the grill). Top with the sliced tomato and onion.

Place cookie sheet with breasts on the grill and cook 5 – 7 minutes until just more than half cooked. Remove the breasts from the cookie sheet and place directly on the grill. Cook for another few minutes until bacon is done.

Serves 2 – 4

Duck Gumbo
6 – 8 duck breasts
2 quarts water
½ stick butter
1 cup flour
1½ cup celery, chopped
2 bell peppers, chopped
3 cloves garlic, minced
1 bunch green onions, chopped
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon thyme
2 tablespoons salt
1 tablespoon black pepper
1 teaspoon red pepper

Place prepared duck breasts into a slow cooker with the water and cook for 2½ hours. Remove the duck and reserve the stock. Chop duck into bite-sized pieces and set aside.

In a large pot melt the butter and then slowly add the flour while stirring to make a roux. Add 2 quarts of the duck stock and bring to a boil. Add the chopped duck, celery, bell pepper, garlic, onions, herbs, salt, black pepper, and red pepper and stir. Lower heat and let simmer for 2 – 2½ hours until done. Serve in bowls over rice.

Serves 8 - 10

Note: These recipes are adapted from the Triton Boats Outdoorsman's Cookbook I published a few years ago.