Any good marinades?


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By bigjer - 12/30/2008 6:32:47 PM
Does anyone have any good marinades for duck breasts to soak in overnight?
By boblong88 - 1/5/2009 3:47:18 PM
TRY THIS ONE

GOOD GRILLED DUCK

1 cup Soy Sauce

1 tbs Teriyaki Sauce

1-1/2 tbs Sesame Oil

1 tbs Powder Ginger

½ cup Worstorshire Sauce

½ cup Molasses

1-1/2 tbs Hoisin Sauce

1 tbs Garlic – powder or fresh

Marinate 4-5 hours in fridge. Save sauce to baste duck breast as you grill it. 

By Creek Boat - 1/5/2009 6:44:24 PM
worcestershire sauce and italian dressing
By eric b - 1/5/2009 9:11:35 PM
i have always used italian salad dressing its good and cheap..
By simme - 1/5/2009 10:03:41 PM
take the breasts off 3 big ducks.  slice into 1/4 inch strips, and marinate in this.

4 green onions (coarsely chopped), 3 cloves of garlic (minced), 1 tbsp sesame seeds (browned and ground up), 2 tsp rice wine, 2 tbsp water, 3 tbsp soy sauce, 2 tbsp sugar, 1 tbsp dark sesame oil, 1/4 tsp fresh ground black pepper. I also put a 1/2 tsp of red pepper flakes in it.  Doesn't take long to marinate the thin strips, 1/2 hour will do it. Grill on hot coals 1 minute per side or in smokin cast iron skillet. Serve em on rice. will work for goose too. No wild flavor at all. This may even work for the fish ducks. We just don't shoot em.

By cashdog - 1/15/2009 10:15:27 AM
Duck fajitas.

Slice the breasts again  filet style so they are thinner. Coat them in canola oil, and mix equal parts of chili powder, seasoned salt, powdered garlic, cumin. Let them sit overnight. Grill/sear then slice.

A favorite in our house. Great for goose too! You can really put on a feed.

By Shotgun - 1/15/2009 8:53:39 PM
LOWERYS  GARLIC & HERB seasoning, it dont get much better than this stuff!!!  SHOTGUN
By Widowmaker - 1/15/2009 10:07:22 PM
I always let mine soak in coke overnight then italian dressing
By helmuth - 1/16/2009 7:16:55 PM
slice em thin marinade in italian,A1, & dales seasoning wrap around a hot pepper and sour cream and wrap whole thing with bacon tastes great.:)
By Stiny357 - 2/11/2009 4:38:04 AM
OJ or apple cider.  You can add some ginger, garlic and soy sauce to either and marinade overnight.  Roast it whole or grill the breasts.

For a nice glaze, reduce apple cider on the stove with some raisins and/or apricots, then baste the duck with it.

I was thinking about making that glaze with bourbon or Southern comfort but haven't tried it yet.

By nellinova - 2/12/2009 5:56:45 PM
Game Tame marinade
By Goat Roper I - 6/6/2009 6:44:23 PM
A Good Southwestern Marinade

Tequilla, lime juice, extra virgin olive oil, garlic, cumin, salt and pepper sauce.  Soak in zip lock bag over-night.  Grill as is or wrapped in bacon.

By JBTexas - 6/7/2009 9:27:12 PM
red wine, onions, garlic salt, tobasco, and maple syrup...incredible on venison tenderloin
By Amish Amy - 6/12/2009 9:20:45 AM
boblong that sounds awesome simailar to what I use but the other ingredients like the sesame oil woul definetly improve it wihs i thought of it. 
By Daffy8675309 - 6/19/2009 7:10:29 PM
A guy I know brushs on some John Boy and Billy Griling Sauce while he grills his kills, whether it be duck or it be deer.
By duckgunner1187 - 7/14/2009 5:08:21 PM
K.C masterpiece honey teriaki with seseme.
By Goat Roper I - 7/16/2009 6:51:21 PM
Here is another favorite:

Soak in buttermilk over-night.  Wash off and pat dry.  Rub with a mixture of 1/3 worchestershire sauce and 2/3 soy sauce with black pepper and garlic powder.  Grill til medium rare.

By MrsDUSouthernGirl - 1/10/2011 4:10:49 PM
I mix 1 bottle Caribbean Jerk Marinade, rosemary(fresh or dried--fresh is better!), orange juice, and Jack Daniels or Jim Beam Black. add minced onion and bell pepper and jalapeno slices. add some Liquid Smoke Mesquite or Hickory flavor and some Tony Chacere's Cajun Seasoning. Mix all these ingredients together and soak breasts overnight. You can wrap them in bacon and grill them or bake them in the oven. Oven does better. More tender after slow cooking in oven or putting all the ingredients in a crock pot or slow cooker for an 8 hour cooking(4hrs on high--last 4 hours on low).
By Walleyez - 1/19/2011 8:51:02 PM
Culinary Circle Roasted Garlic Peppercorn is pretty good. Especially on deer meat.

By Fowlballer - 1/21/2011 3:10:14 PM
Guiness Beer does the trick. 
By ag361606 - 1/26/2011 8:55:37 PM
If you're cooking the whole breast of any waterfowl, I like to poke holes in it with a fork, put in a tupperware with a healthy amount of Worcestershire, a little Italian dressing, and a good amount of cracked black pepper, parsley, and some garlic salt. When you want to cook it, you can shake off what's left on the meat follow the recipe, it won't interfere. I just said this in a post a second ago, but I eat coot by this method and nobody could tell it was a "garbage" bird.
By Vogthorstar - 2/22/2011 5:03:45 PM
Vog's Darn Good Roast Duck:
Generously coat  them( or sprinkle if you don't like it hot)
with black and red (cayenne) pepper .
Coat them with honey,  then cover them with 1/2 cup of red wine, 1/2 cup olive oil.
Slow roast  them with finely grated fresh ginger , onion and sprinkles of coconut on the top.
 
By NeburOnivert - 4/25/2011 4:04:44 PM
MOORES... check it out