Barbecue Duck in Mexico
I always pluck ducks for cooking cause I really like the skin.
I carefully debone the ribcage and breastbone. It is easy.
You end up with the skin on, breast strip, thigh and leg intact. (This is the secret to getting the marinade to penetrate the meat, a lot of direct meat contact. If you try to marinade ducks whole, the skin, fat layer and ribcage/breastbone prevent the marinade from penetrating).
I marinade these overnight or the morning before dinner. Note: on teal I just make cuts on the breast each side of the breast plate bone as teal are too small to debone.
Marinade:
Some soy or teriyaki sauce
add some;
Fresh garlic run through a press
Fresh ground black pepper
A dash of black and or regular rice vinegar
A splash of dry sherry
A few drops of toasted sesame oil
Half a teaspoon of apricot jam or chutney
A small amount of chopped hot pepper
Some minced fresh ginger
I use a three burner Weber. I turn all three burners on until max temp.
I then turn the center burner off and wait a couple of minutes and put the ducks in the center, skin side down, close lid and cook for approx.. 17 minutes at 400-450 degrees.
Medium rare (mallards), turning once.
The trick is to cook them fast under high heat, but not have them flame up and char.
Good side dishes are a spinach salad (with rice wine vineager, olive oil, and garlic dressing) and baked yams, or wild rice.
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