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Re: Duck
Here on Lake Champlain, we are blessed with many oppurtunities to shoot goldeneyes. Due to the many oppurtunities, I've had a chance to figure out a decent goldeneye recipe. Here's my favorite:

Start by breasting out the bird. I like to leave the skins on, some guys don't. Either will work for this recipe. Put breasts in either a bowl or a bag, and pour about an ounce of olive oil and ounce of soy sauce over the breasts. Once they are good and coated, sprinkle liberally with the garlic, ginger sesamee seasoning and let sit for 6 to 24 hours. Grill medium rare over a hot grill and devour.

Duckboats, decoys and double barrels!

Last edited by:

John Bourbon: Jan 12, 2014, 6:21 PM

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