Dave Diefenderfer
Manassas, VA

"Once you set out to build a boat, throw away your square. And if you work on her after she's launched, throw away your level." author unknown

I'll go first on this one.....This recipe works quite well for all three mergs and seaducks.

- Breast out as many merg/sea duck as you have. Remove all fat and blood vessels, tendons, etc.
- Marinate the breasts in a bowl of pineapple juice for 24 to 48 hours. Rinse breasts.
- Wrap a full length piece of bacon around each breast and secure by sticking a toothpick through the whole thing.
- Generously slather BBQ sauce on the breasts and place on a hot grill. Turn as needed to prevent burning and cook till rare to medium rare.
- Serve while warm, and as with all duck recipes, chew carefully :) :)

John Bourbon
Duckboats, decoys and double barrels!

This is a variation on John's recipe:

breast out the meat
cut breast into narrow strips about 1" wide
pound the strips with tenderizer hammer
place bread crumbs on the strips
pour worchester sauce on the bread crumbs
place small wedge of jalepeano in middle
roll the strips and roll a piece of bacon around outside
hold together with toothpick
bake in oven at 350 until bacon done

You can also marinate the breast overnight in blackberry brandy the night before. The flavored brandy gives the meat a sweet taste.

We have tried to eat merg's for years to no avail but came up with this 2 years ago and now we keep all we can get. You can use this with geese and brant as well