Grilled Duck Breast Epicurus is our own wonderful creation. Seriously easy to make, delicious to eat and enjoyable at every bite. Bacon enhances the smokey flavor of the duck.

Grilled Duck Breast Epicurus
 
Author:
Recipe type: Poultry
Serves: 4
Ingredients
  • 4 duck breast fillets
  • Marinade (recipe follows)
  • 4 to 8 slices bacon
  • garlic powder, to taste
  • freshly-ground black pepper, to taste
  • salt; (optional)
Marinade
  • 1 Cup red wine vinegar
  • 1 1/3 Cup of olive oil
  • 2 Tablespoons of water
  • 1 1/2 Tablespoons finely minced garlic
  • 1/2 Tablespoon onion powder
  • 1/2 Tablespoon honey
  • 1 Tablespoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 Tablespoon dried parsley
  • 1 Tablespoon salt
Instructions
Grilled Duck
  1. Thaw fillets in refrigerator over night.
  2. Soak fillets in salt water and ice at for at least 20 minutes -- repeat this step at least twice.
  3. Wrap edge of fillets with a slice of bacon, use toothpicks to hold in position. Place fillets in container with enough dressing to completely cover them, add garlic powder and black pepper to taste and allow to marinate for 24 hours. Cook fillets to desired level (medium is very good). Remove toothpicks!
  4. Serve sliced with salad, baked potato, rustic bread, and good Merlot.
Marinade
  1. Pour ingredients into a glass jar or bottle with a cover.
  2. You may need to use a funnel, in which case pour the dry things in first before the liquids.
  3. Cover and shake well.
  4. Use, or refrigerate for up to 90 days.
Notes
The key to good grilled duck is cooking on low heat and brushing on the marinade regularly to keep the meat moist.

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