Don’t let the number of peppers scare you in this grilled jalapeno duck recipe from "The Sporting Chef," Scott Leysath as the cooked marinated duck will be milder than you might think. If you want to lower the heat factor, avoid the top part of the pepper, the area closest to the stem where the heat is more concentrated.
Scott Leysath is the leading authority on the proper preparation of fish and game and is the author of multiple cookbooks, the most recent being The Sporting Chef’s Better Venison Cookbook. As the Executive Chef for Sportsman Channel¹s “Hunt.Fish.Feed." program, he’s helped create the wild game menu the volunteers serve at shelters across the country. He is also the cooking editor of the Ducks Unlimited Magazine and writes for a number of other publications. Scott makes numerous appearances on outdoor television, radio programs, events and trade shows nationwide. His current TV shows include The Sporting Chef, HuntFishCook and Dead Meat.
GRILLED JALAPENO DUCK
4 whole ducks
2 cups water
2 cups orange juice concentrate
1/2 cup cider vinegar
1/4 cup white sugar
1/2 cup vegetable oil
6 jalapeno peppers, thinly sliced widthwise
2 tablespoons kosher salt
1 teaspoon ground cumin
1/4 cup freshly squeezed lime juice
6 garlic cloves, minced
1. To prepare ducks, place breast side up on a firm surface. With a sharp, thin-bladed knife, slice along each side of the breastbone to remove the breasts from the carcass. Work the knife towards the back of each side and remove the legs at the joint where the thighs connect to the body.
2. Combine marinade ingredients in a large non-reactive bowl (plastic, ceramic or glass). Reserve 1 cup of marinade to use as a baste while grilling. Place ducks in remaining marinade and refrigerate for 6 to 12 hours, turning occasionally.
3. Remove ducks from marinade. NOTE: For tender duck legs, prepare as per instructions above* and bake for 2 to 3 hours before grilling breasts.
4. Place breasts, skin side down (if skin is intact), on a medium-hot grill for approximately 4 to 5 minutes per side for medium-rare. If legs were oven-baked in advance, grill with breasts until browned. While grilling, baste with reserved marinade.
5. Remove from grill and let rest for 5 minutes before serving.
6. Serving Suggestion – serve with warm flour or corn tortillas and mild tomato salsa.