Cooking Wild With Wil: Grilled Wood Duck

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In this edition of Cooking Wild With Wil, learn how to grill waterfowl. Today he is cooking up some Wood Duck. 

 Grilled Duck Breast with Wil’s Waterfowl Rub

More often than not, grilled duck recipes call for soaking the duck in a complex marinade for up to 3 days, then stuffing the breast with cream cheese and jalapenos and then wrapping the creation in bacon before hitting the grill. Although this can be a crowd favorite, a simple dry rubbed duck breast grilled to perfection can rival a great steak. The key to a perfectly grilled duck breast is to not overcook the meat. Anything past medium is considered overdone and will not leave a good taste in your mouth.

Wil’s Waterfowl Rub 

3 T coarse kosher salt

1 T coarse ground black pepper 1 T dried parsley flakes

2 tsp onion powder

2 tsp garlic powder

2 tsp paprika

½ tsp cayenne pepper Combine ingredients in an air tight container, shake well to mix. To use, evenly coat both sides of your chosen game, let sit for an hour, up to overnight in the refrigerator before grilling or smoking.

To grill: Heat a grill to high heat, at least 400 degrees. Use canola oil on the grill grate to create a non stick surface. Place eat breast on the grate directly above the fire. Cook medium ducks approximately 2 minutes per side and large duck 3 to 4 minutes per side. Pull from the flame when the breast reaches 130 degrees in the thickest part. Let rest for 5 minutes before slicing.