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Waterfowl Recipes
Wild Duck Hors D'oeuvres

Number of Servings: VariesMallard Ducks
Columbia River


Duck breast
1 cup apricot jam
1 ounce red wine
Salt and pepper
Bacon (sliced)
Mushroom (sliced)
Red Pepper (sliced)


Slice duck breast longwise in 1/4 to 3/8 inch strips.  Blanch slices in boiling water for 3 to 5 minutes.
Prepare a marinade by mixing the apricot jam and red wine. Salt and pepper to taste and then place blanched slices of duck into the marinade.  Marinate in the refrigerator for 4 hours or overnight.
Lay out one slice of bacon and place a slice of duck breast, slice of mushroom and a slice of red pepper perpendicular to bacon.  Wrap bacon around duck and secure with toothpick.

Cook on BBQ grill at medium high heat (300-325 degrees F) for ten minutes.

Notes & Variations:
If the duck is grilled use cherry wood in moderation to give a slight flavor.
Place the duck on a grill so the fat drains off.
The duck can also be baked in an oven set at 325 degrees F.

Contributor:  Jerry Zeitler, RRGC