INGREDIENTS:

4 duck breast, filets                         2 tablespoons Morton table salt (for brine)
8 strips bacon                                  2 tablespoons light brown sugar (for brine)
1/2 stick butter                                 1 quart cold water (for brine)
1/4 cup Worcestershire Sauce      1 tablespoon Wild Bill's Meat Rub or your favorite meat rub
 
Filet the breast out of 2 ducks and wash thoroughly.  Mix 2 tablespoons of salt and 2 tablespoons of light brown sugar to 1 quart of cold water.  Add duck breast filets to a zip lock type plastic bag, add brine solution.  Place in refrigerator overnight or up to 12 hours.  Ignite Kingsford Original charcoal in charcoal chimney and allow to burn for 20 to 30 minutes until ash colored.  Meanwhile, remove duck breast filets from brine solution and rinse brine off duck breast filets; pat dry with paper towels and coat heavily with Wild Bill's Meat Rub or your favorite game rub.  Wrap two strips of bacon around each duck breast filet and peg with a couple tooth picks that have soaked in water for at least thirty minutes.  Melt 1/2 stick of butter and add 1/4 cup of Worcestershire Sauce to baste duck breast filets while grilling.  Add charcoal to grill and grill each side 4 minutes basting with the butter sauce and turn over each filet every 4 minutes and baste for a total grilling time of 16 minutes which will render medium rare duck breast filets and grill longer if desired, however the duck breast filets will be much more tender medium rare.  Keep grill lid on grill when not basting to help retain temperature.  Remove breast filets from grill and let rest 10 minutes before slicing across the grain on the short side.  Serve with wild rice, asparagus spears, honey glazed carrots, garlic bread and/or your favorite sides.

YIELD:  2 servings of 2 filets each.

Above Wild Duck Breast Filets from a pair of unlucky Mallard Ducks supplied by one of my Duck Hunter friends, were charcoal grilled on 12-22-13 and were fantastic.  The doneness was between medium rare and medium and would still melt in your mouth.  Wild duck breast filets reminds me of a young deer's loin or back strap taste and texture wise and filet mignon.  I added a little Frank's RedHot Sweet Chili Sauce to "twang" it up a little.....grin if you must!  Any type of berry or mushroom sauce will go very well with wild duck meat.  Authentic Native American wild rice not the (hybrid wild rice) really complements the Wild duck breast filets with the wild rice having an earthy complex woodsy smell and taste with more texture than regular rice. 

Click on the below thumbnail sequence pixs for a larger screen view:

Make certain you remove any shot pellets from the breast filets and any blood clotted meat before brining.  Now to the grilling:

Web published by Bill aka Mickey Porter on 12-22-13.

LEAVING ON A SPIRITUAL NOTE