R EC I PE S • FOR • W I L D • G AME
C L EV E N O RD E E N
Cleve Nordeen is a hunter, fisherman and camper who has cooked ducks,
dove, fish and wild game for over 15 years.
Island Wood Fire Grilled Wild Duck
8 to 12 boneless breast fillets from wood ducks or mallards
6 strips thick sliced Cherrywood smoked bacon cut into quarters
1 pack of round wooden toothpicks
1 jar of Mt. Olive Sweet and Hot Peppers
Marinade (see below)
1 package McCormick Island Woodfire Grill Marinade
1/4 cup oil
2 Tbsp water
2 Tbsp cider vinegar or white vinegar
Mix all the marinade ingredients thoroughly in a small bowl.
Place each duck breast in a stainless or glass bowl and cover with mari-nade.
Cover and refrigerate for no more than 2 to 4 hours.
Broil or fry the bacon pieces until hot but not crisp and remove.
Remove ducks from marinade and place two peppers on top of
each duck fillet with a square of bacon and secure all with crisscrossed
Preheat a grill over medium heat, place a hand full of soaked cherry
wood chips on the coals, add duck and cook 10 to 15 minutes turning once
until medium rare or your preference but do not overcook this delicacy.
Remove ducks from the grill, transfer to a serving platter and serve with
sticky jasmine rice and your favorite vegetable.
WBM october 2019