"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Grilled Duck Breasts, by Jonathan Creason, is from Creason Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6-8 filleted duck breasts (I prefer wood duck or mallard) 4 oz. Carribean Jerk marinade 4 oz. Orange Juice
Soak breasts in salt water for a couple of days to remove all blood. Mix the Carribean Jerk marinade and orange juice and let breasts soak overnight. Grill over medium heat for 3-4 minutes per side, or until done to medium.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.