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.
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