Grill Memoirs: Finished Hunting Season? Try This Wild Duck Recipe.

Happy Thursday. I hope everyone’s had a great week and if you haven’t, embrace the suck because you’ve still got air in those lungs.

Good to see my last post was so well received. For those of you that missed it, go ahead and check it out now.

Following up from last week’s post, I figured why not continue the trend when it comes to food.

I also managed to think this one up seeing as duck hunting season is over. Wild duck is a great source of protein, and if made right, can be pretty damn tasty meaning you kill two birds with one stone – function and flavor.

Oh and before I forget, those new hoodies featured a few blog posts ago launch in the shop tonight! Be sure to grab yours and train the SUPP UP. way.

This is one Grill Memoirs recipe you’re definitely gonna want to try – thanks go out to Spencer & Serena (see their link at the end of this post). Feel free to bump up the hot sauce – I always do.

Enjoy.

Grill Memoirs: Finished Hunting Season? Try This Wild Duck Recipe

This recipe is really straightforward with only 5 steps. That’s right – 5.

Grilled Wild Duck Recipe

Makes: 4 high protein servings (macros below).

Prep Time: 15 minutes.

Cook time: 10 minutes.

Total Time: 55 minutes.

Items Needed: A large bowl (stainless steel or glass). A chopping board (or not – you do you). A grill. Calloused gym hands, with a supple, loving touch.

Ingredients:

8 skinned, boned duck breast (halves)
1/4 cup (60 mL) Worcestershire sauce
2 Tbsp olive oil
1/2 tsp hot sauce (I like Frank’s)
2 Tbsp minced garlic
1/4 tsp black pepper

Directions:

Grab your bowl and toss in some hot sauce, olive oil, Worcestershire sauce, garlic, and pepper, stirring together.
Now add your duck breasts, coating them well by tossing it into the mixture.
Cover and let it all marinate in the fridge for at least 30 minutes. If you want a stronger flavor, you can do it overnight, too.
Once marinated, take your duck out and preheat your grill to medium-high heat.
Throw it on the grill and get it to however well you like it done (i.e. 5 minutes per side for medium-well done). This’ll all depend on the size of the breasts and the temperature of the grill. For this recipe, I used a small duck.
Done.

Easy right?

Few things to mention…

This is a great recipe post-hunting if you’ve had a good season and want a new, tasty grill idea to try. It’s like having steak and you can use the rest of the duck for stew or stock.

If you read either SUPP UP. On The Go or At Home nutrition books, you’ll know exactly what I mean when I say the above ingredients provide you with plenty of nutritional benefits (if you haven’t, well…you know what to do). You’ve got your protein, fats, spices, and depending on if you went with mac & cheese, a relatively slow digesting carb – all while packing a punch in flavor.

Here’s the macros:

Protein: 43.2 g
Carbs: 4.8 g
Fats: 10.7 g

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Both books have recipes that provide nutritional breakdown so it makes things dead easy.

Drop by next week for yet another great post to add to your workout and nutrition arsenal.

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