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Hank Stallworth’s Grilled Duck Breasts

South Carolina Wildlife TV Show

6-8 boneless, wild duck breasts

½ cup soy sauce
3 tablespoons olive oil
3 tablespoons honey
2 cloves garlic, minced
¾ teaspoon dried ginger, or 1 tablespoon fresh ginger, minced
Cream cheese
Bacon slices

Mix marinade ingredients and marinate duck breasts for several hours.
Cut a slit in the breast (making a “pocket”) and insert a thin (1/4 inch) slice of cream cheese. May also add coarsely chopped banana or jalapeño peppers, onion or any combination. Wrap with thin bacon and secure with a toothpick.

Grill on a medium heat, turning once. About 10 minutes per side. When the bacon is cooked the duck should be medium rare.

Serve with chutney.

This recipe is also wonderful for grilling venison loins.

See Part 1 and Part 2 of Duck for Dinner.

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