Fit For A King

[captain duck]

My favorite duck recipe to share with you is as follows;First, preparation is very important. Immediately upon fileting the breasts soak in cold water for 2 days, changing the water morning and evening. Most people that don't enjoy duck is because it either smells like blood, taste like blood or has a liver flavor. Removing the blood eliminates the wild smell, flavor and liver texture. Now to make the meat tender, moist and flavorable. Cut each filet into 3-4 strips (longwise-not across the grain).Place filets in Coca-Cola for 2 hours. The acidic carbonation breaks the meat down into a more pourous condition for marinating.Drain the coke and marinate in Kraft Olive Oil Vinegarette dressing for an additional 2 hours. Drain the filets and season with Konriko Greek seasoning, garlic powder and Cherchies pepper'n-lime. Using bamboo skewers, shisk-kabob the filets with red and yellow bell peppers(the color is for presentation)large mushrooms,white onion slices,fresh pineapple chunks and lean bacon. Note-place bacon next to filets. Grill filets over medium to high heat on heavt duty tin foil. Turn the edges up to hold all juices and keep moist until the shisk-kabobs are hot. Poke holes in the foil to let the juices begin to drain and the smoke rise to flavor the meat.Baste kabobs after the draining process begins with Tony Chacheres Praline Glaze and continue until cooked which should take 20-25 minutes. Turn the kabobs several times and baste often. Serve wild rice and/or a steamed green vegetable with the Entree and your favorite Merlot or Pinot Noir. Enjoy! Captain Duck

[00duck]

go back and look at my recipe on the earlier post the baking soda and a little lemon juce does this in 1 day after 3 times in the mix soak in cold water then marinate this might save you some time make kaboobs sear then baste then set off direct heat happy happy
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