(instrumental rock music)
♪ Going to smoke me a fatty brisket ♪
♪ I got my barbecue shoes on ♪
♪ Going to smoke me a fatty brisket ♪
♪ I got my barbecue shoes on ♪
- [Bob] Welcome to BBQPitBoys.com.
Today, we're grillin' up some apple
and brown sugar wild duck at the pit,
and it's real easy to do.
Alright, here Jitterbug has got a couple
of wood duck.
And if you've never had the pleasure
of eating wild duck at your pit,
you definitely got to check this out.
It's some real good eatin'.
Alright, what Jitterbug's going to do first
is he's going to feather out these ducks
because we're going after the breast meat.
And that's, of course, where most of the meat
is on these birds, alright.
And here he is just feathering it out.
Real easy to do.
Now, if you're from the food police,
and this is too disturbing for you,
well, you can go to the end of this video
and see the actual recipe.
But, in the meantime, this is how it's done.
Now, some of you might be asking what is wild duck,
or in this case, wood duck taste like?
Well, it tastes a bit like venison.
It's a red meat, alright.
It has the texture of liver,
but it will take on the taste of the flavorings alright
that you prepare this duck with.
Alright, these birds have been feathered out,
and now what we're going to do is cut out the breast.
Oh, yeah.
Now, there is many ways of cooking up a wood duck
or wild duck as there are hunters out there.
Everybody's got their own technique.
Some will do an overnight brine, alright.
A little bit of salt and water,
maybe a little bit of flavorings.
But, done straight like this, fresh shot,
direct to the grill, no overnight marinatin'
works real good and you definitely got
to check this out.
(easygoing instrumental music)
Now, you can see here how red this duck breast is, alright,
unlike farm-raised duck which is often white meat.
Oh, yeah.
Man, there's going to be some good eatin' in the pit.
Alright, the skin-on breast has been removed.
Whoa, take a look at that.
Oh, man, alright.
And in a miracle of time, these duck breasts
are ready for the grill, oh.
Alright, let's put this recipe together.
Now, the duck breast has been washed and prepared.
And like I said, we're not doin' a marinade on this one.
We're doin' it fresh-caught.
Yeah.
You're just going to need a few ingredients.
Here we've got some extra virgin olive oil
or use a good cooking oil and coat both sides,
the skin and the meat side.
Oh, yeah.
It's good enough to eat already.
(laughing)
Now we have some SPG, and you sprinkle it
both sides pretty liberally.
Now, like I said, this duck has a very pronounced flavor,
a little bit more like liver.
So, it takes well to put on some good seasoning.
Now we have some brown sugar.
Coat both sides.
Yeah.
Now, of course, we could fast forward this,
but I kind of like doin' this,
so just kick back and relax.
Or you can fast forward, that button right in front of you.
(laughing)
Now, Jitterbug's got some apple sauce.
I'm going to spread it on.
(slow instrumental blues music)
Mm-hm.
Now, like I said, you could prepare these duck breasts
the way you like.
That's called Pit Master Privilege.
You don't have apple sauce?
Well, maybe try some preserves.
Now, we're going to place these breasts
skin-side down at first.
Very low temperature.
We're runnin' maybe 275 degrees Fahrenheit on that grill.
And while we're waitin', slice up some apples.
Alright, a few minutes has gone by
and let's check on these breasts, alright.
Oh, good, mm.
Gettin' hungry or what?
Give 'em a flip.
Oh.
Oh, baby.
Now, Jitterbug's throwin' a little bit more
of that extra virgin olive oil.
Hit it with a little more brown sugar.
Mm.
And we're going to take those sliced apples
and put 'em on top.
Again, you want to flavor up these duck breasts pretty good.
A little more brown sugar.
(easygoing instrumental music)
Oh, and now we're going to get real fancy.
Here we've got some chopped, sliced almonds.
Going to make these look real pretty.
You do it the way you like.
This will only take a few more minutes to finish.
We're lookin' for an internal temperature
of about 165 degrees Fahrenheit.
Alright, a few more minutes to go.
(duck call blowing)
Alright, I'd say it's time to eat.
Oh, man, take a look at that.
Got to pull 'em off the grill.
Lord have mercy.
(laughing)
(duck call blowing)
And now, you've heard me say this before,
and it should go without saying, but I will anyway.
We do apologize for eatin' in front of you like this,
but we call this Pit Master Privilege.
(laughing)
(lively instrumental music)
So, the next time you're lookin' for a recipe
for your barbecue, check out BBQPitBoys.com.
(duck quacking)
(duck call blowing)