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Maine Sea Duck Hunting: Recipes Page 1

• Ingredients: Soy Sauce, Orange Juice, Red Wine, Honey, Black Pepper, Cherry Jelly
• How to Prepare: Fillet and soak eider breasts in a marinade consisting of soy sauce, red wine and black pepper for 24 hours. Cut the breasts in thin strips and sear on the grill until pink in the middle. Do not over cook or they will dry out. Cover with a nice sauce of orange juice, honey, and cherry jelly. Mix well, warm, and pour over cooked eider strips and serve.

• Ingredients:Breasts of 3 ducks, 1 1/2 teaspoon of garlic powder, 1 1/2 teaspoon of onion powder, 1 1/2 teaspoon of pepper, 3 lemons, cut in half, 3 oranges, cut in half, 1/4 cup of butter or margarine, 1/4 cup of frozen orange juice concentrate, thawed & undiluted, 1/4 cup of firmly packed brown sugar, 1 tablespoon of grated orange rind
• How to Prepare:Place each duck breast into a large sheet of heavy duty aluminum foil. Sprinkle each with 1/2 teaspoon of garlic power, onion powder, and pepper. Squeeze juice of half a lemon and half an orange over each. Along with the remaining lemon and orange halves and the duck, wrap tightly with several layers of foil. Cook covered with grill lid, over medium hot coals for 40 minutes or until a meat thermometer inserted into the thickest part of the duck registers 180°. Combine the butter and the remaining ingredients in a saucepan. Cook over medium heat, stirring occasionally until thickened. Serve over duck. Makes 6 servings.

• Ingredients: 4-6 Whole Duck Breasts, 2 tablespoons Soy Sauce, 1/2 teaspoon dry mustard, 1 tablespoon Worchestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon marjoram, 3/4 cup dry red wine
• How to Prepare: Remove meat in one piece from both sides of breast bone. Remove skin and trim tendons. In large bowl, combine all marinade ingredients. Add duck, turning to coat all sides. Marinate in refrigerator for at least 4 hours or overnight.
• Red Currant Sauce: 4 tablespoons unsalted butter, 1 10 oz. jar red currant jelly, 1/4 cup ketchup, 1/4 cup brown sugar, packed
• Preperation Continued: Melt butter in small sauce pan. Stir in jelly, ketchup and brown sugar. Heat until jelly melts and mixture boils. Grill breast for 5 minutes per

side. Meat should be rare to medium rare. Carve into 1/4" slices, cutting across grain. Serve with red currant sauce. Serves 4-6