Winous Point Duck Dinner

This recipe was provided by Opie Rohrer, assistant manager of the Winous Point Shooting Club and maintenance manager of the Winous Point Marsh Conservancy.

Serves 3

  • 6 wild mallard duck breasts, skin on, legs attached (about ¼ pound each)
  • Dry Rub
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon paprika
  • Spray bottle full of water

Remove duck breasts from the refrigerator. Apply dry rub over the breasts. Let sit for 30 minutes, until they come to room temperature. Make sure grill grates are clean. Set the heat on one side of the propane grill to 250°–300°, and the other at about 400°. Pat duck breasts dry with paper towels. Place breasts on hot side of grill, skin-side down. Use spray bottle to douse flare-ups as needed. Grill until skin is crispy, about 6–8 minutes. Flip duck breasts. Grill until browned, about 2 minutes. Transfer cooked duck breasts to cooler side of grill. Close the lid to prevent flare-ups and to slow cook the interior part to the desired doneness. Transfer finished duck breasts to a plate. Let rest, skin side up, for 5 minutes.