Join Andy Morgan for a guide on prepping and cooking the pro fisherman’s grilled wild-duck skewers recipe. Duck is his favorite wild game to eat—and this recipe is one of his favorite ways to prepare it.
Andy Morgan has been hunting, and cooking, duck since he was 13 years old. “A lot of people turn their nose up at duck. But, in my opinion, it’s one of the best pieces of meat you can put on a grill or a stovetop,” says Morgan. “Duck meat is definitely high in protein. It’s a rich, dark meat, and it can hold a lot of flavor if cooked correctly.”
Prepping the Wild Duck with Marinade
Morgan suggests filleting duck into thin slices when cooking it on a grill or smoker, and marinating it for at least 24 hours ahead of time. This will give the marinade time to soak into—and properly flavor—the dark, dense meat. Morgan’s marinade of choice is his infamous “Kentucky sauce” buts Italian dressing with some spices, or any type of store-bought hot sauce will also work just fine.
Once marinated, Morgan then threads his fillets onto the kabob skewers—along with bell peppers, jalapenos, pineapple and bacon. Yet, he encourages you to use whatever veggies you prefer.
Grilling Wild Duck on Skewers
After his duck-and-vegetable skewers have been prepared, Morgan places the kabobs on a 360-degree pre-heated grill. He prefers his duck medium-rare, and warns against overcooking the thin fillets.
Once cooked, he brushes on his infamous “Kentucky sauce.” A recipe handed down from a longtime family friend, Morgan always keeps a big batch in the fridge so it’ll stay fresh and usable for a long time.
Now, all that’s left to do is take them straight from the grill right to your mouth (only stopping occasionally to add some more Kentucky sauce)! Morgan promises this is a dish that’ll quickly become one of your favorites, too.