duck cooking

The main reason most people don't like the strong taste of duck is because they don't take steps to remove the blood from the duck.   Here are a couple mouth-watering methods.  Remove the breast of the duck, butterflying each half, then place them in a 50/50 mix of soy sauce and Coca-Cola.  I marinate them overnight in a Ziploc bag.  The next day, I put a slice of jalapeno pepper in the middle, fold it over, wrap it with bacon, then indirectly smoke it.  Don't put it right over the flame, but smoke it for about an hour.