waterfowl recipes

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.  

Today I'd like to share a new twist on how to cook your Christmas goose.  I guarantee everyone will love this recipe.  You'll only be using the breast, but don't throw away the rest of the bird, you can use it for jerky or to make stuffing.  You'll want to start your preparation the day before cooking to allow time for marinating.