Clayton And Chris Haul In The Ducks


Near Cornerstone, Arkansas.

See the fantastic recipe below the photo gallery.

The Recipe:

  • 24 Mallard Duck Breast (Spoonbills will work if it was a bad hunt)
  • 1 Package of Thick Cut Bacon
  • 1 Bottle of Sliced Jalapenos
  • Milk or Buttermilk
  • Worcestershire Sauce
  • Italian Dressing
  • Slap Yo Mama Seasoning
  • Garlic Seasoning
  • Salt and Pepper


  • Soak Duck Breast in salt water to remove blood and then rinse thoroughly
  • Cut breast into 1Ž2” to 1” cubes
  • Soak in Milk or Buttermilk (overnight is best)
  • Place cubes in a gallon zip lock bag and add Worcestershire sauce, Italian Dressing, Garlic Seasoning, Salt and Pepper. Let marinate for at least 6 hours.
  • Cut Bacon in 2” strips
  • Skewer Duck, Bacon (fold strips in half) and Jalapenos rotating Duck, Bacon and Japelenos. Place on Aluminum tray spread out.
  • Generously apply Slap Yo Mama, Garlic Seasoning and Salt and Pepper.
  • Grill until Med – Rare ( approx. 3 -4 mins per side). The more over Med – rare you go the tougher and more dry the Duck will be.

You can also add any or all of these to your skewers:

  • Sliced Bell Peppers
  • Sliced Onions
  • Whole Mushrooms
  • Pineapples
  • Apples

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