Big Show's Big Eats: Grilled quackers

Editor’s Note: Elite Series pro Terry Scroggins has long been known as a great cook. In this column, he shares instructions on how to cook some of his favorite foods. See his other recipes for Pork tenderloinTequila chickenVenison kabobs, Mustard fried venisonBeer can chickenPeanut butter cup pieSmoked ribs with red pepper jellyShrimp-stuffed jalapeñosCrab-topped grouperTeriyaki injected tenderloinGrilled spaghettiFried ribs, Sausage dip, Grilled half shell redfish, Taco salad.


For this month’s feature, I decided to go with an awesome duck recipe a buddy of mine gave me a few years back. Before this particular recipe, I was never the biggest fan of grilled duck – seemed I could never cook it just right. This recipe has changed that, and I genuinely look forward to fall every year knowing I’ll get some duck from my buddy to throw on the grill. To me, it’s all about the marinade and making sure you don’t overcook the meat. The original recipe is portioned for six duck breasts, so any exact measurements you see below are for a serving of six. I had more, so I scaled all the ingredients up to match the number of duck breasts I had. Follow these steps and you’ll have some mouth watering wild game for the dinner table.  

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