Basic Duck Marinade

Marinade for 4-6 ducks servings Prep: 10 m Cook: PT0M Total: 6 h 10 m Beginner
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Marinades are used to neutralize the game flavor in ducks and wild game. I have used several marinades, including the basic Italian Dressing, but I find this one to be exceptional. This marinade combines dry wine, soy sauce, balsamic vinegar, and garlic for tenderizing and flavoring wild duck.

Ingredients

Marinade for 4-6 ducks servings
  • 2 cups dry wine
  • 1/2 cup soy sauce
  • 1/4 cup balsamic or red wine vinegar
  • 1/4 cup vegetable oil
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 1 tbsp freshly cracked black pepper

Step-by-Step Instructions

  1. Combine all ingredients in a container with a tight fitting lid. Shake well and pour over game.
  2. Cover and refrigerate for 6 to 24 hours, turning occasionally.
  3. Before cooking, let game drain and pat dry with paper towels.

Common Problems and Solutions

Q: How long should I marinate the duck?

A: Marinate for at least 6 hours, but 12-24 hours is ideal for best flavor penetration and to fully neutralize the gamey taste. Don't go beyond 24 hours or the acid can make the meat mushy.

Q: Can I reuse the marinade as a sauce?

A: No, discard the marinade after use since it contained raw game meat. If you want a sauce, reserve some unused marinade before adding the duck, or make extra.

Tips and Techniques

Before marinating, place cleaned ducks in the refrigerator’s vegetable crisper for a couple of days to let them bleed out completely. This extra step significantly improves the final flavor. Pat the duck completely dry after marinating and before cooking for better browning.

Ingredient Substitutions

  • dry wine: beer or apple cider
  • balsamic vinegar: apple cider vinegar or red wine vinegar
  • soy sauce: Worcestershire sauce

Equipment Needed

  • Large glass bowl or food-safe plastic container with tight-fitting lid
  • Paper towels for drying

Historical Context

Louisiana hunters have long used wine-based marinades to prepare wild duck, especially for birds with a stronger flavor like teal or spoonbills. This technique bridges traditional French cooking methods with local game preparation.