Luke Clayton here. Just yesterday, I tried a new smoked recipe that I really like. Now, if you think that ALL wild duck tastes like LIVER, listen up, I think you'll enjoy this one?
Pound you duck breast halves with a tenderizing mallet until about a quarter inch thick
Season fillets with your favorite seasoning (make sure and include garlic powder)
Marinate in Allegro liquid marinade or... Milk and Louisiana hot sauce... Let them marinade for 3 hours or overnight in frig.
Set Smokin Tex on 250 degrees, place duck breast fillets on lower grill and cook medium well. NOT rare! For some reason unknown to me ALL duck recipes call for duck to be cooked RARE but, I've found that to be the major cause of the LIVER taste!
I believe you'll find these breast fillets to be very tasty! I used gadwall, mallard and widgeon breasts and all turn out the same... TASTY!
P.S. You can also dust the fillets with flour and chicken fry them!!