Myself and a few buddies flew across Cook Inlet to our duck shack for opening weekend. Got about 40 ducks throughout the weekend.

We always marinade the ducks in Italian dressing in a ziplock. We then cut up mushrooms, cherry tomatoes, onions and peppers and marinade in Italian dressing in a separate ziplock. We then shishkabob on the grill to medium rare. Never overcook!

We happily had juice running down our chins for 3 straight nights over cocktails.

Forgot to mention we wrap the duck in bacon.


Last edited by Ak_assassin; 09/13/17. Reason: Addition