Prep. 15 min. • Cook 10 min. • Ready in 55 min.


• 1/4 cup Worcestershire

• 2 Tbsp. olive oil

• 1/2 tsp. hot sauce

• 2 Tbsp. minced garlic

• 1/4 tsp. black pepper

• 8 skinned, boned duck breast halves


Stir together Worcestershire sauce, olive oil, hot sauce, garlic, & pepper.

Add duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 min. to overnight.

Preheat grill for med-high heat. Grill duck to desired doneness, about 5 min. per side for med-well, depending on size, and temp of the grill.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.