IN the photo two carcasses out of the freezer: duck and Teal, because they're small, one more duck added fresh. Little ducks cut in half, large - 4-6 parts. Definitely need to remove all the innards, including the kidneys and lungs. They will taste bitter and unpleasant taste to give.

Next, marinate the meat for a couple of days. Yes, on a couple of days! For a long time, but the result is worth it. Pour meat spices and stir them in with relish duck: black pepper, rosemary (dried twigs), Basil dried, cumin (10 seeds), marjoram, dried garlic chopped, from the garden garlic arrows, chilli (I have dried too), fresh ginger (you can also dried or powder), coarse salt to taste, Apple cider vinegar, can any to your taste (to marinate like kebab), I put, when the season of fresh vegetables (large chunks tomatoes, peppers, eggplant), vegetable oils and the main ingredient is sesame oil. The thing is expensive, use it only for game. Pour about 1 large duck 2 tbsp.

Within two days stir the duck in the marinade and the spices, store, of course, in the fridge. If you don't have such spice, you can do a minimal set of: pepper, ginger, garlic and sesame oil. Others at your discretion. I like it set. Duck turns peppery and spicy. After this, the meat can be cooked on the grill as the regular meat. Do not overdry it, it's a game, so the cooking time is slightly less. The vegetables in this marinade and on the grill turn out delicious! As soon as I did not prepare before the wild duck, and baked, and the pate was doing, but it's not that. This recipe I think is best. As a side dish suitable rice, a salad of fresh greens, bell pepper and of course a cold one under game. Bon appetit! Not far off spring hunting season ;-)