Shot some ducks the other day, and thought I'd try a new recipe I found on another site, except with a twist of my own
First of all, I let the meat brine in 4 cups water and a 1/4 cup each of salt and brown sugar for 2 days
http://workingdecoys.net/workingdecoysforum/index.php?topic=2793.0Instead of chili paste and mayo, I made a siracha aioli using 5-8 cloves of garlic... probably 2 or 3 hefty spoons of mayo and siracha to taste, go heavy on the veggies, and add a squirt of lime juice if you wish, maybe a slice or two of fresh jalapenos if you dare... I'd recommend going a lot lighter on the coffee tho, not a fan of the strong flavor, kinda masked the duck.....
Serve on a fresh baguette and have a cold one ready. Personally, I'd make sure to put a brewskie in the freezer unroll its almost slushy beforehand. I'd recommend lighter beer, pilsner, or any canned American (pbr or Coors light is what I'm drinking as I'm eating)
Watch out this one burns twice, but is a killer sandwich
