Rob's Quacker Bites

Rob's Quacker Bites

7 Reviews 1 Pic
  • Prep

    1 h 20 m
  • Cook

    5 m
  • Ready In

    1 h 25 m
Recipe by  karab

“This is a great way to quickly cook duck or goose breasts. My husband is a duck hunter, but he doesn't really care for traditional duck recipes so he came up with this and everyone raves! It works well for duck or goose. If you can find Dale's Seasoning, a seasoning sauce with 11 spices, that's our favorite for the marinade. The recipe is easily adapted as hunters' success rates tend to vary.”

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Adjust Servings

Original recipe yields 12 servings



  1. To make the marinade, stir the steak sauce and whiskey together in a bowl. Pour the marinade into a resealable plastic bag and add the duck cubes. Seal the bag, turn once or twice to thoroughly coat the duck, and place in the refrigerator for 1 hour.
  2. Preheat a grill for medium heat. Soak the toothpicks in a bowl of water at least 1/2 hour to prevent burning.
  3. Remove the duck from the marinade, and discard the sauce. Wrap a piece of bacon around each duck cube and secure with a toothpick.
  4. Cook the duck bites on the preheated grill until bacon is crisp and duck is no longer pink, turning once, 5 to 10 minutes. Place on a serving plate, cool slightly, and serve.

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Reviews (7)

Rate This Recipe


I made this recipe exactly as above, except I didn't use Dave's Steaksauce. Instead I made my own with 2 Tbsp Worcestershire, 2 Tbsp Vinegar, 2 Tbsp Brown Sugar and 4 Tbsp ketchup. The whiskey we used was some cheap stuff we've had for years but never opened until now! I think it was Old Crow? Anyway, great recipe and I'll make it again.



This was a very good recipe, I followed it just as written. The only change I would make is that I would use smaller pieces of bacon. I used 1/2 slice per piece of duck and the ammount and flavor of the bacon over powered the duck. The marinade worked well and I did pre-marinade the duck pieces on salted ice water to remove the 'gamey' flavor. Over all this was a very good recipe and I would make it again.



Finally a recipe I can use for a duck that has been skinned! We used to pluck our ducks but hubby does taxidermy, so now we just skin them and losing the fat makes the meat dry. This is way more exciting than just barding the meat. Thanks Karab! :)

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Amount Per Serving (12 total)

  • Calories
  • 1408 cal
  • 70%
  • Fat
  • 129.9 g
  • 200%
  • Carbs
  • 3.4 g
  • 1%
  • Protein
  • 41.3 g
  • 83%
  • Cholesterol
  • 255 mg
  • 85%
  • Sodium
  • 822 mg
  • 33%

Based on a 2,000 calorie diet



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Stuffed Filet Mignon Bites


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