30 plus years of cooking duck and I could never get it just right.
So while at Cabela's, I was looking in their spice section and came across some flavored brine.
So I thought, what the heck, let's try it.
I breasted out 4 ducks and brine them fro 24 hours.
I then rinsed them with clean water and cubed them up.
I then soaked them in teriyaki for 4 hours.
I fired up the green egg and got it fire hot.
Took a large aluminum pan and added olive oil and made sure it was deep fry hot.
I added hand fulls of meat and they sizzled up.
Tossed them several times and tried one. OMG, they were good.
My son stated they taste like the cubed Jack Link jerky.

Give it a try and let me know what you think.
You will never see duck meat the same.

My ducks tastes like steak and everyone that tries it agrees. I think the key is aging the whole bird a couple weeks before breasting.

I agree with aerangis about the aging, but I have yet to age a whole bird for a couple of weeks. I would like to know your technique on that.

I let the bird sit for 2 days, breast side up, in a refrigerator. I then breast the birds out while keeping the entire breast intact on the bone. I place the breasts on a grate and dry age the breasts for one week. I then go back to remove the meat, ideally keep both breasts intact, like a dove. I then sear the skin side for 60-90 sec, followed by 1 hour sous vide at 120-125 degrees. I then finish up on a grill or skillet to get the skin crispy.

They end up tasting like a good steak with out a ton of seasonings.

When u age a mallard, make sure you get the guts out trough her but with a 10 inch pin and a hook towards the end.
It looks like thick spaghetti coming out .

If these were Ringnecks I'm impressed.

Sous Vide. It will change the way you make ducks.
I have been doing it the cheap way with a crock pot, but the wife got me a sous vide machine for christmas. They will be PERFECT every time.

I make them taste pretty dang good with simple spices and cooking it rare/med rare. I think most peoples mistake is over cooking them, tastes like liver.

+1

I age whole for 7 days, marinate for 4 then 400 degree grill for 4 min per side!

Simple marinade with teriyaki or Worcestershire.

My recipe has won several awards and is the only way the wife and MIL will eat duck now. Others have said they thought they were eating steak of some sort.

Agree. I did this and it was amazing the difference.
I hung Ming by the neck in a walk in cooler at 37 degrees for 12 days. They don’t even stink when you clean them.