Wednesday, January 23, 2013

Hot Damn Duck

To fully appreciate the amazingness that is "Hot Damn Duck" one truly needs to understand the man behind the recipe.

"Daddy Reed" as we affectionately refer to him is one of the most kind, generous, funny men I have met in a long time.  Always excited to come to Nashville for some time spent on Lower Broad or simply by the grill in the backyard, Big Reed has become a fixture in Nashville as he breezes through town.

Having spent more time at Bruce Springsteen concerts across the country than in his own home, this man is fully embracing The Boss and all he has to offer.....not to mention the people watching alone is enough to write home about!

I was first introduced to this dish while at the cabin which Big Reed and several of his friends have in Alabama.  No electricity, fireplaces everywhere, the river rushing past.....pretty much heaven if you ask me!  With so much freshly shot duck available, Big Reed is always ready and willing to put on the dog with his Hot Damn Duck.

This year, on on of his fun visits to town, Daddy Reed made this for the masses and boy was it received well.  Not sure if it is the Mississippi Delta duck, the bacon, the cream cheese or just the delicious combination of it all but this is quickly becoming a sought after appetizer in these parts!

Thanks to the man who brought it to Nashville!


Big Reed's Hot Damn Duck

Fresh duck meat, cubed into strips
Italian dressing
pepperoncini 
thick cut bacon
cream cheese
pepperoncini peppers
toothpicks
Butter, melted
Knorr's Bearnaise sauce

Marinade the duck for several hours in Italian dressing and Tony Chachere's Creole Seasoning. 

Cut the entire pound of bacon in half.  For each piece of duck take one pepperoncini pepper, cut the stem and the top off of the pepper, and stuff the pepper with cream cheese.
Wrap each pepper in a piece of duck and then wrap each piece of duck in a piece of bacon.
Secure with a toothpick.

Grill over medium heat for 8-10 minutes.  Brush with melted butter during the cooking to keep them moist.  Move to the side of the heat on the grill and let them smoke for an additional 10 minutes.  Serve immediately with the Knorr's Bearnaise sauce.  For an especially rich sauce use half & half instead of milk.

Sprinkle a little Tony's Creole Seasoning in the Bearnaise sauce for an added kick!
So delicious!!
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