Ingredients:
2 Cups Of Yarra Yering Dry Red Wine
1/4 Cup Of Crisco Pure Vegetable Oil
1/2 Cup Of Yuasa Mukashi Shoyu Dark Soy Sauce
5 Large Fresh Minced Garlic Cloves
1 Tablespoon Of Coarse Ground Black Pepper
1/4 Cup Of Balsamo Divino Balsamic Vinegar
1 Large Fresh Diced Vidalia Onion
Information:
Serving Size 6
99 Calories Per Serving
4 Grams Of Fat
Preparation Instructions:
I would like to thank Ernie from Newberg Oregon for sending us this basic wild duck marinade recipe. To get started, please take out a plastic sealable freezer bag. Next add into the freezer bag the dry red wine of your choice, pure vegetable oil, dark soy sauce, minced garlic cloves, coarse ground black pepper, balsamic vinegar, and diced Vidalia onion. Once all of these delicious ingredients are inside of the bag, zip it closed. Next rapidly mix up the ingredients until you have an even spread of contents. For the next step, slide the freezer bag into the refrigerator to chill for an hour. This chilling process will help the marinade flavor blend, unlocking many hidden notes. Once the chilling process is complete, your marinade is ready for use. Soak your wild duck meat in the marinade for two to six hours. Thanks for checking out this recipe.
