Colin Duff

Colin Duff is a Major for the Southern Regions for the New Mexico Department of Game and Fish.

January, 2022

  • 28 January

    Pechugas de pato a la parrilla envueltas de tocino

    10-12 filetes de pechuga de pato deshuesados (un límite de seis patos) 1 libra de tocino de corte grueso 1 cebolla 2 pimientos verdes 1/2 taza salsa de soja 1/4-1/2 taza salsa Worcestershire 1 cucharada polvo de ajo 1/2 cucharada pimienta negra Palillos Instrucciones:

  • 28 January

    Grilled Bacon-Wrapped Duck Breasts

    10-12 de-boned duck breast fillets (one limit of six ducks) 1 pound thick-cut bacon 1 onion 2 green bell peppers ½ cup soy sauce ¼ – ½ cup Worcestershire sauce 1 tablespoon garlic powder ½ tablespoon black pepper toothpicks Directions:

February, 2021

  • 24 February

    Grilled Whitetail Deer Backstrap

    Serving size about 4 Ingredients: – Half of a backstrap, about 2-3 pounds – One pound thick-cut bacon (hickory or applewood smoked preferred) – One apple – Salt – Pepper – Garlic powder – Water-soaked toothpicks Directions: 1) Take a clean, fresh or thawed two to three-pound backstrap and slice …