As president of his family’s award-winning Paso Robles winery Hope Family Wines, Austin Hope dedicates much of his day to working in the vineyards and spending time with his wife and two daughters. However, there is one pastime that Austin will always make room for in his schedule; duck hunting. Whether he is teaching his daughter the basics of the sport or taking friends on a trip, Austin is a passionate and skilled hunter proving there is more to winemakers than just bottles of Pinot.

Austin is also an experienced and accomplished home cook, as evidenced by this simple, yet surprisingly complex-flavored grilled duck recipe. I’m offering it as provided by Austin, but there is one thing I would like to note. First is the long marinade time. Both the coconut milk and the papaya juice contain enzymes that break down the duck’s protein, maybe too much if you stretch into that 48-hour timeline. I think you could get away with an overnight soak and still get a very tender bird.

Austin Hope’s Marinated Grilled Duck
1 duck, plucked and dressed

2 cups coconut milk
2 cups papaya juice

Split the duck down the middle into two separate halves.

Place duck in plastic bag with marinade and refrigerate for 24 to 48 hours.

When ready to cook, remove duck from plastic bag and season with salt & pepper

Prepare an oak wood BBQ.

Over very high heat (500° F) sear each side for 10 minutes. Let rest for 5 minutes and serve rare.

Serve with stir-fried Brussels sprouts and bacon crumbles.