Mallard Recipe?
- Thread starter dak0ta
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bowman1962
Member
Cut the breast into strips and then wrap them around a piece of jalapeno pepper stick a toothpick in it to hold it together and grill. You can also replace the pepper with cream cheese and wrap it in bacon also for the grill.
caribou
Member
Plucked, gutted, cleaned up, We cut 'em in half and roast em till done at 400'
Eat like (of with) corn on the cob with salt and pepper, and sides of what ever you like
Eat like (of with) corn on the cob with salt and pepper, and sides of what ever you like
rcmodel
Member in memoriam
This one is not for everyone certainly.
But it's a pretty good way to deal with ducks.
1. Put duck in large zip-lock bag and seal tightly.
2. Put bag in large mixing bowl.
3. Pour one quart of Black Jack Danial's over the duck in the sealed bag in the bowl.
4. Refrigerate covered, at 33 degrees overnight.
The next day:
1. Invite some friends over.
2. Grill some K.C. Strip steaks medium-well over a wood fire.
3. Throw the duck in the zip-lock bag away.
4. Drink the marinade over ice, or mixed with Coke.
5. Eat the steaks with maybe a tossed salad.
PS: Works well for doves & snow geese too!
Seriously though, I like them sliced thin and cooked like liver & onions!
Mmmm Good!
rc
But it's a pretty good way to deal with ducks.
1. Put duck in large zip-lock bag and seal tightly.
2. Put bag in large mixing bowl.
3. Pour one quart of Black Jack Danial's over the duck in the sealed bag in the bowl.
4. Refrigerate covered, at 33 degrees overnight.
The next day:
1. Invite some friends over.
2. Grill some K.C. Strip steaks medium-well over a wood fire.
3. Throw the duck in the zip-lock bag away.
4. Drink the marinade over ice, or mixed with Coke.
5. Eat the steaks with maybe a tossed salad.
PS: Works well for doves & snow geese too!
Seriously though, I like them sliced thin and cooked like liver & onions!
Mmmm Good!
rc
mike.h
Member
Marinate in Wishbone Italian salad dressing overnight. On the outdoor grill, try not to overcook, I like mine still pink. mmmmm
JC98
Member
http://foodforhunters.blogspot.com/2012/04/inside-out-brown-sugar-glazed-jalapeno.html?m=1
Made these last night and they were amazing!!
I soaked the breasts in saltwater for 24hrs and changed the water twice. Then brined them in a brown sugar, salt, and rub that i make for poultry.
Made these last night and they were amazing!!
I soaked the breasts in saltwater for 24hrs and changed the water twice. Then brined them in a brown sugar, salt, and rub that i make for poultry.
Kingcreek
Member
I fixed mallard breast last weekend.
I put them in a cast iron skillet and seared them on the range then put them in the oven at 375 with a strip of bacon on top of each one unti rare to medium rare. Used raspberry jam and the pan drippings to make a sauce and drizzled it over thin sliced duck over fresh spinach. Garnished with green onion curls. It was beautiful and delicious.
I put them in a cast iron skillet and seared them on the range then put them in the oven at 375 with a strip of bacon on top of each one unti rare to medium rare. Used raspberry jam and the pan drippings to make a sauce and drizzled it over thin sliced duck over fresh spinach. Garnished with green onion curls. It was beautiful and delicious.
inclinebench
Member
Breast them out. Marinate in redwine, soy sauce, and worcestershire sauce overnight. Pull breasts, and lay in a pyrex dish, grind some fresh black pepper over them, lay bacon over each breast, pour marinade over, then slice up apples into thin sloces covering everything, cover and bake at 275 for about three hours.
MCgunner
Member
Marinate in buttermilk. Wrap strips of breast with bacon and grill kabobed with veggies of your choice. My favorite way for ducks AND doves. Roasted as Caribou says, I always stuffed it with a whole onion with four cloves stuck into it, and lacy with bacon strips. Serve over wild rice or long grain and wild rice. Nice. I have lots of recipies, one is duck orange, made with sauce from a can of frozen concentrate. I have the recipe SOMEwhere, haven't made it in a while.
Duck can be an acquired taste, but if you like chicken liver (I always have), you'll probably like it about any old way.
I have lots of recipies, one is duck orange, made with sauce from a can of frozen concentrate. I have the recipe SOMEwhere, haven't made it in a while.Duck can be an acquired taste, but if you like chicken liver (I always have), you'll probably like it about any old way.
Breast them out, cut into 1" chunks. Marinate in 1/3 c soy sauce, 1/3 c bourbon, 1/3 c sugar, one tsp fresh chopped garlic and one tsp fresh ground ginger. Bread in flour. Deep fry in 350 degree peanut oil for about a minute, maybe two. Dip in chinese sweet/sour sauce. Guaranteed mouth orgasm.
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