Cooking recipes for mallard?

[jpcarlson]

#6238

Been doing some late season duck hunting and have a few mallards in the freezer. Wondering if anyone has some real tasty cooking recipes for duck/duckbreast with the skin left on? I’m trying to see just how good I can make this dish taste!

J

[stykbo]

#49221

Best Wild Duck Recipe…according to Hank Shaw, host of Hunter, Angler, Gardener, Cook.

I just googled “wild duck recipes”. Ducks Unlimited has a bunch HERE. Bon Appetit!

[gigglemonk]

#51260

Duck ‘prosciutto’ is amazing and easy to do with one or both breasts.

Cant really go wrong with any duck recipe in my opinion. For mallards my favorite is to marinate them with tangerines or soem type of citrus

http://www.grouprecipes.com/83383/tangerine-marinated-breast-of-duck.html

If you cant get fresh tangerines where you’re at, the canned mandarin orange with some added lemon juice make a good substitute

enjoy!

[jpcarlson]

#51512

Thanks for the tips! I am a huge fan of dry cured meats, so I will definately try the duck prosciutto if I can find a recipe!

J

[gigglemonk]

#51540

http://theroaminggastrognome.com/2012/07/25/home-cured-duck-prosciutto-part-1/

This guy is one of my favorites. His book “Charcuterie” is great and his new one “Salumi” looks really good as well.

Have fun!

A good tip is to weigh the breast after you rinse the salt. When it drops 30% of its weight, about a week, it’s ready.

[lyagooshka]

#51558

Monk: I second Ruhlman’s “Charcuterie” as an awesome read and full of great info. So far have made a few recipes from there and was not disappointed in the least. The “duck confit” sounds good too (can look up online for a recipe), although I have not tried it. Be well.

Alex

😀

[Goraidh]

#54669

There are a few yummy-sounding recipes in the winter Field and Stream. Really made me drool reading them.

[Etter1]

#56807

With any ducks, please please please don’t just breast them out. The entire duck and all of its skin is delicious.

Here’s what I do with most ducks:

Pluck all feathers you can and the singe the remaining down with a lighter.

Mix up a marinade of terriyaki, worcestershire, sweet bbq sauce, and lots and lots of garlic.

Marinate for 24 hours and then stuff the cavity with onions and button mushrooms.

Sear on the grill and cook until it’s still pink and somewhat bloody in the middle.

Duck has to be left RARE!!!

Enjoy! It’s my favorite wild game.

[tailfeather]

#57044

Like Etter said, rather than breasting the duck, try plucking and using the whole carcass. My favorite mallard dish is roasted duck with mushroom and sherry sauce, served over wild rice. I don’t have a link to the recipe, but could provide it if you’re interested…..its the old “Remington Mallards” recipe. For simplicity (and still quite delectable) we often do duck pot pie or duck gumbo.

The carcass of a duck (and remnant meat pieces) makes a phenomenal broth for soups, etc.

It is my favorite game meat, as well.:D

[tailfeather]

#57048

The duck prosciutto sounds interesting!

[William Warren]

#60338

Agree that duck is best plucked and left rare. I like mine smoked with applewood with only a rub. Not a big fan of the sauces with my duck. Now, I will deviate somewhat with divers and fillet the breast but leaving the skin on. Diver breasts are excellent seared in an iron skillet with onions and seasoned similar to what you would use with liver and onions. Basically some bacon fat,caramelized onions and salt and pepper and maybe some worchestershire.

[Author]

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