4 skin-on mallard breasts
3 T. sugar
2 T. red wine vinegar
3 T. fresh-squeezed orange juice
2 T. Grand Marnier liqueur
2 T. grated orange rind
1 cup chicken stock
1 T. cornstarch
You’ll have to pluck your mallard for this juicy recipe. Fillet duck breasts from bone, leaving skin on. Place breasts on oven-proof tray and bake at 500°F for 7 to 10 minutes or until medium rare. Thinly slice meat diagonally. In a small saucepan, caramelize sugar over low heat and add vinegar, orange juice, Grand Marnier and grated orange rind. Add chicken stock thickened with cornstarch. Spoon sauce over sliced duck and serve with red cabbage, snap peas and wild rice.
Joey Goff
Opelika, AL
From Celebrating Wild Game: Members’ Special Recipes