Piledriver
10-28-2010, 08:40 PM
Just had undoubtedly the best Mallard I've ever eaten. No foolin! My 19yr. Son who cooks at The Keg just put this recipe together for the two of us while my wife ate a Pork Chop! The bird was only dead for 30minutes so...
Removed both breasts and drumsticks then throughly rinsed meat removing all traces of clotted blood.
Partially split both breasts (to later hold stuffing) then placed breasts in 4c of boiling water with 2tbls of salt added for 5 minutes.
While this was going on he prepared the stuffing as follows;
2/3 of an apple, 1 slice of multigrain bread, 1/2 medium carrot, 1tbsp red onion all diced together. Then stuffed this mixture into the pre-cut breast pockets adding about 1 tbsp of honey into each stuffed breast as he went.
Melted 3-4 tbsp of butter into a small pan and layed the breasts and legs in.
He then added about another 1 tbsp of honey to the outside of the meat, added several shakes of salt and pepper to the outsides, topped off the meat with the leftover stuffing then drizzled a 1/2 oz of Contreau over top of the meat and stuffing. He put the pan into the 350 oven for about 20-30 minutes.
We could tell by the aroma we were in for a treat! It was delicious. I mean it!
Let us know if you enjoyed it as much as we did!
Removed both breasts and drumsticks then throughly rinsed meat removing all traces of clotted blood.
Partially split both breasts (to later hold stuffing) then placed breasts in 4c of boiling water with 2tbls of salt added for 5 minutes.
While this was going on he prepared the stuffing as follows;
2/3 of an apple, 1 slice of multigrain bread, 1/2 medium carrot, 1tbsp red onion all diced together. Then stuffed this mixture into the pre-cut breast pockets adding about 1 tbsp of honey into each stuffed breast as he went.
Melted 3-4 tbsp of butter into a small pan and layed the breasts and legs in.
He then added about another 1 tbsp of honey to the outside of the meat, added several shakes of salt and pepper to the outsides, topped off the meat with the leftover stuffing then drizzled a 1/2 oz of Contreau over top of the meat and stuffing. He put the pan into the 350 oven for about 20-30 minutes.
We could tell by the aroma we were in for a treat! It was delicious. I mean it!
Let us know if you enjoyed it as much as we did!