Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Badhabit on February 13, 2020, 07:33:31 PM
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Pulled out my old LLBean Wild Game Recipe book and cooked some Mallard on the BGE.
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Looks good. Care to elaborate a bit on the recipe?
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I take 4 duck breasts and slice them in half horizontally. (Recipe calls for teal) Flatten them down a bit. Take 4 tablespoons of butter add teaspoon of white pepper and some lemon juice. This is to baste the duck while it cooks. Broil them for about 5 min a side basting constantly. I use my BGE to add some smokeyness to them. Take about 1/3 lb sliced mushrooms and saute them in butter and port. Don't reduce this too much as you want the sauce to spoon over the duck when plated. I use brown rice. Plate the brown rice, duck then mushrooms and sauce. I like a fresh veggie and Ceasar salad.
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Badhabit, Those Ducks look as good on the plate, as they must have looked when you first had them in your sights! :tup:
We have had the pleasure of plucking a few ourselves that have come into range. :rolleyes:
(Thanks for the Recipe.)
Doug
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Oh man that top photo just got the blood flowing. That's about as good of "feetdown" as you'll get. Thanks for sharing the photo.
