Broiled Mallard
Author: Kitchens
  • Mallard ducks
  • butter; as needed
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1 pinch dried thyme per duck
  • Oriental Marinade, (optional); see * Note
  1. * Note: See the "Oriental Marinade (excellent for ducks)" recipe which is included in this collection. Split young birds, butter well, and rub with salt, pepper, and a pinch of dried thyme. Broil, basting once or twice with butter, for 8 to 10 minutes per side; or marinade older birds in Oriental Marinade for 4 to 12 hours, turning often. Broil as above, basting occasionally with the marinade.
  2. Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY
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