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Banding Together for Waterfowl

Recipes for Success

Try one of the five winning recipes detailed on the following pages!
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2nd Place

Grilled Mallard Breast with Currant Jelly Sauce

Bill Palmer of Columbus, Ohio, hunts ducks on the rivers and cornfields south of this Midwestern city. He came up with this recipe by combining his favorite marinade for grilled chicken with tangy current jelly and a mix of his favorite herbs. Makes 2 servings.

Ingredients For marinade: 
1 cup olive oil
3-4 tablespoons soy sauce
3-4 tablespoons lemon juice

For currant jelly sauce:
1 12-ounce jar currant jelly
3/4-1 stick butter
1 tablespoon thyme 
1 tablespoon rosemary
1 teaspoon savory

2 large mallard breast fillets

Preparation and Cooking Instructions
To prepare marinade, pour 1 cup of olive oil into a ceramic or glass bowl and whisk in soy sauce and lemon juice. Place fillets into marinade for 20 to 30 minutes. While meat is marinating, preheat grill to medium-high heat.

Prepare sauce 15-20 minutes before serving. Melt butter in a nonstick skillet on medium heat. Add jelly, stirring until sauce is smooth and creamy. Add thyme, rosemary, and savory. Keep warm until ready to serve.

Before grilling fillets, wipe grill surface with olive oil and pat fillets dry with paper towels to prevent flare up from grill. Cook fillets 3-4 minutes per side until meat is rare to medium. Do not overcook.

Remove fillets from grill and slice as thin as possible without shaving the meat. Pour sauce over meat. Suggested side items include steamed asparagus and wild rice.

3rd Place

Boudreaux’s Pecan Patties

This recipe is from Neal Sinclair of Cleveland, Oklahoma. Sinclair hunts mallards and other puddle ducks along the Arkansas River near his hometown. These pecan patties were thought up one night when Sinclair and his son were cooking dinner for his wife. Makes 4 servings.

3 tablespoons vegetable oil
1/2 cup white onion, finely chopped
1/2 cup fresh parsley, finely chopped
1 green onion (scallion), finely chopped
1 tablespoon garlic, minced
2-4 cups chopped pecans
3 eggs
1/2 cup milk
1/2 teaspoon salt
1 cup seasoned breadcrumbs
Vegetable oil for frying
4 duck breast fillets

Preparation and Cooking Instructions
Saute white onions, green onions, parsley, and garlic in 3 tablespoons of oil until onions become clear. Set aside. In food processor, mince fillets into a sausage-like consistency.
Transfer minced fillets into large mixing bowl. Stir in cooked onion-parsley-garlic mixture, salt, and breadcrumbs. Form into patties measuring 2 inches wide and 1/2 inch thick.

In a separate bowl, whisk eggs and milk for drench. Place chopped pecans on baking sheet and toast in oven for 5-10 minutes at 350 degrees, watching carefully to prevent burning. Dip patties into drench mixture and then roll them in toasted pecans. For a thicker crust, these last two steps can be repeated.

To cook the patties, preheat oil in frying pan to 325-350 degrees. Fry patties until golden brown, about 10 minutes. Suggested side items include rice and gravy.

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