• 3 or 4 mallard (or other puddle duck) breasts
• 6 ounces frozen orange juice concentrate, thawed
• ½ cup water
• ½ teaspoon nutmeg
• 2 (6-ounce) packages dried mixed tropical fruit
• 1½ cups spiced rum
• ¼ cup olive oil
• ½ cup slivered almonds
• hot cooked wild rice

1. Place the duck in a sealable plastic bag.
2. Mix the orange juice, water and ½ teaspoon nutmeg in a bowl and pour over the duck.
3. Seal the bag tightly and turn to coat.
4. Marinate in the refrigerator for 6 hours to overnight.
5. Remove the duck and pat dry with paper towels.
6. Discard the marinade.
7. Grill the duck over medium heat until cooked through.
8. Remove the duck to a cutting board and cut into bite-size pieces.
9. Mix the fruit, rum and ½ teaspoon nutmeg in a saucepan.
10. Simmer for 5 to 10 minutes or until the fruit is plump and the liquid is reduced, stirring occasionally.
11. Stir in the duck, olive oil and almonds.
12. Cook over medium heat until heated through, stirring constantly.
13. Serve over wild rice.

For more recipes like these, check out The Hunter's Table, the all-new cookbook from Ducks Unlimited. Order your copy of The Hunter's Table at hunterstable.com or by calling 1-800-358-0560.