Submitted by Donna Tonelli of Spring Valley, Illinois


  • 2 dressed mallards
  • 1 14-oz. can beef broth
  • 1 16-oz. jar unsweetened raspberry jam
  • 2 large garlic cloves
  • 1 cup white vinegar
  • 1/4 cup balsamic vinegar


  1. Cover ducks with cold water. Add white vinegar and soak overnight.
  2. To prepare ducks, rinse. Crush garlic clove with large broad-blade knife and place one in each duck cavity. Add large spoonful of jam to cavity.
  3. Place ducks breast-up in oven-safe plastic bag and add can of beef broth. Seal bag and cut small slit in top.
  4. Place bag on cookie sheet and roast until meat pulls away from breast bone. Should take approximately 1 1/2 hours at 350 degrees. Ducks will self-baste in bag and skin will become brown and crispy.
  5. Remove duck from oven. Cut small hole in corner of bag and pour off 1 cup of broth. Leave ducks sealed in bag to rest while you prepare the sauce.
  6. Add remaining jam and balsamic vinegar to broth in small sauce pan. Bring to boil and simmer to reduce to a thick sauce.
  7. Split ducks by removing back and breast bones. Spoon sauce over duck halves and serve.