Posted By: Guy
Don't try this with a ringer... - 12/29/13 01:42 AM
Salt and pepper, wrap in bacon, med rare, like a filet mignon. Mallard aged 4 days in fridge (breast up guts in), then soaked in plan tap water 2 days. Pics makes it look more cooked than it is was, med rare it was... Delish...
One mallard duck breast...
Extra strip of bacon on top helps keep moist...
Dang good.
One mallard duck breast...
Extra strip of bacon on top helps keep moist...
Dang good.