Grilled Mallard Ducks With Soy Recipe
Summary
Ingredients
| 4 mallard ducks | ||
| Garlic | 3 Clove (5gm), pressed | |
| Light soy sauce | 3/4 Cup (16 tbs) | |
| 1/4 teaspoon crushed dried hot red chilies | ||
| Lemons | 2 , cut into wedges | |
| Lingonberries | 1/2 Cup (16 tbs), canned | |
| Watercress sprigs | 2 Cup (16 tbs), crisped | |
Directions
Cut ducks in half lengthwise with poultry shears, or use a hammer to pound a heavy knife through bone.
Remove backbones.
Cut off wings at upper joints.
On each duck half, start at edge of breast and slide a small, sharp knife parallel to the bone, cutting meat free from breast and back bones.
Then cut thigh from body so you end up with boned body meat with a leg attached.
Trim off any loose skin flaps.
If breast fillets fall free, reserve.
Reserve wings and carcass bones for broth.
Rinse duck halves and pat dry.
Place duck halves in a large plastic bag set in a dish or pan.
Add garlic, soy, and chilies.
Seal bag and turn to coat meat well.
Cover and chill, turning often, at least 30 minutes or up to 2 hours.
Lay duck halves out flat, skin down, on a grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds).
Cook, turning often to brown evenly and avoid burning and flares, until breast is still red and moist in the center of the thickest part (cut to test) but no longer wet-looking, about 20 minutes.
Place on a platter; if needed, keep warm in a 150° oven up to 30 minutes.
Garnish duck with lemon, lingonberries, and watercress.
Remove backbones.
Cut off wings at upper joints.
On each duck half, start at edge of breast and slide a small, sharp knife parallel to the bone, cutting meat free from breast and back bones.
Then cut thigh from body so you end up with boned body meat with a leg attached.
Trim off any loose skin flaps.
If breast fillets fall free, reserve.
Reserve wings and carcass bones for broth.
Rinse duck halves and pat dry.
Place duck halves in a large plastic bag set in a dish or pan.
Add garlic, soy, and chilies.
Seal bag and turn to coat meat well.
Cover and chill, turning often, at least 30 minutes or up to 2 hours.
Lay duck halves out flat, skin down, on a grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds).
Cook, turning often to brown evenly and avoid burning and flares, until breast is still red and moist in the center of the thickest part (cut to test) but no longer wet-looking, about 20 minutes.
Place on a platter; if needed, keep warm in a 150° oven up to 30 minutes.
Garnish duck with lemon, lingonberries, and watercress.
Chef
