Mallard Duck

Mallard Duck

            Braising is the best method of preparing these, very dry, grain fed ducks.

            1. Dress the birds and stuff with a bread dressing.

            2. Truss and place in a covered braising pan.

            3. Add water to the depth of 1 inch, a slice of onion and a small amount of thyme.

            4. Cover the pan and cook in a slow oven, (325 F) about 1 hour.

5. Remove cover so the bird will brown and cook another 30 minutes. Use only enough water to prevent burning.

6. After removing ducks from pan, add water and make gravy to pour over ducks. Allow 1 pound per person.