Stuffed Wild Mallard
Prep: 30 min
Cook: 90 min
Total: 120 min
Serves: 6
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Tender and succulent, wild mallard ducks take center stage in this hearty dish, where they are filled with a delightful medley of cornbread, crisp celery, and aromatic green onions. The rich flavor of the duck is perfectly complemented by the nutty crunch of slivered almonds, making every bite a celebration of rustic elegance. Ideal for special gatherings or holiday feasts, this dish will surely impress family and friends, bringing warmth and a touch of gourmet dining to your table.
Ingredients
Ingredients
- 2 - Fat Mallards - Cleaned
- 1/2 gal. Buttermilk
- 1 - Salt
- 3 Slices Dry Bread
- 3 Cups Crumbled Corn Bread
- 3 - Egg
- 3/4 Cup Celery - Chopped
- 1/2 Cup Green Onions - Chopped
- 1 Clove Garlic - Finely Chopped
- 4 Oz Mushrooms - Drained
- 3/4 Tsp Sage
- 1/2 Tsp Black Pepper
- 3/4 Cup Slivered Almonds
Directions
Directions
- Soak ducks in buttermilk overnight to remove some of the wild taste.
- Corn bread may be prepared day before using.
- Rinse ducks in salted water to remove buttermilk; place in roaster with giblets, 5 cups water and 1 teaspoon salt.
- Bake at 350 degrees for 1 hour.
- Reduce temperature to 325 degrees.
- Crumble bread; mix with corn bread crumbs.
- Add eggs, celery, green onions, garlic, mushrooms, sage, 1/2 teaspoon salt, pepper and almonds; mix.
- Add liquid from roaster; mix well.
- Dressing should be very moist.
- Stuff ducks with dressing; place remaining dressing around ducks.
- Bake for 1 hour and 30 minutes.
- Uncover; bake until ducks are brown.
- Garnish with canned crab apples.
- Bouillon cubes dissolved in water or canned chicken broth may be added if not enough liquid is in roaster for dressing.
Nutrition
Per serving · 6 servingsCalories
550
Fat
35 g
Saturated fat
8 g
Carbohydrates
30 g
Sugar
3 g
Fiber
4 g
Protein
35 g
Sodium
800 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 - Fat Mallards - Cleaned
- 1/2 gal. Buttermilk
- 1 - Salt
- 3 Slices Dry Bread
- 3 Cups Crumbled Corn Bread
- 3 - Egg
- 3/4 Cup Celery - Chopped
- 1/2 Cup Green Onions - Chopped
- 1 Clove Garlic - Finely Chopped
- 4 Oz Mushrooms - Drained
- 3/4 Tsp Sage
- 1/2 Tsp Black Pepper
- 3/4 Cup Slivered Almonds
