They Shoot You Eat

Gotta love it when you have friends that are good at shooting ducks but they don't want to clean them and they give them to you.

Rick showed up at the bar/restaurant that I work at the other day and said the guys don't want to clean the ducks they shot but he knows who does and that was me. I said you're right and he gave me 4 mallards. Boy oh boy lucky me.

I put them in the walkin cooler and two days later I brought them home and plucked the breasts and boned them out and skinned the wings and legs. The wings and legs will make a luscious broth which will be incorporated into a reduced sauce involving red wine, balsamic vinegar, garlic, hot peppers and orange marmalade, as well as cilantro and parsley.

Cook the duck breasts med rare on your weber over charcoal or preferably local maple or oak and glaze with the sauce. Nothing better. Serve with butternut squash seasoned w/ butter, brown sugar and ginger. Accompany w/ Sam Adams or a cabernet.