This sweet, tangy marinade helps cut the strong flavour of the mallard. If plucking the whole bird isn’t in your game plan, this recipe will work just as well with the breasts only. Carrot slaw and a refreshing lager complete this meal.
Ingredients:
• 1 mallard duck, plucked, eviscerated, cut in half
• 1/4 cup hoisin sauce
• 3 mandarin oranges, juice and pulp
• 1/4 cup soy sauce
• 1 tbsp. sesame oil
For slaw (optional):
• 2 carrots, peeled, julienne cut
• 1 red onion, thinly sliced
• 2 tbsp. chives, chopped
• 1 tbsp. rice vinegar
• 1 tbsp. honey
• 1 tbsp. sesame oil
• Salt and pepper, to taste
Directions
1. Squeeze the mandarins and use both juice and pulp. Mix with hoisin, soy sauce, and sesame oil in a bowl.
2. Place duck halves into a zip-lock bag. Pour in marinade.
3. Shake well and refrigerate overnight.
4. Fire up the barbecue to medium heat. Grill on each side for 3-4 minutes, watching carefully to ensure they don’t burn. Place on top rack for 5 minutes.
Slaw:
5. In a bowl, mix carrots, onions, and chives. In a separate bowl, mix rice vinegar, honey, and sesame oil.
6. Pour dressing over slaw and mix well. Season with salt and pepper.
Originally published in the 2018-2019 Hunting Annual edition of Ontario OUT of DOORS magazine.
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