Mallard ducks are one of Steven Rinella’s absolute favorite pieces of game meat and in last night’s Wisconsin Whitetail Opener episode, we saw Steve and his buddy Doug Duren do a little duck hunting to prepare this welcome feast for their guests Joe Rogan and Bryan Callen.
Adapted from a recipe by Tom Siegel, University of Montana Dining Services.
2 mallard breasts, plucked
1 cup Guinness Stout Beer
2 tablespoons honey
1 tablespoon brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
8 whole cloves
1 teaspoons fresh thyme, chopped
1 cup stock
salt and pepper to taste
1 tablespoon butter
1 tablespoon cooking oil
Pour the Guinness in a small saucepan and whisk in the brown sugar, nutmeg, cinnamon, thyme, cloves, and honey. Bring to a boil, reduce heat to low and let it simmer while you prepare the duck.
Trim the duck breasts by removing excess membrane from the inside and scoring the fat side in criss-cross fashion.
Season duck with salt and pepper.
Place duck breasts, skin-side down, in a hot skillet and cook until skin has browned.
Flip the duck breasts over and place in a 350-degree oven for 30 minutes.
While the duck is in the oven, add the stock to the simmering sauce and bring it up to a rapid boil.
Let sauce reduce until it nicely coats the back of a spoon.
Remove the duck breasts and pour off any excess fat. Add Guinness sauce to the pan and de-glaze.
Shut off the heat, add the butter, and shake the pan to blend.
Strain sauce then drizzle over sliced duck to serve.
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