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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.

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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.

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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.

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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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