Category : Poultry
Author : f
Hits : 2978
Date : 08/05/2002
3 whole Mallards (or 5-6 breast) 3 whole Onions or Potatoes 2 cups chopped Celery 1 1/2 cups chopped dill pickles (or dill relish) 1 1/2 cups chopped Pecans 6 hard boiled eggs 1 pint + mayonnaise Black Pepper (to taste)
Soak Mallards in saltwater and ice for 20 minutes, drain, rinse - repeat this step at least twice. Place either a whole onion or potato in the body of the thawed and soaked duck and Par boil for about 4 hours. This will mean that that all the meat will simply fall off the bone(s). (Note: Duck breast may be used for this recipe but Kinsie says that they are too dry and you must compensate with lots of extra mayo). Discard bones, and stuffing. Allow meat to cool then add all the above listed ingrediants. Mix thoroughly and add lots of black pepper, probably a lot more than you would think. Place in refrigerator and allow to cool. Serve as sandwich, or with crackers, and fresh fruit. This is another recipe that your "I don't do wild game" friends will not believe.
Broccoli is available year-round from California, and available from Washington from June through October.
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