Honey Butter Mallard
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This versatile honey butter mallard recipe could become any number of different meals. It's a one-pan recipe and a great way to introduce someone to duck for the first time. Plus, it's VERY flexible to change depending on your taste preferences and what you have on hand in your kitchen.
Full Recipe: https://deltawaterfowl.org/honey-butt...
Ingredients:
4 mallard duck breasts
1 large onion
1 poblano pepper
1/2 stick butter
1 tube ginger paste
1 Tbs honey
1/2 head garlic
~1 tbsp sesame oil
1/8 cup soy sauce
cilantro
salt
sweet & seasoning (Victoria Taylor’s Honey Aleppo Pepper)
Instructions:
Clean up duck breasts to make sure you don’t have any feathers, bone, or shot.
Chop your veggies.
Chop cilantro.
Take the half head of garlic and split in half again. With one half, chop finely, add a generous squirt of the ginger paste (or chop some fresh ginger) and a bit of salt. Mash the three ingredients together to make a garlic/ginger paste. With the other half, slice thinly so it will cook through quickly.
NOTE: Have everything you need close to the cooking area as the cooking can go fairly quickly once started.
Drizzle a small amount of oil in the pan to coat it. Any oil could be used. Set heat to high to raise the oil temperature.
Add meat to pan to get a good sear. Add a 1/4 stick of butter and use the liquid to baste the breasts a bit while they cook.
Flip breasts once you have a good sear and continue to cook until about halfway to your desired doneness.
NOTE: Fowl should be cooked to an internal temperature of 130°.
Lower heat from high to a medium/high and add onions along with another 1/4 stick of butter and a generous squeeze of the ginger paste and mix around.
Add in peppers and the ginger/garlic paste you’ve made. Cook for a few minutes.
Add in the soy sauce and honey and mix it around with the contents of the pan. It will reduce a bit.
Add sliced garlic.
Turn down the heat to medium and cook through the garlic slices.
Plate with vegetables and sauce. Garnish with the chopped cilantro and sprinkle with a little sweet and spicy seasoning.
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