Grilled Mallard Breast with Currant Jelly Sauce
- Yield: 4 servings
- Currant Jelly Sauce:
- 6 to 8tablespoons butter
- 1-- (12-ounce) jar currant jelly
- 1tablespoon finely chopped fresh thyme
- 1tablespoon finely chopped fresh rosemary
- 1teaspoon finely chopped fresh savory
- 1-- package wild rice mix
- 1cup olive oil
- 3 to 4tablespoons soy sauce
- 3 to 4tablespoons lemon juice
- 2large mallard breast fillets
- -- Olive oil
- -- Asparagus spears
- -- Butter
- -- Sea salt
- For the Sauce: Melt the butter in a saucepan and add the jelly. Cook unitl smooth, stirring frequently. Stir in the thyme, rosemary and savory. Keep warm until ready to serve.
- For the Duck: Prepare the wild rice using package directions, substituting chicken broth for water. Keep warm until ready to serve. Whisk 1 cup olive oil, the soy sauce and lemon juice in a glass bowl. Add the duck and turn to coat. Marinate in the refrigerator for 20 to 30 minutes. Drain and discard the marinade. Pat the duck dry with paper towels.
- Heat the grill to medium-high heat and coat the cooking rack with additional olive oil. Grill the duck for 3 to 4 minutes per side for medium-rare. Remove the duck to a cutting board and slice very thin, but do not shave. Cook the asparagus in a small amount of water in a covered skillet for 3 to 4 minutes or until tender-crisp; drain. Add a small amount of butter and sea salt and cook until the butter is melted.
- Arrange the duck slices on serving plates. Spoon the rice and asparagus onto the plates. Pour the sauce over the duck.
Recipe reprinted with permission for the Ducks Unlimited’s The Hunter’s Table; Wild Flavors from Duck Country (Ducks Unlimited, Inc. 2010).