Mallards Zinfandel Recipe - Cooking Index
Mallards Zinfandel Recipe - Cooking Index
| 1 | Or 2 Mallard breasts per person | |
| (or 2 or 3 teal-sized duck breasts each) | ||
| Butter - as needed | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Red onion - sliced thin | |
| Zinfandel wine - as needed | ||
| Canadian bacon slices - as needed |
Put breasts skin side up in a shallow baking dish. Dot generously with butter, and sprinkle with salt and pepper. Put red onion rings on top. Add enough Zinfandel wine to come halfway up breasts. Bake at 400 degrees for 10 to 15 minutes for mallards, less for smaller birds. Cover breasts completely with thin slices of Canadian bacon and return to the oven for 10 to 15 minutes more. This is for pink duck; cook longer for medium.
Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY
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