I have never been a huge fan of duck. I will try this out this season.Current favorite way to do Mallard, season with a garlic spice mix, a little butter or rendered duck fat (even better) seer on skin side in a cast iron skillet for 8 minutes then flip over for 3 minutes --really good and easy
Negative sir. It may if it wasnt 100% perfect clean. I rinse it also real good even if it looks clean. No marinate there FYI. Just a gravy put on right before going into the oven. Mushroom / onion gravy to be exact.I've heard caul fat makes your meat taste like guts, did the marinate take care of that?