The Wild Game Eats Thread...

Ike

Eastmans' Staff
Staff member
Feb 21, 2011
25
5
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
I have never been a huge fan of duck. I will try this out this season.