Barbecue mandarin mallard with carrot slaw


BBQ mandarin mallard

This sweet, tangy marinade aids reduce the sturdy flavour of the mallard. If plucking the complete bird is not in your game strategy, this recipe will function just as effectively with the breasts only. Carrot slaw and a refreshing lager full this meal.

• 1 mallard duck, plucked, eviscerated, reduce in half
• 1/four cup hoisin sauce
• three mandarin oranges, juice and pulp
• 1/four cup soy sauce
• 1 tbsp. sesame oil

For slaw (optional):
• two carrots, peeled, julienne reduce
• 1 red onion, thinly sliced
• two tbsp. chives, chopped
• 1 tbsp. rice vinegar
• 1 tbsp. honey
• 1 tbsp. sesame oil
• Salt and pepper, to taste


1. Squeeze the mandarins and use each juice and pulp. Mix with hoisin, soy sauce, and sesame oil in a bowl.

two. Location duck halves into a zip-lock bag. Pour in marinade.

three. Shake effectively and refrigerate overnight.

four. Fire up the barbecue to medium heat. Grill on each and every side for three-four minutes, watching meticulously to make sure they do not burn. Location on leading rack for five minutes.


five. In a bowl, mix carrots, onions, and chives. In a separate bowl, mix rice vinegar, honey, and sesame oil.

six. Pour dressing more than slaw and mix effectively. Season with salt and pepper.

Initially published in the 2018-2019 Hunting Annual edition of Ontario OUT of DOORS magazine.

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