This honey butter mallard recipe is very versatile. It’s a one-pan recipe and a great way to introduce someone to duck for the first time. Plus, it’s VERY flexible, depending on your taste preferences and what you have on hand in your kitchen.
Clean up duck breasts to make sure you don’t have any feathers, bone, or shot.
Chop your veggies.
Peel the garlic cloves. Chop 6 of them finely, add a generous squirt of the ginger paste (or chop some fresh ginger) and a bit of salt. Mash the ingredients together to make a garlic/ginger paste. Slice the rest of the garlic thinly so it will cook quickly.
NOTE: Have everything you need close to the cooking area as the cooking can go fairly quickly once started.
Drizzle a small amount of cooking oil in the pan. Set heat to high to raise the oil temperature.
Add meat to pan to get a good sear. Add 2 Tbs of butter and use the liquid to baste the breasts a bit while they cook.
Flip breasts once you have a good sear and continue to cook until about halfway to your desired doneness.
NOTE: Fowl should be cooked to an internal temperature of 130°.
Lower heat from high to a medium/high and add onions, along with the remaining 2 Tbs butter and a generous squeeze of the ginger paste tube and mix.
Add in peppers and the ginger/garlic paste. Cook for a few minutes.
Add in the soy sauce and honey and mix it with the contents of the pan. It will reduce a bit.
Add sliced garlic.
Turn down the heat to medium until garlic is cooked.
Plate with vegetables and sauce. Garnish with the chopped cilantro and sprinkle with a little sweet and spicy seasoning.