“What’s for supper?” When Delta Waterfowl’s managing editor Kyle Wintersteen has his choice, it’s seared mallard breasts. It doesn’t get any simpler … or more delicious … than this.

How to cook mallard breasts:

1. Shoot a mallard
2. Pluck the breasts and fillet with skin on
3. Season breasts like a steak
4. Place breasts skin-side down in a HOT cast-iron skillet for 3 minutes
5. Flip breasts and put in 425 degree oven for 10 minutes
6. Serve