“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:
- Shoot a mallard
- Pluck the breasts and fillet with skin on
- Season breasts like a steak
- Place breasts skin-side down in a HOT cast-iron skillet for 3 minutes
- Flip breasts and put in 425 degree oven for 10 minutes