Impress your guests with a beautifully-presented, slow-roasted Patuxent Mallard for an elegant dinner this holiday season.

Robert Wiedmaier
Recipe by Coastal Living December 2015

Gallery

Credit: Peter Frank Edwards; Styling: Rachael Burrow, Linda Hirst

Recipe Summary

hands-on:
30 mins
total:
2 hrs 35 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Use a sharp knife to score the skin of the duck breasts in a diamond pattern, being careful not to slice through the flesh. Place in a zip-top plastic bag with remaining ingredients. Refrigerate 2 hours or up to 4 hours.

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  • Drain duck and pat dry with paper towels; discard marinade. Heat a large nonstick skillet over medium heat. Add duck, skin side down; cook 5 to 6 minutes or until skin is brown and fat begins to render. Increase heat to medium-high, flip duck, and cook 5 to 8 more minutes or until desired degree of doneness.

  • Transfer duck breasts to a cutting board, and let rest 5 minutes before slicing.

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