Ginger Mallard

by George Gruenefeld

Looking for a tasty way to fi nish up your freezer full of fall ducks? Try this wild mallard Mediterranean medley. The aromas are wonderful while it’s cooking, but the taste is even better. And the longer you marinate your mallards (or other ducks as substitutes), the more tender the end result.

Serves: 6


  1. Grate ginger and squeeze out juice; discard pulp. Mix in turmeric, fennel, garlic and salt. Coat mallards with marinade, cover and set aside in the refrigerator for at least four hours (up to 24 hours if the meat is particularly tough).
  2. Once ducks have finished marinating, add tomato paste, wine and marinade to a slow cooker, or a large pot for the stovetop, and turn heat to low.
  3. Melt butter in a frying pan and lightly brown ducks on all sides, then add to slow cooker.
  4. In the hot fry pan, sweat onion, then add to the slow cooker. Season with salt and pepper, stir, cover and cook for 4 hours on low (or 1 1/2 to 2 hours in the stovetop pot).
  5. Carefully place ducks on a large serving plate, mindful that the meat will be almost falling off the bone. Pour cooking juices overtop and garnish with cilantro. Serve with steamed broccoli and rice.
Christine Ly

Christine Ly

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